RAMEN TARE RECIPES

Steps:

• To Prepare Chintan Broth Fill a deep stockpot with chopped old hen, chicken feet, pork trotter, carrots, onion, ginger and water. Boil on medium-high heat till boiling and turn to low fire and let it simmer. Remove any gunk on the surface of the soup with a fine mesh filter. Let the soup simmer for 4 hours. To Prepare Dashi Place kombu in a saucepan and let it soak for an hour then bring it to a simmer slowly under low heat. When water starts to steam remove kombu. Let the water boil and toss in the bonito flakes. Turn off the heat and strain. Pour dashi into chicken broth. To Prepare Pork Charshu Remove skin from pork belly. Roll from the thicker end into a roulade and tie with butcher’s twine. Place pork roulade into a stockpot and fill with cold water covering the pork. Bring it to a boil. Remove any gunk that floats up. Pour away the water and fill it with the new batch. Toss in kombu and shiitake mushrooms. When water starts to steam, remove kombu. Add in salt and sugar and let it simmer on low heat for 2 hours. Add in tamari, dark soy sauce, mirin and sake and continue to simmer for 2 hours. Remove and let it cool before chilling it in the refrigerator. Gently remove the twine and slice to about 5mm thick. To create the char surface, use a blow torch and burn the surface. To Prepare Shio Tare (10 mins) In a saucepan, heat up sake, mirin, sugar, salt and Chintan broth and let it simmer on low heat for 15 mins. Switch off the fire and pour in rice vinegar and yuzu juice. Set aside. To Prepare Aromatic Oil Place chicken fats, pork fat, cooking oil, anchovies and spring onions in a small saucepan and simmer for 25 mins on low heat. Strain the solids away and pour in the yuzu juice. Set aside. To Assemble Yuzu Shio Pork Ramen Cook ramen as per instruction on the packaging. In the serving bowl, place 2tbsp of shio tare and 1 tsp of aromatic oil. Add in 480ml of hot Chintan broth. Add in ramen. Garnish ramen with chicken charshu, ajisuke and spring onions, bamboo shoots and nori.