The ramen is the typical Japanese broth noodles soup. What we propose is the original recipe made with the advice of a true Master. Don’t be put off by the long preparation times: it takes patience, but the result is superb!
Ingrediants
- 5 g of kombu seaweed
- 5 g of katsuobushi
- bones of a whole chicken
- green part of a spring onion
- 3 slices of ginger
- 2 pieces of garlic
- other optional vegetables (such as 1/4 onion, carrot scraps …)
- 500 g of pork loin or shoulder
- salt
- 100 ml of soy sauce
- 100 ml of sake
- a spoon of sugar
- a teaspoon of salt
Basic broth ingredients
Ingredients for chashu pork cooking sauce
- 2 eggs
- 75 ml of soy sauce
- 150 ml of sake
- 30 ml of mirin
- 2 punches of katsoubushi
- 1 tablespoon of miso
- 1 tablespoon of Tabanjan
- sesame oil
- 50 g of pork mince
- chicken breast browned in a pan with its skin
- minced meat sautéed with sesame oil
- two slices of roast beef
- pre-cooked corn to taste
Ingredients for marinated eggs
Ingredients for the “miso flavor” broth for 1 serving
Other ingredients for the garnish
The ramen it’s a Japanese single dish very famous: it is a noodles soup in broth which actually has Chinese origins, but which over time has become a real symbol of the cuisine of the Rising Sun.
We do not hide that the recipe is demanding: it is not difficult, but it has several preparations that need their time in both cooking and marinating. For this you will see that the realization takes 3 days, each of which is dedicated to the “construction” of a part of the dish. There are also less elaborate recipes to make it at home, such as our quick ramen recipe.
The ramen it mainly consists of 3 parts: 1) the broth base, usually meat, which needs a long cooking, even 12 or 24 hours. We take 6, which is enough to make the soup tasty. The broth is the fundamental part of the recipe. 2) the noodles, that is the characteristic Japanese noodles, which can be made at home following our basic recipe or bought in specialized shops, but can also be found somewhere in the great distribution. 3) the gasket, which varies in composition (meat, fish or vegetables) depending on the ingredients available and more characteristic of the various areas of Japan.
The version we propose is that of a meat ramen made together with Master Tatsumoto Katsuya, founder of the Japanese culture center Tozai in Milan who guided us step by step. It takes patience, it’s true: but the result is superb!
For a Japan-themed dinner, check out our in-depth Ethnic cuisine: 5 sushi and sashimi recipes like a true master.
OTHER TASTY RECIPES: Vermicelli with teriyaki chicken, Uramaki with prawns and avocado, Tuna tataki with miso and wasabi mayonnaise
How to prepare: Ramen original recipe
- Execution
- challenging
- Preparation time
- 72h
- Portions
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2
How to prepare: Ramen original recipe
Day 1) Ramen takes a long time to prepare. First make the dashi, essential to give flavor to the broth: soak the kombu seaweed and the katsuobushi in half a liter of water, leaving them in the refrigerator overnight, so as to extract the flavors. You will need it for the broth base.
Day 2) To prepare the broth: put the chicken bones in lukewarm water for an hour, so that the residual blood can be completely removed and then immerse them for 30 seconds – 1 minute in boiling water to degrease them: do not leave them to boil more than the indicated time, or they will lose their flavor. At this point, tie the pork with a string and brown it in a pan with salt and pepper on each side for 1 minute. Put all the broth ingredients except the dashi in a liter of cold water and cook over low heat for an hour and a half. Remove the pork and add as much dashi as needed to return to 1 quart of liquid. Continue to cook the broth always very gently (the ideal temperature is 70 °) for another 4 and a half hours (for a total of 6 hours cooking) always adding a little dashi every time the broth shrinks. With a slotted spoon, occasionally remove the greasy part that tends to rise to the surface. Once ready, let it cool, filter and store in the refrigerator in a well-sealed container.
Now devote yourself to marinating the pork and the eggs. Prepare the chashu sauce: combine the soy, sake, sugar and salt in a pan and cook until the alcohol has evaporated. Leave the pork with the sauce to cool and seal it in a plastic bag: put it in the fridge overnight. For the eggs, on the other hand: first boil them for 6/7 minutes in the water and let them cool. Meanwhile, prepare the sauce: put the soy, saké and mirin to cook over low heat in a pan until the alcohol evaporates. Add the katsuobushi and let it go for 1 minute. Let it cool down. Shell the eggs, place them in a plastic bag with the sauce and place in the refrigerator overnight. In the morning, remove both the pork and the eggs from the bag.
Day 3) the last preparation for ramen is that of noodles, to be made the same day as when it will be consumed. Prepare typical Japanese noodles according to our basic recipe. Once ready, reheat the broth made the day before and prepare the base of the soup, with a miso flavor. Cook the pork mince in a pan and add all the ingredients to the broth in the serving bowl. For a portion, calculate about 300 ml of broth. Dip the noodles in salted water for a few seconds and add them to the broth.
At this point garnish with the chosen ingredients: a few slices of chashu pork, a few slices of chicken, some other minced meat cooked in a pan, a slice of roast beef, marinated eggs and corn.
The ramen is ready to be served on the table and enjoyed.
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