Today we will tell you how to prepare and properly serve the original dish of Japanese cuisine - ramen noodles. We recommend that you have enough patience and enough free time, because the process of creating this dish is not at all simple and painstaking, but the result will ultimately surpass all expectations and eclipse any other usual dishes with its own taste.
Ramen noodles - recipe
Ingredients:
Calculation of 4 servings of soup-noodle ramen:
- egg noodles ramen - 320 g;
- bone strong broth - 250 ml;
- broth from tyshu - 250 ml;
- broth of dashi - 250 ml;
- sesame oil - 20 ml;
- hard-boiled and peeled chicken eggs - 4 pcs .;
- soy sauce - 80 ml;
- pork chasu - 4 slices;
- stalks of green onions - 2 pcs .;
- sesame seeds - 20 g;
- nori sheet - 1 piece;
For pork, weigh:
- pork - 750 g;
- ginger root - 25 g;
- onion green - 2 stems;
- garlic teeth - 1-2 pcs .;
- sake - 25 ml;
- granulated sugar - 10 g;
- soy sauce - 60 ml;
- vegetable oil - 45 ml;
For bone stock:
- bones chicken or pork - 600 g;
- ginger root - 45 g;
- onion green - 4 stems;
- garlic teeth - 5 pcs .;
- salt;
For broth dasha:
- water - 900 ml;
- a piece of dried kelp - 10 x 10 cm;
- dried anchovies - 40 g.
Preparation
When preparing noodles for ramen, prepare a strong bony broth. To do this, pour the bones with water, after boiling, drain the liquid and rinse the contents and dishes from the formed flakes. After that, again we pour the bones with clean water, so that it only covers the contents a little, throw the root of the ginger, the onion green and the peeled garlic teeth, after boiling reduce the intensity of fire to the lowest and cook the broth from four to seven hours. As a result, the liquid should be evaporated by about one third, and the broth should be saturated and strong. At the end of cooking, the product is added to taste and filtered.
An invariable component of ramen noodles is pork chyasu and broth from its preparation. When preparing such a pork, fry the meat in a whole piece in vegetable oil to a rich brown color, and then transfer it to the kozanok or stewpot, add the remaining ingredients, pour in water to completely cover the pork and cook the contents for two hours with minimal fire under the lid.
Let the pork completely cool in the broth, and then wrap it in foil and cool it in the fridge.
For the dish, we also need a broth of dasha. To make it, pour a sheet of dried kelp with water, after cleaning it a little from the salt, we throw dried anchovies and after boiling we weld the contents from
Cooked and peeled chicken eggs are laid in a small vessel with boiling soy sauce and we stand, continuously turning it in each, for an even color for one minute.
To design the soup-noodles ramen mix three types of broth, add sesame oil, warm it to a boil, boil in a mixture of ramen noodles for one minute, and then pour the dish on plates. In each serving, put on a slice of pork chyasu, a quarter of the nori sheet, and also add the chopped egg, sesame seeds and chopped green onion.