'Hey guys! I saw a lot of comments that want to see one of Japan’s most famous dishes - RAMEN! Ramen can be quite a lengthy process - but today I wanted to show you the easiest way to make delicious shio (salt based) ramen at home! In this recipe I also show you how to make perfect chashu pork and aji-tama as a topping! 00:00 Intro 01:09 Preparing the Pork 03:03 Soaking Broth Ingredients 03:30 Aji-Tama Soft Boiled Eggs 04:48 Preparing the Broth 06:28 Green Onion and Toppings 08:17 Putting the Ramen Together 09:39 Let’s Eat! Ingredients: (Prep earlier in the day or the day before) For Chashu: - 3cm thick belly pork - 1 tbsp soy sauce - 1 tbsp mirin - ½ tbsp cooking sake - 1 tbsp sugar - 1 tsp salt - 1 clove garlic - (same amount of) ginger - around 5g For broth: - 10g of kombu dried kelp - 20g niboshi sardines - 1L water - 450g chicken mince For Aji-Tama Soft Boiled Eggs: - 1 egg per serving - 7 tbsp soy sauce - 4 tbsp water - 1 tbsp mirin - 1 tsp cooking sake - 1 tsp sugar Ramen - dried ramen noodles (one serving per bowl) - ¼ green onion (for topping and to add to ramen) - 1 tsp of salt (to add to the broth) How to make: - Prepare the toppings for your ramen either the day before or earlier in the day CHASHU - Start with the chashu pork, take one block of pork belly around 3cm (leave to reach room temperature for one hour before preparing) - Wipe off any moisture from the pork before tying around the block with kitchen twine - knot the twine firmly - then do the same for the length of the pork (this will help the pork stay moist and help it keep its shape) - In a ziplock bag, add 1 tbsp soy sauce, 1 tbsp mirin, ½ tbsp cooking sake, 1 tbsp sugar, 1 tsp salt, 1 clove garlic, and the same amount of ginger (around 5g) - Mix those ingredients together in the bag and then add the pork - make sure you take out any air from the bag - Then either use a low temperature cooker or a saucepan with a cooking thermometer and keep your water at around 63°C (145°F), place the ziplock bag in the water and leave cooking for 80 mins BROTH - Next - you need to let the ingredients for the ramen broth soak in water. Take 10g of dried kombu kelp and 20g of niboshi sardines and let soak in 1L of water for 30 minutes to an hour AJI-TAMA EGGS - Prepare the aji-tama soft boiled eggs (1 egg per serving). To make the eggs easier to peel, place a small hole in the round side of the egg before adding to boiling water for 6 minutes. - Once 6 minutes is up, take the eggs out and add immediately to cold water under a running tap for a minute - Peel the eggs and then in a ziplock bag add 7 tbsp soy sauce, 4 tbsp water, 1 tbsp mirin, 1 tsp cooking sake and 1 tsp sugar - mix the ingredients well and add the eggs - let sit for at least 30 minutes BROTH - Take your soaked ingredients from before and run the liquid through a sieve into a saucepan or stock-pot - Then add 450g of chicken mince (or chicken stock) and break apart with a spatula - Turn up to a medium heat and keep stirring to avoid the chicken clumping at the bottom of the pan - Add the niboshi sardines and kombu back from before - Keep stirring until you see the broth reach about 60°C (140°C) and the protein starts to float to the top of the liquid - Before the broth begins to boil - take out the kombu to avoid your soup becoming bitter - Put a lid on the broth and let simmer for 30 mins (check occasionally and get rid of any foam that surfaces on the top to improve the flavour) - Once 30 minutes is done - drain the ramen and remove all the solid ingredients - and your broth is done! RAMEN (FINISHING THE TOPPINGS) - Take ¼ green onion and cut a slice down the outer layer - cut that into thin strips and let this soak in water for a few minutes - Then for the inner layer, chop this into small chunks - this will be a topping for your ramen - Once 80 mins is done for your chashu pork, braize the outside fatty layer with a cooking blow-torch, oven or fry pan - Cut your pork into small medallions to add as a topping - Cut your aji-tama eggs in half - if they’re cooked right they should still be slightly runny inside - Boil the noodles (either fresh or dried) for the time specified on the packaging - whilst the noodles are boiling, heat up your broth from before and also warm your ramen bowl with hot water - When the noodles are done cooking - throw away the water, add 360ml of your ramen broth to a bowl, add 1 tsp of salt and mix - Drain your noodles - add them to the broth - top with your onions, chashu pork and aji-tama and enjoy your perfect ramen!'
Tags: egg , ramen , noodles , japanese food , ramen noodles , how to make ramen , ramen recipe , shio ramen , Japanese Recipe , how to cook ramen , abroad in japan , ajitama , Ryosuke's Kitchen , Champ's Kitchen , healthy japanese , Ryosuke Takahashi , Ryotaro's Japan , Ajitama tamago , Ajitama egg , Diet Japanese Food
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