Ramen: Japanese Noodles and Small Dishes

Author: Tove Nilsson
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by SonnyRasca   2019-07-21

For those who have asked for the recipe. You're welcome :)

Recipe from: Ramen: Japanese Noodles and Small Dishes

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Pork-Chicken Broth (Results in 2.5-3 L):

- 4 L water

- 1 boiling fowl (chicken)

- 400g pork bacon (fresh back fat)

- 2 pieces Kombu (6-8g)

- 8 dried shiitake mushrooms

- 1 piece ginger (10cm), in slices

- 6 spring onions

- 4 tablespoons bonito flakes (Katsuobushi)

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  1. put all ingredients except the bonito flakes in a pot
  2. bring to boil and skim off after the first boiling up
  3. add the bonito flakes and simmer without lid for 3-5 hours
  4. strain the finished broth
  5. salt before use, or season with tare as desired
  6. the broth can be kept for up to 4 days in the refrigerator and up to 6 months in the deep-frozen state. It is therefore worth preparing several portions for storage.

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Ramen Noodles (12-16 portions):

- 2.5 Teaspoon Kansui or roasted baking powder (Bake the baking powder at 135° C for 35 minutes)

- 500 ml cold water

- 1 tablespoon salt

- 500g wheat flour (Type 550)

- 550g Italian flour Tipo 00

- corn starch or potato starch for flouring

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  1. mix baking powder/kansui and water in a bowl until the powder dissolves in the water. Add the salt and dissolve.
  2. Mix both kinds of flour in the bowl in a stirring machine and add the liquid with the dough hook at a low speed. Continue stirring for about 15 minutes until a rubbery, fairly firm dough is obtained. If the ingredients have not combined into a dough after 10 minutes, add 1-2 tablespoons of water and continue stirring.
  3. Knead the dough for 5 minutes on a work surface floured with starch using your hands and elbows (it is difficult to work with).
  4. Put in a bowl covered with cling film for 1 hour at room temperature.
  5. Press the dough flat and cut into 16 equal pieces about 4-5 cm wide.
  6. for medium-thin noodles, turn the dough to level 4 (Kitchenaid kitchen machine) through the pasta machine; for thinner noodles, set a higher level. Dust the dough plates with starch.
  7. cut the dough into fine strips with the machine. Dust again with some corn starch and knot into bundles.
  8. Cook the pasta in boiling salted water for about 45 seconds shortly before serving. Then rinse immediately under cold water so that they do not become too soft and do not stick together.
  9. can be kept for up to 4 days in the refrigerator and up to 6 months when frozen. It is therefore worth preparing several portions for storage.

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Ajitsuke Tamago (Marinated Eggs) - Marinate for 6 eggs:

- 6 eggs

- 100 ml Japanese soy sauce

- 50 ml Mirin

- 100 ml water

- 1 tablespoon roughly chopped ginger

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  1. boil the water in a saucepan, reduce the temperature slightly, put the eggs in and cook for 6 minutes. We want the egg yolk to remain soft/liquid.
  2. rinse the eggs under cold water until they have cooled down
  3. Bring soy sauce, mirin, water and ginger to the boil and simmer for about 5 minutes.
  4. allow to cool slightly and pour into a large screw glass. Peel the eggs and place in the marinade.
  5. Marinate for 10-24 hours in the fridge.

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Chashu (pork belly) 400g

  1. salt the pork belly well (especially the fat rind)
  2. sous-vide the pork belly at 85°C for 6 hours (optionally let it cool down and then leave the pork belly in the fridge with the vacuum bag for up to 12 hours)
  3. Take the pork belly out of the bag and cook it with the fat on top in a small baking form in the oven for 25 minutes at 220°C circulating air with the fat on top and spread Teriyaki sauce from time to time (if available, switch on the grill function for the last 10 minutes).
  4. Take out of the oven and cut into pieces or slices of any desired thickness.

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Miso Ramen (4 servings)

- 1.8-2 L Pig-Chicken Broth

- 4 portions of ramen noodles

- 2 tablespoons red miso

- 2 tablespoons white Miso

- 2 teaspoons finely grated fresh ginger

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Topping:

- 400g Chashu (roasted pork belly) in slices or pieces+

- 2 baby Pak-choi in pieces

- 3 spring onions, cut into fine strips

- 4 Ajitsuke Tamago (marinated eggs)

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  1. simmer the Pak-Choi with garlic for about 5 minutes
  2. boil the broth in a saucepan, then reduce heat. Stir in the miso and ginger.
  3. Cook the noodles for 45 seconds in boiling water. Rinse immediately with cold water, drain well and distribute into the bowls.
  4. spread the pak-choi on the bowls
  5. serve with the chashu, the egg halves and the finely chopped spring onions.
by SonnyRasca   2019-07-21

No, I'am actually Swiss-Italian (Italian parents & education, born in Switzerland) so I already have some "italian noodle skills" ;-). Anyhow you are right about the recipe, respectively the author Tove Nilsson, despite I have buyed a german language edition for the purpose. I really love and absolutely recommend this cookbook: Ramen: Japanese Noodles and Small Dishes

by Syzeki   2018-11-10

I see you like cooking, could you be interested in trying to make some Japanese Dishes ? Or perhaps we could try colouring a book each with Watercolour Pencils ?

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Maybe I could interest you in Pocahontas (Amazon is out of stock ATM but you can still order from them).

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Anyway- GOOD MORNING. :)

by Syzeki   2018-11-10

I see you like cooking, could you be interested in trying to make some Japanese Dishes ? Or perhaps we could try colouring a book each with Watercolour Pencils ?

​

Maybe I could interest you in Pocahontas (Amazon is out of stock ATM but you can still order from them).

​

Anyway- GOOD MORNING. :)

by Syzeki   2018-11-10

I see you like cooking, could you be interested in trying to make some Japanese Dishes ? Or perhaps we could try colouring a book each with Watercolour Pencils ?

​

Maybe I could interest you in Pocahontas (Amazon is out of stock ATM but you can still order from them).

​

Anyway- GOOD MORNING. :)