Lazy Tori Paitan Ramen (Osaka Honolu-like Ramen) - Pressure Cooker

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Note 2: This is a very laborious process, it is a two days work. Day 1 : broth prep. Day 2 : eat & storage. With the red / double portion, can yield up to 4-5 rectangle containers for frozen. May last 6 months.

Note 3: 1/2 ladle of tare for 3 ladles of broth.

Part A: Broth
4 chicken carcass (2kg)
500gm chicken feet (3kg)
With 5kg chicken, may take 4 times pressure cook with stock pot also running on the side.
1 holland onion, skin on
3 pcs of leeks, roots on (6 pcs)
1 packet ~100gm spring onion, roots on
Handful ~6-8 pcs of kombu
4-5 shiitake mushroom (8 pcs)
1/2 carrot (1 full carrot)
1 sachet ~8gm seaweed dashi (2 sachets)
1-2 tsp coarse salt
Water to fill the brim of pressure cooker (max volume ~4.5L) (with half broth transferred to stock pot to boil chicken feet after first or second pressure cook)
Garlic, Ginger (Omitted)

1. Cook bones first with some onions under soup setting in the pressure cooker. Do not fill in the water to the brim. Reserve some space for second cook.
2. For second cook, crush the bones and add in remaining ingredients. Cook in pressure cooker under the same setting.
3. After the broth has cooled a little, use immersion blender to crush all ingredients to form a very thick slurry-like broth.
4. Strain the broth to separate liquid and inedible sediments.
5. After straining, heat the broth again until boiling on top of medium fire. Keep an eye on the broth so it did not overflow. 


Part B - Shoyu Tare (Soy Seasoning)
3 small ladle of soy sauce
4 small ladle of hot water
1 small ladle of mirin
1/2 small ladle of vinegar
Handful of katsuoboshi flakes
Optional : 1 shiitake mushroom, 1 red dates

1. Combine everything and heat on top of small - medium fire.
2. Remove from heat when it started boiling.


Part C - Scallion Oil
3-4 thin slices of ginger
1 medium red onion
1 packet ~100-200gm spring onion
Peel from 1 orange
~2 cups of oil 
1/4 -1/2 cups of onion flakes

1. Heat oil under medium fire.
2. Add ginger slices to test. Once oil is hot enough, keep the fire under small - medium.
3. Add in onion slices. Fry for 3-4 minutes before adding spring onion and orange peel.
4. Remove from heat when spring onion had started browning.
5. Add in onion flakes. Stir to combine.
6. Let cool completely. Store in airtight container away from sunlight. It shall keep indefinitely.


Part D - Chili Oil
~2 packets of chili flakes
1 packet of dry salted, fermented black beans
~4 bulbs of garlic
1 star anise
~3 cups of oil

1. Heat oil until very hot. 
2. Combine all other ingredients in another steel bowl.
3. Pour hot oil over all other ingredients.
4. Let cool completely. Store in airtight container away from sunlight. It shall keep indefinitely.


Part E - Shiitake Mushroom Topping
4 pcs of shiitake mushroom, sliced
1 garlic clove
Water to submerge the shiitake mushroom
2 tbsp soy sauce
1/2 tbsp vinegar

1. Boil until mushroom is well cooked (with soy broth absorbed to the core of the mushroom) and all broth is dry. Add water to reboil if mushroom is not well cooked.


Part F - Spicy Minced Beef Topping
200gm ground beef (best : tenderloin, or other parts with less amount of silverside)
1/2 medium holland onion
1 garlic clove
1/8 cut of ginger (half the size of your pinkie)
1 pc shiitake mushroom
1 pc ghost pepper
2 stalks of spring onion white part, sliced lengthwise thinly
2 tbsp of homemade chili oil in Part D
Water

1. Using a food chopper / processor, mince beef, onion, clove, ginger, mushroom, and ghost pepper to a somewhat medium coarse portion, before it turned into a paste.
2. Heat chili oil and spring onion in a non-stick pan.
3. Stir fry the minced beef mixture until somewhat half-cooked & broken apart.
4. Add in water enough to submerge all the beef mixture. Let it boil & cook until all water has dried.
5. Serve as a topping to your ramen.


Part G - Other Toppings
Menma (compulsory to have)
Daikon (compulsory to have)
Spring onion, green part slices (compulsory to have)
Half boiled egg
Crabstick, shredded
Naruto or fishcake, if any








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