1. 2 pounds of chicken bones (or pork bones)
2. 1 onion, halved
3. 1 head of garlic, halved
4. 1 3-inch piece of ginger, sliced
5. 2 stalks of green onion
6. 1/4 cup soy sauce
7. 2 tablespoons sake
8. 1 tablespoon mirin
9. 1 tablespoon brown sugar
10. 12 cups water
Preheat
oven to 400 degrees Fahrenheit.
Place
the chicken bones on a baking tray and bake in the oven for 45 minutes.
In a
large pot, add chicken bones, onion,
garlic, ginger, green onion, soy sauce, sake, mirin, brown sugar and water.
Bring to a boil, then reduce heat.
Low heat. Cook over low heat for 6 to 8 hours, scraping the surface
occasionally to remove impurities.
Strain the soup through a fine-mesh strainer and discard any scraps.
Ingredients for Ramen:
1. 4 packages of ramen noodles
2. 4 soft-boiled eggs
3. 1/2 pound sliced pork belly
4. 2 cups sliced shiitake mushrooms
5. 2 cups spinach
6. 2 cups bean sprouts
7. 2 cups sliced green onion
8. 1/4 cup toasted sesame oil
9. 1 tablespoon chili oil
10. 2 tablespoons soy sauce
In a large pot, bring 8 cups of water to a boil.
Add ramen
noodles and cook for 2 to 3 minutes, stirring occasionally.
Soak the noodles in
cold water and set aside.
Cook pork
belly in a large skillet over medium heat until crispy, about 5 to 6
minutes.
Remove the pork belly from the
pan and set aside.
Add the shiitake mushrooms to the pan and cook until
softened, about 3 to 4 minutes.
Boil 4 glasses of water in another pot.
Add the
spinach and bean sprouts to the pan and cook for 1-2 minutes, until wilted.
Partition the cooked noodles into 4 huge
bowls.
Pour the hot soup over the noodles, filling almost any bowl.
Add sliced pork
belly, mushrooms, spinach, bean sprouts
and green onions on top.
Sprinkle with toasted sesame oil, chili oil and soy
sauce.
Finally, add one soft boiled egg to each bowl.
Your ramen house is ready
for service! Entertainment!
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