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Ingredient Introduction: These are the kombu seaweed sheets and assorted fish flakes that I use.
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I bought them at the supermarket I work at.
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I also bought this at work.
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400 yen is cheap for 1 kg!
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This ramen takes 2 days to complete.
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Let's start making it the day before you want to eat.
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Preparations: Mix the Japanese-style base together.
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Let it sit overnight.
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(Place into the fridge in summer).
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Preparation: Wash off the blood from the pork and chicken bones in running water, and break the pork bones in half at the joint.
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Preparation: Hold the pigs feet with a pair of tongs, burn the hairs over gas flame, and wash well with water.
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Preparation: Roll the meat up from the thick end, and tightly tie with kitchen twine.
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Roll the breast meat in the same manner.
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Preparation: Wash the vegetables, and cut into approximate sizes.
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Caution: Do not remove the skins.
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Make the soup: Place the pork bones into a 7~10 liter pot with lots of water, and boil over strong heat.
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Skim off the scum.
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Add chicken bones, pork belly, and pigs feet once there is no more scum, and continue boiling over medium heat while continuing to remove the scum.
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Add everything from the onions to the red peppers, boil for 2 hours, and turn off the heat.
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Char siu: Remove the pork belly out of the soup, and boil together with the breast meat for 2 hours in the cha siu sauce.
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See ID: 911531 for details.
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Making the noodle dough: Refer to, and chill in the fridge overnight.
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Day 2 starts from this point onwards.
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First, turn the heat onto the soup pot.
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Making the Soy Sauce Dressing: Set aside the amount indicated into a pot from Step 4 that was left to sit overnight in the fridge, and make the soy sauce dressing while referring to.
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Make the soup: After bringing to a boil, leave in the pork bones, pigs feet and chicken bones, and remove the mushy vegetables from the soup.
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Add the Japanese-style base mixture (all of the broth, konbu seaweed and shiitake mushrooms) from Step 4 into the soup, and boil over a low heat for 2 hours.
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The soup is now done.
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Making the Noodles: Usingas a reference, divide the dough into 10 equal portions.
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Make the noodles in a pasta machine 1.7~2 mm thick, and 2 mm wide.
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Chill in the fridge.
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Making the bamboo shoots: Bring water to a boil in a frying pan, quickly boil the boiled bamboo shoots in water, and strain.
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Lightly saute the bamboo shoots and red pepper in a frying pan heated with sesame oil, add the flavoring, and saute until there are about 2 tablespoons of broth remaining.
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Transfer to a bowl and place into the fridge.
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Finishing steps: Decide on the combination of soup and soy sauce dressing.
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Use roughly 360~400 ml of soup: 35~50 ml of soy sauce dressing.
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Adjust to suite your tastes.
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Cut the well-chilled chashu into your desired thickness.
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Thinly cut the Japanese leek.
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Please refer tofor the marinated eggs.
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Finishing Touch: Add hot water to a bowl to warm it up.
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Boil lots of water in a large pot, and boil the noodles for 4-5 minutes.
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Heat the bowl while the noodles are boiling, add the soy sauce dressing, and soup while using a sieve to strain.
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Add the thinly sliced noodles, top with the ingredients, and it is done!
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To put it simply, these noodles have the opposite texture of being chewy.
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They are more springy with a toothsome texture.
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Extra 1: Throwing out the soy sauce and soup broth is wasteful!
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So, use it to make tsukudani that goes well with rice.
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Cut the konb seaweed into thin strips, and shred the rest in a food processor.
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Saute together with 3 tablespoons each of sake and sugar and 1 tablespoon of mirin until the broth evaporates, add 1~2 tablespoons of white sesame for the finishing touch, and it is done.
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Place into a Tupperware container, and store in the fridge.
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This tastes the best mixed with rice.
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Extra 2: If you have a dog or cat at home, mixing the vegetables (aside from the onions and leeks) with a bit of the chicken bone and meat etc.
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into their food will make them really happy.
