Ingredients
- 2kg chicken wings
- 2 carrots
- 2 pieces of Nori
- 6 dried shiitake mushrooms
- 6 spring onions plus extra for serving
- 1 head of garlic - halved
- 4cm piece of ginger - sliced
- 1/4 cup soy sauce
- Cooked ramen noodles to serve
- Soft boiled eggs to serve
- Chasu pork or chicken pieces to serve
- 12 cups water
- 1/4 cup soy sauce
- Dash of ketchup manis
- 1 Tbsp mirin
- 1 Tbsp cooking sake
- 1 Tbsp Olive Oil
Method
- Preheat oven to 180 degrees Celsius
- Add chicken wings and carrots to baking dish and season with olive oil and salt
- Bake in oven for 45 minutes
- Put chicken and carrots onto stove on medium heat
- Scrap bottom of pan with spatula and add 1 cup water, mix until water is golden brown
- Transfer to stock pot
- Add spring onions, garlic, ginger, mushrooms, nori, 10 cups of water, 1/4 cup soy sauce to pot and dash of ketchup manis
- Boil gently of low heat for 3 hours, mixing occasionally
- Strain stock into a bowl. Reserve mushrooms and chicken
- Place a piece of paper towel on top of bowl of stock to absorb excess oil
- I’m a seperate bowl add together soy sauce, mirin and cooking sake
- Add mixture to stock to taste
- Boil eggs and cook ramen noodles
- To a serving bowl, add cooked noodles and ladle in stock
- Top with pork chasu or chicken pieces from stock, mushrooms sliced, diced spring onion and soft boiled eggs, halved
Product used in recipe
- Obento - Cooking Sake
- Obento - Mirin Seasoning
