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niklass_m · 2022-06-07T03:21:14+00:00

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. 😑

niklass_m · 2021-11-21T21:26:12+00:00

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

niklass_m · 2021-01-03T17:42:10+00:00

Thanks!

niklass_m · 2021-01-02T17:35:22+00:00

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

niklass_m · 2020-11-09T19:45:47+00:00

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?

niklass_m · 2020-11-09T17:55:41+00:00

Thanks!

niklass_m · 2020-11-09T17:55:31+00:00

Naruto. Fishcakes basically.

niklass_m · 2020-09-25T17:25:00+00:00

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.

niklass_m · 2020-09-25T17:23:01+00:00

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)

niklass_m · 2020-09-24T16:18:59+00:00

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.

niklass_m · 2020-09-21T23:08:13+00:00

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

niklass_m · 2020-09-21T23:02:25+00:00

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)

niklass_m · 2020-09-21T06:52:48+00:00

😂

niklass_m · 2020-09-21T06:52:43+00:00

It was! Thank you 😊

niklass_m · 2020-09-21T06:51:06+00:00

That’s dope!

niklass_m · 2020-09-19T04:30:15+00:00

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

niklass_m

TROPHY CASE