Homemade Tenkaichi-Style Rich Paitan Ramen in 30 Minutes
A rich, creamy paitan-style ramen you can make at home in 30 minutes, perfected through repeated trials while taste-testing against the Lawson version of Tenkaichi. Potato starch adds thickness, onion and carrot bring sweetness, and chicken skin provides chicken aroma and depth, while milk and lard create a thick soup that clings to your mouth. The key is blending all the ingredients with a hand blender. Perfect as a finisher after drinking.
INGREDIENTS
Ingredients
INSTRUCTIONS
Instructions
Cut the vegetables. Since this is for one bowl of ramen, only a small amount of each vegetable is needed. Cut the potato, onion, carrot, and cabbage small, thinking of them as adding sweetness and thickness.
7:29~5 minCrush the garlic well so it dissolves easily. Chop 1/5 stalk (about 20g) of long green onion. That finishes all the vegetable prep.
7:48~2 minChop the chicken skin as finely as possible so the fat renders easily. Chicken meat makes it taste like stew, so use chicken skin for pure richness that emulsifies easily into the water.
7:59~3 minPut all the cut ingredients into a pot, add water, and finally add about 10g of lard (just under 1 tablespoon).
8:20~1 minHeat over medium heat, bringing it to a bubbling boil to render the fat from the chicken skin while dissolving the other ingredients. Keep the water low, thinking of it as extracting the umami.
8:29~2 minSimmer for 10 to 15 minutes, stirring and crushing the ingredients as much as possible. If the water reduces too much, add a little more so it does not run dry, squeezing out the umami. Aim for about 300 to 320g at the finish (one bowl's worth). If it has reduced, adjust with water.
8:52~15 minAdd the milk and season with Ajinomoto (umami seasoning), sake, and soy sauce.
9:33~1 minBlend with a hand blender until everything is thick and smooth. A hand blender is enough; you do not need a large blender. After blending, strain it if you want a smoother mouthfeel.
9:43~3 minReturn the blended soup to the pot and boil it thoroughly to cook off the alcohol from the sake. At the same time, heat the bowl thoroughly.
9:57~3 minBoil the Marutai ramen. The package says 4 minutes, but take it out at 3 minutes for a slightly firm texture.
10:16~3 minBring the soup to a full boil, then strain it as you pour it into the heated bowl. Straining works the same if you do it when transferring to the pot.
10:30~1 minDrain the noodles well after 3 minutes, put them in the bowl, and arrange the noodle lines (lift them up firmly once and lay them over to settle them). Top with chashu, menma, green onion, nori, or any toppings you like to finish.
10:52~2 min
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