Tasted paitan for the first time a couple weeks ago – had to try making this myself!
by mpeters967
1 Comment
mpeters967
So I followed what I researched as a very traditional approach – chicken bone remnants (backs, neck, ribs) and chicken feet boiled over a long period, replenishing the water, u til the bones are softened where breaking them up is possible with a simple pestle.
Over time the stock becomes milky as the collagen is fully emulsified. Aromatics are added near the end stage and equally softened before filtering to this white, almost milky, broth. Sometimes rice is used at the stage of adding the aromatics to ensure some amount of thickening.
Think tonkatsu with less heft than a tonkatsu and a seriously lovely chicken essence thru and thru. And that’s just the stock base. Lol
1 Comment
So I followed what I researched as a very traditional approach – chicken bone remnants (backs, neck, ribs) and chicken feet boiled over a long period, replenishing the water, u til the bones are softened where breaking them up is possible with a simple pestle.
Over time the stock becomes milky as the collagen is fully emulsified. Aromatics are added near the end stage and equally softened before filtering to this white, almost milky, broth. Sometimes rice is used at the stage of adding the aromatics to ensure some amount of thickening.
Think tonkatsu with less heft than a tonkatsu and a seriously lovely chicken essence thru and thru. And that’s just the stock base. Lol