Ichiran Ramen

Υλικά

Broth

pork spine 2kg

water 2kg

Tare

konbu(seaweed) 15g

dried sardine 20g

bonito(katsuobushi) 20g

siitake mushroom 10g

light colored soy sauce( usukuchi shoyu)300ml

salt 12g

sugar 5g

Chashu

pork shoulder

soy sauce 500ml

water 100ml

sake 100ml

sugar 80g

garlic,ginger

Secret red sauce

shaoxing sake 25ml

mirin 25ml

cayenne pepper powder 8g

cooking oil 100ml

sesame oil 25ml

chili bean sauce 1tbsp

garlic,ginger

honey 50g

Οδηγίες

Broth:

Soak pork bones in water for 40 minutes 140 degrees f

Dump water and add fresh cold water and bring to boil removing the lye.

Add pork fat and cook in pressure cooker for 70 minutes

Mix lightly to remove meat from bones, then grind meat and fat through a mesh sieve

Cook on high heat to emulsify the broth and make it white. simmer covered on high heat for 30 minutes

Remove from heat and strain the broth to remove bones and meat