Ingredients
makes 6 servings
Menma
3 1ft bamboo chutes
½ cup cooking sake,
4 tbsp soy sauce
2 tbsp mirin
2 tbsp brown sugar
Broth
4lb beef marrow bones
1 white onion
8 scallions
4 inches of ginger
water as needed
Noodles
500g all-purpose flour
½ teaspoon salt
250 ml water
vegetable oil as needed
Chashu Pork
1 pork belly
1 ginger root
5 garlic cloves
3 green onions
½ cup cooking sake
½ cup mirin
4 tbsp sugar
1 cup soy sauce
2 cups water
2 cups water from the boiled pork
½ white onion
Tare
3 tbsp soy sauce
2 tbsp water
1tsp cooking sake
1 tsp mirin
1 tsp sea salt
½ tsp granulated sugar
Eggs
½ cup soy sauce
½ cup mirin
2 cups water
6 eggs
Ramen
4 cups shiitake mushrooms
6 squares dried seaweed
8 scallions
sriracha to taste
salt and pepper to taste
Procedure
Menma
Soak bamboo shoots overnight (at least 4hr), change the water a few times if possible.
Cut into strips.
Boil for 5 min to remove impurities.
Remove liquid and clean pot.
Add sake, soy sauce, mirin, and brown sugar to the pot and return the bamboo.
Boil until tender.
Cool in its own sauce.
Egg
Boil water on high.
Reduce to medium and soft boil eggs for 6 min.
Once passed, place in ice bath.
Carefully peel once chilled; I use the drop and roll technique.
Mix remaining ingredients in a bowl and add eggs.
Cover and marinate overnight.
Broth
Soak 4lb beef bones overnight in water.
Drain and boil in water until no more scum rises to the top.
Strain and discard liquid.
Clean pot and bones, removing dark parts.
Return to the pot with fresh water and simmer for 12 hours, adding more water as needed.
Around the 10 hour mark, add onions and ginger.
The marrow should be dissolved and the broth should be thick once it is finished.
Strain and place into a container and refrigerate.
Noodles
Mix flour and salt, and add water gradually.
Knead until smooth.
Proof for 15 min.
Divide in half and roll into rectangles.
Coat with oil and proof for another 1 ½ hours covered.
Boil a pot of water.
Cut dough about 1cm wide.
Pull apart each noodle smoothly to stretch them out, bouncing the noddle against your counter to make it longer.
Fold and repeat.
Boil noodles when water is ready.
Charshu Pork
Pat dry pork belly and remove uneven parts.
Prick with a fork and make slits on the non-fatty part of the belly.
Roll the pork belly tightly making sure the less fatty side is in the middle.
Tie up the pork belly using a butcher’s knot.
Place in a pot with water and boil until impurities form.
Drain with a sieve and wash impurities with cold water.
Clean pot and add pork back along with ginger, garlic, and green onions.
Simmer for 90 min, adding water as necessary.
In another saucepan add sake and mirin and cook away the alcohol.
Add sugar and dissolve.
Add soy sauce, white onion minced, 2 cups of water, and 2 cups of water from the pork pot, and pork once it is finished.
Simmer for 40 min, turning around every 10 min (save water).
Once simmered, fry pork in another pan until crispy.
Return to pan with sauce and coat well.
Add 2 cups of the pork water and cook until sauce is thick.
Remove and cut into slices.
Ramen
Combine ingredients for tare.
For 1 bowl, add tare as needed, broth, noodles, and salt & pepper to taste.
Top with onions, egg, pork, mushrooms, menma, and seaweed.
Add a dab of sriracha.
いただきます!
