Ingredients
- MEAT STOCK
- 2kg whole chicken
- 350g chicken feet
- 2 pork trotters - halved
- 2 brown onions
- 2 carrots
- 1 whole head garlic
- 60g unpeeled sliced ginger
- 5L water
- DASHI
- 2pc dried kelp
- 20g dried bonito flakes
- 2L water
- SHIO TARE
- 60 ml sake
- 100 ml mirin
- 20 g sugar
- 75 g salt
- 250 ml combined broth (meat stock + dashi)
- 10 ml rice vinegar
- AROMATIC OIL
- 150 g solid pork fat, chopped
- 75 ml canola oil
- 5 spring onions, cut into 2cm pieces
- PORK BELLY
- 800g pork belly, skin removed and rolled
- 1 piece dried kelp
- 6 dried shiitake mushrooms
- 1 tsp salt
- 100 g sugar
- 150 ml soy sauce
- 100 ml dark soy sauce
- 125 ml mirin
- 125 ml sake
- CURED EGG
- 4-5 eggs
- ½ cup soy sauce
- ¼ cup mirin
- ¼ cup sake
- SHIO RAMEN ASSEMBLY
- Sliced bamboo shoots
- Watercress
- Japanese ramen noodles
Method
- MEAT STOCK
- Cut chicken into 6-8 pieces, breaking bones. Cut and discard nails from chicken feet. Place the chicken and pork in a large pot and cover with 5L water. Bring to a simmer. Skim to remove scum, then turn heat to very low (below simmer) and simmer uncovered for 2 hours. After 2 hours add the remaining ingredients and simmer for a further 2 hours. Strain and refrigerate. Skim off solidified fat for use in aromatic oil.
- DASHI
- Soak the kelp in 2L cold water while chicken stock is cooking. Slowly bring to a simmer, removing the kelp when the water steams. Boil, then add the dried bonito flakes. Turn off heat. Strain, and mix with the meat stock.
- SHIO TARE
- Combine the ingredients except the rice vinegar in a saucepan and bring to a simmer. Simmer for 15 minutes, allow to cool, then add the vinegar.
- AROMATIC OIL
- Combine all the ingredients in a saucepan and bring to a simmer over low-medium heat. Simmer for about 25 minutes until the fat is rendered and the spring onions are starting to brown. Remove from the heat, strain and set aside.
- PORK BELLY
- Tie the pork belly in a roll. Place into pot, cover with cold water and bring to a boil. Simmer for 20 minutes. Remove the pork from the water and rinse well under running water. Rinse the pot and remove any scum. Return the pork to the clean pot and add the dried kelp and shiitake mushrooms. Add water to cover, then bring to the boil, removing the kelp when the water starts to steam. Add the sugar and salt and reduce to a simmer. Simmer covered for 1 hour, then add the soy sauce, mirin and sake. Simmer for a further hour. Remove pork belly after 2 hours. Refrigerate overnight or until well chilled.
- CURED EGG
- Prick a hole in the base of the egg. Bring a pot of water to the boil, add the eggs, reduce the heat and simmer for 6 minutes. Remove to a bowl of iced water and allow to cool completely. Bring the mirin and sake to the boil and flambe. Add soy sauce and 2 cups of water. Add peeled eggs and refrigerate for 2 days.
- SHIO RAMEN ASSEMBLY
- To assemble the ramen, bring the broth to a simmer. In a separate pot, bring water to the boil for cooking the noodles. Take a slice of pork around ½ cm thick and grill it until hot and the fat is bubbling. Cook the noodles according to the instructions on the package. Add 480ml of broth to the bowl then add 40ml of the Shio Tare and 30 ml of the Aromatic Oil. Add the noodles to the broth. Top with the sliced bamboo shoots, sliced egg, watercress and sliced pork belly.
Product used in recipe
- Obento - Cooking Sake
- Obento - Mirin Seasoning
