My Japanese Husband Makes Perfect Homemade Ramen!

Summary

In this video, Tori-Chan and Izumi guide viewers through the process of making homemade Paitan ramen, a chicken-based Japanese dish. They discuss the different types of ramen in Japan and demonstrate how to create a rich, flavorful broth using chicken, garlic, ginger, and leeks. Along the way, they prepare delicious toppings, including pickled eggs, chicken cha-shu, and fried rice using leftover ingredients. Despite the long cooking time, the recipe is approachable and rewarding. Tori-Chan and Izumi's personal touches and love for ramen make this a fun and engaging tutorial for anyone interested in authentic homemade ramen.

Takeaways

• 😀 Ramen is a ubiquitous dish in Japan, but many people don't make it at home due to the availability of ready-made options like instant ramen or pre-packaged noodles.
• 😀 Paitan ramen, a chicken-based ramen, is lighter and less greasy than other types like tonkotsu, making it popular among women in Japan.
• 😀 The key ingredients for Paitan ramen broth are chicken (bones, necks, or other parts), garlic, ginger, and leeks, creating a rich yet light soup.
• 😀 Fresh ramen noodles are commonly used in Japan, but you can also find ready-made noodles in many Asian markets abroad.
• 😀 Pickled eggs, a popular topping for ramen, are made by marinating hard or soft-boiled eggs in a flavorful mixture of soy sauce, sugar, and optional seasonings like ginger and chili.
• 😀 The broth for Paitan ramen requires simmering chicken parts for about an hour to extract flavor, followed by skimming the fat to keep the broth light and clear.
• 😀 Chicken cha-shu is made by rolling chicken thighs, securing them with toothpicks, and braising them in a soy-based sauce, creating a tender and flavorful topping for the ramen.
• 😀 The marinating process for the pickled eggs takes about a day, but you can substitute regular boiled eggs for a quicker option.
• 😀 Ramen broth types include Paitan (chicken-based), Tonkotsu (pork-based), Miso, Shoyu (soy sauce-based), and Shio (salt-based), each offering a unique flavor profile.
• 😀 It’s important not to waste ingredients—leftover bones and vegetables from the broth can be used to make fried rice (chahan), a common side dish served with ramen.
• 😀 While preparing homemade ramen can be time-consuming, it's not overly difficult if you follow the recipe, making it possible to enjoy restaurant-quality ramen at home.

Q & A

What is Paitan ramen, and why is it different from other types of ramen?

Paitan ramen is a type of ramen made from chicken, typically featuring a lighter, less greasy broth compared to other ramen varieties like tonkotsu (pork-based). Its unique feature is the creamy, milky color of the broth, which comes from the collagen and fat extracted from the chicken during a long cooking process.

Why is Paitan ramen considered a favorite among Japanese girls?

Paitan ramen is favored because it has a light and non-greasy flavor, making it more delicate and less heavy compared to other richer ramen types like tonkotsu, which some find too fatty or strong.

What ingredients are essential for making Paitan ramen broth?

The key ingredients for Paitan ramen broth include chicken (such as necks and bones), garlic, ginger, leeks, and chicken broth (optional). These ingredients are simmered together for an extended period to create a rich and flavorful soup base.

Can I substitute ginger and leeks in the broth if I don't have them?

Yes, if you don’t have ginger, you can omit it. You can also replace leeks with regular onions as a substitute, though this might slightly alter the flavor profile of the broth.

What is the purpose of removing fat from the broth while cooking the ramen?

Removing fat from the broth is crucial for achieving a cleaner, lighter flavor. The goal is to prevent the broth from becoming too greasy, which can overwhelm the other delicate flavors of the ramen.

What is Cha-shu, and how is it prepared for Paitan ramen?

Cha-shu is a type of meat roll typically served with ramen. For this recipe, chicken thigh is used. The chicken is wrapped into a roll, secured with toothpicks, and then fried in sesame oil. Afterward, it is simmered in a mixture of soy sauce, sake, mirin, sugar, and water to infuse the meat with flavor.

Can I make the pickled eggs ahead of time, and how are they prepared?

Yes, pickled eggs can be made ahead of time. To prepare them, you hard-boil or soft-boil eggs, then marinate them in a sauce made of soy sauce, sugar, dashi (optional), ginger, garlic, and dried red pepper for a spicy aftertaste. The eggs should marinate in the fridge overnight.

Is it necessary to use fresh ramen noodles, or can I use instant noodles?

While fresh ramen noodles are preferred for the best texture and flavor, you can also use instant noodles as a substitute. In Japan, fresh noodles are available in stores, but instant ramen can work in a pinch if fresh noodles are not accessible.

Why is the broth in this recipe clear instead of milky like traditional Paitan ramen?

The broth in this recipe is clear because it was not cooked for as long as traditional Paitan ramen. In traditional recipes, the broth is simmered for a longer period, allowing more fat and collagen to be released, resulting in a milky, creamy texture.

What do Japanese people typically eat with ramen, and why is fried rice often paired with it?

In Japan, it’s common to eat fried rice (chakhan) alongside ramen. Although the pairing might seem unconventional, fried rice is a popular side dish in ramen restaurants. The rice often uses leftover meat from the ramen broth, making it a practical and flavorful complement to the main dish.