Masu Sushi & Robata's Beef Kimchee Ramen
For a fresh twist on winter comfort food, try a hearty bowl of ramen. These noodles are nothing like what you might have lived off in college.
Masu Sushi & Robata's Chef Will Selin shares his recipe for us to try "real" ramen.
. Ramen Broth
Makes: 4 Quarts
Ingredients:
2½ quarts water
¼ oz. Kombu seaweed
2¼ oz. dried shiitake
3¾ lbs. chicken legs or wings
1.5 lbs. pork necks, roasted
3 lbs. split pigs trotters, roasted
1 lbs. bacon
1 bunch scallions, cleaned
1 onion, cleaned and cut in quarters
2 carrots, cleaned
Seasoning mix, ratio amounts may vary:
¼ cup Mirin
1/2 cup soy sauce
1 TBSP salt
Roast Pork Bones until golden brown.
Add the pork necks, bacon and chicken. Simmer for 1 to 1.5 hours, skimming often to remove fat and protein.
Add water to keep the bones submerged. Turn up the heat and bring stock to a rolling boil. Keep the broth boiling for another 6.5 to 7 hours (total cooking time 8 hrs) adding water when needed. This will emulsify the broth with the fat and protein to make a creamy stock.
In the last 2 hours of cooking, add the vegetables, Kombu and shiitake mushrooms.
Once the stock is done cooking and strained, add the seasoning mix in stages, until it tastes right.
The stock may need more or less seasoning and/or salt depending on the bacon and how much the stock has reduced. If the broth has reduced too much after straining, add water until it is at least 3 3/4 to 4 quarts.
Chill rapidly and reserve.
To serve:
Bring desired amount of broth to boil.
Pour over prepared ramen noodles and top with desired ingredients, such as clams, cooked braised beef, or shredded pork, sliced, braised bacon, poached egg, sliced scallions, shiitake, kimchee or kombu.
For a fresh twist on winter comfort food, try a hearty bowl of ramen. These noodles are nothing like what you might have lived off in college.
Masu Sushi & Robata's Chef Will Selin shares his recipe for us to try "real" ramen.
. Ramen Broth
Makes: 4 Quarts
Ingredients:
2½ quarts water
¼ oz. Kombu seaweed
2¼ oz. dried shiitake
3¾ lbs. chicken legs or wings
1.5 lbs. pork necks, roasted
3 lbs. split pigs trotters, roasted
1 lbs. bacon
1 bunch scallions, cleaned
1 onion, cleaned and cut in quarters
2 carrots, cleaned
Seasoning mix, ratio amounts may vary:
¼ cup Mirin
1/2 cup soy sauce
1 TBSP salt
Roast Pork Bones until golden brown.
Add the pork necks, bacon and chicken. Simmer for 1 to 1.5 hours, skimming often to remove fat and protein.
Add water to keep the bones submerged. Turn up the heat and bring stock to a rolling boil. Keep the broth boiling for another 6.5 to 7 hours (total cooking time 8 hrs) adding water when needed. This will emulsify the broth with the fat and protein to make a creamy stock.
In the last 2 hours of cooking, add the vegetables, Kombu and shiitake mushrooms.
Once the stock is done cooking and strained, add the seasoning mix in stages, until it tastes right.
The stock may need more or less seasoning and/or salt depending on the bacon and how much the stock has reduced. If the broth has reduced too much after straining, add water until it is at least 3 3/4 to 4 quarts.
Chill rapidly and reserve.
To serve:
Bring desired amount of broth to boil.
Pour over prepared ramen noodles and top with desired ingredients, such as clams, cooked braised beef, or shredded pork, sliced, braised bacon, poached egg, sliced scallions, shiitake, kimchee or kombu.
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