Miso Ramen With Crispy Pork and Burnt Garlic-Sesame Oil

Name: Miso Ramen With Crispy Pork and Burnt Garlic-Sesame Oil
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Japanese, Asian
Ingredients: 6 servings Other toppings such as enoki mushrooms, thinly sliced woodear mushrooms, or bamboo shoots as desired; 907 grams chicken backs and carcasses, skin and excess fat removed; 12 garlic cloves; 1 knob 3-inch knob ginger, roughly chopped; 2 whole leeks, washed and roughly chopped; 1 Tbsp mirin; 118 milliliters red miso paste; 170 grams whole mushrooms or mushroom scraps; 1 large onion, skin on, roughly chopped; 907 grams boneless skinless pork shoulder, in one chunk; 6 servings fresh ramen noodles; 6 servings Salt, to taste; 24 scallions, white parts only (reserve greens and light green parts for garnishing finished soup); 59 milliliters shoyu; 1 kilograms pig trotters, split lengthwise or cut crosswise into 1-inch disks (as your butcher to do this for you); 2 Tbsps vegetable oil

Miso Ramen With Crispy Pork and Burnt Garlic-Sesame Oil might be just the Japanese recipe you are searching for. Watching your figure? This dairy free recipe has 1677 calories, 93g of protein, and 58g of fat per serving. This recipe covers 47% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of vegetable oil, mushroom scraps, shoyu, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the steel cut oats you could follow this main course with the Gingerbread Steel Cut Oats as a dessert. It works well as an expensive main course. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Place pork and chicken bones in a large stockpot and cover with cold water.

Ingredients you will need

Chicken Bones

Water

Pork

Equipment you will use

Pot

Place on a burner over high heat and bring to a boil.

Remove from heat as soon as boil is reached.

While pot is heating, heat vegetable oil in a medium cast iron or non-stick skillet over high heat until lightly smoking.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

Pot

Add onions, garlic, and ginger. Cook, tossing occasionally until deeply charred on most sides, about 15 minutes total. Set aside.

Ingredients you will need

Garlic

Ginger

Onion

Once pot has come to a boil, dump water down the drain. Carefully wash all bones under cold running water, removing any bits of dark marrow or coagulated blood. Bones should be uniform grey/white after you've scrubbed them. Use a chopstick to help remove small bits of dark marrow from inside the trotters or near the chickens' spines.

Ingredients you will need

Chicken

Water

Equipment you will use

Chopsticks

Pot

Return bones to pot along with charred vegetables, leeks, scallion whites, mushrooms, and pork shoulder. Top up with cold water. Bring to a rolling boil over high heat, skimming off any scum that appears (this should stop appearing within the first 20 minutes or so). Use a clean sponge or moist paper towels to wipe and black or gray scum off from around the rim of the pot. Reduce heat to a bare simmer and place a heavy lid on top.

Ingredients you will need

Pork Shoulder

Vegetable

Mushrooms

Green Onions

Leek

Water

Equipment you will use

Paper Towels

Pot

Once the lid is on, check the pot after 15 minutes. It should be at a slow rolling boil. If not, increase or decrease heat slightly to adjust boiling speed. Boil broth until pork shoulder is completely tender, about 3 hours. Carefully remove shoulder with a slotted spatula.

Ingredients you will need

Pork Shoulder

Broth

Equipment you will use

Spatula

Pot

Transfer shuolder to a sealed container and refrigerate until. Return lid to pot and continue cooking until broth is opaque with the texture of light cream, about 6 to 8 hours longer, topping up as necessary to keep bones submerged at all times. If you must leave the pot unattended for an extended period of time, top up the pot and reduce the heat to the lowest setting while you are gone. Return to a boil when you come back and continue cooking, topping up with more water as necessary.

Ingredients you will need

Light Cream

Broth

Water

Equipment you will use

Pot

Once broth is ready, cook over high heat until reduced to around 3 quarts. Strain through a fine mesh strainer into a clean pot. Discard solids. For an even cleaner soup, strain again through a chinois or a fine mesh strainer lined with several layers of cheese cloth. Skim liquid fat from top with a ladle and discard.

Ingredients you will need

Cheese

Broth

Soup

Equipment you will use

Sieve

Cheesecloth

Ladle

Pot

Whisk in miso paste, 3 tablespoons of shoyu, and salt to taste. Keep warm.

Ingredients you will need

Miso

Shoyu

Salt

Equipment you will use

Whisk

Shred pork shoulder with fingers until finely shredded and toss with remaining shoyu and mirin. Season to taste with salt.

Ingredients you will need

Pork Shoulder

Mirin

Shoyu

Salt

Serve: Bring a large pot of salted water to a boil. Meanwhile, place shredded pork shoulder in a 10-inch non-stick skillet over medium-high heat. Cook, stirring and tossing occasionally, until crisp all over. Set aside.

Ingredients you will need

Pork Shoulder

Water

Equipment you will use

Frying Pan

Pot

Cook noodles according to package directions.

Ingredients you will need

Pasta

Drain and transfer to warmed ramen bowls. Ladle broth over noodles and drizzle with a tablespoon or two of burnt garlic-sesame-chili oil per bowl. Divide crisp pork evenly between bowls.

Ingredients you will need

Chili Oil

Pasta

Garlic

Sesame Seeds

Broth

Ramen Noodles

Pork

Equipment you will use

Bowl

Ladle

Cut eggs in half and add half to each bowl. Top with other toppings as desired and serve immediately.

Ingredients you will need

Egg

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

6servings

Other toppings such as enoki mushrooms, thinly sliced woodear mushrooms, or bamboo shoots as desired 907grams

chicken backs and carcasses, skin and excess fat removed 12

garlic cloves 1knob

3-inch knob ginger, roughly chopped 2

whole leeks, washed and roughly chopped 1Tbsp

mirin 118milliliters

red miso paste 170grams

whole mushrooms or mushroom scraps 1large

onion, skin on, roughly chopped 907grams

boneless skinless pork shoulder, in one chunk 6servings

fresh ramen noodles 6servings

Salt, to taste 24

scallions, white parts only (reserve greens and light green parts for garnishing finished soup)59milliliters

shoyu 1kilograms

pig trotters, split lengthwise or cut crosswise into 1-inch disks (as your butcher to do this for you)2Tbsps

vegetable oil

Recommended wine: Riesling, Sake, Sauvignon Blanc

Ramen Noodles works really well with Riesling, Sake, and Sauvignon Blanc. Saké is an obvious choice when it comes to Japanese food. If you want to stick to grape wine, though, you might opt for sauvignon blanc or riesling. One wine you could try is Weingut Willi Schaefer Graacher Domprobst Riesling Spatlese Number 5. It has 4.4 out of 5 stars and a bottle costs about 69 dollars.