Ramen

Ramen Broth

5 Quarts = 10 portions

Two 3-by-6-inch pieces of konbu

6 quarts water

2 cups dried shiitake

4 pounds chicken (use drumsticks)

5 pounds of smoked neck bones (at least some should be smoked)

1 medium onion quartered

2 large carrots, peeled and chopped in large pieces

Tare

in a large pot bring water to a simmer

rinse konbu and add it to the pot

turn heat off, steep for 10 minutes then remove the konbu

add shiitakes, heat to the max get to the boiling point then low heat to simmer for 30 minutes

remove shiitakes

roast the neck bones in the oven for 1 hour at 400F  as you cook the chicken

add the chicken to the water and keep the heat for a gentle simmer

skim and discard anything rises to the surface

replenish water to keep chicken submerged

after about 1 hour the meat should pull away easily from the bones

remove the chicken

add the roasted pork bones and simmer for 6-7 hours

skim the surface, replenish water lost

add the vegetables for the last 45 minutes

remove bones and vegetables

strain through double cheesecloth once or even twice

season with tare - start with 2 tablespoons per quart and adjust to taste; needs to be fairly salty

keeps for a few days in the fridge or for a few months in the freezer

Assembling a bowl of ramen

Warm up Ramen Bowl (at least 3 cups volume)

2 cups hot Ramen Broth adjusted with Tare or mirin

5-6 ounces ramen noodles

2-3 slices pork belly

1/2 cup pork shoulder for ramen (or chicken or tofu or mix)

Two 3-by-3 inch pieces of nori

1/4 cup thinly sliced scallions

4-5 pieces bamboo shoots

1/4 cup seasonal vegetables: sweet peas, corn, kale

Some bean sprouts

1 Slow-Poached Egg

Tare

Is used in Yakitori restaurants to brush the finished grilled skewers or in Ramen shops to salt the broth.

2-3 chicken backs, chicken skin left, leg bones split as much as possible to increase surface

1.5 cup sake

1 cup mirin

1.5 cup soy sauce

Ground pepper

Oven at 450F

Spread the bones in the right container

45 minutes to 1 hour; check after 35 minutes

Goal is to avoid burning but obtain deeply browned bones

The fond - fatty liquid caramelizing on the bottom of the pan needs to be dark but not black

Deglaze the fond with a splash of sake on the stovetop under medium-high heat

Add the rest of the liquids

Bring to a boil then simmer for an hour

Strain the bones out and season the liquid with black pepper