Paitan Ramen Broth - what is it?
I've been reading about the paitan broth from Totto Ramen. What exactly is it? How does it differ from Tonkotsu broth?
Does it refer to "white soup" (in Chinese)?
I know that Totto Ramen uses chicken bones instead of pork bones. Is that the difference?
On a tangent,
White broth (T: 白湯, S: 白汤): Made from lightly blanched pork bones that have been boiled for several hours, creating a white milky broth. This broth has a rich mouthfeel, and is often used in ramen soups.
The "white broth" is also commonly used for shabu shabu/hot pot, e.g. baitan mizutaki, where you have a clean/pure chicken bone based broth for chicken shabu shabu at some yakitori joints. Dunk rice in there afterwards to cook and you have a zosui. Truly good stuff.
paitan broth is Cuntonese, i believe. pai means white and tan means either broth or just boiling water. and it is a broth made of sea foods (both fish and sea shells) and pork bones.
tonkotsu broth is from southern part of japan. ton means pork and kotsu means bones. it is made of exclusively pork bones and meat.
i hope it helps and please correct me if i am wrong.
In the Japanese usage, "paintan" means something like "milky". It has nothing to do with the ingredients of the broth although it is usually assumed to be made from either chicken or pork bones since it is the fat and collagen from animal bones that give it the opaque "milky white' coloring and viscous mouthfeel.... And tonkotsu, while it means "pork bone", is usually not made exclusively from pork bones and meat, but a mix of pork bones, terrestrial vegetables as well as konbu or other seaweeds, sometimes dried seafood, and sometimes even chicken bones. In fact, I don't believe the usually use meat itself to make broth.