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Ramen with a taste of the ocean
Course:
Main Course
Cuisine:
Japanese
Keyword:
noodles, ramen, soup
Servings:
4
people
Author:
Steve Paris
Building upon a pork and chicken bone broth, this ramen adds a taste of the ocean. The seafood flavours are engaging, making the soup more complex, yet so satisfying.
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Ingredients
Pork and chicken bone broth
1
liter
pork and chicken bone broth
Niboshi dashi
15
g
kombu
40
g
niboshi
dried anchovies, weight after heads and gut removed
20
g
dried shiitake mushrooms
3 or 4
15
g
katsuobushi
1.5
liter
water
Ajitsuke Tamago (soft boiled and marinated eggs)
4
eggs
1/4
cup
soy sauce
1/4
cup
mirin
1/4
cup
sake
20
g
katsuobushi
2
Tbsp
sugar
Tare
225
ml
soy sauce
50
ml
mirin
20
ml
fish sauce
5
g
salt
10
g
kombu
10
g
dried shiitake mushrooms
1
thumb ginger
3
cloves
garlic
10
g
niboshi
dried anchovies, weight after heads and gut removed
Noodles and toppings
Ramen noodles
4 servings
Fresh shiitake mushrooms
Mackerel sashimi
or some sort of fish cake, or even pork chashu
Seaweed salad
from the sushi counter at your supermarket, or buy from a Japanese restaurant. Alternatively use pickled wakame or spinach.
Mentaiko
or red or black fish roe, or kamaboko
Instructions
Ajitsuke Tamago (soft boiled and marinated eggs. Start 1 day ahead)
Combine the soy sauce, mirin, sake, and sugar in a saucepan over a medium heat and bring up to a boil.
Remove from the heat and add the katsuobushi.
Allow to cool for 10 minutes then strain.
Bring a medium saucepan full of water to a boil then reduce to a simmer.
Pierce the eggs at the wider end with a needle or egg piercer. This removes the air pocket and makes them easier to peel.
Lower the eggs into the water and cook for exactly 6 minutes. Turn the eggs occasionally in the first minute to help the yolks be centered.
Transfer the eggs to an ice bath to halt the cooking.
Carefully peel the eggs, starting at the wider end that was pierced..
Put the eggs and soy marinade into a zip-lock plastic bag, remove any air, and seal.
Store in the refrigerator for 48 hours, moving occasionally to ensure even coverage of the marinade.
Drain after 48 hours and discard the marinade. Store in the refrigerator until needed.
Niboshi dashi (Start 1 day ahead)
Break off the heads and remove the guts from the niboshi as it can add a bitter flavour.
Add the kombu, niboshi, and shiitake mushrooms to the 1 liter of water.
Cover and allow to soak overnight.
Add the water and contents to a saucepan. Heat until just before boiling then remove from the heat.
Add the katsuobushi to the saucepan.
Allow to sit for 10 minutes then strain the dashi liquid through a fine strainer into another container. Discard the solid ingredients.
Tare (Start 1 day ahead)
Peel and finely chop the garlic and ginger.
Break up the shiitake mushrooms.
Put all ingredients in a saucepan and bring to a boil then remove from the heat.
Allow to cool overnight.
Strain and discard the solid ingredients.
Noodles and toppings
Remove the stem from the shiitake mushrooms and dice.
Sauté until starting to brown.
Drain and set aside.
To prepare the mentaiko, scrape the eggs from the egg sac. Set aside.
Serving
Bring the bone broth, and the dashi to a rolling simmer.
Drain the Ajitsuke Tamago (eggs) and halve.
Cook the ramen noodles according to the instructions on the packet. Probably boil for something like 5 minutes.
Warm the bowls.
Add 30 ml tare, 150 ml bone broth, and 150 mi dashi to each bowl, together with one portion of noodles.
Top with mackerel, seaweed salad, shiitake mushrooms, half an egg, and the mentaiko.
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