Saitama-Inspired Ramen Noodles

I have been making ramen for 5 years, and am very fond of it. It took me 4 years to make noodles similar to that of a restaurant, I was finally able to make the noodles I sough after with the proper texture, so this is the end of my quest. I became so fervent about this ramen all thanks to that restaurant. Make sure to slowly cook this over time without rushing.
I used seasonal figs grown in my garden, but you can also use apples. Recipe by Homard Ebiko

Ingredients

  1. The soup
  2. 2 bones Pork on the bone
  3. 1 Pig feet
  4. 1 bird Chicken carcass
  5. 1 3/10 kg Pork belly roast (for making char siu)
  6. 1/2 of each Onions carrots potatoes
  7. 1/8 Cabbage
  8. 2 The green portion of Japanese leeks
  9. 2 small Figs
  10. 3 pieces Ginger
  11. 1 whole Garlic
  12. 1 Chili pepper
  13. Japanese-style soup base
  14. 2 1/2 liter ○Water
  15. 6 sheets ○ Kombu (about 10 cm)
  16. 50 grams ○Dried sardines
  17. 2 ○Dried shiitake mushrooms
  18. 1 bunch Assorted thickly cut bonito flakes
  19. Chashu Sauce
  20. 1000 ml Water
  21. 500 ml Soy sauce
  22. 200 ml Sake
  23. 50 ml Mirin
  24. 110 grams Sugar
  25. 2 cloves/pieces of each Ginger garlic
  26. 2 ※Chicken breast meat if preferred
  27. Soy Sauce Dressing
  28. 300 ml The broth from ○
  29. 1 piece of each The konbu and dried shiitake mushrooms from ○
  30. 100 ml Sake
  31. 1 tbsp Mirin
  32. 30 grams Dried sardines
  33. 80 grams Assorted thickly cut bonito flakes
  34. 500 ml Soy sauce
  35. 1 tbsp Salt
  36. 10 grams Bonito flakes
  37. 150 ml Char siu broth
  38. Noodles
  39. 1 kg Bread (strong) flour
  40. 500 grams Cake flour
  41. 23 grams Salt
  42. 580 grams Eggs (11~12 if using medium)
  43. 90 grams Butter
  44. Menma
  45. 1 kg Boiled bamboo shoots
  46. 2 tbsp Sesame oil
  47. 1 Red chili pepper
  48. 4 tbsp Mirin
  49. 2 tbsp Sake
  50. 6 tbsp Soy sauce dressing
  51. 4 tbsp Char siu broth
  52. Others
  53. 1 Seasoned eggs Japanese leeks nori seaweed etc

Method

  1. Change Ingredient Introduction: These are the kombu seaweed sheets and assorted fish flakes that I use I bought them at the supermarket I work at
  2. Change I also bought this at work 400 yen is cheap for 1 kg!
  3. Change This ramen takes 2 days to complete Lets start making it the day before you want to eat
  4. Change Preparations: Mix the ○ Japanese-style base together Let it sit overnight (Place into the fridge in summer)
  5. Change Preparation: Wash off the blood from the pork and chicken bones in running water and break the pork bones in half at the joint
  6. Change Preparation: Hold the pigs feet with a pair of tongs burn the hairs over gas flame and wash well with water
  7. Change Preparation: Roll the meat up from the thick end and tightly tie with kitchen twine Roll the ※ breast meat in the same manner
  8. Change Preparation: Wash the vegetables and cut into approximate sizes Caution: Do not remove the skins
  9. Change Make the soup: Place the pork bones into a 7~10 liter pot with lots of water and boil over strong heat Skim off the scum
  10. Change Add chicken bones pork belly and pigs feet once there is no more scum and continue boiling over medium heat while continuing to remove the scum
  11. Change Add everything from the onions to the red peppers boil for 2 hours and turn off the heat
  12. Change Char siu: Remove the pork belly out of the soup and boil together with the breast meat for 2 hours in the cha siu sauce See ID: 911531 for details
  13. Making the noodle dough: Refer to and chill in the fridge overnight Soy Sauce Broth Ramen
  14. Change Day 2 starts from this point onwards First turn the heat onto the soup pot
  15. Change Making the Soy Sauce Dressing: Set aside the amount indicated into a pot from Step 4 that was left to sit overnight in the fridge and make the soy sauce dressing while referring to Soy Sauce Broth Ramen
  16. Change Make the soup: After bringing to a boil leave in the pork bones pigs feet and chicken bones and remove the mushy vegetables from the soup
  17. Change Add the Japanese-style base mixture (all of the broth konbu seaweed and shiitake mushrooms) from Step 4 into the soup and boil over a low heat for 2 hours The soup is now done
  18. Change Making the Noodles: Usingas a reference divide the dough into 10 equal portions Make the noodles in a pasta machine 17~2 mm thick and 2 mm wide Chill in the fridge Soy Sauce Broth Ramen
  19. Change Making the bamboo shoots: Bring water to a boil in a frying pan quickly boil the boiled bamboo shoots in water and strain
  20. Change Lightly saute the bamboo shoots and red pepper in a frying pan heated with sesame oil add the flavoring and saute until there are about 2 tablespoons of broth remaining Transfer to a bowl and place into the fridge
  21. Change Finishing steps: Decide on the combination of soup and soy sauce dressing Use roughly 360~400 ml of soup: 35~50 ml of soy sauce dressing Adjust to suite your tastes
  22. Change Cut the well-chilled chashu into your desired thickness Thinly cut the Japanese leek Please refer tofor the marinated eggs Soy Sauce Broth Ramen
  23. Change Finishing Touch: Add hot water to a bowl to warm it up Boil lots of water in a large pot and boil the noodles for 4-5 minutes
  24. Change Heat the bowl while the noodles are boiling add the soy sauce dressing and soup while using a sieve to strain Add the thinly sliced noodles top with the ingredients and it is done!
  25. Change To put it simply these noodles have the opposite texture of being chewy They are more springy with a toothsome texture
  26. Change Extra 1: Throwing out the soy sauce and soup broth is wasteful! So use it to make tsukudani that goes well with rice
  27. Change Cut the konb seaweed into thin strips and shred the rest in a food processor
  28. Change Saute together with 3 tablespoons each of sake and sugar and 1 tablespoon of mirin until the broth evaporates add 1~2 tablespoons of white sesame for the finishing touch and it is done
  29. Change Place into a Tupperware container and store in the fridge This tastes the best mixed with rice
  30. Extra 2: If you have a dog or cat at home mixing the vegetables (aside from the onions and leeks) with a bit of the chicken bone and meat etc into their food will make them really happy

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