Tori Paitan Ramen

Place chicken bones, well-washed in cold water, into a pot with no other ingredients, and continue boiling over high heat.

After 4 hours in the pot, boil the chicken bone broth.

At this point, add water until it reaches twice the height of the solids, and add the prepared vegetables for the remaining two hours.

Add the onion, green onion, garlic, and potato.

Complete the chicken bone broth after 6 hours over medium heat.

Place the chicken breast, which was marinated in black pepper, garlic, and soy sauce last night, into a sous-vide machine in its bag and cook at 60 degrees for 90 minutes.

Cool it well in cold water, then slice it for ramen chashu.

Strain the finished broth from the pot through a sieve.

Add water to the finished broth to make exactly 6 liters.

Place the ramen noodles into boiling water and cook for 1 minute while loosening them with thick chopsticks.

Shake off the water from the noodles and assemble all the ingredients.

Complete the Tori Paitan Ramen by adding the broth, aromatic oil, salt-dashi, fried onions, sliced green onions, shredded wood ear mushrooms, soy-marinated egg, and ramen noodles.