Traditional Shoyu Ramen Recipe

Authentic Ramen: Japanese Shoyu Ramen Meals by …

WEBOct 17, 2019 · Drain and clean the pork bones well. In a large pot, add the pork bones, leeks, and smashed garlic,. Add enough water to the pot to …

1. Soak the pork bones for 1 hour to remove any impurities.
2. Roll the pork into a log starting with the fatty side on the outside. Using kitchen twine, tightly wrap one end of the log and tie with a knot, leave a little extra string loose. Take the twine and wrap it across to the other end of the log. Wrap tightly on the other end and then continue wrapping tightly as you make your way back to the beginning end. Tie with the loose piece of string.
3. In a medium pot, combine the soy sauce, mirin, sake, sugar, and rice vinegar. Bring to a boil and then simmer, set aside until ready to use.
4. Bring 3" of water to a boil in a large pot. Lower the heat and use a spoon to very carefully and gently lower the eggs into the water. Once all of the eggs are added, increase the heat to medium, set a timer, and boil for 6-7 minutes. Immediately transfer the eggs to a bowl of ice water to stop the cooking.

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Traditional Shoyu Ramen Wok & Skillet

WEBNov 29, 2017 · Put 1/2 a cup of the Shoyu Tare and 5 cups of the Basic Clear Chicken Soup in a medium saucepan. Mix and bring to a simmer …

1. With all your ingredients ready to go, bring a large pot of water to boil over medium-high heat.
2. Heat your ramen bowls by filling them halfway with hot water. The bowls don't need to be scalding, but they should be hot to the touch. Dump out the hot water and dry the bowls with some paper towels or a clean towel.
3. Put the tare and soup in a medium saucepan. Mix and bring to a simmer over low heat.
4. Cook the noodles in the large pot of boiling water. Ramen that has been cut to a standard thickness (about 1 mm) will cook in 1 to 2 minutes.

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