Monday, April 13, 2015

Kick ass ramen broth


Ingredients

Water, 5 quarts

Kombu (Japanese dried kelp)
Garlic, finely chopped, 4-6 tablesooons 
Chicken thighs, 4-6
Pork belly, 2 pounds
1 pound smokie bacon
2 onions
2 large carrots
1 bunch scallions
TarĂ© preferably, or kosher salt, soy sauce and mirin 
Saki or Soju (optional)

Put 5 quarts water in a large stock pot, 

Add 2-3 strips of kombu, bring to a boil then turn down and simmer for an hour.
While the kombu is simmering roast the chicken thighs in the oven and saute the garlic in a pan until it turns a nice brown.
After the kombu has simmered for an hour remove it and add the chicken thighs and garlic, make sure you pour in all the chicken grease from your roasting pan into the stock pot, simmer for 2 hours.
Roast the pork belly in the oven for 45 minutes, and cook up your bacon, either in a frying pan or in the oven.
Remove the chicken thighs and add the porkbelly and bacon, simmer for 2 hours.
Remove the pork and bacon. Roughly chop and add all the veggies, simmer for 1 hour.
Remove the veggies and and pass the stock through a strainer lined with cheese cloth.
Add soy sauce, tare or kosher salt, and mirin to taste. I find it easiest to add the soy sauce first, then the the tare or kosher salt, since soy sauce is quite salty, this makes it easier to avoid over salting.
At this point you have an amazing broth, but if you want to really put it over the top, dump in 2-4 shots of saki or soju and put the broth back on to simmer for another 10 minutes.

No comments:

Post a Comment