Staff-Meal Ramen

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Staff-Meal Ramen

Staple · Noodle · Fusion165 min(Prep 45 min + Cook 120 min) · 750 kcal per serving · 1 serving · Hard

A special ramen made in an Italian kitchen for Italian chefs. A unique bowl, available only in Abruzzo, fusing local ingredients with Japanese technique.

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ファビオ飯 /イタリア料理人の世界61 recipes · 274 cooked
See other ways to make Ramen11 cooks, each with their own take

Instructions

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  1. Break down the bird and take dashi from it.Uses: Whole birdWatch the video from 2:01
  2. Use the fresh bird as the base of the ramen tare.Uses: Whole birdWatch the video from 5:30
  3. Make an aromatic oil with Italian herbs.Uses: HerbsWatch the video from 6:57
  4. Take a consommé-like dashi from ground bird meat.Uses: Whole birdWatch the video from 8:30
  5. Make the kaeshi (return tare) using the bird offal.Uses: Bird offalWatch the video from 11:35
  6. Toast baking soda in preparation for making the noodles.Watch the video from 20:03
  7. Add kombu and rest the base.Uses: Kombu kelpWatch the video from 21:09
  8. Strain the dashi.Watch the video from 21:36
  9. Marinate the chashu in a soy-based mixture.Uses: Soy sauceWatch the video from 22:36
  10. Use the strained dashi as the ramen base.Watch the video from 23:08
  11. Round out the flavor with oil and aromatic oil.Uses: Back fat, Bonito flakes, SaltWatch the video from 23:45

Tips

  1. 1

    焦がしすぎないようにオイルを作る。

  2. 2

    麺は毎年改善されている。

  3. 3

    重曹を焼くことで麺が黄色っぽくなる。

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