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1
Make the noodles with the ingredients.
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2
You can make about 2 servings at a time using a normal bowl.
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3
Make it in several batches or use a large container.
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4
Once the dough is complete, make the noodles, and let ferment for about a week.
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5
About 2~2.5 mm thick noodles look authentic, but cut them to your liking.
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6
Remove the blood from the pork belly bones, and boil in hot water for 20-40 minutes.
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7
If you don't do this prep work, then the color and taste will be bad.
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8
Wash the pork belly bones clean, break apart and add to the pot, with 2 liters of water.
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9
Bring to a boil.
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10
I think there won't be a lot of scum, but discard any that comes out.
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11
Once scum has stopped seeping out, transfer to a pressure cooker, and set the switch.
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12
If cooking on the stovetop, keep a steady heat.
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13
After cooking for about 2 hours in a pressure cooker, check the pot contents.
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14
A lot of oil will have rendered out of the pork belly bones.
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15
Removing this pork marrow broth will lighten the soup base and discard the smell, but also will remove the umami from the vegetables.
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16
You could discard it if you prefer, but if you're using it, just lessen the amount of backfat.
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17
Repeat Steps 6 and 7 once more, and ideally cook down for about 4 hours.
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18
When there is not enough water, add in more so you are not heating the pot without water.
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19
Prepare the pork.
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20
If you don't mind the shape, then you don't need to tie it up with butcher's twine.
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21
Use shoulder roast, belly meat, or a block.
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22
The sizes of the pots at my work and the ones I have at home are different sizes.
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23
The amount of ingredients listed above for the vegetables is sufficient.
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24
You won't get the aroma of the pork belly bones if you add too many veggies.
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25
The aroma of the ginger is strong, so this uses an extremely small amount.
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26
If using tubed ginger, use about 5 mm.
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27
When using fresh ginger, use the photo as a reference (about a quarter size).
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28
Add in the ingredients (included the pork meat), and cook again.
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29
Cooking for 25 minutes when using shoulder roast or 30 minutes when using pork belly meat is ideal in a pressure cooker (Reserve this for the broth in Step 15).
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30
Prepare the basting sauce and add in the cooked pork.
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31
Heat the meat and cool it down more than once, sealing in the meat flavoring.
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32
If you marinate for too long, the flavor will become too strong, so take it out once you think it's done (taste and see.
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33
Store the meat and the basting sauce (now soup base) for later.
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34
If you have the time, boil down the broth for longer.
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35
(The one shown in the photo has been cooked for about 8 hours).
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36
Next, add in the back fat.
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37
When using as a topping, It will shrink more than you think, so add in lots (I used 120 g in the photo).
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38
Cook for 45 minutes even when using a pressure cooker.
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39
It is convenient to make it together and store the cooked bits in a container.
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40
The amount of soup needed changes depending on the toppings used, but it may be best to prepare 1.1 - 2 liters for 3 bowls.
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41
In truth, you need 3 gas burners to make the best Jiro Ramen.
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42
(I ideally want four).
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43
Prepare the noodles and vegetables by boiling in separate pots, and boil the soup as well or boil the vegetables in the soup.
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44
Add the sauce, back fat and umami seasoning into a bowl.
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45
From here on, work quickly.
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46
Warm up the veggies.
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47
In winter, just put them on top, the hot soup will cook them.
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48
Aadd them in right after noodles finish boiling.
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49
After you have boiled the noodles to your desired firmness, completely drain the water.
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50
Add broth and the noodles.
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51
Top with pork and vegetables, and it is done.
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52
Adjust the spiciness, amount of grease, and amount of veggies to your liking!
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53
The toppings are big so it hard to see, but it has 1.5 bags of bean sprouts.
