From 7 Hours to 3 Hours Optimizing Tori Paitan Broth

Tori Paitan Broth is a typical Japanese milky white broth made from chicken. This type of broth contains high collagen. The word "Tori" means chicken, while "Paitan" means white and smooth soup. This type of broth is usually served on the Ramen menu with a creamy texture & aroma, savory taste, and delicious. To get this taste, the broth processing process usually takes a long time, which is 7 hours. However, there are some tips for making creamy, savory, and delicious Tori Paitan in just 3 hours of processing. Let’s see them below!

1. Use several types of chicken parts to make stock.

The white broth of Tori Paitan is produced from boiling several types of chicken parts, such as chicken bones, chicken wings, feet and chicken fat. Before entering the stage of boiling the chicken, blanch the chicken parts (except chicken fat) for 5 minutes.

2. First Boil for 60 Minutes

Boil all types of blanched chicken parts and chicken fat for 60 minutes.

3. Add Garlic and Ginger to Enrich the Flavor

To enhance the flavor, add crushed garlic and ginger, then boil again for 60 minutes.

4. Strain and Separate the Bones

The filtering process serves to sort the ingredients needed for the next blending process. At this stage, bones, garlic, and ginger are no longer needed and can be discarded so that the texture of Tori Paitan becomes soft and not crumbly. Next, the other ingredients can be blended with chicken broth and boiled again for 20 minutes.

5. Strain with a Sterile Fine Cloth

Other alternative way to get a soft and non-crumbly tori paitan texture is by filtering the broth using a sterile fine cloth strainer. This method takes ± 20 minutes.

6. Final boiling for Sterilization

The goal of the final boiling is to sterilize by boiling until it reaches the boiling point to kill bacteria or viruses that may be produced from processing processes.

7. Season with Ajinomoto® Chicken Extract Powder Seasoning

To enhance the quality of the taste and aroma of chicken in the broth, you can add Ajinomoto® Chicken Extract Powder Seasoning which is a seasoning made with quality chicken meat extract (11.1%) and selected spices. The combination creates a dish that is rich in flavor with a strong chicken aroma. Of course, this product is priced economically. For 1L of Tori Paitan broth, you can use 1.7% or about 17g of Ajinomoto® Chicken Extract Powder Seasoning.

Easy, right? Try this method and don't forget to use Ajinomoto® Chicken Extract Powder Seasoning as a solution for exceptional deliciousness in your culinary business!