Ramen had will warm up our soul for sure, so that's what i'm making today the house smell is so amazing, because i will be simmering my ramen broth for three hours.
How to make the best ramen
- and now the ramen broth must have amazingly deeply flavor, that no packaged ramen could ever, have we started from 6 pounds of mest neck bones, you can find the meat neck bones really easily at any grocery stores or ask your butcher shop.
- might have some soak the meat in cold water for one hour this process will help to get rid of a lot of blood from the meat and the buns discard the water.
- and bring enough water to boil and blanch those meat bones for five to seven minutes drain, and discard the water some of you might worry, oh those are all the flavors you're throwing away
- we are throwing away all those bone beets blood, and bodies comes from the meat and the bones, they are dirty flavors that we do not want in our broth the key point of kyoto.
- all japanese ramen is super deep flavored yet super duper clean, as well so this step is necessary wash itchy bones under the running cold water, you can get another pot out or just wash the same part real quick like.
- i did and place those clean meat buns into the pot, now let's add lots of flavor fragrance vegetables two ounces of sliced ginger 2 bulbs of garlic cut in half 1 large.
- leek cut it in half and wash it really well because the lid contains a lot of dust and mud in between the layers, so make sure you wash it really well and then add into the pot a large piece of kombu, or dried kelp is about one.
- and a half ounce and if your combo has a lot of white stuff on the surface, go ahead and swipe it out with them towel lastly one and a half tablespoon of chicken powder, and this is a little my cheating like i'm making home style instead of making another whole pot of chicken.
- and pour 24 cups of cold water putting it to boil over high heat with no cover and first 15 minutes of hard boiling, go ahead and skim all the scums on the surface, and at this point remember not to stir the soup because we want to get rid of.
- all the scums coming up to the surface, because if you stir the soup it will all sink down under the soup, again and we don't want that happen, now cover reduce the heat to medium and simmer for three hours.
- after three hours of simmering the broth, this is a time to add the meat actually meat for the char shoe to put it on top as a garnish on the ramen you will.
- need two pounds of meat shoulder or meat belly, and if you're using like a one big two pounds of big chunk then go ahead and simmer for additional one hour or if you're using like mine like a little two small pieces of one pound each then go ahead and simmer about 30 to 45 minutes, and meanwhile the meat and the broth is finished cooking we are gonna make tare mini sauce in japanese and in japanese.
- i just added the ginger and the garlic into a little sauce pot and now i'm going to add one and a half cup of soy sauce, and three quarter cup of sake and milling in japan there is many different types of ramen out there, and the most signature one is a shoyu ramen miso ramen.
- is the ramen just seasoned with only salt very clean basic ramen broth and miso ramen is seasoned with miso and shoyu ramen is seasoned with soy sauce that is what we are making today that's.
- why we need one half cup of soy sauce today and tonkotsu, is another type of ramen that is a creamy milky broth i think that's the most popular ramen in america.
- going to bring Dish this tare to boil over high heat and let it keep hard oil for five to seven minutes, i just removed meat piece from the broth i boiled them about 30 minutes and my tare is ready to go.
- and chop up some green onion real fast my green onion is ready to go, let's talk about the noodles so you can use any ramen noodles, that you can find at your local grocery stores either dry or fresh or frozen, and blanch my bean frost first and then cook the noodles.
- all right my broth is simmering and all my toppings the bean sprouts, green onion charshu and eggs is ready to go and i just drained my noodles.
- Now, all i need is just a bowl that i can bring everything together, first thing what we need is the tare the soy sauce mixture you need about quarter cup to one 3 cup depending on how salty ramen that you like then.
- put the broth the ramen broth i just pour it.
