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Japanese ramen recipe

Discussion in 'Geek Recipes' started by darksilencer, Feb 5, 2015.

  1. darksilencer

    darksilencer Member

    Joined:
    Mar 18, 2004
    Messages:
    377
    Location:
    Syd
    Ooh a recipe, my downside. I eyeball most things, the primary project is getting the noodle.

    Ramen breakdown

    1. Soup ( Try not to over season the broth, your flavours will come with the flavour base below)
    Your broth, fish, beef, pork, chicken, vegetable, seaweed etc
    2. Noodle (If you have the choice between thin or thick they do matter depending on the style of soup you are making)
    Dry, Fresh whatever
    3. Flavour base (This is your salt and flavour content!)
    Miso, Salt, Soy, Sesame, Chilli, Garlic, anything
    4. Topping ( Whatever you want... Potato? go for it)
    Bamboo shoots (Menma), Mayu (Burnt garlic oil), Corn, Chashu (Generally braised pork belly), Fish cake (Narutomaki), Scallions, Dried seaweed, Sesame seeds..... and more

    Soup styles
    Placeholder

    Noodle types

    1. Fried/Dried curly noodle cakes (http://www.ayam.com/others/420-instant-noodles-700g.html)
    Just like your regular packet ramen, sold without seasoning for your monetary benefit and convenience. Curly and quite thick so goes well in thick soups.
    2. Dried instant ramen noodle straight (http://www.hakubaku.com/en/products/au/)
    Also dried like above however since it is a straight thin noodle it goes well in thin broths or 'summer' dishes where it is served without soup. This stuff is almost impossible to cook badly, pot, enough boiling water, noodles in, set watch, done.
    3. Fresh frozen
    Whatever variant you get it will have a better texture than the dried variations.

    Flavour bases
    Placeholder

    Toppings
    Placeholder

    Japanese Ramen noodle recip

    [​IMG]P2010057 (Custom) by Wubs2, on Flickr

    2 Cups bread flour (or normal flour with wheat gluten)
    1 teaspoon salt
    1/2 cup of warm water
    1 teaspoon of lye water or kansui (available at asian grocer)

    1 Pasta machine or ridiculous strength (This dough is a very dry hard dough)

    1. Mix the kansui/lye water together
    2. Roughly mix the salt and flour together
    3. Knead the dough and add small amounts of water after you have worked it for at least a couple of minutes (A machine with dough hook is amazing for this) until you can form a ball shape with your hands
    4. Flour a bowl and the dough and rest (2-3 Hours warm or you can throw it in the fridge overnight)
    5. Roll it out so it can fit into a pasta machine on the highest setting
    6. Keep doubling over itself until smooth then lower the setting until desired thickness (Mine was about 2mm)
    7. Flour generously then cut with the thin cut on the machine

    45s-1minute to cook from fresh, excess with frozen in a ziplock bag.

    Off Cut Miso broth

    [​IMG]P2010058 (Custom) by Wubs2, on Flickr

    1kg of wing tips/trimmings (Try to buy whole wings and cut them up yourself - better value and you get soup stock)
    1kg of chicken frames (Again try to buy whole chickens and break them down for soup stock)
    2kg pork bones (You can use trotters in one inch cuts but since I had the wing tips it would be quite gelatinous already)
    3-5L of dashi stock (I used powder this time, but you can buy bonito flakes, wakame and dried anchovy boiled)
    Water to fill 9L stockpot
    3 brown onions halved
    6 cloves of garlic smashed
    2 carrots chopped into 4cm pieces

    1. Put all the bones into the pot and bring to the boil with water for 2 minutes
    2. Dump all the water out, clean the bones and the pot thoroughly and return to the pot. Bring to boil again (Some asian soups don't recommend to constantly boil, with this you generally want to constantly have it at a rapid boil)
    3. In a pan lightly caramelize your onion and garlic evenly, add to soup with carrots
    4. Make your dashi or mix with hot water and add 2/3 to the pot (Add more later in the process if you feel it is necessary
    5. Keep topping off with water for at least a couple of hours (3-4 in my case) then stop and reduce to 50-60%
    6. Taste and add dashi and salt as necessary (Most of the salt was from the dashi for me)

    At this point you could strain the stock and discard or strain and keep boiling with more water and dashi to get infinite soup.

