main (303) dessert (180) soup (87) sides (65) starter (62) salads (35) mixology (25) breakfast (14)

Wednesday, November 16

Shoyu ramen

Active: 1 hour 15 minutes; Total: 6 hours 30 minutes; Serves: 4

Broth, chicken, low-sodium

8 cups

Mushrooms, shiitake, dried



30 grams

Bonito flakes

20 grams


1 ¼ cups

Soy sauce

1 ¼ cups


½ cup

Sugar, granulated

¼ cup

Ginger, sliced

2-inch piece

Scallions, halved


Garlic, peeled

3 cloves smashed +
8 cloves sliced

Sugar, brown

2 packed tablespoons


1 ½ cups +
6 cups +
6 cups +
6 cups

Pork belly, skin-on

1 pound

Eggs, cold

4 large

Oil, canola

½ cup


1 tablespoon

Sesame seeds

2 teaspoons

Wheat noodles, fresh

4 ounces

Chicken dashi 
  1. In a medium pot over medium heat, bring the broth to a bare simmer; remove from heat and let cool for 2 minutes. 
  2. Add the mushrooms and kombu, and let steep for 5 minutes. 
  3. Add bonito flakes, and let steep 5 minutes more. 
  4. Strain the dashi; reserve solids. 
Tare & chashu 
  1. In a large pot over medium heat, bring the mirin, soy sauce, sake, sugars, ginger, scallions, smashed garlic, and 1 ½-cups water to a low simmer, then reduce heat to low. 
  2. Meanwhile, in a medium pot over medium heat, bring the pork and 6-cups water to a bare simmer; immediately drain, and gently rinse the pork. 
  3. Transfer the pork to the pot with the tare, and bring to a simmer. 
  4. Cover and cook over low heat until tender, about 1 hour 20 minutes. 
  5. Let cool 20 minutes, then strain and reserve the tare liquid. 
  6. Refrigerate the pork and tare separately. 
  1. In a medium pot over medium heat, bring 6-cups water to a boil. 
  2. Prink the bottom of the eggs with a pin. 
  3. Gently lower the eggs into the pot with a spoon, and simmer for 6 minutes; drain. 
  4. Transfer the eggs to an ice bath, and let cool 5 minutes. 
  5. Thoroughly and gently crack the eggshells, then return to the ice bath to cool for 10 minutes more. 
  6. Carefully peel the eggs, and transfer to a medium bowl. 
  7. Pour tare over; weigh down the eggs with the reserved spent kombu to fully immerse in liquid. 
  8. Let marinate in the refrigerator at least 4 hours, and up to 12. 
Garlic la-yu 
  1. In a small pot over very low heat, simmer the garlic in canola oil, stirring occasionally, until translucent, about 15 minutes. 
  2. Remove from heat, stir in the cayenne, then the seeds; let cool. 
  1. Slice the chashu into 2-inch-wide slices; torch lightly, if desired. 
  2. In a pot of boiling water, cook the noodles, stirring occasionally, until al dente, about 1 to 2 minutes; drain. 
  3. In a small pot over medium heat, bring the dashi and mushrooms to a simmer; cook 1 minute. 
  4. Transfer the dashi to a serving bowl, then add tare and noodles. 
  5. Top with mushrooms, chashu, nitamago, scallion, and a drizzle of la-yu. 
Recipe from Delish magazine by June Xie.

No comments:

Post a Comment