白湯
paitan
ぱいたん
cloudy emulsion broth
Broth
The cloudy, emulsified counterpart to chintan: pulled at a rolling boil so the fat and collagen suspend into a milky liquid. Tonkotsu is the most famous pork-based paitan; chicken paitan is its lighter cousin.
More broth terms
- dashi · Japanese stock
- kombu · dried kelp
- katsuobushi · dried skipjack flakes
- niboshi · dried baby sardines
- shiitake · dried shiitake
- tori-gara · chicken carcass
Cook with it
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