Ramen Broth Recipe
Recipes on Japanese Ramen Soup by Adam Liaw
http://adamliaw.com/recipe/ramen-school-001-basic-clear-ramen-broth/
Ingredients
Meat Stock
2200 g whole old chicken
500 g chicken feet
700 g halved pork trotters
440 g (2pc) brown onions, halved
400 g (2pc) carrots
100 g (1pc) whole head garlic
60 g unpeeled sliced ginger
9000 ml water
Basic Dashi
17 g (2pc) kombu
45 g katsuobushi
3000 ml water
Method
Cut chickens into 6-8 pieces, breaking bones. Cut nails from chicken feet. Place the chicken and pork in a large pot and cover with 9L water. Bring to a simmer. Skim to remove scum, then turn heat to very low (below simmer) and simmer uncovered for 4 hours. Should yield around 7L, but measure. Strain and refrigerate. Skim off solidified fat for use in aromatic oil.
For the dashi, soak the kombu in 3L cold water while chicken stock is cooking. Slowly bring to a simmer, removing the kombu when it steams. Boil, then add the katsuoboshi. Turn off heat. Strain, and mix with the chicken soup. If preferred, you can reduce this mixed soup further to intensify the flavour and texture of the soup.
Top Tips for Clear Ramen Broths
- It’s really important that the broth doesn’t come to a vigorous boil. Boiling will cause fat particles to emulsify into the soup to create a cloudy soup.
- The proportions in this recipe are by no means the only way to make ramen broth. You can change the proportions (and even the ingredients) to vary your broth in many different ways.
- This process is known as the “double soup” method, where a meat-based soup and dried seafood-based soup are mixed together. This is generally the preferred method for making ramen broth as taught by the Yamato ramen school and practiced in the majority of ramen-ya in Japan.
Ingredients
Meat broth
1 kg chicken frames
2 kg pork leg bones
2 kg pork neck/back bones
700 g chicken feet
700 g halved pork trotters
440 g brown onions, halved unpeeled
400 g carrots
100 g shiitake mushrooms
Gyokai – Seafood Broth
25 g kombu
20 g dried fish maw
75 g dried prawns
30 g dried sardines, cleaned (pick the black belly and head away from the meat and spine)
Method
Combine meat ingredients in a pot and cover with 8L water. Bring to a simmer and simmer uncovered for 75 minutes, skimming any scum that rises to the surface. Add the onions, carrots, shiitake mushrooms and simmer for a further 5 hours. Measure. Strain, and press the bones into the sieve to extract the flavour.
Soak the kombu in 3L cold water and refrigerate for 1 hour (that is what my notes say, but I don’t remember this). Slowly bring to a simmer over low heat over the course of about an hour, removing the kombu when it steams. Boil, then add the remaining ingredients and simmer for 45 minutes. Turn off heat and strain.
Combine the soups and reduce by 1/3.
Top Tips for Ramen Soup
- The most common are where people go wrong with ramen soups is not reducing them far enough. It’s understandable, as it takes a lot of time and also reduces yield, but the more concentrated your soup base is the stronger the flavour will be.
- After cooling, you can take any fat that solidifies on top of the soup and add that to your aromatic oil for ramen.
- As with all ramen recipes, any of these ingredients can be substituted for others. Watch the video to see why we’re using specific ingredients to understand the effect of changing one ingredient for another.
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