Chashu Marinade Ingredients: 1 lb. pork butt or belly ⅔ cup soy sauce (preferably Japanese soy sauce not Chinese soy sauce) ⅓ cup sake (Gekkeikan & Sho Chiku Bai Nigori are good brands) ⅓ cup mirin 1 spring onion 2 garlic cloves 2 slices ginger * Use half of the liquid marinade for the chashu. Save the other half for the ramen eggs. * Sous vide the pork in a rice cooker using the 'Keep Warm' setting for 5 hrs. If you don't have a rice cooker you can simply sous vide in a pot/container and use boiling water (just make sure to change the water out every few hours to maintain a hot temperature). * You can also ditch sous vide and use a different cooking method like searing the meat and then roasting it in the marinade via the oven! Experiment! :D * After cooking, marinate 1224 hours.
Ramen Egg (Ajitsuke Tamago) Marinade Ingredients: eggs ⅔ cup soy sauce (preferably Japanese soy sauce not Chinese soy sauce) ⅓ cup sake (Gekkeikan & Sho Chiku Bai Nigori are good brands) ⅓ cup mirin 1 tbsp sugar * Boil 6 minutes for softboiled eggs. You want them runny! * Fill your container to the ½ point of the peeled eggs with water and then use your remaining liquid marinade to fully submerge the eggs. Marinate 1224 hours.
Ramen Noodle Ingredients: * Makes 4 Servings 500 g bread flour 5 g vital wheat gluten 5 g sodium carbonate 5 g salt 200 g warm water * Sodium Carbonate is baking soda baked at 275F for 1 hour. Science ;D * Fresh ramen noodles are difficult to make. The mix is extremely dry which makes the noodles springy and chewy but also difficult to work with. The easier more convenient alternative is to buy fresh noodles from your local asian supermarket or use dry noodles (like Maruchan lol)! The fresh noodle brand I recommend is Sun Noodles. Most top ramen shops in NY and Cali use them. You can find where to get them locally here: http://sunnoodle.com/findus/. * Cook fresh noodles for 2 minutes.
Shoyu Tare (Flavors Broth) Ingredients: ½ cup soy sauce ½ cup water ½ tsp dashi stock powder (found at your local asian supermarket or online) 1 tbsp sugar * You can simply just use salt to flavor your broth.
Tonkotsu Broth Instructions: 1) Soak bones for 1224 hrs in cold water (this removes impurities which ultimately gives the Tonkotsu broth it's distinctive white color; it's called a blood bath) 2) Strain, rinse and clean bones 3) Add bones to a pot and top w/ water until water level is 12 inches above bones 4) Bring water to a boil and blanch bones for 1015 minutes or until little to no scum rises 5) Strain and clean blanched bones (remove scum and anything dark including marrow) 6) Add clean, blanched bones to pot (washed) and top w/ water until water level is 12 inches above bones 7) Bring water to a rolling boil, cover w/ lid, lower heat (to setting that maintains boil) and cook for 1218 hrs 8) Every 24 hrs stir and optionally top w/ water to maintain desired broth consistency and amount. If you prefer a creamy & richer broth, add less water. If you prefer a lighter yet still flavorful broth, add more water. * To find the lowest heat setting, simply lift the lid and check if the boil is being maintained. Bring the broth back to a rolling boil every time you take off the lid and put it back on. * Stock pot size is 12 quarts.
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