Ramen
HB-8029 · Hand-built original · Japanese
A long-simmered Japanese ramen built on kombu water, chicken carcasses and pork belly, served with marinated eggs, sliced pork and nori over noodles.
JapaneseMain course6 hr 20 minServes 8VegetarianVeganDairy-freeEgg-freeLow-Sodium
Main ingredient: noodles
Pairs well with: miso soup, steamed rice, pickled vegetables, edamame
Servings:8quantities adjust to match
Ingredients
- Noodles (freschi o secchi) 28¼ oz
- Acqua 3¼ qt
- Alga kombu 1
- Pancia di maiale 17¾ oz
- Pollo carcasse intere 2
- Zenzero fresco 2 oz
- Cipollotto fresco la parte verde 1
- Aglio 1 spicchio
- Niboshi 3
- Katsuobushi q.b.
- Tamari 1½ qt
- Sake 22½ oz
- Mirin 17 oz
- Zenzero fresco 2 oz
- Cipollotto fresco la parte verde 1
- Aglio 3 spicchi
- Uova 8
- Mirin 4½ oz
- Salsa di soia 4 oz
- Sake 2 oz
- Cannella in stecche 1
- Anice stellato 1
- Pepe in grani 4
- Cipolle dorate 1
- Cipollotto fresco la parte verde 1
- Strutto 2¾ oz
- Alga nori 8
- Pepe nero q.b.
Method
- Boil the eggs for 7 minutes, cool and peel them, then soak them in the soy sauce, sake and mirin mixed with the cinnamon stick, star anise and peppercorns, covered in the fridge for at least 12 hours.
- Soak the kombu in the 3¼ qt of water for 12 hours, lift the seaweed out, and keep that kombu water as the broth base.
- Add the chicken carcasses and pork belly to the kombu water, boil hard for 15 to 20 minutes while skimming the foam, then lower the heat and cook uncovered for about 1.5 hours.
- Move the cooked pork belly to a second pot with the tamari, sake, mirin, ginger chunks, spring onion greens and garlic, cover it, and braise on low for 2 hours while the broth continues for 3 to 4 hours in total.
- Strain and reserve the pork braising liquid once the belly is lifted out and kept warm.
- An hour before the broth finishes, add the ginger, spring onion greens, garlic and niboshi to it, then at the end drop in the katsuobushi off the heat, infuse for 15 minutes and strain the broth through a fine sieve.
- Dice the golden onion and rinse it briefly, slice more spring onion greens and the pork belly, and melt the lard in a small pan.
- For each bowl, add a spoonful of melted lard, 2 ladles of pork braising liquid and 1 ladle of broth, then add noodles cooked for 30 seconds in unsalted boiling water, drained very well.
- Top each bowl with 2 slices of pork belly, a halved marinated egg, chopped onion and spring onion, a piece of nori and a grind of black pepper, and serve the ramen immediately.
Prep: 40 min · Cook: 340 min · Total: 380 min
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).