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Wednesday, January 1, 2014

Shoyu Ramen

Here is the Magazine Picture

And here's the one I made:

So sometime the middle of last year my husband picks up one of my Bon Appetit magazines and see's this recipe.  He say's to me.  I want this for new year, it takes three day's to make.  (thinking to myself, I think, wow it must be nice to have a wife you feel comfortable enough to ask such a task :) )
So 4 day's before New Year's I go to every single place I can think of to get Japanese grocery's and finally ended up at Hong Kong Market where I was able to get every single item except the Menma (I will post the recipe below for the Menma) which is fermented bamboo shoots.  So you will either need to order these online or make them using the recipe below.  After finally getting all the ingredients,(and let me tell you that was the hardest part) the following day I began the process of making this dish for my adoring husband.
I will say that even though it takes organizing and being prepared to make, it really isn't hard to make.  It was finished on time and we had our New Year's Shoyu Ramen and hubby was happy.
Did I think it was worth the time involved...hm...not so much.  I do think now that I've made it I would be able to come up with a more flavorful broth and that would help a bunch.
I've added the link to the recipe, along with the recipe in case the link at some point stops working.
Give it a go, it was a fun experience.  My eggs turned out awesome!

2 pieces dried kombu
½ cup reduced-sodium soy sauce
2 Tbsp. dry sake
1 Tbsp. mirin
1½ lb. boneless pork shoulder
Kosher salt and freshly ground black pepper
2 Tbsp. vegetable oil
2 lb. chicken necks, backs, and/or wings
1 lb. pork spareribs
2 bunches scallions, chopped
2 carrots, peeled, cut into pieces
1 head of garlic, halved horizontally
1 1” piece ginger, peeled, sliced
¼ cup bonito flakes
3 large eggs
6 5-oz. packages fresh thin and wavy ramen noodles (or six 3-oz. packages dried)
½ cup menma (fermented bamboo shoots)
6 scallions, thinly sliced
3 toasted nori sheets, torn in half
Chili oil, toasted sesame oil, and shichimi togarashi (for serving)

Two days ahead: For the dashi, combine kombu and 4 quarts cold water in a large bowl. Cover and let sit at room temperature at least 8 hours and up to 12 hours. For the tare, combine soy sauce, sake, and mirin in a small bowl; cover and chill.
One day ahead: Season pork shoulder with salt and pepper. Roll up and tie with kitchen twine at 2” intervals. (This helps keep the meat intact while cooking and makes for round, compact slices.)
Heat oil in a large heavy pot (at least 8 quarts) over medium-high heat Cook pork shoulder, turning, until brown all over, 10–12 minutes. Add chicken, spareribs, scallions, carrots, garlic, ginger, and bonito flakes. Remove kombu from dashi; discard. Add as much kombu dashi as will fit in pot once liquid is boiling (reserve remaining dashi). Bring to a boil, reduce heat, and simmer, skimming the surface occasionally and adding remaining dashi as liquid reduces, until pork shoulder is tender and stock has reduced to about 2 quarts, 2½–3 hours.
Remove pork shoulder from stock and let cool. Wrap tightly in plastic and chill until ready to use. (Chilling pork will make meat easier to slice.) Strain stock through a fine-mesh sieve into another large pot or a large bowl or container; discard solids (including ribs and chicken). Cover and chill.
Bring a medium pot of water to a boil. Carefully add eggs one at a time and boil gently for 7 minutes. (Egg yolks should be shiny yellow and almost jammy; egg white should be just set.) Drain eggs and transfer to a bowl of ice water to stop cooking; let cool. Peel; set aside.
Remove string and thinly slice pork; cover and set aside.
When ready to serve, bring stock to a simmer; it should be very hot. At the same time, cook noodles in a large pot of boiling water according to package directions until al dente; drain (no need to salt the water, as ramen noodles contain more salt than pasta).
Just before serving, divide noodles among 6 deep bowls. Top with sliced pork, placing it off to one side. Add tare to hot stock and ladle over pork to warm through (stock should come up just to the level of the noodles).
Place a small pile of menma next to pork. Halve eggs and place next to menma. Place a small pile of sliced scallions next to egg. Tuck half a sheet of nori between side of bowl and noodles so it’s just poking out.
Serve ramen with chili oil, sesame oil, and shichimi togarashi.
DO AHEAD: Eggs can be cooked 1 day ahead. Keep unpeeled eggs covered in cool water. Cover and chill.

Menma Recipe:

Homemade Menma
300 grams bamboo shoots
1 T. sesame oil
500 cc water
1 T. Chuka Dashi, a chicken & pork flavored stock/seasoning
1/2 T. sugar (to taste)
pinch salt (to taste)
1/2 T. soy sauce (to taste)
Slice the bamboo shoots into thin strips. (If using shoots from a can, boil in hot water for approx. 2 minutes first to get rid of the smell.) Saute in sesame oil, once coated with oil add the water, stock, sugar, and salt. Bring to a boil and simmer until half of the liquid has evaporated. Add soy sauce and cook till most of the liquid is gone. (I added a little more sesame oil at the end for that added flavor.)

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