Traditional Ramen

Name: Traditional Ramen
Prep time: 1 h 10 min
Cook time: 5 h
Total time: 6 h 10 min
Cuisine: Asian, Japanese
Ingredients: 6 Large Eggs; 3/4 cup Mirin; 1/4 cup soy sauce; 1/4 cup dark soy sauce; 1/2 tsp cayenne pepper; 2 clove garlic; 1 inch fresh ginger; 1 star anise; 1/3 oz Kombu; 1.3 oz bonito flakes; 4 cups water; 396g bread flour; 4g vital wheat gluten; 4g kosher salt; 8g sodium carbonate (baked baking soda); 160g water; 2lbs boneless skinless chicken thighs; 2 tbsp mirin; 1tbsp dark soy sauce; 1tbsp soy sauce; 1/4 tsp cayenne; 2 clove garlic; 2tsp brown sugar; 2tbsp dark soy sauce; 1/2 yellow onion; 2 clove garlic; 1oz ginger; 2 scallions; 1/2 cup sake; 12 cups water

32 steps

Prep:1h 10minCook:5h

This is a simple way to elevate ramen from that 35c package to a satisfying meal. Albeit, it takes significantly longer than the 2 minutes to cook the brick, but it is totally worth the all day effort. I have curated this recipe from many different sources and tweaked it a bit to fit what most people can find at a grocery store. Ok, maybe I was hasty when I said simple earlier. Don't get me wrong, it is simple, but it is very involved and time consuming. Truthfully, the dashi, shio tare, eggs, and chicken marinade should all be done a day ahead of time to really maximize the flavors. the rest should be done day of and then assembled right before consumption. But, this will be delicious even if you are insistent on making everything same day. Note: I cannot stress to you enough how important it is to taste everything as you go along and adjust to your taste buds. We do all this extra work to build complex flavor profiles, and without fine tuning this, you will end up with something lack luster. Note: Toppings are subjective, but I urge you to try things outside of your comfort zone from time to time. README: I do not often add direct step by step instructions, temperatures to cook on, what utensils to use, specific timings, etc. Because there is no recipe for success in the kitchen. There are too many factors at play, and as you hone your skills, these things will matter less and less. My recipes are guidelines that I hope inspire you to branch out and try new things. However, what specifics I do add in the recipe is likely of greater importance and should be followed. Technique is the hardest part, and practice makes perfect.

Updated at: Thu, 17 Aug 2023 03:49:58 GMT

Ingredients

6 servings

Instructions

For the Noodles

Step 1

Combine all ingredients to a mixing bowl and mix until a smooth sticky ball has formed.

Step 2

Scrape the dough from the mixing bowl and place in cling wrap for at least an hour to rest.

Step 3

Cut the dough into 4 equal chunks with a bench scraper.

Step 4

Run each piece through a pasta roller laminating at least 6 times to form the gluten lattice dusting with flour as needed.

Step 5

Incrementally run the sheet through the roller until you reach a thickness of 4 or 5.

Step 6

Run each sheet through a spaghetti cutter, and dust with flour until fully coated. (yes, they should be very long, about 2 feet in length)

Step 7

Ball the dusted noodles up in your hands to get that signature crinkly look and agitate to separate a bit.

Step 8

Set each noodle nest on a sheet pan.

For the Chicken

Step 9

Mix all ingredients excluding the glaze in a baking dish and let marinade for at least an hour.

Step 10

Bake the chicken until the internal temperature reaches 165 degrees F.

Step 11

Mix the glaze and glaze the chicken placing back in the oven on broil for a few minutes until the top is sticky.

Step 12

Slice chicken and keep warm.

For the Kombu Dashi

Step 13

Add all ingredients to a pot and boil for 2 minutes and set aside to steep for 5-10 minutes.

Step 14

Strain the liquid off and let cool.

For the Shio tare

Step 15

Combine all ingredients into a stock pot reserving the 6tbsp of sake and 4tbsp of mirin for finishing.

Step 16

Bring stock to a brief boil and reduce heat and let simmer for at least an hour and as long as you have time for.

Step 17

Strain off the liquid and add the finishing sake and mirin.

Step 18

Add 1/2 cup dashi to the shio tare, save the rest to bump up the umami in another dish.

For the Ramen Eggs

Step 19

Crush the garlic and slice the ginger.

Step 20

Combine the rest of the ingredients excluding the eggs in a pot, bring to a boil, and immediately remove from heat.

Step 21

Bring a pot of water to a boil. (enough to cover the eggs)

Step 22

Boil the eggs for 6 1/2 minutes exactly, and immediately plunge them into an ice bath.

Step 23

Once eggs have cooled, peel them and place them in a container with the marinade and let sit in the fridge for at least an hour. be sure to turn the eggs periodically.

For the Toppings

Step 24

Wash all veggies.

Step 25

Slice the radishes.

Step 26

Finely slice scallions.

Step 27

Cut the bokchoy leaves off and simmer them in a hot pan until wilted, but they have not released their water. Feel free to salt and pepper them and add a splash of mirin here.

Putting it all Together

Step 28

Add the ramen nests to a pot of salted boiling water for 2 minutes.

Step 29

Immediately remove and drain the ramen and cover with a towel.

Step 30

Reheat the shio tare and ladle into a bowl.

Step 31

Place some enough noodles to full the bowl.

Step 32

Top with a sliced ramen egg, some radishes, nori, bokchoy, sliced chicken, chili sauce/oil, and scallions. try to be neat as you do this to make a visually stunning dish.