Home-made Chashu Ramen

Hard times makes us think of a lot of things and stress out. I’m stuck at home alone most of the time so I have to figure out ways to cope up like trying to cook new dishes. And since, its been around 2 months that we’ve been craving for different dishes. I decided to try if I can actually make my own Ramen. I did a lot of research and watched Youtube videos and the closest to reality (lol) that I can find is this Ichiran Copycat recipe. I tried it and it turned out to be a surprisingly success!

You’ll need: A lot of patience, and it might sound like there is a lot of ingredients. But take heed, this is the easiest recipe I have found if you are into Ramen that has rich & milky broth! You do not need a pasta/noodle machine nor pressure cooker for this. Here are the ingredients that serves two people:

Ramen Noodles:
300mg Angel Hair Pasta or Thin Noodles Pasta
1tbsp Baking Soda

Broth:
1/2 Pork Bones
1 L Water
3 tbsp Soy milk / Evap (optional)

Tare base:
1 pc Fresh Seaweed (alternatively, you may use the nori wrapper)
40g Dried Sardines (alternatively you can try using anchovy or dulong)
3 to 4 pcs Shitake Mushroom
100ml Kikkoman / Shoyu
2 tsp Sugar
25ml Mirin (as a subsitute, you may use any rice vinegar that is not sour, semi-sweet)
25ml Sake (rice wine)

Secret Red Sauce Topping:
1 tbsp Chili powder
1 tbsp Sesame oil
25ml Mirin (as a subsitute, you may use any rice vinegar that is not sour, semi-sweet)
25ml Sake (rice wine)
1/2 tbsp Shredded Garlic
1/2 tbsp Shredded Ginger

Ajitsuke Egg:
2 pcs Boiled Egg
100ml light Kikkoman
100ml Mirin
100ml Sake

Chashu Meat:
Pork belly / Shoulder
2 inches sliced Ginger
1/2 clove of Garlic
2 tsp Sugar
Leeks

Other toppings:
Shitake mushroom
Green Onion

The Day Before

Chashu Ramen Recipe

The Day Before

Broth
1. After washing the pork bones, soak it in hot water for 30-40 minutes. Discard the water after.
2. Bring the pot to rolling boil and cook the pork bones for 4 hours. Stir occasionally. The recommended cooking time is a minimum of 4 hours. The longer the better. The broth will look milky eventually.
3. Remove excess meat or grind it into the broth.

Chashu Meat
1. Sear all sides of your pork shoulder / belly in an oiled pan. After it turns brown add shoyu (kikkoman), leeks, ginger, sugar, and garlic. Make sure all sides are well-soaked.
2. Cook for 40minutes or until very soft.
3. Cool it down then put it in a container including the marinade in the fridge.

Ajitsuke Tamago

1. Prepare boiled eggs
2. Poke all sides with a toothpick
3. Soak the egg in mirin, sake and shoyu overnight

Tare Sauce

The Tare Sauce, is what adds saltiness & aroma to the broth. In a separate container, soak shitake mushroom, seaweed or nori wrapper, dried sardines/anchovy in 100ml shoyu and 250ml water overnight. Outside fridge is fine.

Ramen Day!

1. Re-heat the broth again for another hour before serving, if you want the broth to be more milky, you can add some milk.
2. In a separate pan, create the secret spicy topping by mixing sesame oil, chili powder, minced garlic, minced ginger, and sake on low heat. Cook until thick and set aside.
3. Grill the chashu if you can by removing it from the marinade, or just fry it in a pan with melted butter.
4. Re-heat the tare sauce (heads up: the tare sauce may smell a bit odd, but that is normal) this time add some sake and mirin with it.

Assembly

1. Cook Angel Hair pasta in boiling water with 1tbsp baking soda, depending on the instructions, cook the pasta until firm or according to your preference.

This image has an empty alt attribute; its file name is 94262383_3078744192181789_6789602361577832448_n.jpg


2. Drain the pasta and put it into your ramen bowl.
3. Slice up the overnight eggs and put on top of the noodles
4. Add sliced shitake mushrooms, spring onions

This image has an empty alt attribute; its file name is 94622926_3078744438848431_2535924158152310784_n-1.jpg


5. Pour your broth
6. Add in 2 tbsp of tare sauce (or depends to your preference)
7. Add in your secret red sauce

Itadakimasu!

Jaey x
Follow me on instagram: @heyjaey | Email me here: heyjaeywhatsup@gmail.com

Published by HeyJaey

I have been blogging for 11 years and have seen the ups and downs of internet marketing. I love blogging about travel and comfort food while I work full time as a Digital Marketing Manager for an IT Company. On my free time I play the piano and love to do online window shopping. I am obsessed too with city lights at night.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: