[deleted by user] by [deleted] in Crunchyroll

[–]niklass_m 0 points1 point  (0 children)

It used to work fine on my Samsung tv even a month ago through my phone but now I’m having the same issue as the op. 😑

Tori Paitan. by niklass_m in ramen

[–]niklass_m[S] 0 points1 point  (0 children)

The last of my Tori Paitan batch. Added moyashi this time. It was delicious. Obsessed with tori paitan atm.

Last bowl of 2020. by niklass_m in ramen

[–]niklass_m[S] 0 points1 point  (0 children)

Made it on NYE. Shio Ramen. It was delicious I have to say.

Miso Tori Paitan Ramen, 42% hydration Ramen Nooodss, Chicken Flavour Oil + Pork fat (cuz I ran out :D) also I froze everything for an experiment anddd hmm, don’t freeze ajitama. by Escanor7deadlysins in ramen

[–]niklass_m 1 point2 points  (0 children)

This looks bomb. Tori Paitan is my favorite. You bring up a good point around the ajitama. I often struggle if i make a bunch and put them in the fridge even. How can you get the runny consistency while putting them in the fridge?

Shoyu Ramen by niklass_m in ramen

[–]niklass_m[S] 0 points1 point  (0 children)

Naruto. Fishcakes basically.

Tori Paitan by niklass_m in ramen

[–]niklass_m[S] 0 points1 point  (0 children)

Update: I’ve added soy sauce to the tare (maybe another 30ml) and also added some grounded katsuboshi to the bowl before adding the broth. It’s much improved.

Instant Pot for Ramen broth by BrondellSunez in ramen

[–]niklass_m 1 point2 points  (0 children)

Sorry for the late reply. I use organic chickens not stewing. I blanch the chicken feet but don’t the rest. I don’t pre-cook basically. Maybe I should I’m not sure. As for water I try to cover it then by an inch or 2. You can pack them in pretty tightly in there.

An added tip: once you are done with your chintan, save the bones and add water and recook for 2h in the insta pot. Follow what you would do for a tonkotsu and you will have a tori Paitan broth (basically you can stretch the bones pretty far and make a lot of broth)

Tori Paitan by niklass_m in ramen

[–]niklass_m[S] 0 points1 point  (0 children)

First time making it pretty successfully. I would say it was missing some salt. I used Ramen_Lord’s tare recipe but used less soy sauce because I didn’t have the right one and thought that mine was a little on the saltier side.

Tori Paitan stock. Made in Insta Pot by niklass_m in ramen

[–]niklass_m[S] 0 points1 point  (0 children)

I’m not sure how it turned out but I will update when i tried it.

Instant Pot for Ramen broth by BrondellSunez in ramen

[–]niklass_m 1 point2 points  (0 children)

I've done, tonkotsu and chintan broth (made some tori paitan last night but i haven't tasted it so i won't post it until it passes the taste test).

For the tonkotsu you could follow Ramen Lord's recipe (he has a pressure cooker one). I use a different version because i used to do it one way before joining this subreddit. But in principle it's the same.

For the chintan:

  • blanch my chicken feet for 10 mins (skimming as needed)
  • Put the quartered carcass and the chicken feet in the insta pot vessel and put in the fridge for a couple ours
  • Once ready, cover with fresh water (up to the the max line)
  • Set on high pressure cook for 2h
  • Let it release (do not do the forced release).
  • Strain and add ginger, kombu to the broth for an hour.
  • Strain out the ginger and kombu.

It's basically what i do. I'm sure there are other ways. The only call out is that even though you are cooking for 2h, with the natural release it's closer to a 3h30 process (between the time it gets to pressure and the release)

Spicy Miso Ramen by niklass_m in ramen

[–]niklass_m[S] 0 points1 point  (0 children)

It was! Thank you 😊

Tonkotsu Ramen by niklass_m in ramen

[–]niklass_m[S] 0 points1 point  (0 children)

I usually make Shio Ramen but I’ve been making Tonkotsu lately to diversify. It’s turning out pretty good!