Wife wanted Chicken Ramen… so I messed around a bit for my first Ramen of the year

For this Ramen I decided on Ramen Lords standard Shoyu Tare, Chicken Paitan (instant pot), Amati style noodle.

Chicken Thighs marinated in Mirin, Sake, Ginger, Soy, Apples – pan sear the skin, flip, flip again and in the oven on skin side (like a duck breast). Halfway through oven bake pour some marinade in the pan.

I made aroma oil using Sesame and chili oil with green onions, ginger, garlic, and red pepper flakes.

I also made 2 types of eggs. I did the traditional Ajitsuke tamago soaked in soy sauce marinade and I did an egg confit in sesame oil with lemon, garlic, and chili peppers. I saved the crunchies from the aroma oil (what’s this called?) and added some Bok Choy.

Building: Tare – Aroma Oil – Noodles – Broth – Crunchies, Chicken, Bok Choy, Egg Confit, Ajitsuke tamago, sesame seeds, togarashi.

This was honestly the best broth I’ve ever made and is something I’m still thinking about hours later. I had fun making this even though I was kinda meh on the idea of using chicken (wife not a big pork fan). The chicken was amazing! Tare amazing! And the aroma oil was too die for. The most amazing pet was the super white and thick broth…. I was highly impressed with how it came out. While I followed the Ramen Lord Chicken Paitan recipe I really used like 10 chicken feet and 1 chicken carcass.

The noodles were really quite good but I still prefer the New Wave Tokyo style right now. Next noodle will be Sapporo noodles.