HOMEMADE RAMEN / 醤油ラーメン
500g Boston butt (you can use belly fat, which has more fat as well)
1 green onion (green part)
2-3 slices of ginger
1 garlic clove
－Char Siu Sauce－
150ml soy sauce
50ml bonito stock soup (optional)
50% Char siu sauce
※ Pour the sauce and water until it covers the eggs. Having a paper towel on top of the eggs help soak the sauce evenly. This also applies to the pork.
1 chicken bone
3 – 5 chicken wings
1 green onion (green part)
2 slices of ginger water (enough to cover the ingredients in your pot)
Any type of clam you want
2 dried shiitake mushrooms
－Thick Soy sauce－
50ml soy sauce
5g bonito flakes
2 cups of boiling (soft) water
10g bonito flakes
30g Japanese anchovies
※ You can use fish stock that already has mushroom, kelp and anchovy in it. They are always on the same shelf as bonito flakes in Japan.
1 chicken skin
1 pack of fresh ramen noodles are preferable, but of course instant noodles will work if they're not available.
1. Rub in salt to season the pork. Then, slowly sear the outside of the pork. (You can just dip the meat in boiling water for about 10 seconds until the meat becomes white, then place the meat in cold water immediately. I actually recommend doing it this way since the juice of the meat will be less likely to go out of the meat than if you sear it.)
2. Prepare the green onion (keep only the green part), a few slices of ginger, and crush the garlic.
3. Add saké, mirin, soy sauce, sugar, salt in a pot and heat it on low heat. Turn off the burner before it boils.
4. Wrap the pork with a paper towel, and put everything in a ziploc bag.
5. Get rid of the air inside the bag. Using a bowl of water makes this process easy.
6. Place it in a rice cooker and add boiled water. Press the 'keep warm button', and it'll be done cooking in about 4 hours. The temperature of center of the meat should be more than 64°C/147°F. Some people say it tastes better if you cook under 60°C/140°F but there's a chance you could get sick so please be careful.
7. Keep it in the fridge for half a day.
1. Boil the eggs for 6 and a half minutes.
2. Take the eggs out and cool them down. When they're cooled down, get rid of the shells.
3. Place the eggs in tupperware and add equal parts of water and sauce.
4. Cover it with a paper towel and keep it in the fridge for half a day.
1. Add 1 green onion (green part), a few ginger slices, the chicken bone and wings in boiled water, and boil them for 1 minute to get rid of smell.
2. Place them in cold water and chop the bone into chunks.
3. Put the bone shunks and chicken wings in a pot and simmer it on very low heat for an hour in 1.5 to 2 liters of water.
1. Before cooking the clams, get rid of any sand in the clams by adding 3% salt water and wait for half a day.
2. Boil the clams with saké and kombu for thirty minutes on low heat. Skim off scum while boiling.
1. Put 2 dried shiitake mushrooms in a bowl and add 100ml water. Leave it for half a day.
1. Put 10g kombu kelp in a bowl and add 100ml water. Leave it for half a day.
－Thick Soy Sauce－
1. Put 5g kelp and 5g bonito flakes in a bowl and add 50ml soy sauce. Leave it for half a day.
1. Put 10g bonito flakes and 30g Japanese anchovies in a bowl and add 2 cups of boiling water.
You can adjust the ratio of the soup however you want. Here's mine:
fish stock : chicken stock : clam stock : kombu stock : mushroom stock = 4 : 3 : 1 : 1 : 1
1. Cut off the skin of chicken and fry it on low heat until it becomes crispy. Keep the leftover oil. I normally use the crispy chicken skin as a topping later.
1. Torch the pork slices.
2. Cut the eggs in half.
3. Cut the crispy chicken skin into a few pieces.
4. Cut off the white part of a green onion, then cut off the core, and slice it thinly. Soak it in water for 5 minutes.
Finally, boil the noodles. In the meantime, add the thick soy sauce and chicken oil to the ramen bowl first. Heat up the soup you made. Right before the noodles are done, add 250 - 280ml of the soup you made to the bowl. Then add the strained noodles and your toppings!