Thanks for the Meal

Tag: leek

  • The Art of Ramen: Basic Chicken Stock For Ramen

    The Art of Ramen: Basic Chicken Stock For Ramen

    This is a simple yet delicious stock base to make for any of your Ramen recipes. If you want to try other bases for the stock you can use cracked pork bones (for a richer stock) and even shelled short-necked clams. You can also quickly sauté the clams in sesame oil for a lighter stock or mix these with the chicken to create a different tasting stock.

    This is one of five recipes in the “Art of Ramen” series.

    Ramen chicken stock

    The Art of Ramen: Basic Chicken Stock For Ramen

    Lucy Seligman
    4.50 from 2 votes
    Print Recipe Pin Recipe

    Ingredients
      

    • 1 chicken carcass or 7 ounces chicken wings cleaned**
    • 1 Japanese leek negi, cut in half
    • 1 medium-sized onion peeled and halved
    • 1 medium-sized carrot peeled and halved
    • 1 large knob ginger peeled and halved
    • 3 to 4 egg shells***
    • 7-1/2 cups water

    Instructions
     

    • Place all ingredients in a soup pot. Bring to a boil, lower heat to a high simmer, and cook, covered, for two to three hours, skimming of the scum occasionally. Strain the stock using a cheesecloth-lined colander; pressing down on the remaining ingredients with the back of a large wooden spoon to release all the flavor. If not used immediately, cool and freeze the stock until needed.

    Notes

    *This recipe can be easily doubled or tripled to yield enough stock for 10 to 15 servings. The stock can be frozen for later use. One serving is 1-1/4 cups.
    **Cracked pork bones (for a richer stock) and even shelled short-necked clams, quickly sautéed in sesame oil (for a lighter stock) can replace or be mixed with the chicken to create a different tasting stock.
    ***The egg shells help to kill the smell of the carcass and/or bones, and to absorb some of the scum.
    Tried this recipe?Let us know how it was!
    Basic Chicken Stock For Ramen
     

    Want More Ramen Recipes?

    Check out the Art of Ramen post with the history or ramen, ramen cooking tips, and all 5 reciepes in the Art of Ramen series:

    Get FREE Japanese Recipes by Email! Sign Up Now!

    Japanese salad dressing recipes
    .
  • The Art of Ramen: Barbecued Pork (Chashu) For Ramen

    The Art of Ramen: Barbecued Pork (Chashu) For Ramen

    Ramen noodle

    Barbecued Pork (Chashu) is just one of the many traditional garnishes used for Ramen.  It is surprisingly easy to make and has a very seductive taste and smells divine!  When I make this, there are never any left-overs! Chashu’s origins come from the Chinese Cantonese barbecue pork dish called Char siu.

    This is part of the “Art of Ramen” series which includes chicken stock, salt flavoring, Sapporo-style spicy miso flavoring, soy sauce flavoring,  and the history of ramen.

    Ramen noodles

    Barbecued Pork* (Chashu) For Ramen

    Lucy Seligman
    No ratings yet
    Print Recipe Pin Recipe

    Ingredients
      

    • 21 ounces 600g pork top leg or shoulder roast**
    • ½ Japanese leek white part only
    • 2 large cloves garlic peeled
    • 1 large knob ginger peeled
    • 6 tablespoons low-sodium soy sauce
    • 3 tablespoons white sugar
    • 3 tablespoons sake
    • ¼ teaspoon salt
    • ¼ teaspoon coarsely cracked black pepper

    Instructions
     

    • Cut the pork lengthwise, and lightly slash the meat with a sharp knife. Tie up the two pieces of meat with string to hold their shape while cooking. Crush the leek, garlic and ginger together. A food processor works very well for this. Combine the condiments with the remaining ingredients and mix well. Pour over the pork and marinate in the refrigerator for three hours, using a non-aluminium shallow pan. Turn over the pork occasionally.
    • Preheat the oven 400F (200C). Grill the pork for about 40 minutes, brushing with the remaining marinade at least twice during the cooking process. Cool slightly, remove the string and slice thinly.

    Notes

    *Barbecued Pork is just one of the many garnishes used for Ramen.
    A serving usually consists of three to four slices.
    **Any left-over pork may be frozen and used another time.
    Tried this recipe?Let us know how it was!

    Barbecued Pork (Chashu) for ramen

    Want More Ramen Recipes?

    Check out the Art of Ramen post with the history or ramen, ramen cooking tips, and all 5 reciepes in the Art of Ramen series:

    Get FREE Japanese Recipes by Email! Sign Up Now!

    Japanese salad dressing recipes
    .