Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, saitama-inspired ramen noodles. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Great recipe for Saitama-Inspired Ramen Noodles. Here is how you achieve that. The ingredients needed to make Saitama-Inspired Ramen Noodles: Provide of The soup. Here is how you cook that.
Saitama-Inspired Ramen Noodles is one of the most favored of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Saitama-Inspired Ramen Noodles is something which I have loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook saitama-inspired ramen noodles using 53 ingredients and 30 steps. Here is how you cook that.
The ingredients needed to make Saitama-Inspired Ramen Noodles:
- Get The soup
- Take 2 bones Pork on the bone
- Prepare 1 Pig feet
- Prepare 1 bird Chicken carcass
- Make ready 1 3/10 kg Pork belly roast (for making char siu)
- Prepare 1/2 of each Onions, carrots, potatoes
- Prepare 1/8 Cabbage
- Take 2 The green portion of Japanese leeks
- Get 2 small Figs
- Get 3 pieces Ginger
- Prepare 1 whole Garlic
- Take 1 Chili pepper
- Make ready Japanese-style soup base
- Prepare 2 1/2 liter ○Water
- Prepare 6 sheets ○ Kombu (about 10 cm)
- Get 50 grams ○Dried sardines
- Prepare 2 ○Dried shiitake mushrooms
- Get 1 bunch Assorted thickly cut bonito flakes
- Take Chashu Sauce
- Get 1000 ml Water
- Take 500 ml Soy sauce
- Take 200 ml Sake
- Take 50 ml Mirin
- Take 110 grams Sugar
- Prepare 2 cloves/pieces of each Ginger, garlic
- Get 2 ※Chicken breast meat, if preferred
- Prepare Soy Sauce Dressing
- Prepare 300 ml The broth from ○
- Prepare 1 piece of each The konbu and dried shiitake mushrooms from ○
- Make ready 100 ml Sake
- Take 1 tbsp Mirin
- Make ready 30 grams Dried sardines
- Make ready 80 grams Assorted thickly cut bonito flakes
- Prepare 500 ml Soy sauce
- Prepare 1 tbsp Salt
- Get 10 grams Bonito flakes
- Get 150 ml Char siu broth
- Prepare Noodles
- Get 1 kg Bread (strong) flour
- Make ready 500 grams Cake flour
- Make ready 23 grams Salt
- Prepare 580 grams Eggs (11~12 if using medium)
- Make ready 90 grams Butter
- Prepare Menma
- Get 1 kg Boiled bamboo shoots
- Get 2 tbsp Sesame oil
- Make ready 1 Red chili pepper
- Take 4 tbsp Mirin
- Get 2 tbsp Sake
- Make ready 6 tbsp Soy sauce dressing
- Make ready 4 tbsp Char siu broth
- Prepare Others
- Get 1 Seasoned eggs, Japanese leeks, nori seaweed, etc.
Saitama-Inspired Ramen Noodles Recipe by cookpad.japan. The soup is made using the famed mineral water of Chichibu city, along with tori paitan, a broth made from. Another champion of wheat, Saitama Prefecture cuisine is simple, down-to-earth belly food. Udon noodles are popular here with many variations like the famous river width noodle strips of Konosu and the firm ones of Kozo.
Steps to make Saitama-Inspired Ramen Noodles:
- Ingredient Introduction: These are the kombu seaweed sheets and assorted fish flakes that I use. I bought them at the supermarket I work at.
- I also bought this at work. 400 yen is cheap for 1 kg!
- This ramen takes 2 days to complete. Let's start making it the day before you want to eat.
- Preparations: Mix the ○ Japanese-style base together. Let it sit overnight. (Place into the fridge in summer).
- Preparation: Wash off the blood from the pork and chicken bones in running water, and break the pork bones in half at the joint.
- Preparation: Hold the pigs feet with a pair of tongs, burn the hairs over gas flame, and wash well with water.
- Preparation: Roll the meat up from the thick end, and tightly tie with kitchen twine. Roll the ※ breast meat in the same manner.
