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Home >> ITAMEMONO - STIR-FRIED Recipes

SHIO RAMEN

INGREDIENTS :

7.75L water, 3.63kg chicken bones, 1 head of green cabbage, 640g carrot, 560g celery, 220g leek, 13 cloves of garlic, 32g ginger, 2 piece of kombu, 1 cup of sake, 3T oil, 60g ground pork, 1 onion, 199g frozen ramen noodles, 2 stalks of spring onion, 1 cup of menma (i.e. marinated bamboo shoots).

SEASONINGS:
(1) some sesame oil, 1/2 tsp mirin.
(2) 2T hoisin sauce, 1 tsp hot bean paste.

PREPARATION :

1. Cut off the end of green cabbage; Tear into petals; Rinse in running water; Drain.
2. Peel, rinse and cut off both ends of carrots; Cut into chunks.
3. Rinse celery; Cut into large sections.
4. Rinse leek; Chop the white part; Discard the remaining.
5. Peel and rinse garlic cloves; Cut 8 cloves into halves; Mince the remaining.
6. Peel, rinse and mince ginger.
7. Wipe pieces of kombu with damp kitchen paper.
8. Rinse chicken bones; Trim off the fat; Blanch in boiling water for 1 minute; Lift the bones up and immediately rinse in running water; Drain.
9. Pour 7.75L water to a pot; Bring to the boil over a high heat; Turn to a low heat; Add the chicken bones; Bring to the boil over a high heat again; Skim off the floating bubbles on the surface; Turn to a low heat; Add 1 cup of sake, the green cabbage, the carrot, the celery, the leek, garlic halves, most of the ginger and kombu; Bring to the boil over a high heat; Turn to a low heat; Simmer over a low heat for 2 hours; Turn off the heat; Strain the stock through a fine-mesh sieve to a pot; Bring to the boil over a high heat; Turn to a low heat; Cover the pot with a lid; Simmer over a low heat till ready to use.
10. Rinse ground pork; Drain; Marinate in seasoning (1) for 20 minutes.
11. Rinse spring onion; Cut off both ends; Shred most; Chop the remaining.
12. Blanch ramen noodles in boiling water for a few minutes (according to the package instruction); Lift the ramen up immediately; Transfer to a fine-mesh sieve; Immediately rinse in running water till cool; Drain.
13. Heat a non-stick pan with 2T oil over a high heat; Turn to a low heat; Add the remaining garlic; Stir-fry over a low heat till fragrant; Add the ground pork; Stir-fry over a high heat for 2 minutes; Add seasoning (2); Stir-fry over a low heat for 5 minutes; Turn off the heat; Set aside the pork mixture.
14. Heat the non-stick pan with the remaining oil over a high heat; Turn to a low heat; Add the onion; Stir-fry over a low heat till soft; Turn off the heat.
15. Arrange the ramen in serving bowls; Arrange menma, the pork mixture and the onion on top of the ramen; Pour the broth from the step 9 into the bowls; Garnish with the spring onion.