Ramen Recipe by Andy Cheng

Ramen Recipe by Andy Cheng

One may argue that ramen is the most well-known cuisine to come out of Japan. The chewy noodles and tender chashu, together with the rich broth, come together to create the ideal meal. In Japan, ramen may be made with a wide variety of toppings and sauces, including miso, soy sauce, and even meat.

As the broth is the most important component of a good bowl of ramen, ramen chefs spend hours or even days perfecting their recipes. An umami-rich stock may be made by slowly simmering pork bones and a variety of vegetables for a significant amount of time.

Because every restaurant has its own unique method for preparing ramen, there is no definitively correct or incorrect approach to preparing this dish. The recipe for my go-to bowl of ramen is up next on the agenda.

Ramen

EQUIPMENT

The ingredients for butcher’s string

Cassoulet de porc

  • 1 kilogramme of pork snouts with the skin on, 1 shallot
  • 1 long green onion
  • 1 substantial onion
  • 5 centimetres of ginger in a knob

Chashu

  • 500 g pork belly (skin on or off is okay)
  • 120 ml soy sauce
  • 180 ml mirin 80 millilitre water
  • 200 millilitres of rice wine
  • 3 scallions
  • 4 whole cloves of garlic
  • 5 centimetres of ginger in a knob

Tare

  • 180 ml dashi
  • 150 ml soy sauce
  • 70 ml mirin

Eggs In A Marinade

  • 1 egg
  • One tablespoon of soy sauce
  • 1 teaspoon of mirin, 3 teaspoons of water

The Rest of the Ingredients

Noodles with ramen, scallions, and nori (seaweed)

INSTRUCTIONS

The steps of making ramen

Eggs In A Marinade

  1. Prepare the egg by boiling it for seven minutes. To halt the heating process and facilitate easier peeling, rinsing in cold water is recommended.
  2. Put the egg, soy sauce, mirin, and water into a bag that has a ziplock on it.
  3. Make an effort to expel as much air as you can while maintaining a firm seal. Check to see that the egg in its whole is covered by the liquid. Marinate for at least one night and up to four days.

Cassoulet de porc

  • Put the pig trotters and enough water to cover them in a big pot and bring them to a boil. Bring to a boil, then, using a strainer, remove the froth from the top of the liquid after it has boiled for ten minutes.
  • After being strained, the trotters should be rinsed in ice water.
  • Put the pig’s trotters in a big saucepan, then cover them with cold water and set them aside. Add in the other ingredients for the pork broth.
  • Bring to a boil, then reduce the heat so that it continues to boil steadily for the next 12 hours. Make sure to stir the pot often to prevent anything from catching fire.

Chashu

  • Scallions should be cut into pieces that are 5 centimetres long, and ginger should be peeled.
  • Put everything for the chashu in a big pot and start cooking it.
  • The pork belly should be rolled into a log form and then tied together using the thread provided by the butcher.
  • Put into the saucepan, then bring the water to a boil over high heat. Bring the temperature down to a simmer, then cover the pot with a lid, leaving a small crack in it so that the steam may escape.
  • Put in an oven preheated to 140 degrees for four to five hours.

Tare

  • Put everything that goes into the tare into a pot, and then bring it up to a boil.
  • If you have any of the liquid that was used to braise the chashu, add a couple of teaspoons of it to the dish for an additional umami boost.
  • Add salt to taste before serving.

Plating

  • The scallions should be sliced as finely as possible. Cut the chashu so that it is 3 millimetres thick.
  • Prepare the ramen noodles by boiling them as directed on the box.
  • Put three tablespoons of tare in a bowl and then pour pig broth into the bowl until it is half filled.
  • The ramen noodles, chashu, a marinated egg, scallions, and nori should be placed on the dish before serving.

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