'It takes three days of work to make this authentic tonkotsu ramen… and it was worth every single second. Aprons on, let’s go! Follow me on my socials: Facebook: http://bit.ly/AnimeKitchenFB Instagram: http://bit.ly/AnimeKitchenIG Ingredients: Ramen Eggs: • ½ cup soy sauce • ¼ cup sake • ¼ cup mirin • 2 cups water • 6 large eggs Miso-Soy Tare: • ¼ cup sake • ¼ cup mirin • ½ cup white miso • 1tsp dark soy sauce • 1 – 2 tsp (4 – 8 grams) salt, depending on taste Pork belly: • 1.5kg pork belly rolled and tied • 100g sugar • 4g salt • 125ml mirin • 125ml sake • 100ml dark soy sauce • 150ml light soy sauce • 6-8 shitake mushrooms • 8 konbu pieces (3.5cm x 5cm) or equivalent • Water Ramen Noodles: • 3 cups/526 grams AP flour • 1 cup warm water • 1 tbsp baked baking soda Stock: • 4kg pork trotters, cut into chunks • 1 bunch, spring onions • 2 medium onions • 1 10cm knob of ginger • 5 large garlic cloves • Water Garnishes: • Naruto fishcake, sliced • Spring onion greens, thinly sliced • Seaweed, cut into rectangles • Menma (fermented bamboo shoots) Recipes: Ramen Eggs: (Technique courtesy of Adam Liaw: http://adamliaw.com/recipe/ramen-school-003-ajitama-ramen-eggs/) 1. Prick a small hole into the base of each egg. Bring a saucepan of water to the boil and carefully lower in your eggs. Reduce the heat and simmer the eggs for 6 ½ minutes. Transfer into ice water to cool completely. 2. Carefully peel the eggs and set aside while you prepare the marinade. 3. Combine mirin and sake in a small saucepan and bring up to a simmer over medium heat. 4. Ignite the vapours and wait for the alcohol to burn off. Add the soy sauce and water into the mixture, stirring to combine. 5. Place the eggs into an airtight container along with the marinade and refrigerate for 48 hours so that the eggs can properly cure. Miso-Soy Tare: 1. Combine sake and mirin in a small saucepan. Turn heat to medium until the mixture gets steamy. Carefully ignite the vapours to burn off the alcohol. 2. When the flames have subsided, add the miso, soy sauce and 1 tsp of salt. Stir until the miso has dissolved completely. 3. Simmer over low heat for 5 minutes, stirring occasionally. 4. Taste and adjust for seasoning as required. Set aside to cool. Stock: 1. Place pork trotters into a large stockpot, add enough water to cover the trotters by 5-10cm. 2. Bring to the boil, then boil for 20 minutes. During these 20 minutes, skim off any grey scum that floats to the top of the water and discard. 3. Drain the trotters and rinse thoroughly under cold water, ensuring to remove any scum clinging to the meat and bones. Clean the stockpot and transfer the trotters back in. 4. Cover the trotters with twice their weight in water (i.e. 4kg trotters = 8kg/litres water). Add the vegetables and bring the mixture to a boil. Take note of your starting water level in the pot. 5. After 1 hour, give the pot a good stir, making sure to move the bones at the bottom of the pot to prevent them from burning. By this point, the water level should’ve reduced. Add enough water to bring the level back to its original point. Repeat this process at least 6 times. 6. After 6 hours of boiling and topping the water, you can now decide how much you want to reduce the stock. For a stronger stock but lower yield, allow it to continue reducing for 2 hours, only stirring the pot after each hour. For a lighter stock and larger yield, add water after the 7th hour before letting it reduce for the last hour. 7. When the stock has reached your desired concentration, sieve the stock through a fine-mesh strainer with cheesecloth to catch any floating debris. 8. Cooldown the stock as fast as possible using an ice water bath. Store in airtight containers and refrigerate or freeze. Charshu Pork: 1. Place the pork belly in a large saucepan with enough water to completely cover the meat. Bring to a boil, then reduce the heat to a simmer and cook for 20 minutes. 2. Drain the pork and wash under cold water to remove any scum. Transfer back into a clean saucepan. Add the mushrooms and konbu, then top the saucepan with enough water to cover. Bring the mixture up to a boil, removing the konbu once the water gets steamy. 3. When the water is boiling, add in the sugar and salt, then reduce the heat to a simmer and cook the pork, covered, for 1 hour. 4. After 1 hour, add in the soy sauces, mirin and sake before simmering for an additional hour. 5. Remove the pork from the braising liquid, allow to cool and then refrigerate overnight. Assembly: 1. Place 1 tbsp of tare into a serving bowl and mix with the broth. Adjust for seasoning as necessary. 2. Add your drained noodles and sliced charshu pork. 3. Slice a ramen egg in half and add to the bowl. 4. Garnish with Naruto fishcake, spring onions, menma and seaweed. Music: Midnight by Ikson: https://soundcloud.com/ikson Sakura by Lucky Chester: https://soundcloud.com/lucky_chester Shikutomoto by Neighbourhood Vandal: https://soundcloud.com/user-760374093'
Tags: How to cook , How to make , film , cinema , Anime , manga , videogames , naruto shippuden , naruto , how to make ramen , pork belly , Naruto Uzumaki , shonen jump , anime food , tonkotsu ramen , tonkotsu , Char Siu , tonkatsu , Shounen Jump , anime kitchen , Anime ramen , anime foods , Naruto Ramen , naruto ramen recipe , ramen eggs , How to make ichiraku ramen , ajitama , ichiraku ramen , Cartoon Ramen , Charshu , Ajitamago
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