Japan Tsu Shin -Ramen Series – Seirock-Ya

SEIROCK-YA : A TALE OF 2 BROTHS

Go to their homepage (seirock-ya.com.my) and you will see them proudly proclaiming their toripaitan ramen which is their signature product. The name is derived from the words tori meaning chicken and paitan which means white soup. In the case of Seirock-ya, they produce their paitan from boiling chicken bones and carcasses at high heat and for long periods to draw out the protein and other goodness into an emulsion that is packed with flavour and collagen.

Like their tonkotsu counterparts, you can get your toripaitan in a number of styles with different ingredients added to the broth. The basic style is Shio or salt. There is also Shoyu (soya sauce), Miso (fermented bean paste) and Extreme. The last adds a secret sauce made with chicken, seafood and vegetables that boosts the umami profile of the broth.

Your ramen can also be had with a variety of toppings which can of course be added to a la carte.

My first (!) ramen was the signature Extreme Toripaitan Special which is served with a thick noodle. I had mine very hard or most al dente and it had good bite without being undercooked. Naturally they make their own noodles.
The Special comes with all the fixings apart from shio tamago (soft center egg). What it does come with is a wickedly good chicken meatball or toridango. Minced chicken and soft bone with seaweed for umami punch, this is a bad boy bakso (Malay for meatball).

The paitan broth is very flavorful in the Extreme version with some mouthfeel. This is apparent by the formation of a collagen skin on the surface after a little while which is a sign of protein in the broth emulsion. The soup is set to Japanese standard which may be a bit salty according to the menu, so you can ask for more broth.

The one topping you must try is actually a condiment, their Japanese sambal. It is a chilli and I think miso paste that is added to the Spicy version of whichever broth you choose. I encourage you to order the normal version and the sambal which is served on the side. You can then add it to your soup for what level of heat and intensity you like but beware, it is potent, slow heat and you’ll soon find yourself sweating profusely after underestimating the spicyness.

Paitan is one half of the story of chicken broth. The other is chintan or clear broth which is what we usually find in a ramen-ya. The clear broth is boiled with vegetables and chicken carcass at a lower heat and this results in less aggressive extraction and a clear broth when skimmed.

Chintan broth is then flavoured like paitan with any number of seasonings to release the umami. For my chintan ramen, I chose the Tokyo style with shoyu (soya sauce).

The Tokyo broth was flavourful without being heavy and had a reasonably long finish. I really enjoyed the contrast with the paitan and I encourage you to go with a friend or friends so you can try both broths.

You can get popular accompaniments like gyoza dumplings but with chicken and here are plenty of other chicken dishes from curry to katsu.

Seirock is an interesting alternative to your tonkotsu and somewhere to go for ramen if you don’t want pork. The Damansara Uptown outlet is their first in Malaysia after their initial foray out of Japan to Indonesia where they have several branches which have been running for over 6 years. Just remember dango/bakso and sambal.


Seirock-Ya
No.6-GF, Jalan SS21/35, Damansara Utama, 47400 Petaling Jaya
12:00 PM – 9:00 PM, closed on Tuesdays
03-7731 6808
FB: Seirock-ya Ramen Malaysia

2019/04/02 | カテゴリー:Japan Tsu Shin - Flavour of The Month -

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