Clam Dashi

Chobani Extra Creamy Oatmilk

 1) Combine kombu, shiitake mushrooms, and oat milk in a bowl. Place bowl in fridge and let ingredients steep overnight.

2) Transfer ingredients to small pot. Slowly bring temperature of oat milk to 140 F. Remove the kombu from the oat milk at 140 F.

3) Bring oat milk to simmer. Remove shiitake mushrooms 194 F.

4) Pour oat milk through a fine mesh strainer. Oatmilk dashi is ready to serve. 

Oatmilk Dashi

Bacon Dashi

All-Purpose Chintan

Yamagata Style “Akayu’ Chintan

pork neck bones

Basic Tonkotsu

Basic Dashi

New Wave Chicken Chintan

Eifukucho Taishoken style Chintan

Vegetable Chintan

Tonkotsu Soup

Roasted Bone Tonkotsu Soup

Jiro Style Tonkotsu Soup

“Cement” Ramen

Tonkotsu Gyokai Soup

Tsukemen “Thick” Soup

Chicken Paitan

Black Hen Label Rouge

 Clean (or defrost and then clean) the chicken under running water. Dry it out with a paper towel. Fillet the chicken to the parts - without filleting the actual fillet from the spine. You don't want to eat the fillets - use the whole thing in the soup. These fillets as well as tighs have a very distinct aftertaste. If you are in a rush - skip this step, however it is better to layer chicken parts in the pot for better distribution. Cover with the proportionate amount of water (regular tap is fine, but we use special filtered water). Put the thermometer in and don't let it go over the 83-85 Celsius mark. We don't want it to boil. Get yourself a bowl and a ladle to get all of the foam and impurities for a clean taste. We set a timer on 10 minutes to double check the stock. For non specific kitchen stoves without temperature control - better check it every 5 minutes. Be very aggressive with the foam and dirt removal, otherwise it will go back towards the chichen parts on the bottom of the pot and will set an offputting flavor and aroma. When the foam is gone for more than 30 minutes. Set a timer for 2 hours. You've got to check the water level and secure it in the end. When it have evaporated a bit - SLOWLY and a little bit of water back in to the pot. If you put a lot of water into the pot in fast pace - then you will start to create a paitan. We have a tap over our stove at the shop - so we just let it drip a bit in to the pot and maintain the temperature control. After 2 hours you can see a distinct chicken fat forming on top. If you haven't added water yet - add it now - and add it cold, so that the fats solidify on top of the broth for easier removal. We save our chicken fat for further processing into the aroma oil for other ramen bowls. I suggest you save this golden stuff as well, just don't forget to filter it through a coffee filter. After 5 hours your stock should be done. If you are not using the black or old hen, then I suggest you to cook the chicken a little bit more - maybe 1-2 hours more for better extraction. Take another lesser pot, put a big fine mesh siv, put a double stock filter (like a big coffee filter) or at least another even finer siv. Slowly ladle the broth trough your filters. DON'T POUR one pot into the other through siv! It will be a mess and it will also transfer the bone and meat burnt particles that we don't want in our bowl! Slowly but surely ladle everything! After that - put a pot into the ice bath for a propper cooling. Fridge life is 2-4 days depending on the chicken. We make our broth fresh everyday and discard the leftovers for the sauces or for staff.

This is our main chintan for various ramen dishes. It is crystal clear with a golden touch. Old french hen (sometimes we also use black breed hen) has this great chickeny aroma and flavor that we want to see in the very fundomental of ramen. It, in my opinion, gives this "hearty" feeling. 

Black Hen Chintan

Chicken Skin

Pork Femur Bones

Pork Back Bones

Chicken Back Bones

Simmer 1kg Chicken skin in 1L Water for 3 hours. Skim off chicken fat and reserve.  Yield of Chiyu will vary depending on the quality of the chickens. Strain skins while reserving water.


Add 1L of chicken skin water, 2.5L of water, 3lb of pork back bones and 3lb of pork femur bones to the pot. DO NOT SKIM SCUM. Bring to boil and pressure cook for 3 hours or boil for 9 hours. If you pressure cook, boil hard for 1 hour after depressurizing. 


Meanwhile in a separate pot, add 3lb of chicken back to 1.2L water. Pressure cook for 2 hours, or light-medium simmer for 6 hours. You can reserve any unemulsified chicken fat for aroma oil.


