Tori Paitan Ramen and Chicken Rice

Place 2000 グラム whole chicken and 1000 グラム chicken carcasses in a large pot and cover with water to soak for 1 hour to remove impurities.

Drain the soaking water, refill the pot with 4000 ml water, and bring to a heavy boil over high heat for 6 hours until the liquid becomes opaque and creamy.

Peel 2 onions, 1 ginger root, and 5 garlic cloves before adding them to the boiling broth.

Add the prepared onions, ginger, and garlic to the pot and continue boiling for another 2 hours.

Pass the broth through a fine mesh sieve into a clean pot, discarding the solid remains.

Mix 200 ml soy sauce, 50 ml mirin, and 10 ml salt in a small saucepan and heat gently until the salt dissolves.

Dice 300 グラム chicken thigh into small pieces.

Heat 15 ml vegetable oil in a pan and fry the diced chicken until golden brown.

Add 30 ml soy sauce for rice and 12 グラム sugar to the pan with the chicken and simmer until the sauce glazes the meat.

Take 600 グラム fresh ramen noodles and press them firmly with your palms against the work surface to create irregular waves and curls.

Cook the hand-massaged noodles in a large pot of boiling water for 3 minutes or until they reach an al dente texture.

Place 30 ml of the prepared soy tare into a bowl and pour in 300 ml of the hot chicken broth.

Transfer the cooked noodles into the broth and top with 2 green onions that have been finely sliced.

Scoop 300 グラム cooked white rice into small side bowls and top with the glazed chicken pieces.