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Broth & tare inspired by motoki ramen academy. Check out their video: tinyurl.com/y25yxy45
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RECIPE (makes 4 bowls)
PORK BROTH
5lb/2 1/4kg pork neck bones
Piece of pork trotter
Piece of pork fat back or pork belly
Water
Add pork parts to large stock pot, cover with water, bring to a boil then drain water from pork & rinse bones. Add rinsed bones to pressure cooker & top with 5000g/5L water. Cook, high pressure for 80 mins.
Return broth & bones to large stock pot & bring to boil for 30 min until broth has taken on an opaque quality & has reduced by 25-30%. Strain out solids.
TARE
30g (~1c) Kombu
30g (2 1/2c) bonito flake
30g (about 2c) salted, dried anchovies
30g (about 2c) dried shitake
500g (1 3/4c) light soy sauce
5g (1 1/4t) sugar
1500g/mL water
Combine ingredients, bring to simmer. Off heat, cover, & steep for 1 hour. Strain out solids.
PORK CHASHU
3-4lb/1.5kg boneless pork shoulder
Cooking twine, optional
3000g/mL water
1 knob ginger, sliced
500g (1 3/4c) soy sauce
Tie pork into a roast shape as shown @2:58. Sear meat on all sides in heavy bottomed pot or dutch oven over med-high heat. When roast has been seared, add water, sliced ginger, & soy sauce. Bring to simmer, reduce heat to low, cover, & continue to cook for 90-100 min.
When finished, texture should be soft, but not shreddable. Allow to cool in liquid then wrap & refrigerate.
RAMEN NOODLES
450g (3 3/4c) bread flour
5g (1t) coarse salt
8g (1/2T) baked soda (baking soda spread on parchment’d sheet tray, baked 225F/105c, 1 hour)
Tiny pinch of egg yellow food coloring
160g (2/3c) water
Add flour, salt, & baked soda to food processor. In separate container, mix food coloring into water. With processor running, stream in yellow water. Dough will be dry & pebbly. Allow ito sit for 30 min to hydrate. Press together into a mass. Cut into 4 strips then link together into 1 long belt. Roll flat & wide into a shape that fits through a pasta roller. I'm using the kitchen aid pasta attachment.
Feed dough through on the widest setting, fold in half & repeat. Reduce roller thickness, feed pasta through, & repeat several times until the dough turns into a more smooth, pasta looking sheet. Fold dough in half, increase roller thickness, & repeat several more times until you get a smooth sheet on #6 on the roller.
Cut this long sheet into 12”/30cm sheets then drop each through a spaghetti cutter (or hand cut). Measure into four, 5oz portions. Cover & refrigerate until ramen time.
SOY SAUCE EGGS:
6 eggs
50g (1/4c) water
50g (1/4c) mirin
50g (3T)soy sauce
Boil eggs 7 minutes then drain & transfer to ice bath. Once cooled, peel & move to a food storage bag with water, mirin, & soy sauce. Press out air & marinate for 4-24 hours.
AROMA OIL
75g (1/3c) canola
10g (1/3c) sesame oil
10g (2-3 clove) minced garlic
10g (2t) grated ginger
30g (2T) gochujang
5g (2t) paprika
50g (1/4c) mirin
10g (1 1/2t) honey
Combine oils, garlic, ginger in sauce pot over med heat until sizzling & fragrant. Stir in gochujang & paprika. cook for 30 sec. Add mirin & honey. Transfer to high sided container & spin with immersion blender until smooth.
TO SERVE EACH BOWL:
200g (3/4c) tare
350g (1c) pork broth
1 portion of ramen noodles
Marinated egg
Sliced scallions
Aroma oil
Add tare & broth to sauce pot. Bring to boil. Remove from heat & spin with immersion blender until creamy. Add 2 sliced of pork to heat through.
Add noodles to salted boiling water. Cook for 90 sec.
Add hot creamy broth to a warm bowl. Add cooked noodles, top with warmed pork, halved egg, scallions, & dab of aroma oil.
CHAPTERS:
0:00 Intro & ramen broth
1:46 Making tare
2:47 Making the pork chashu
4:12 finishing the ramen broth and chashu
7:14 making the ramen noodles
11:43 Soy sauce eggs
12:22 Aroma oil
13:25 Putting it together