Combine the soups. The emulsification should be strong, but not creamy. Watch various Iekei videos to get an idea for what this should be. Adjust by boiling or thinning as necessary. 

Recipe developed by John aka @kansuibae

Iekei Soup

Raw whole cashews

 1) Combine kombu, dried shiitake mushrooms, cashews, and water in a bowl. Place the bowl in the fridge and let it sit overnight. 

2) Remove kombu & shiitake mushrooms from the bowl of water & cashews and set aside to use later. 

3) Pour water (now a dashi stock) & cashews into a blender and run until cashews are full blended and the dashi is a smooth, milky white.

4) Combine cashew milk dashi, kombu, and shiitake mushrooms in a pot and heat slowly (it should take at least 20 minutes). At 140 F, remove the kombu from the dashi. Continue heating the dashi and remove the shiitake mushrooms once the temperature hits 185 F. Let the mushrooms cool and then squeeze any remaining liquid from them. If you want to add a bit more earthy flavor and body to the dashi, you can transfer the cashew milk dashi and shiitake mushrooms back to the blender and blend on high.

5) Strain cashew milk dashi through a fine mesh strainer & cheesecloth. 

Easy, nutty vegan paitan stock that combines well with just about any veggie stock.

Cashew milk Dashi

Tokyo Style Chintan

pork bones

Roasted Chicken carcass

yellow onion

onion greens

Soup for Sapporo Black

Large Carrots

Celery Stalks

Leek

Dried Shiitake Mushrooms

Dried Porcini Mushrooms

Yellow Onion

Ginger

Apple

Potato

Black peppercorns

Thyme

Garbanzo beans

Nutrional Yeast

1) Finely cut your onion, carrots, celery stalks, and leek using a mandolin. 

2) Combine cut onion, carrots, celery stalks, and leek with the kombu, porcini and shiitake mushrooms on a baking pan. Drizzle a little bit of olive oil and then sprinkle the nutritional yeast on top. Using your hands, mix everything together to coat the ingredients in the oil and nutritional yeast. Once mixed, transfer baking pan to oven and roast the vegetables at 250 F, checking after 1 hour. You want them to brown and shrivel considerably. 

3) Once your vegetables have roasted, remove from oven and transfer to a small bowl or pot of cool water (make sure the vegetables are fully submerged in water) and place in the refrigerator and let the roasted vegetables steep in the water overnight (note that this will be not be the final amount of water needed for your soup, but will help amplify the flavor significantly). 

4) The next day, transfer the contents of your bowl/pot to a larger stock pot. Add the chopped apple, potato, garbanzo beans & aquafaba, black peppercorns, and thyme then bring the water to bare simmer (195 F is ideal) for 50-60 minutes. Remove the kombu as the temperature hits 140 F. Skim any scum that accumulates to the surface as the soup simmers. 

5) Strain using a fine mesh strainer & cheesecloth. 

The final soup should have a deep amber color, with the starches from the apple, potato, beans & aquafaba providing a silkier mouthfeel (if you're looking to push that particular aspect further, a small amount of agar agar will help with that as well, but it depends on the amount of water used in your stock pot).

This is a vegan chintan 

Yasai Chintan (Vegan)

Stewing Hen

Yellow Chicken

Pork neck bones and femurs

chicken feet

Water

. It evolved a bit in my kitchen and now it's one of my go-to's so it's getting it's own entry.

I make this animal stock, portion it, and freeze it. Then whenever I'm serving, I infuse it with the desired aromatics and fish / fushi elements at that time. I love having this on hand because there's so much I can do with it. The meat stock freezes well and I don't need to worry about loss of any aromatics or dashi elements. Those elements are always fresh.

I get my stewing hen from a local farm and I get the yellow chicken from a local Chinese grocery.

There you go! Then do whatever you want with it. Serve as is with a tare, add aromatics, add fushi elements and make a gyokai.. Enjoy! 

Double Fancy Chicken + Pork Paitan

Tokyo negi

Overnight, soak 20g of good quality kombu in 1L water.


Bring to 140F for 1 hour. Strain and reserve.


Boil 1kg of pork back for 30 minutes and discard scum and water. Rinse bones.


Add 2kg of chicken back and 3L of water. Bring to boil and skim the scum.


Pressure cook for 2 hours or simmer for 6 hours.
Skim off any non-emulsified fat.

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