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Staff-Meal Ramen
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1
Break down the bird and take dashi from it.
Ingredients for this step
Whole bird
1 large
2:01
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3 tips
1
焦がしすぎないようにオイルを作る。
2
麺は毎年改善されている。
3
重曹を焼くことで麺が黄色っぽくなる。
1
Break down the bird and take dashi from it.
Whole bird 1 large
2:01
2
Use the fresh bird as the base of the ramen tare.
5:30
3
Make an aromatic oil with Italian herbs.
6:57
4
Take a consommé-like dashi from ground bird meat.
8:30
5
Make the kaeshi (return tare) using the bird offal.
11:35
6
Toast baking soda in preparation for making the noodles.
20:03
7
Add kombu and rest the base.
21:09
8
Strain the dashi.
21:36
9
Marinate the chashu in a soy-based mixture.
22:36
10
Use the strained dashi as the ramen base.
23:08
11
Round out the flavor with oil and aromatic oil.
23:45
1
Step 1
Break down the bird and take dashi from it.
Whole bird
1 large
2
Step 2
Use the fresh bird as the base of the ramen tare.
Whole bird
1 large
3
Step 3
Make an aromatic oil with Italian herbs.
Herbs
fresh
4
Step 4
Take a consommé-like dashi from ground bird meat.
Whole bird
1 large
5
Step 5
Make the kaeshi (return tare) using the bird offal.
Bird offal
to taste
7
Step 7
Add kombu and rest the base.
Kombu kelp
to taste
9
Step 9
Marinate the chashu in a soy-based mixture.
Soy sauce
to taste
11
Step 11
Round out the flavor with oil and aromatic oil.
Back fat
to taste
Bonito flakes
a small amount
Salt
to taste
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Staff-Meal Ramen — cook along with the video