- Preparation: Wash the vegetables, and cut into approximate sizes. Caution: Do not remove the skins.
- Make the soup: Place the pork bones into a 7~10 liter pot with lots of water, and boil over strong heat. Skim off the scum.
- Add chicken bones, pork belly, and pigs feet once there is no more scum, and continue boiling over medium heat while continuing to remove the scum.
- Add everything from the onions to the red peppers, boil for 2 hours, and turn off the heat.
- Char siu: Remove the pork belly out of the soup, and boil together with the breast meat for 2 hours in the cha siu sauce. See ID: 911531 for details.
- Making the noodle dough: Refer to, and chill in the fridge overnight. https://cookpad.com/us/recipes/155377-soy-sauce-broth-ramen (see recipe)
- Day 2 starts from this point onwards. First, turn the heat onto the soup pot.
- Making the Soy Sauce Dressing: Set aside the amount indicated into a pot from Step 4 that was left to sit overnight in the fridge, and make the soy sauce dressing while referring to. https://cookpad.com/us/recipes/155377-soy-sauce-broth-ramen (see recipe)
- Make the soup: After bringing to a boil, leave in the pork bones, pigs feet and chicken bones, and remove the mushy vegetables from the soup.
- Add the Japanese-style base mixture (all of the broth, konbu seaweed and shiitake mushrooms) from Step 4 into the soup, and boil over a low heat for 2 hours. The soup is now done.
- Making the Noodles: Usingas a reference, divide the dough into 10 equal portions. Make the noodles in a pasta machine 1.7~2 mm thick, and 2 mm wide. Chill in the fridge. https://cookpad.com/us/recipes/155377-soy-sauce-broth-ramen (see recipe)
- Making the bamboo shoots: Bring water to a boil in a frying pan, quickly boil the boiled bamboo shoots in water, and strain.
- Lightly saute the bamboo shoots and red pepper in a frying pan heated with sesame oil, add the flavoring, and saute until there are about 2 tablespoons of broth remaining. Transfer to a bowl and place into the fridge.
- Finishing steps: Decide on the combination of soup and soy sauce dressing. Use roughly 360~400 ml of soup: 35~50 ml of soy sauce dressing. Adjust to suite your tastes.
- Cut the well-chilled chashu into your desired thickness. Thinly cut the Japanese leek. Please refer tofor the marinated eggs. https://cookpad.com/us/recipes/155377-soy-sauce-broth-ramen (see recipe)
- Finishing Touch: Add hot water to a bowl to warm it up. Boil lots of water in a large pot, and boil the noodles for 4-5 minutes.
- Heat the bowl while the noodles are boiling, add the soy sauce dressing, and soup while using a sieve to strain. Add the thinly sliced noodles, top with the ingredients, and it is done!
- To put it simply, these noodles have the opposite texture of being chewy. They are more springy with a toothsome texture.
- Extra 1: Throwing out the soy sauce and soup broth is wasteful! So, use it to make tsukudani that goes well with rice.
- Cut the konb seaweed into thin strips, and shred the rest in a food processor.
- Saute together with 3 tablespoons each of sake and sugar and 1 tablespoon of mirin until the broth evaporates, add 1~2 tablespoons of white sesame for the finishing touch, and it is done.
- Place into a Tupperware container, and store in the fridge. This tastes the best mixed with rice.
- Extra 2: If you have a dog or cat at home, mixing the vegetables (aside from the onions and leeks) with a bit of the chicken bone and meat etc. into their food will make them really happy.
- Ready to serve and ENJOY!
Another champion of wheat, Saitama Prefecture cuisine is simple, down-to-earth belly food. Udon noodles are popular here with many variations like the famous river width noodle strips of Konosu and the firm ones of Kozo. The baked potato of Chichibu covered in miso sauce is a wonderful winter snack, the sweet. The name "Saitama" is said to come from the term "Sakimitama" (幸魂), which is an action caused by a deity to bring good fortune (there are various theories). Saitama is also known to be the sunniest prefecture in Japan.
So that is going to wrap this up for this exceptional food saitama-inspired ramen noodles recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
