Shio Ramen with Chashu and Marinated Egg

I made this recipe a couple of months ago, so it doesn’t count towards the Japanese challenge. I’ve been avoiding putting it online because it’s complicated to write out, and I felt the shio base recipe was a little off (made less than what the recipe seemed to indicate, or their base to water ratio is off). No matter, still worth noting since it was quite the kitchen accomplishment. From my ramen cookbook, Simply Ramen.

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Toppings:
Bok Choy
Marinated Eggs (recipe below)
Pickled Ginger
Menma (recipe below)
Chashu (recipe below)
Scallions
ramen noodles (one bundle per serving)

For the shio base:
1 carrot, chopped
1/2 onion, diced
3 green onions, chopped
1/2 apple, chopped
1 celery stalk, diced
3 garlic cloves
5 shitake mushrooms
1/2 cup bacon fat
1 tbsp sesame oil
3 tsp dashi granuels
2 tbsp salt

In food processor, combine carrott, onion, green onions, apple, celery, garlic and mushrooms. Process until chopped (like a paste). In pot, warm bacon fat and sesame oil. Add veggies and cook about 10-12 minutes. Add dashi and salt. Your base is done.

For the broth (per serving):
unsalted butter 2 tbsp
2 cups chicken stock
2 tbsp mirin
1 piece kombu
dried shitake mushrooms (2), crumbled
3-6 tbsp shio base (recipe calls for six but if I went by that logic, this recipe didn’t make nearly as much base as it claimed).

Add butter to sauce pan. Add stock, mirin, kombu, and mushrooms. Simmer 15 minutes. Strain. Combine shio base with both to make your ramen broth.

To make the ramen, make sure your toppings are prepped. Bring broth to a simmer. Boil noodles in a separate pot. Warm bowls with a little hot water. When ready, pour hot broth over noodles and top with toppings.

Menma:
1 pound bamboo shoots
1 tbsp sesame oil
2 cups water
3 tsp dashi granules
1 tbsp soy sauce
1 tbsp sake
2 tsp sugar
1 tsp salt

Cut bamboo shoots in half lengthwise and then thin slices. Add all ingredients to pot. Heat about 20 minutes. Drain.

Chashu:
2 pounds pork shoulder
10 cups water
1 quart soy sauce
2.5 cups sugar
3/4 cup mirin
1 green onion, chopped
1 tbsp ginger

Combine pork with other ingredients. Bring to a boil. Simmer about four hours. Skim off scum. Drain but keep liquid for marinating eggs. Slice.
Before serving, sautee slices for 1-2 minutes.

Marinated Eggs
six eggs
chashu liquid

Bring pot of water to a boil. Cook eggs 6.5 minutes. When done, plunge into ice water. Let cool ten minutes. Remove and peel.

Marinate in chashu liquid for two days.

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