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Homemade Ramen (Two-Day Authentic Ramen)
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1
Start preparing the chashu. Rub salt into the pork and quickly sear all sides (blanching for 15 seconds also works).
Ingredients for this step
Pork (for chashu)
1 piece
Salt
to taste
1:16
~10 min
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Ingredients
1
Start preparing the chashu. Rub salt into the pork and quickly sear all sides (blanching for 15 seconds also works).
Pork (for chashu) 1 piece
Salt to taste
1:16
~10 min
2
Make the marinade for the chashu and marinated eggs. Put the green parts of the onion, sliced ginger, and 1 crushed clove of garlic in a pot, add sake, mirin, soy sauce, sugar, and salt, heat over low heat, and turn off the heat just before it boils.
1:52
~10 min
3
Wrap the pork in paper towels and place it in a sealable bag with the marinade. Submerge the bag in a bowl of water to push out the air, then put it in a rice cooker with hot water and leave it on the keep-warm setting for about 4 hours. Afterward, rest it in the refrigerator for half a day.
2:29
~240 min
4
Make the marinated eggs. Pierce a hole in the bottom of each egg before boiling, and cook for 6 1/2 minutes for a soft-boiled center. Remove, cool, and peel (a cylindrical container makes this easy).
2:56
~10 min
5
Place the eggs in a container and pour in the marinade and water in equal parts. Cover with a paper towel and rest in the refrigerator for half a day. Slice the chashu to your preferred thickness.
3:25
6
Make the chicken stock for the broth. Boil the green parts of the onion, ginger, chicken carcass, and wings for 1 minute to remove any off odors, cool with water, and chop the carcass into pieces. Return the carcass and wings to the pot and simmer over low heat for 1 hour.
3:43
~60 min
7
Make the shellfish stock. Add water, sake, and kombu to the sand-purged shellfish and simmer over low heat for 30 minutes. Don't forget to skim off the scum.
4:20
~30 min
8
Render the fat from the chicken skin by frying it. Set aside the crisped skin for topping and the chicken fat for the seasoning base.
4:38
~15 min
9
Make the shiraga negi. Remove the core of the long green onion, slice it into fine strips, and soak in water for 5 minutes.
4:57
~5 min
10
Combine the chicken broth and seafood broth in your preferred ratio. Put soy sauce, kombu dashi, and chicken fat in the bowl.
5:11
~10 min
11
Prepare the toppings. Get the chicken skin ready, sear the chashu, and cut the marinated eggs in half.
5:33
~5 min
12
Pour the heated broth into the bowl, then boil the noodles last. Drain them, add them to the bowl, arrange the toppings, and it's done.
5:50
~5 min
1
Step 1
Start preparing the chashu. Rub salt into the pork and quickly sear all sides (blanching for 15 seconds also works).
Pork (for chashu)
1 piece
Salt
to taste
2
Step 2
Make the marinade for the chashu and marinated eggs. Put the green parts of the onion, sliced ginger, and 1 crushed clove of garlic in a pot, add sake, mirin, soy sauce, sugar, and salt, heat over low heat, and turn off the heat just before it boils.
Salt
to taste
Green onion (green parts)
to taste
Ginger (sliced)
to taste
Garlic (crushed)
1 clove
Sake
100ml
Mirin
100ml
Soy sauce
150ml
Sugar
1 tablespoon
3
Step 3
Wrap the pork in paper towels and place it in a sealable bag with the marinade. Submerge the bag in a bowl of water to push out the air, then put it in a rice cooker with hot water and leave it on the keep-warm setting for about 4 hours. Afterward, rest it in the refrigerator for half a day.
Pork (for chashu)
1 piece
Green onion (green parts)
to taste
Ginger (sliced)
to taste
Garlic (crushed)
1 clove
Sake
100ml
Mirin
100ml
Soy sauce
150ml
Sugar
1 tablespoon
Salt
to taste
4
Step 4
Make the marinated eggs. Pierce a hole in the bottom of each egg before boiling, and cook for 6 1/2 minutes for a soft-boiled center. Remove, cool, and peel (a cylindrical container makes this easy).
Eggs
2 pieces
5
Step 5
Place the eggs in a container and pour in the marinade and water in equal parts. Cover with a paper towel and rest in the refrigerator for half a day. Slice the chashu to your preferred thickness.
Eggs
2 pieces
Water
to taste
Soy sauce
150ml
Pork (for chashu)
1 piece
6
Step 6
Make the chicken stock for the broth. Boil the green parts of the onion, ginger, chicken carcass, and wings for 1 minute to remove any off odors, cool with water, and chop the carcass into pieces. Return the carcass and wings to the pot and simmer over low heat for 1 hour.
Green onion (green parts)
to taste
Ginger (sliced)
to taste
Chicken carcass
1 piece
Chicken wings
3 to 5 pieces
7
Step 7
Make the shellfish stock. Add water, sake, and kombu to the sand-purged shellfish and simmer over low heat for 30 minutes. Don't forget to skim off the scum.
Shellfish
to taste
Sake
100ml
Kombu
10g
Water
to taste
8
Step 8
Render the fat from the chicken skin by frying it. Set aside the crisped skin for topping and the chicken fat for the seasoning base.
Chicken skin
1 piece
9
Step 9
Make the shiraga negi. Remove the core of the long green onion, slice it into fine strips, and soak in water for 5 minutes.
Long green onion (for shiraga negi)
to taste
Water
to taste
10
Step 10
Combine the chicken broth and seafood broth in your preferred ratio. Put soy sauce, kombu dashi, and chicken fat in the bowl.
Soy sauce
150ml
Chicken carcass
1 piece
Chicken wings
3 to 5 pieces
Shellfish
to taste
Kombu
10g
Chicken skin
1 piece
11
Step 11
Prepare the toppings. Get the chicken skin ready, sear the chashu, and cut the marinated eggs in half.
Chicken skin
1 piece
Pork (for chashu)
1 piece
Eggs
2 pieces
12
Step 12
Pour the heated broth into the bowl, then boil the noodles last. Drain them, add them to the bowl, arrange the toppings, and it's done.
Chinese-style noodles
1 serving
Long green onion (for shiraga negi)
to taste
Chicken skin
1 piece
Pork (for chashu)
1 piece
Eggs
2 pieces
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