The recipe Shoyu Ramen could satisfy your Japanese craving in roughly 1 hour. This recipe serves 6. Watching your figure? This dairy free recipe has 1557 calories, 93g of protein, and 86g of fat per serving. This recipe covers 50% of your daily requirements of vitamins and minerals. A mixture of mirin, piece ginger, carrots, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It works well as a pricey main course.
Instructions
1
One day ahead
2
PREP PORK SHOULDERSeason pork shoulder with salt and pepper.
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Salt And Pepper
Pork Shoulder
3
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
Equipment you will use
Kitchen Twine
4
COOK PORK SHOULDER AND MAKE STOCK
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Pork Shoulder
Stock
5
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
Equipment you will use
Pot
6
Add chicken, spareribs, scallions, carrots, garlic, ginger, and bonito flakes.
Ingredients you will need
Bonito Flakes
Green Onions
Spare Ribs
Carrot
Whole Chicken
Garlic
Ginger
7
Remove kombu from dashi; discard.
Ingredients you will need
Dashi
Kombu
8
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.
Ingredients you will need
Pork Shoulder
Stock
Kombu
Equipment you will use
Pot
9
CHILL PORK SHOULDER AND STOCK
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Pork Shoulder
Stock
10
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.
Ingredients you will need
Pork Shoulder
Meat
Stock
Pork
Ribs
Wrap
Equipment you will use
Sieve
Bowl
Pot
11
Two days ahead
12
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.
Ingredients you will need
Soy Sauce
Stock
Kombu
Mirin
Water
Sake
Equipment you will use
Bowl
13
Day of
14
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
Equipment you will use
Pot
15
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
Equipment you will use
Bowl
16
SLICE PORK
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Pork
17
Remove string and thinly slice pork; cover and set aside.
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Pork
18
REHEAT STOCK AND COOK NOODLESWhen ready to serve, bring stock to a simmer; it should be very hot.
Ingredients you will need
Stock
19
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).
Ingredients you will need
Ramen Noodles
Pasta
Water
Salt
Equipment you will use
Pot
20
Just before serving
21
PUT IT ALL TOGETHERDivide noodles among 6 deep bowls.
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Pasta
Equipment you will use
Bowl
22
Top with sliced pork, placing it off to one side.
Ingredients you will need
Pork
23
Add tare to hot stock and ladle over pork to warm through (stock should come up justto the level of the noodles).
Ingredients you will need
Pasta
Stock
Pork
Equipment you will use
Ladle
24
Place a small pile of menma next to pork. Halve eggs and place next to menma.
Ingredients you will need
Egg
Pork
25
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.
Ingredients you will need
Green Onions
Pasta
Nori
Egg
Equipment you will use
Bowl
26
Serve ramen with chili oil, sesame oil, and shichimi togarashi.
Ingredients you will need
Shichimi Togarashi
Sesame Oil
Chili Oil
Ramen Noodles
1
*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.
Riesling, Sake, and Sauvignon Blanc are my top picks for Ramen Noodles. 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. You could try Selbach Oster Mosel Riesling Kabinett. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 15 dollars per bottle.