Ever Since I visited Japan in 2016, every time I am abroad I am looking for ramen. I liked to try as many as possible to improve my own cooking. Now, after over a year of tests, I can finally present my own ramen. It is closer to the original I managed to pull off. I am really proud and happy to share my recipe with me.
To make great ramen it is very important to reach for the best ingredients you can find on the market. Also sticking to the suggested long cooking time is a major flavour improvement factor.
- 1kg pork belly or boneless pork shoulder
- 300 g chicken necks, backs, and/or wings
- 120 g (in one piece) smoked bacon
- 1 onion cut in quarters
- 2 carrots, peeled, cut into pieces
- 1 leek cut into pieces
- 1 parsnip cut into pieces
- 4 garlic cloves
- 40 g fresh ginger cut into big pieces
- 20 g shiitake mushrooms
- 2 pieces of dried kombu ( 6 g)
- 4 tsp bonito flakes
To finish off the broth (tare)
- 120 ml soy sauce
- 60 ml mirin
- 3 spoons of rice vinegar
- 100 ml Japanese soy sauce
- 1 tbs grated ginger root
- 4 large eggs
- 360-400 g ramen noodles
- baby pak choi
- mini sweetcorns (cooked or from the jar)
- or anything you want instead really: roast tomatoes, sweetcorn, spinach, fried tofu, fried spring onions …
- Place all the broth ingredients in a pan
- Bring to the boil and skim off the foam once it has started boiling
- Add the bonito flakes and leave to simmer uncovered for 2,5-3 hrs (In the meantime prepare the egg- see below)
- Strain and sieve the broth. The pork belly will be used as a ramen topping
- Return the broth to the pan and add rest of ingredients.
- Warm up when all other parts are ready to serve.
- Place the noodles in the bowl, pour the broth and add toppings.
For soy sauce picked egg;
- Boil the egg soft and cool down. Then peel them.
- Bring all of the sauce ingredients together into a pan, bring to the boil and simmer for 5 min. Leave to cool.
- Place the sauce in the bawl or
other dishyou want to marinate your eggs and add eggs. Marinate for at least 2 hrs.