Tonkotsu-ramen is a traditional Japanese noodle served in rich broth of tonkotsu, cooked on pork and chicken bones. Delicious taste and aroma of the broth will also add added to him when cooking mushroom legs, garlic, ginger and onions. Broth can cook in advance, as well as duck confit, which will be served ramen. And before serving, bring the noodles to readiness in the broth thinkotsu and serve on the table, adding fried until crisp fiber confit duck meat, fresh herbs, and soft-boiled traditional for Tonkotsu-ramen. Pinch Sesame will give the dish more Asian charm.
The author of the recipe is the chef of the restaurant of Asian cuisine and culture Buya Ramen, pcs. Florida, USA
Time: 9hour. one 5 minutes. Difficulty: medium Servings: 1 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Noodles and vegetables
- 100 gr. fresh ramen noodles
- 30 ml mixed vegetable oil
- 100 gr. chopped duck confit, see recipe. below
- 30 ml sesame oil
- 60 gr shiitake mushrooms, chopped
- 60 gr takana (pickled mustard leaves), chopped
- 0.5 l tonkotsu broth recipe see below
- Soft-boiled egg half
- 30 gr chopped cabbage bok choy
- 30 gr chopped green onions
- 15 gr sesame seeds
Duck confit
- 2 back quarter duck
- 2 tsp coarse salt
- 4 cloves of garlic, chopped
- 3 bay leaves
- 28 g black pepper peas
- 30 gr fresh sprigs of thyme
- 0.6 l mixed vegetable oil
- 300 gr melted duck fat
Tonkotsu broth
- 2 pork hooves
- 450 gr chicken bones
- 8 feathers of green onions, only the white part
- 4 garlic cloves, peeled
- 60 gr mushroom legs
- 30 gr fresh ginger root chopped
- 2 tsp salt
- 60 gr ground lard
Recipes with similar ingredients: noodles, side choy cabbage, onions green, shiitake mushrooms, mustard leaves, bay leaf, thyme, duck fat, broth, duck legs, duck confit
Recipe preparation:
- In a pan over high heat, heat vegetable oil and add duck confit. Fry, without interfering, until crisp with one side, then turn over with a spatula and fry the same with back side, only about 6 minutes. Remove the pan from fire.
- In a saucepan over medium heat, heat sesame oil and add shiitake and takana. Fry, stirring occasionally, until the mushrooms soften, 4-5 minutes. Add tonkotsu broth and bring to boiling.
- Boil water in a pan and add ramen. Cook for 60 seconds, then drain the water and put the noodles in boiling water. bouillon. Cook the broth and ramen for another minute, stirring occasionally. (I like mix with Chinese chopsticks, so much more convenient and very authentic.) Transfer ramen and broth to a bowl and add crispy duck and soft-boiled egg. Sprinkle bok choy with green cabbage onions and sesame seeds.
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Duck confit
Preheat the oven to 175 ° C. Sprinkle the pieces of duck with salt and lay them into a roasting pan with a depth of 10 cm. Add garlic, bay leaf, pepper and thyme. Add vegetable oil and duck fat to the roasting pan to pieces of duck were immersed in oil.
- Cover and bake until the meat leaves the bone, about 3 hours. Remove the duck from the oven; cool for 15 minutes before draining fat. Carefully select the duck meat throwing away skin, bones, garlic, pepper, thyme and bay leaf. Set aside until ready to use or refrigerate, if you use later.
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Tonkotsu broth
Fill the pan two-thirds with water; add pork hooves and chicken bones. Cook until the red one stops coming out of them. blood, about 20 minutes. Drain and wash the pan. Carefully rinse the bones by removing all remaining gore.
- Put the washed bones back into the pan and fill with water to completely cover them. Bring to a boil, removing the remaining foam, which will float to the surface. Add onions, garlic, legs mushrooms, ginger and salt. Cover and cook until broth will become aromatic, 3-4 hours, periodically checking the liquid level and adding more water as needed to the bones all the time remained submerged.
- About 30 minutes before broth is ready, add ground pork fat and continue cooking. Strain the broth in a large pot and remove excess fat.
