Ramen Lord Tokyo Style Chintan
This recipe is a combination of chicken and dashi elements. It’s simple and effective with many different ramen tares.
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Ingredients
10 servings
3 kilogram Stweing hen (broken down into sections)
1 piece Onion
20 gram Katsuobushi
6 liter Water
20 gram Kombu
1 kilogram Chicken feet
20 gram Niboshi
1 piece Ginger
10 clove Garlic
- Add the chicken to a stockpot, cover with water.
- Bring the soup up to a boil briefly, skim any scum. Hold here for 5-10 minutes, or until scum subsides.
- Reduce heat back down to below simmer (around 88 °C/190 °F), hold for 5 hours.
- Add your onion, garlic, ginger, niboshi, and kombu. Cook for an additional 45 minutes.
- In the last 10 minutes, add the bonito flake and steep.
- Strain the soup and hold it until needed.
You will need about 5 cm piece of ginger for one portion
Recipe from Ramen Lord book. Take a look!