Tuesday, 22 November 2016

HOW TO MAKE CHASHU RAMEN WITH AJI TAMAGO

CHASHU RAMEN WITH AJI TAMAGO INGREDIENTS AND PROCEDURES.



Ingredients: 
1 Kg Chicken Bones
1 Kg Beef Bones
1 Kg Pork Bones
3 Pcs Leeks
2 Pcs White Onion (Quartered)
3 Cloves Garlic
1 Pc Carrots
3 Liters Dashi Stock
4 Pcs Kombu


Chashu
1 Kg Pork Belly (Rolled and tied with butchers twine)
½ Cup Japanese Soy Sauce
1 Cup Sake
1 Cup Mirin
½ Cup Sugar
4 Pcs Leeks
6 Cloves Garilc (Peeled Crushed)
1 Thumb Ginger (Peeled)
2 Pcs Red Onion (Peeled)
2 L Dashi Stock

Aji Tamago
5 Pcs Eggs
3 Cups Charshu Broth

Ramen Noodles
Leeks
Straw mushrooms
Shitake Mushroom
Sesame Oil

Procedure:

1. To make the ramen stock roast pork bones, beef bones, and chicken bones on a pot together with leeks, onion, garlic and carrots. Roast until dark brown then add in dashi stock and combu. Simmer for until reduced by half then fill pot with water and do this 3 times. Final stock should be reduced by half. Set aside until ready to use.
2. To make charshu, bring dashi, garlic, ginger, onion, mirin, sake and Japanese soy sauce to a boil then add in pork belly. Simmer until fork tender. Slice and serve with Ramen.
3. To make Aji Tamago, Boil eggs for 6 minutes then quickly cool over ice bath then carefully peel. Marinade on chashu broth for at least 4 hours up or up to 12 hours. Serve with ramen.
4. To assemble blanch ramen noodles then put on serving bowls. Spoon ramen stock then top chashu. Top leeks, straw mushrooms, shitake mushrooms, aji tamago then drizzle with sesame oil.

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