B1 CHICKEN PAITAN BROTH STARTER

$25.00 USD

The shortcut to a rich, creamy chicken paitan at home. Unsalted chicken stock built from chicken, bones, vegetables and aromatics, ready to become a full-bodied paitan with a hard rolling boil.

Net: 64 fl oz / 1.89 L
Yields: About 64 oz / 4 bowls
Method: 1 bottle + 64 oz water + 1 whole chicken + 1 onion. Hard rolling boil, covered, 3–4 hours. Strain.
Season with: T1 OG Ramen Tare (unsalted)

Composition

Jidori chicken stock (alkaline water, Jidori chicken, Jidori chicken bones, organic vegetables), organic onion, organic kombu, Jidori chicken fat.

Recipe: OG Paitan Ramen

How it works

64 oz in.
Paitan out.

Full OG Paitan recipe

Combine

Pour all 64 oz of Broth Starter into a 10-qt stockpot. Add 64 oz of water.
Add the bird

A whole chicken (3½–4½ lb) and a halved yellow onion. Bring it to a full boil.
Boil hard

Lid off, strong rolling boil for 3–4 hours. The hard boil is what turns it creamy.
Reduce

Keep going until it’s back down to about 64 oz. The volume matters more than the clock.
Strain

Pull the big pieces and pour it through a fine-mesh strainer into a clean pot.
Serve it hot

Back to a full boil, then 12 oz per bowl over 1 oz of OG Ramen Tare. Makes 5 bowls.