Ramen is a typical noodle soup in Japanese broth. In fact, this dish is of Chinese origin, over time it has become a true symbol of the cuisine of the Rising Sun. The name comes from the term “la mian”, which means “hand-rolled noodles”. It’s a tribute to the oriental tradition of spaghetti noodles. This is a fairly new dish. At the end of World War II, i noodles is already ready. Making ramen requires a lot of patience and precision. It takes three days of preparation to make this full-flavored soup.
Here are the ingredients for Ramen, a Japanese soup
Basic broth ingredients
- 5g kombu seaweed
- 5g katsuobushi
- bones of a whole chicken
- the green part of the onion
- 3 slices of ginger
- 2 pieces of garlic
- other optional vegetables (e.g. 1/4 onion, carrot shreds…)
- 500 g of pork or shoulder
Ingredients for Chashu Pork Cooking Sauce
- 100 ml of soy sauce
- 100 ml sake
- a spoonful of sugar
- a teaspoon of salt
Ingredients for marinated eggs
- 2 eggs
- 75 ml soy sauce
- 150 ml sake
- 30 ml of mirin
- 2 fistfuls of katsoubushi
Ingredients for 1 serving of “miso flavor” broth
- 1 tablespoon miso
- 1 tablespoon of tapan
- sesame oil
- 50 g of minced pork
Other ingredients for garnish
- pan fried chicken breast with skin
- minced meat fried in sesame oil
- two slices of roast beef
- pre-cooked corn to taste
A recipe for making ramen, a Japanese soup
Ramen takes a long time to prepare. This is the recipe suggested by the Japanese masters and told by the site “Silver spoon”. First, prepare the dashi, which is essential for flavoring the broth: soak the kombu seaweed and katsuobushi in half a liter of water, refrigerate overnight to extract the flavors. You will need it for the broth base.
- To prepare the broth: put the chicken bones in warm water for an hour to completely remove the residual blood and then immerse them in boiling water for 30 seconds to 1 minute to remove the fat: do not let them boil. The specified time, otherwise they will lose their taste. Now tie the pork with a string and fry in a pan with salt and pepper for 1 minute on all sides. Put all the broth ingredients except dashi in a liter of cold water and cook on low heat for an hour and a half. Remove the pork and add enough dashi to return to 1 liter of liquid. Continue to cook the broth always very gently (ideal temperature 70 °) for another 4 and a half hours (for a total of 6 hours of cooking) adding a little dashi each time the broth reduces. From time to time remove the fat that tends to rise to the surface with a skimmer. Once ready, cool, strain and refrigerate in a well-sealed container.
- Now devote yourself to marinating the pork and eggs. Make the chashu sauce: combine the soy, sake, sugar and salt in a pan and cook until the alcohol evaporates. Cool the pork with the sauce and seal in a plastic bag: refrigerate overnight. And for eggs: first boil them in water for 6/7 minutes and let them cool. Meanwhile, prepare the sauce: add soy, sake and mirin to a pan over low heat until the alcohol evaporates. Add the katsuobushi and leave for 1 minute. Allow to cool. Peel the eggs, place them in a plastic bag with the sauce and refrigerate overnight. In the morning, remove both the bacon and the eggs from the bag.
- The final preparation for ramen is the preparation of the noodles, which are prepared the same day as they are to be consumed. Prepare typical Japanese noodles according to our basic recipe. Once ready, reheat the broth made the day before and make the base of the soup with the miso flavor. Cook the pork in the pan and add all the ingredients to the broth in the serving bowl. Calculate about 300 ml of broth per portion. Soak the noodles in salted water for a few seconds and add to the broth.
- At this time, garnish with the selected ingredients: a few slices of chashu pork, a few slices of chicken, other minced meat cooked in the pan, a slice of roast beef, marinated egg and corn.