Shoyu Ramen

Name: Shoyu Ramen
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Japanese, Asian
Ingredients: 680 grams boneless pork shoulder; 59 milliliters bonito flakes; 2 carrots, peeled, cut into pieces; 907 grams chicken necks, backs, and/or wings; 6 servings Chili oil, toasted sesame oil, and shichimi togarashi (for serving); 3 larges eggs; 1 head garlic, halved horizontally; 1 1 piece ginger, peeled, sliced; 2 dried kombu; 6 servings Kosher salt, freshly ground pepper; 118 milliliters reduced-sodium soy sauce; 1 Tbsp mirin; 3 sheets toasted nori sheets, torn in half; 454 grams pork spareribs; 850 grams packages fresh thin and wavy ramen noodles (or six 3-ounce packages dried); 2 Tbsps dry sake; 6 scallions, thinly sliced; 2 Tbsps vegetable oil

Shoyu Ramen

The recipe Shoyu Ramen is ready in approximately 45 minutes and is definitely a spectacular dairy free option for lovers of Japanese food. This main course has 1557 calories, 93g of protein, and 86g of fat per serving. This recipe serves 6. This recipe covers 50% of your daily requirements of vitamins and minerals. A mixture of garlic, chili oil, pork spareribs, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the ginger you could follow this main course with the Ginger Cake with Crystallized Ginger Frosting as a dessert.

Instructions

One day ahead

PREP PORK SHOULDERSeason pork shoulder with salt and pepper.

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Salt And Pepper

Pork Shoulder

Roll up and tie with kitchen twine at 2" intervals. (This helps keep the meat intact while cooking and makes for round, compact slices.)

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Meat

Roll

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Kitchen Twine

COOK PORK SHOULDER AND MAKE STOCK

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Pork Shoulder

Stock

Heat oil in a large heavy pot (at least 8 quarts) over medium-highheat. Cook pork shoulder, turning, until brown all over, 10-12 minutes.

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Pork Shoulder

Cooking Oil

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Pot

Add chicken, spareribs, scallions, carrots, garlic, ginger, and bonito flakes.

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Bonito Flakes

Green Onions

Spare Ribs

Carrot

Whole Chicken

Garlic

Ginger

Remove kombu from dashi; discard.

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Dashi

Kombu

Add as much kombu dashi as will fit in pot once liquid is boiling (reserve remaining dashi). Bring to a boil, reduce heat, and simmer, skimming the surface occasionally and adding remaining dashi as liquid reduces, until pork shoulder is tender and stock has reduced to about 2 quarts, 2 1/2-3 hours.

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Pork Shoulder

Stock

Kombu

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Pot

CHILL PORK SHOULDER AND STOCK

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Pork Shoulder

Stock

Remove pork shoulder from stock and let cool. Wrap tightly in plastic and chill until ready to use. (Chilling pork will make meat easier to slice.) Strain stock through a fine-mesh sieve into another large pot or a large bowl or container; discard solids(including ribs and chicken). Cover and chill.

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Pork Shoulder

Meat

Stock

Pork

Ribs

Wrap

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Sieve

Bowl

Pot

Two days ahead

MAKE KOMBU DASHI AND TAREThe stock's complexity comes from two elements: kombu dashi (a broth) and tare (a soybased mixture).* For the dashi, combine kombu and 4 quarts cold water in a large bowl. Cover and let sit at room temperature at least 8 hours and up to 12 hours. For the tare, combine soy sauce, sake, and mirin in a small bowl; cover and chill.

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Soy Sauce

Stock

Kombu

Mirin

Water

Sake

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Bowl

Day of

COOK EGGSBring a medium pot of water to a boil. Carefully add eggs one at a time and boil gently for 7 minutes. Egg yolks should be shiny yellow and almost jammy; egg white should be just set.

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Egg Whites

Egg Yolk

Water

Egg

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Pot

Drain eggs and transfer to a bowl of ice water to stop cooking; let cool. Peel; set aside. (Eggs can be cooked 1 day ahead. Keep unpeeledeggs covered in cool water. Cover and chill.)

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Water

Egg

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Bowl

SLICE PORK

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Pork

Remove string and thinly slice pork; cover and set aside.

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Pork

REHEAT STOCK AND COOK NOODLESWhen ready to serve, bring stock to a simmer; it should be very hot.

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Stock

At the same time, cook noodles in a large pot of boiling water according to package directions until al dente; drain (no need to salt the water, as ramen noodles contain more salt than pasta).

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Ramen Noodles

Pasta

Water

Salt

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Pot

Just before serving

PUT IT ALL TOGETHERDivide noodles among 6 deep bowls.

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Pasta

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Bowl

Top with sliced pork, placing it off to one side.

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Pork

Add tare to hot stock and ladle over pork to warm through (stock should come up justto the level of the noodles).

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Pasta

Stock

Pork

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Ladle

Place a small pile of menma next to pork. Halve eggs and place next to menma.

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Egg

Pork

Place a small pile of sliced scallions next to egg. Tuck half a sheet of nori between side of bowl and noodles so it's just poking out.

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Green Onions

Pasta

Nori

Egg

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Bowl

Serve ramen with chili oil, sesame oil, and shichimi togarashi.

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Shichimi Togarashi

Sesame Oil

Chili Oil

Ramen Noodles

*Kombu, a.k.a. dried seaweed, brings major umami. Tare (pronounced ta-REH) is like ramen's secret ingredient, giving the stock most of its flavor. Most shops closely guard their recipe. Ours uses soy sauce, sake, and mirin.Don't have kombu in your pantry? You can find all the Asian ingredients here at Asian markets, in the Asianfoods section of some supermarkets,and at amazon.com. Look in the refrigerated section of Asian markets for fresh noodles. Ask your butcher for chicken necks and backs.

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Soy Sauce

Whole Chicken

Pasta

Kombu

Mirin

Ramen Noodles

Stock

Sake

Equipment

Ingredients

Servings:

680grams

boneless pork shoulder 59milliliters

bonito flakes 2

carrots, peeled, cut into pieces 907grams

chicken necks, backs, and/or wings 6servings

Chili oil, toasted sesame oil, and shichimi togarashi (for serving)3larges

eggs 1head

garlic, halved horizontally 1

1" piece ginger, peeled, sliced 2

dried kombu 6servings

Kosher salt, freshly ground pepper 118milliliters

reduced-sodium soy sauce 1Tbsp

mirin 3sheets

toasted nori sheets, torn in half 454grams

pork spareribs 850grams

packages fresh thin and wavy ramen noodles (or six 3-ounce packages dried)2Tbsps

dry sake 6

scallions, thinly sliced 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. The Schloss Vollrads Riesling Spatlese with a 4 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.