ちゃん
chan
ちゃん
fast-boil extraction
Technique
The rolling-boil extraction technique: bones cooked at a hard boil rather than a gentle simmer. Standard for tonkotsu and other paitan broths where emulsification is the goal.
More technique terms
- kaeshi · soy-sauce base (soba)
- mayu · charred garlic oil
- negi-yu · scallion oil
- rayu-seiho · chili-oil making
- chushutsu · extraction
- nyukaeki · emulsion
Cook with it
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