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Chicken Torikotsu Ramen

Serves: 6Course: MainsCategory: ChickenMachine: Cooking machineTotal time (min.): 7 hours 
chicken-torikotsu-ramen.png chicken-torikotsu-ramen.png

If you’ve already made the traditional pork tonkotsu ramen and are looking for new flavours to fill your ramen bowl, look no further. Torikotsu, or ‘chicken bone’ ramen, is just as flavourful as it’s porky cousin, and here we roast the chicken wings beforehand to add even more depth of flavour. Seasoned with a shio (salt) tare, made up of salt, mirin and rice wine vinegar to lightly season the broth without changing its colour at all, this warming broth is best served over noodles, with a variety of toppings, such as crispy chicken, a ramen egg, pickled radishes and ginger, sliced spring onions, and furikake.

Ingredients

Tools

Method

  1. Line a clean baking tray with parchment paper
  2. Pre-heat oven - 220°C
  3. Attach the Stir Tool
  4. Add sea salt, mirin, rice wine vinegar and water to the Cooking Chef XL Bowl
  5. Lift the Cooking Chef head and fit the heat shield
  6. Cook with splashguard fitted until dissolved - 1 min, 105°C, Stir 1
  7. Transfer content of Cooking Chef XL Bowl to small bowl then set aside
  8. Add chicken wings to the baking tray
  9. Season with salt
  10. Roast - 20 min, 220°C
  11. Flip wings and roast for further 20 minutes
  12. Remove from oven
  13. Clean Cooking Chef bowl
  14. Attach the Stir Tool
  15. Transfer content of baking tray to Cooking Chef XL Bowl
  16. Add green onion, carrot, ginger, garlic clove, salt and water to the Cooking Chef XL Bowl
  17. Cook with splashguard fitted until softened - 20 min, 130°C, Speed OFF
  18. Skim any scum from the surface
  19. Cook with splashguard fitted until fragrant - 20 min, 115°C, Speed OFF
  20. Skim any scum from the surface
  21. Cook with splashguard fitted - 20 min, 115°C, Speed OFF
  22. Skim any scum from the surface
  23. Top up water to max level
  24. Cook with splashguard fitted until reduced - 2 hr, 115°C, Speed OFF
  25. Top up water to max level
  26. Stir carefully
  27. Cook with splashguard fitted until reduced - 1 hr, 115°C, Speed OFF
  28. Then add dried kombu seaweed to the Cooking Chef XL Bowl
  29. Leave - 10 min
  30. Strain broth into stockpot through a sieve
  31. Discard bones, vegetables and kombu sheets
  32. Transfer content of small bowl to stockpot
  33. Stir until combined
  34. Add ramen noodles to a clean large serving bowl
  35. Ladle broth into large serving bowl
  36. Top with Ramen Egg, Pickled radish, green onion, pickled ginger and furikake
  37. Serve

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