Ramen is perhaps one of the most recognizable dishes of Japanese the kitchen. For the Japanese themselves, this “soup” has become a cultural symbol, its studied from different angles, and in Yokohama there is even a whole museum dedicated to this dish. Each cook tries to create his own own ramen recipe by carefully choosing the broth combination, noodles, side dish and spices. Surprisingly, by the very appearance of this Japanese cult dishes are heavily indebted to China, namely их лапше. 
Time: 4 час. Complexity: medium Servings: 6 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 small onion, cut in half
- 1 tbsp. l + 2 tsp vegetable oil
- 900 gr. pork shoulder cut in half
- 0.5 tbsp. soy sauce
- 1/3 Art. Mirina
- 6 green onion feathers, cut in half + chopped green onion to sprinkle dishes
- 10 centimeter ginger root (unpeeled), chopped thin slices and pass through a garlic press
- 10 cloves of garlic (7 pcs. Pass through the garlic press, 3 pcs. chop finely)
- 1,150 gr. jointed chicken wings
- 150 gr. sliced pork belly
- 4 dried shiitake mushrooms
- 3 large eggs
- 6 servings of dry ramen wheat noodles
- Additives: sprouted mung bean, chopped nori, slices radish, toasted sesame seeds and / or shihimi togarashi (Japanese seasoning)
Recipes with similar ingredients: onions, pork, soy sauce, mirin (rice wine), green onions, ginger root, garlic, chicken wings, pork smoked brisket, shiitake mushrooms, eggs, noodles
Recipe preparation:
- Preheat the grill in the oven. Halve the onion halves 2 tsp vegetable oil and lay sliced up on a coated foil baking sheet. Bake until the cut begins carbonized, about 12 minutes. Preheat the oven to 135 ° C.
- Meanwhile, heat in the cauldron the remaining 1 tbsp. l vegetable oil over moderate heat. Add the pork and turning over, fry it on all sides until golden crust for about 8 minutes. Pour 3/4 cup of water, soy sauce, mirin, 2 feathers of green onions, 1/4 ginger and 3 crushed cloves of garlic. Bring to a boil, cover and rearrange in the oven. For full readiness, 2.5 to 3 hours, turn the meat over every hour. Put the pork on plate or chopping board. Remove the fat from the remaining broth, then pour it into a bowl by passing through a sieve with a shallow the grid.
- By then, prepare the broth: in a large pot put chicken wings, pork belly, pour 10 cups cold water and bring to a boil. Let it boil actively in for 3 minutes, then remove the resulting foam and reduce heat to a gentle boil; let cook for 1 hour. Add baked onions, shiitake mushrooms, remaining ginger, 4 feathers of green onions and 4 crushed cloves of garlic. Simmer another hour, reducing heat as needed. Strain the broth through a fine sieve in another pan; should get about 8 glasses (add water if necessary). Mix with pork broth and salt it. Leave to warm over moderate heat.
- Place eggs in a medium-sized pot with water and bring to a boil. Cook for 7 minutes to make soft-boiled eggs or 10 minutes for medium readiness, then drain and place eggs under cold water to stop cooking. Clean eggs from the shell.
- Boil a large pot of water. Add the noodles and cook as indicated on the label. Drop the noodles in a colander and give drain water.
- Cut the pork into thick slices. Gently cut the eggs into halves. Divide evenly 3 finely chopped cloves of garlic and 3 cup noodles. Pour hot broth into each cup. From above put the slices of pork and half the egg and add a variety of additives.