    In my original pic it was half of teaspoon of light miso paste smeared on a warmed bowl then soup poured on top, ramen noodle added and toppings. Serve.

    My Tonkotsu

    [​IMG]P2140296 (Custom) by Wubs2, on Flickr

    2kg of pork trotters (cut in 1 inch pieces)
    Water to fill 5L stockpot
    2 brown onions halved
    6 cloves of garlic smashed
    2cm x 5cm ginger

    Noodles
    Bean sprouts
    Sesame seeds (toasted)
    Mayu (Burnt garlic oil)
    Chashu pork (Rolled braised pork belly)
    2 tsp Sesame paste
    2 tsp Light Miso
    1 tsp Sesame oil
    1 tsp Soy sauce
    1/2 tsp Salt
    Dried seaweed sheets

    100-200g of pork fat (Not compulsory but adds to the texture)

    1. Put in your trotters, fill to the brim and bring to the boil, leave for about 2-3 minutes
    2. Dump the water off and clean the bones thoroughly removing as much dark fibres or blood as you can (If you don't you will be left with a much darker broth)
    3. Clean the pot, return the bones and bring to the boil
    4. About 3-4 hours in heat a pan with a layer of oil and lightly caramelise the onion and garlic, add to the broth
    5. Slice your ginger into 1cm pieces and add to the broth
    6. Nearing completion of your soup add your pork fat (Will require about 3-4 hours to cook and soften to the correct texture)
    7. Remove your pork fat and refrigerate, when chilled mince fat and return to refrigerator
    8. Keep topping off the broth with hot water (or cold) until the next step
    9. When broth looks milky and/or has been boiling for 7+ hours reduce to 60% or a bit above the bone level
    10. Strain broth and discard bones
    Broth is ready!

    1. Whisk together your soup base and broth (In this case Sesame oil, Sesame paste, Light miso, Soy Sauce, Pork fat and Salt)
    2. Heat pork
    3. Heat bowl
    4. Sprouts into bowl
    5. Noodles into bowl
    6. Soup into bowl
    7. Toppings on (Chashu pork, Sesame seeds, Mayu, Seaweed)
    EAT
     
    Last edited: Feb 15, 2015
  2. Amfibius

    Amfibius Member

    Joined:
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    Location:
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    I split this from the Food Porn thread so that it doesn't get lost in there. Thought it deserved a thread of its own :) Hope you don't mind, and thanks for posting the recipe!
     
  3. OP
    OP
    darksilencer

    darksilencer Member

    Joined:
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    Location:
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    I've asked Amf to rename the thread to something generic ramen so I can add more as I go and fix up the thread to something more presentable :thumbup:
     
  4. ph3var

    ph3var Member

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    Western Australia
    Errrmagod is all I can say.
     
  5. OP
    OP
    darksilencer

    darksilencer Member

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    Last edited: Feb 12, 2015
  6. Shaetano

    Shaetano Member

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    Sutherland
    Looks great mate, I'm really keen on trying to make ramen noodles after just coming back from Japan!

    I've seen a few tonkotsu recipes call for a ~12hr boil, have you tried one this long or you're happy with 3-4hrs?
     
  7. OP
    OP
    darksilencer

    darksilencer Member

    Joined:
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    Location:
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    Hi Shae,

    Yeah the above post was a miso soup variation in the Hokkaido style, I just posted my Tonkotsu and the boil was done over 3 days due to time constraints. So over 15 hours of boil, could of been done with about 7-8.

    * Have also edited the water portions since they were about 9x wrong... haha
     
  8. Shaetano

    Shaetano Member

    Joined:
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    Location:
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    Great work!

    Now post a good recipe for Hokkaido soup curry pls :)
     
  9. sbm888

    sbm888 Member

    Joined:
    Jun 17, 2010
    Messages:
    495
    おいしそう....

    たべたい....
     

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