I missed Chef Seiji Kamura’s class on how to make Japanese-style ramen at The Maya Kitchen as announced here. But thankfully, I was able to get hold of the recipes he taught in the class so am sharing them here.
Disclosure: the ramen recipes haven’t been tested by me yet (but I will, one of these days). Best to visit Japanese grocery stores in Manila like Fuji Mart, New Hatchin, Sakura and some others if some of the ingredients are unfamiliar to you. Some of the major supermarkets like Metro Gaisano, Landmark and even SM have extensive foreign selections too.
Chef Kamura in action –
Shoyu ramen with chashu (braised pork belly). Photo courtesy of The Maya Kitchen.
From eating our ramen, we learn that there are three major components in a bowl of hot ramen: the broth, the noodles and the toppings.
Did you know the best ramen houses boil their soup for as long as 10-12 hours? This is to make sure the maximum flavor is attained from the pork bones. Here’s the basic soup base for cooking, according to Chef Kamura. Adjust the time if you want:
Ingredients:
1.5 kilos pork bone (leg part) cut up
1.5 kilo rib bones, cut up
½ kilo chicken bones, cleaned
150 grams ginger, sliced
2 pieces onion
3 pieces onion leeks
1 piece carrot
50 grams kombu (kelp), simmered
5000 ml water
Boil all bones and throw away the water with scum. Replace with 5000 ml water. Add the rest of ingredients. Cook at a rolling boil and remove more of the scum. Adjust fire to simmer and continue cooking for about 1 hour.
Miso Base
150 grams garlic
200 grams onion
90 grams ginger
150 grams carrots
150 ml. sake
50 ml. soy sauce
75 ml. mirin
20 grams tobandyan spice
30 grams ichiban powder
30 grams sugar
90 ml. sesame oil
800 grams akardashi miso (black)
1000 grams miso (white)
20 grams hondashi
Blend together the first 7 ingredients. Transfer into sauce pan. Add the rest of the remaining ingredients. Boil once. Use as base for miso ramen soup.
Miso Ramen
1 tablespoon oil
40 grams ground pork
120 grams ramen noodle
40 grams ground pork
50 grams baguio pechay
20 grams carrots, shredded
30 grams onion, sliced
20 grams leeks, sliced
80 grams togue or bean sprouts
½ tablespoon sesame oil
Put oil in pan and stir fry ground pork. Add the rest of ingredients and sesame oil just before serving. Pour 200ml soup stock in a bowl and 2 tablespoons miso base. Mix and serve.
Shoyu Base
360 ml. sake
30 grams kombu
40 grams dry shitake
100ml. mirin
300ml. water
50 grams ginger, sliced
50 grams garlic, minced
50 grams ichiban powder
800ml soy sauce
Boil together above ingredients for 15 minutes. Strain and use as base for shoyu ramen.
Shoyu Ramen
120 grams noodles
50 ml. shoyu paste
200 ml. ramen soup stock
1 piece nori sheet
1 piece naruto (fish cake) sliced into ring
1 egg boiled
2 slices chashu
20 grams onion leeks, thinly sliced
20 grams menma (bamboo shoot)
Boil noodles for 3 minutes. Add shoyu paste and soup stock. Put the soup first in ramen bowl. Add drained noodles, top with chasho, naruto (fish cake), menma (bamboo shoot), nori and ½ boiled egg.
There’s also a post about how to make yakisoba and hiyashi chuka (cold noodles with toppings) in my recipe blog
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