Chicken Paitan Ramen Yeah K style
Chicken Paitan Ramen Yeah K style
Chicken Paitan Ramen: The Creamy, Milky Broth That Changed My GF Game
Paitan broth is DIFFERENT. Most ramen broths are clear. Paitan is milky. Creamy. Almost like liquid velvet.
Traditionally, Yokohama's famous "Yeah K" style uses pork tonkotsu and chicken. I'm going all chicken here—and making it gluten-free. This is restaurant-level ramen at home.
The Broth Technique – High Heat Emulsification
Start by cleaning your chicken bones. Soak them in salted water for 30 minutes—this removes impurities and gives you a clean base.
Into a large pot: bones, garlic, ginger, green onions. Here's the KEY difference from regular chicken broth: cook on HIGH HEAT. You want a rolling boil. This emulsifies the fat and collagen, creating that creamy, milky texture.
As it cooks, skim off the dark lye but KEEP the white lye—that's umami. For extra body, add chicken feet or cut the bones into smaller pieces. More surface area = more gelatin = silkier broth.
Cook for 2-3 hours on high. The broth should look opaque and creamy. THAT'S paitan.
The Assembly – Yokohama Yeah K Style
In your bowl: a touch of high-quality salt and 1 tablespoon of rendered chicken oil (the golden fat from my chashu post). Pour in the hot paitan broth. Stir.
Add your cooked GF Ramen Lab noodles. They'll absorb all that creamy richness.
Now the toppings—traditional Yeah K style: pork chashu, ajitama egg (soft-boiled, marinated in soy sauce), and cooked spinach.
The chashu adds protein. The egg adds richness. The spinach adds freshness. Everything works together.
This is the bowl that makes people forget it's gluten-free. Rich. Creamy. Deeply satisfying.
Try it. Tag #GFRamenLab. Show me your creations.
Have a GF day.
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2023
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2022
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2021
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2020
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2019
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2018
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2017
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2016
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2015
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2014
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2013
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2012
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