Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, saitama-inspired ramen noodles. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Saitama-Inspired Ramen Noodles is one of the most favored of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Saitama-Inspired Ramen Noodles is something which I have loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can have saitama-inspired ramen noodles using 53 ingredients and 30 steps. Here is how you cook it.
The ingredients needed to make Saitama-Inspired Ramen Noodles:
- Prepare The soup
- Get 2 bones Pork on the bone
- Take 1 Pig feet
- Get 1 bird Chicken carcass
- Take 1 3/10 kg Pork belly roast (for making char siu)
- Get 1/2 of each Onions, carrots, potatoes
- Take 1/8 Cabbage
- Take 2 The green portion of Japanese leeks
- Get 2 small Figs
- Get 3 pieces Ginger
- Prepare 1 whole Garlic
- Get 1 Chili pepper
- Take Japanese-style soup base
- Prepare 2 1/2 liter ○Water
- Make ready 6 sheets ○ Kombu (about 10 cm)
- Take 50 grams ○Dried sardines
- Get 2 ○Dried shiitake mushrooms
- Get 1 bunch Assorted thickly cut bonito flakes
- Get Chashu Sauce
- Take 1000 ml Water
- Make ready 500 ml Soy sauce
- Get 200 ml Sake
- Make ready 50 ml Mirin
- Make ready 110 grams Sugar
- Prepare 2 cloves/pieces of each Ginger, garlic
- Get 2 ※Chicken breast meat, if preferred
- Make ready Soy Sauce Dressing
- Prepare 300 ml The broth from ○
- Get 1 piece of each The konbu and dried shiitake mushrooms from ○
- Take 100 ml Sake
- Get 1 tbsp Mirin
- Prepare 30 grams Dried sardines
- Prepare 80 grams Assorted thickly cut bonito flakes
- Prepare 500 ml Soy sauce
- Prepare 1 tbsp Salt
- Make ready 10 grams Bonito flakes
- Make ready 150 ml Char siu broth
- Prepare Noodles
- Make ready 1 kg Bread (strong) flour
- Prepare 500 grams Cake flour
- Prepare 23 grams Salt
- Prepare 580 grams Eggs (11~12 if using medium)
- Prepare 90 grams Butter
- Make ready Menma
- Prepare 1 kg Boiled bamboo shoots
- Take 2 tbsp Sesame oil
- Take 1 Red chili pepper
- Take 4 tbsp Mirin
- Prepare 2 tbsp Sake
- Take 6 tbsp Soy sauce dressing
- Take 4 tbsp Char siu broth
- Take Others
- Prepare 1 Seasoned eggs, Japanese leeks, nori seaweed, etc.
Koreans famously package instant ramen like Shin and Nong Shim in myriad Chef Kim has a fine dining background, which he's pairing with inspiration from classic Korean soups to create beautiful, elevated bowls of ramyun. Ramen noodles in its simplest form is Chinese wheat noodles in soup broth. Although introduced originally from China, Japan has created an entire cult-like obsession making ramen anything but simple. Ramen noodles are practically a main food group in college.
Instructions to make Saitama-Inspired Ramen Noodles:
- Ingredient Introduction: These are the kombu seaweed sheets and assorted fish flakes that I use. I bought them at the supermarket I work at.
- I also bought this at work. 400 yen is cheap for 1 kg!
- This ramen takes 2 days to complete. Let's start making it the day before you want to eat.
- Preparations: Mix the ○ Japanese-style base together. Let it sit overnight. (Place into the fridge in summer).
- Preparation: Wash off the blood from the pork and chicken bones in running water, and break the pork bones in half at the joint.
- Preparation: Hold the pigs feet with a pair of tongs, burn the hairs over gas flame, and wash well with water.
- Preparation: Roll the meat up from the thick end, and tightly tie with kitchen twine. Roll the ※ breast meat in the same manner.
- Preparation: Wash the vegetables, and cut into approximate sizes. Caution: Do not remove the skins.
- Make the soup: Place the pork bones into a 7~10 liter pot with lots of water, and boil over strong heat. Skim off the scum.
- Add chicken bones, pork belly, and pigs feet once there is no more scum, and continue boiling over medium heat while continuing to remove the scum.
- Add everything from the onions to the red peppers, boil for 2 hours, and turn off the heat.
- Char siu: Remove the pork belly out of the soup, and boil together with the breast meat for 2 hours in the cha siu sauce. See ID: 911531 for details.
- Making the noodle dough: Refer to, and chill in the fridge overnight. - - https://cookpad.com/us/recipes/155377-soy-sauce-broth-ramen
- Day 2 starts from this point onwards. First, turn the heat onto the soup pot.
- Making the Soy Sauce Dressing: Set aside the amount indicated into a pot from Step 4 that was left to sit overnight in the fridge, and make the soy sauce dressing while referring to. - - https://cookpad.com/us/recipes/155377-soy-sauce-broth-ramen
- Make the soup: After bringing to a boil, leave in the pork bones, pigs feet and chicken bones, and remove the mushy vegetables from the soup.
- Add the Japanese-style base mixture (all of the broth, konbu seaweed and shiitake mushrooms) from Step 4 into the soup, and boil over a low heat for 2 hours. The soup is now done.
- Making the Noodles: Usingas a reference, divide the dough into 10 equal portions. Make the noodles in a pasta machine 1.7~2 mm thick, and 2 mm wide. Chill in the fridge. - - https://cookpad.com/us/recipes/155377-soy-sauce-broth-ramen
- Making the bamboo shoots: Bring water to a boil in a frying pan, quickly boil the boiled bamboo shoots in water, and strain.
- Lightly saute the bamboo shoots and red pepper in a frying pan heated with sesame oil, add the flavoring, and saute until there are about 2 tablespoons of broth remaining. Transfer to a bowl and place into the fridge.
- Finishing steps: Decide on the combination of soup and soy sauce dressing. Use roughly 360~400 ml of soup: 35~50 ml of soy sauce dressing. Adjust to suite your tastes.
- Cut the well-chilled chashu into your desired thickness. Thinly cut the Japanese leek. Please refer tofor the marinated eggs. - - https://cookpad.com/us/recipes/155377-soy-sauce-broth-ramen
- Finishing Touch: Add hot water to a bowl to warm it up. Boil lots of water in a large pot, and boil the noodles for 4-5 minutes.
- Heat the bowl while the noodles are boiling, add the soy sauce dressing, and soup while using a sieve to strain. Add the thinly sliced noodles, top with the ingredients, and it is done!
- To put it simply, these noodles have the opposite texture of being chewy. They are more springy with a toothsome texture.
- Extra 1: Throwing out the soy sauce and soup broth is wasteful! So, use it to make tsukudani that goes well with rice.
- Cut the konb seaweed into thin strips, and shred the rest in a food processor.
- Saute together with 3 tablespoons each of sake and sugar and 1 tablespoon of mirin until the broth evaporates, add 1~2 tablespoons of white sesame for the finishing touch, and it is done.
- Place into a Tupperware container, and store in the fridge. This tastes the best mixed with rice.
- Extra 2: If you have a dog or cat at home, mixing the vegetables (aside from the onions and leeks) with a bit of the chicken bone and meat etc. into their food will make them really happy.
But they don't have to be boring. Learn how to make these fantastic recipes with ramen noodles. The Best Ramen Noodles Recipes on Yummly Thai Pork And Noodle Salad, Sesame Chicken Bites, Asian Peanut Broccoli Salad. How does instant noodles developed by Michelin-starred ramen restaurants sound?
So that’s going to wrap this up for this special food saitama-inspired ramen noodles recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!