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Shoyu-based chicken broth ramen

Version 0.2.0

This recipe is my first try to make self-made ramen.

Shoyu-based chicken broth ramen

Chicken broth

Dashi

  1. Put Konbu in 1L water for 30 minutes.
  2. Put Niboshi and boil with low heat until the water is boiling.
  3. Take Konbu off.
  4. Removing a scum, keep boiling water for 10 minutes.

Chicken broth

  1. For now, using POPLA International Torigara Stock Paste.

NOTE: This step will be replaced with a real chicken process in a future version.

Flavored egg

Half-boiled egg

  1. Put eggs in a refrigerator for a while.
  2. Take eggs into boiled water for exactly 7 minutes.
  3. Take eggs off and put in cold water.

Flavoring

  1. Mix Dashi soup 20 ml, Shoyu 40 ml, Mirin 40 ml and put in a Ziplock.
  2. Put the half-boiled egg in the Ziplock.
  3. Put the Ziplock bag in a refrigerator at least for 30 minutes.

NOTE: DO NOT keep eggs in Ziplock with soup longer than a few hours, or these eggs would be too much flavor.

Sauce

Shoyu sauce

  1. Put Shoyu 100 ml, Mirin 100 ml, Sake 25 ml, Konbu, Niboshi into a pan.
  2. Boil it until it has bubbles.
  3. Take Konbu and Niboshi off.
  4. Put sauce into a bowl.

Flavored oil

  1. Put canola oil, Niboshi, Konbu, Katsuobushi, and chopped white part of green onions into a pan.
  2. Fry them until green onions turn to brown.
  3. Filter oil with a net into a bowl.

Chashu

  1. Put water 300 ml, Sake 150 ml, sliced gingers, sliced garlic, green part of green onions into a pot.
  2. Put chopped pork libs 200 g to the pot.
  3. Boil it with high heat until water is boiling.
  4. Reduce heat to mid-level and boil it for 10 minutes.
  5. Put a lid on a pot and boil it for 10 minutes.
  6. Stop the heat and keep it for 30 minutes.
  7. Put Shoyu sauce and pork libs into a Ziplock.
  8. Put the Ziplock bag in a refrigerator at least for 30 minutes.

NOTE: It would be better to keep it in a refrigerator for more extended hours, can be overnight.

Greens

  1. Boil enough water with small amount of salt in a pot.
  2. Put spinach into the pot and boil for 1.5 minutes.
  3. Take spinach out and put in cold water.
  4. Drain water and cut them in small chunks.

Noodles

  1. Mix 70 ml cold water with 2g of salt, 20 ml boiled water with 2 g of baking soda.
  2. Mix it with bread flour 250 g and make a dough.
  3. Cut it and make noodles about 70 cm long.

To run these steps, I was using Philips HR2371/05 Compact Pasta Maker. This machine produces relatively thick noodles with out-of-box configuration, which requires for about 4 minutes boiling.

Ramen

  1. Put Dashi in a bowl 300 ml, and dissolve chicken broth paste 3 ml.
  2. Put Shoyu sauce and flavored oil.
  3. Put cooked noodles
  4. Put a flavored egg.
  5. Put a few sliced Chashu.
  6. Put a chink of spinach.
  7. Taste and fun.