Ramen tori paitan from Chuka Ramen Bar
After touring various Japanese restaurants in Madrid to taste the best of Japanese cuisine in the capital, learn how to behave in its restaurants and investigate the origins of ramen, now we dare to prepare it at home.
To do this, we have spoken with John Husby , chef and co-owner of the restaurant Chuka Ramen Bar , to know the recipe of your tori paitan ramen , one of the best that you can try today in Madrid.
INGREDIENTS FOR FOUR PEOPLE
- 1.6L tori paitan soup
- 360g ramen noodles , alkaline noodles
- 4 slices of 75g of chahu or two, depending on hunger
- two ajitsuke tamago eggs
- 4 small handfuls of Chinese chives
- 1 pack of enoki mushrooms
- 4 ladles sauteed pak choi
- 12 sheets of nori seaweed
- 50ml of mayu oil
Ramen, everything you wanted to know and were afraid to ask.
ELABORATION
- Put water to boil to cook the noodles
- In another saucepan put the tori paitan soup to heat
- Heat the chashu using a little of its cooking juices or using the shoyu broth itself
- Cut the eggs in half with a fishing line and reserve
- When the water is boiling, add the noodles and cook between 45 seconds and a minute and a half, depending on the taste and thickness of the noodles
- In a bowl serve the soup
- Strain the pasta, removing the cooking water well.
- Stir the pasta so that all the ingredients are mixed and fold the pasta on itself
- Place the bacon, half an egg, Chinese spring onion, pak choi and enoki mushrooms on top of the noodles
- Place the sheets of nori seaweed on one side of the bowl, submerging them three quarters into the soup
- Garnish with mayu oil
- Serve piping hot and sip a lot!
* Vicente Gayo: camera operator. Jean Paul Porte: post-production and editing.