In today's experiment I will show you how to make ramen from kitchen scraps and leftovers from your previous ramen cooking session, essentially from trash. The resulting ramen could be called a trash paitan or more officially it would be a niban dashi tori paitan.

Niban is the Japanese word for "second time", which refers to the chicken bones which we are using a second time. Especially if you are making a clear chintan broth, there will still be a lot of flavor left in the bones after you are done with them. You can use this to make a second broth with them. Opposed to making a chintan, where you want to watch the temperature closely and never let it come to a full boil, you want to go for a paitan for the second broth. For paitans you go for high heat and a rolling boil to extract every little piece of flavor, fat and collagen out of the bones. Normally, for a niban dashi (dashi = broth) you would aim for a 2 to 3 hour rolling boil time.

Depending on how you used the bones, you may want to fortify the broth with some other ingredients. Vegetable cuttings and scraps are an ideal partner for this and fit into the "recycling" theme of the bowl. However you can also add further bones which you have not used before, like from rotisserie chicken or fried chicken. Basically, just save whatever kitchen trash you can get your hands on, throw it in the freezer and make soup when you have amassed a good amount.

Furthermore I can recommend to drop in 500-1000g (1-2 pounds) of pork belly and boil it in the broth for two hours. Essentially you cross flavor the broth with the pork belly and the pork belly with the broth. After that, you can marinade the pork belly to your liking (soysauce-sake-mirin works great) or make butakakuni. Until I have a recipe out, there's a ton for those online.

Make sure to also check out my other ramen cooking videos:
How to make Tori Paitan: [ Ссылка ]
How to make German Ramen: [ Ссылка ]

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