Creamy Tori Paitan Stock
Creamy Tori Paitan Stock
Ingredients
For the Stock Base
- 1 whole chicken, about 3-4 pounds, cut into 4-6 pieces
- 1 head garlic, halved horizontally
- 3 inches ginger, sliced
- 2 potatoes, medium, peeled and quartered
- 8 cups water
For Finishing the Stock
- 3 scallions, chopped into 2-inch pieces
- 1 carrots, medium, roughly chopped
- 1/2 cup kombu dashi, strong brew
Instructions
- 1
Place the cut whole chicken pieces, halved garlic head, sliced ginger, and quartered potatoes into a large pressure cooker. Add 8 cups of water, ensuring the ingredients are mostly submerged. If not, add a little more water to cover.
⏱️ 10 min
- 2
Secure the lid on the pressure cooker and bring to high pressure. Cook for 60 minutes. Allow the pressure to release naturally, or use the quick-release method according to your pressure cooker's instructions.
⏱️ 60 min
- 3
Once the pressure has fully released, carefully open the pressure cooker. Using an immersion blender, blend the entire contents of the pot, including the chicken bones, garlic, ginger, and potatoes, until a smooth, milky, and emulsified broth is formed. This process helps extract all the collagen and starch, creating the signature creamy texture.
⏱️ 15 min
- 4
Add the chopped scallions and roughly chopped carrots to the stock. Stir in the kombu dashi. Bring the stock to a gentle simmer on the stovetop and cook for an additional 5 minutes, allowing the vegetables to soften slightly and their flavors to meld.
⏱️ 10 min
- 5
Taste the stock and adjust seasoning if necessary. The stock is now ready to be used as a base for your ramen broth. Strain if a smoother consistency is desired, though blending everything creates a unique texture.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tori Paitan Stock
For the Stock Base
- 1 whole chicken, about 3-4 pounds, cut into 4-6 pieces
- 1 head garlic, halved horizontally
- 3 inches ginger, sliced
- 2 potatoes, medium, peeled and quartered
- 8 cups water
For Finishing the Stock
- 3 scallions, chopped into 2-inch pieces
- 1 carrots, medium, roughly chopped
- 1/2 cup kombu dashi, strong brew
Instructions
- 1
Place the cut whole chicken pieces, halved garlic head, sliced ginger, and quartered potatoes into a large pressure cooker. Add 8 cups of water, ensuring the ingredients are mostly submerged. If not, add a little more water to cover.
⏱️ 10 min - 2
Secure the lid on the pressure cooker and bring to high pressure. Cook for 60 minutes. Allow the pressure to release naturally, or use the quick-release method according to your pressure cooker's instructions.
⏱️ 60 min - 3
Once the pressure has fully released, carefully open the pressure cooker. Using an immersion blender, blend the entire contents of the pot, including the chicken bones, garlic, ginger, and potatoes, until a smooth, milky, and emulsified broth is formed. This process helps extract all the collagen and starch, creating the signature creamy texture.
⏱️ 15 min - 4
Add the chopped scallions and roughly chopped carrots to the stock. Stir in the kombu dashi. Bring the stock to a gentle simmer on the stovetop and cook for an additional 5 minutes, allowing the vegetables to soften slightly and their flavors to meld.
⏱️ 10 min - 5
Taste the stock and adjust seasoning if necessary. The stock is now ready to be used as a base for your ramen broth. Strain if a smoother consistency is desired, though blending everything creates a unique texture.
⏱️ 5 min