Long time no post.

I am sharing the recipe I should not be sharing... the ramen recipe. Many Japanese chefs keep their own ramen recipe a secret from society. They guard it well, only sharing it to the inheritance of their resturant. Therefore, it is hard to find a legitimate one floating around the vast world of internet.Try looking ramen recipes up, you will only find about 5 types, which they differ very slightly.

Being in America, decent ramen was so hard to come by. I still remember the flavor, the texture, and the aroma of the ramen I had in Japan. It was around 2006 summer when my mom, sister, and I were walking back from visiting family graves. We were starving. We stumble across a small ramen shop underneath the bridge with about 5 seats. And that is still easliy the best ramen I ever had.

And yes, since then, I am picky with my ramen. Other ramen shops in Philly does not satisfy at all.

My journey began in January 2015, I made my ramen with the help of Phil. With countless trials and mistakes, I am 90% close to the ramen I dreamt of: the real shoyu ramen (soysauce ramen).

In Japan, most ramen shop only specialize in one of the four flavors; shoyu, tonkotsu, miso, and shio (salt). I use shoyu ramen as a basis of how good a ramen shop is. If a shop cannot make shoyu ramen, then they cannot make ramen. Period.

To make ramen, it consists of two types of broth. Dashi and Tare. Dashi is the stock broth you make without any salt content. Tare is the sauce that determines the flavor of the soup.

Let's get to it.

Dashi:

• 5 old hens
• 300 g Leek (white part)
• 1 bunch of scallion (white part)
• 15 g Katsuobushi*
• 120 g Ginger with skin
• 57 g Dried shiitake mushroom
• 57 g Dried kelp (japanese grade)

Tare:

• 1 old hen
• 2 cups Light soy sauce (NOT LOW SODIUM)
• 1 cup sake
• 1/2 mirin
• 1 pack of bacon
• 15 g Katsuobushi

Chashu

• 2 lbs of pork belly
• 1 stalk of ginger
• 1 leek and the green part that you cut off for the Dashi
• 1 tbs of hondashi**
• 1/2 of soy sauce dark**
• Water

Egg

• 1 cup of the chashu broth
• Eggs

Noodles:

• 300 g Bread flour
• 1/2 cup warm water
• 1 teaspoon and 1/8 teaspoon of Kansui (potassium carbonate and sodium bi carbonate solution)

*Katsuobushi is dried shaved mackerel. I use the dark shaved one which is only found in Japan as of now...

** This measurement is not finalized. I eye them out

Dashi:

1. Fill about 80% of the 16 quart pot with water and heat it to 170 degrees
2. Add the dried kelp and shiitake mushroom then turn off heat. Cover the pot
3. Leave them in for 2 hours
4. Discard the kelp, then add ginger, hens, leeks, scallions, katsuobushi. Cover the pot
5. Simmer at the lowest heat your stove has for about 12 to 15 hours

Tare:

1. Heat oven to 400 degrees
2. Roast the old hen in an oven safe sauce pan until it is brown and crisp
3. Add the soy sauce, bacon, sake, mirin, and katsuobushi and simmer at the lowest heat setting on top of the stove. We are infusing the flavor, not cooking it
4. Simmer for about 30 minutes then leave the ingredients for about 2 hours

Chashu:

1. Tie the pork belly into a circle
2. Heat oven to 350 degrees
3. Sear the pork belly in a dutch oven until all sides are brown
4. Add the leak and ginger, cook it for a bit, then add water until it covers the meat
5. Add soy sauce and hondashi. Cover the pot and cook it in oven for 2 hours minimum, 5 hours max. We are infusing the flavor into the meat. Do not cook this too long or else the pork belly will not maintain it's shape

Egg:

1. Boil water until it is hard boiling
2. Poke a hole on the bottom fat side of the egg. This will let the air out while cooking
3. Add the egg all at once into the water and cook it for 6 minutes and 15 seconds FLAT
4. Peal eggs in cold water immediately
5. Use the broth you made from the chashu. Marinate the eggs, in a seperate bowl, covering the top with a paper towel, in fridge overnight

Noodles:

1. Mix the kansui and water
2. Add to flour and knead
3. Use pasta maker

To combine: I use about 3:1 ratio of Dashi to Tare. I think I pour less Tare to reduce the sodium but that should be about right. I add the Tare first then dilute it with Dashi

Garnish: I use Japanese pickled bamboo, sweet corn, sauteed onions, scallion, and nori (dried seaweed)

Picture below is my Version 3.0. The picture on the top is my version 5.0.

Enjoy