How to make REAL Tori Shoyu Ramen (Recipe)

I recently found out that my local supermarket sells stewing hens. I would literally walk past the section every day without even knowing. I would always see Japanese ramen recipes that call for 親鶏 (parent chickens) and they were sitting under my nose this entire time. This recipe is relatively easy when compared to doing tonkotsu, but the results are awesome. If you can find stewing hens and have a pressure cooker please give this one a try.

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Also check out Ramen Culture for more authentic ramen content: @ramenculture

Reference material:
【旨味が凝縮】「親鶏ラーメン」の作り方【６杯目】
しょうゆラーメンの作り方。14杯目【飯テロ】

Shoyu Tare Ingredients:
Shoyu
Niboshi
Kombu
Sake
Mirin
Green Onion

Dashi Stock
1.5L Water
3 dried shiitake
1 piece of dried kombu

Chicken Soup
2 stewing hens (broken down with chicken breasts removed)
Dashi stock
1.5 Liters of water

Chiyu Aroma Oil
Chicken Oil from the chicken soup
Garlic
Ginger
Green Onion

Kogashi topping
Aromatics from the Chi-yu

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