Shoyu Ramen

Ingredients:

Noodles:

400g URC Oriental Flour

130g Water

6g Baked Baking Soda

4g Salt

Soup Stock/Broth           

3,000g Pork ribs/ Pork Hock

60g Fresh ginger

100g Whole Garlic

500g Large Leek

40g Kombu (Edible Kelp)

3,000g Chicken Carcass

5,700g Water

Chashu:

1,000g Pork Belly

Tare (Sauce):

360g Soy Sauce

180g Sake

180g Mirin

28g Ginger, Sliced

10g Clove garlic, sliced

Toppings:

300g Blanched Bean Sprouts

100g Chopped green onion chives

500g Soft Boiled Eggs, cut in Half

100g Cloves Garlic, grated

200g Kamaboko (Narutomaki), sliced

5g Nori, cut

Procedure:

Noodles

1. Dissolve baked baking soda and salt in water.
2. Combine vital wheat gluten and flour in a stand mixer.
3. Add liquid gradually and mix until pebbly. Rest for 30 minutes.
4. Divide dough, roll with a pasta maker, and cut into noodles.
5. Boil noodles briefly, about 1 1/2 minutes, then drain and add to ramen broth.

Soup Stock/Broth

1. Boil meats for 5 minutes, drain, and wash in cold water.
2. Place meats in a casserole, add kombu, water, ginger, garlic, leeks, and chicken stock powder. Boil for 3 hours. Drain and set aside.

Tare (Sauce)

1. In a casserole, combine soy sauce, sake, mirin, ginger, and garlic.
2. Boil for 5-7 minutes, then set aside.

Chashu

1. Roll pork belly tightly with butcher's twine.
2. Boil for 1 hour with soup stock. Remove and sear in a hot oiled saucepan.
3. Marinate in 1/2 cup Tare, vacuum seal, and refrigerate for at least an hour.
4. Cut the marinated chashu into 1/4" slices and sear.

Assembly

1. Place 3-5 tablespoons of Tare in a soup bowl.
2. Add 1-2 cups of simmering broth.
3. Place boiled ramen noodles in the center.
4. Add bean sprouts, nori, soft-boiled eggs, seared chashu, kamaboku, and grated garlic.
5. Sprinkle with chopped green onion chives.
6. Serve steaming hot. Enjoy!