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Curry Chicken Paitan

Japanese curry gold, folded into a 10-hour chicken paitan.

Chicken paitan, curryNewMild heat
Curry Chicken Paitan as a sealed freeze-dried puck: noodle lattice and toppings held under frost.
Frozen · 122 g
Curry Chicken Paitan ninety seconds after the pour: steaming broth with its full toppings.
Bloomed · 90 s

How this one is built

Whole-carcass chicken paitan blended at 10 hours with a roux of Japanese-style curry powder we toast and grind ourselves — 11 spices, weighed to the gram. Thick enough to coat the noodle, mild enough for heat level 1. The curry oils crystallize gold on the frozen puck; the bloom smells like a Yokohama curry shop.

In the bowl

  • Crisped chicken thigh
  • Pickled red onion
  • Cilantro
  • Fried shallot

Tare & noodle

Curry roux tare — 11-spice blend, chicken fat, caramelized onion

Medium straight noodle, 1.2 mm

Allergens

Wheat, soy. See toppings for egg, pork, chicken, fish, sesame, dairy. Shared equipment.

Specification

Nutrition · per bowl, rebloomed
Energy590 kcal
Protein29 g
Fat24 g
Carbohydrate63 g
Sodium1590 mg
Preparation & handling
Net weight122 g
Water400 ml at 100 °C
Bloom90 s, lid on
Above 2,000 m+20–30 s, stir at end
StorageBelow 27 °C, no freezer

Next to it on the shelf

Same method, different register

All eight bowls