Tori Paitan Ramen

Prepare the Tori Paitan broth: Thoroughly clean the Chicken carcasses, Chicken feet, and Chicken wings under cold running water. Blanch the chicken parts in a large pot of boiling Water for 10 minutes, then drain and rinse again to remove any impurities. Return the blanched chicken parts to the clean pot. Add 6000g Water, Ginger, Scallion (green parts), Garlic, and Kombu. Bring to a boil, then immediately reduce heat to a gentle simmer. Skim off any scum that rises to the surface. Simmer for 6-8 hours, maintaining a gentle boil to encourage emulsification, until the broth turns a milky white and is very rich. Remove the chicken bones and aromatics. Strain the broth through a fine-mesh sieve, pressing on the solids to extract all liquid. Keep the broth hot.

Prepare the Chicken Chashu: In a small saucepan, combine 100g Koikuchi soy sauce, 50g Mirin, 50g Sake, and Ginger (chashu). Bring to a simmer. Place the Chicken thigh in a heatproof bag or vacuum seal bag. Pour the simmering marinade over the Chicken thigh, ensuring it is fully submerged. Cook sous-vide at 63 degrees Celsius for 90 minutes, or simmer gently in the marinade for 30-40 minutes until cooked through. Let the Chicken thigh cool in the marinade, then slice thinly.

Prepare the Ajitama: Gently lower Eggs into boiling water and cook for 6-7 minutes for a jammy yolk. Immediately transfer to an ice bath to stop cooking. Once cooled, carefully peel the Eggs. In a small container, combine 50g Koikuchi soy sauce (ajitama), 25g Mirin (ajitama), and 50g Water (ajitama). Place the peeled Eggs in this marinade and refrigerate for at least 6 hours, or preferably overnight.