Directions
- 1In a medium pot, add 1 quart of water and two 2-inch squares of kombu. Heat over medium heat until steamy hot, let steep for about 5 minutes. Do not let it boil.
- 2Cut off the heat, add 1.25 cups of bonito flakes, cover with lid, and let steep for 8–10 minutes. Strain.
- 3In a large saucepan over medium-high heat, add oil to coat. Add thinly sliced shiitake mushrooms and let sear, stirring occasionally for 2–3 minutes, then remove. Add thinly sliced white parts from two green onions, two cloves of lightly crushed garlic, and 1 inch of grated ginger.
- 4Sauté until fragrant, about 30–45 seconds. Add 6 cups of stock and bring to a boil. Reduce heat to low and simmer for 5–10 minutes. Add soy sauce and optionally shio koji.
- 5Taste and season lightly with salt.
- 6In a mixing bowl combine 2 tablespoons of soy sauce, 1 tablespoon of honey, 2 teaspoons of light corn syrup, and 1 clove of finely chopped garlic. Mix together.
- 7Place boneless chicken thighs skin-side down in a hot pan and sear for 3 minutes, then flip. Reduce heat to medium and cook for 4–6 more minutes until cooked through.
- 8Brush with glaze, flipping occasionally for about 1 minute.
- 9In a large pot or rondeau over medium-high heat, add oil to coat the bottom. Once hot, add ⅓ pound of ground pork, break it up with a wooden spoon, and let it cook for 4 minutes, stirring often.
- 10Add 5 thinly sliced shiitake mushrooms and season lightly with salt. Cook, stirring often, until softened and beginning to brown.
- 11Add 3 thinly sliced green onions, 1 finely chopped shallot, and 1 inch of grated ginger. Sauté until fragrant, about 1–2 minutes.
- 12Add sugar, toasted sesame oil, ground white pepper, and doubanjiang. Cook for 1 minute.
- 13Add 1.5 cups of dashi and 1 quart of chicken stock. Bring to a boil and cook for 3–4 minutes.
- 14Cut off heat, add miso, and whisk aggressively.
- 15Add cooked ramen noodles to a bowl, ladle broth on top, add half of a soft boiled egg, spoonfuls of fresh raw corn, thinly sliced green onions, pickled ginger, and chili oil.
- 16In a large pot add cold water, 2.5 pounds of pork hocks, and 2 pounds of pork neck bones. Heat over medium-high, bring to a boil and cook for 5 minutes. Skim any scum and discard.
- 17Dump bones into a colander, rinse with cold water, and place in a pressure cooker or Instant Pot. Add water to cover, 2 sheets of gelatin, and ½ pound of solid raw pork fat.
- 18Pressure cook on high for 1.5 hours.
- 19Release pressure, remove cooked fat, and add to a blender. Add about 1 quart of broth to the blender and blend until smooth.
- 20Strain unblended broth into a medium pot. Add roughly chopped green onions, 5 cloves of lightly bruised garlic, and 1 inch of sliced ginger.
- 21Add emulsified broth from blender. Bring to a boil over medium-high heat and reduce to medium, simmer for 10–20 minutes.
- 22In a small saucepan add ¼ cup of sake and bring to a boil. Boil for 30 seconds, cut off heat and add ½ cup soy sauce, ½ cup mirin, and ¼ cup shiro dashi.
- 23Add tare to ramen bowl, season lightly with salt. Ladle broth into bowl, taste, and add more tare or salt if needed.
- 24Add cooked ramen noodles, chashu or other cooked protein, thinly sliced green onions, soft boiled egg, and nori. Finish with toasted sesame oil.
Ingredients
- 1 quart water
- 2 2-inch squares kombu (dried seaweed)
- 1.25 cup bonito flakes (katsuobushi)
- 6 cups chicken stock
- 6 cups dashi (Japanese sea stock)
- 0.25 cup soy sauce
- 4 shiitake mushrooms
- 2 green onions
- 2 cloves garlic
- 1 inch ginger
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 2 teaspoons light corn syrup
- 1 clove garlic
- 4 boneless chicken thighs
- 0.25 cup salt
- 1 touch shio koji
- 1 dry ramen noodles
- 1 egg
- 1 thinly sliced green onion
- 1 strips of nori
- 1 tablespoon toasted sesame oil
- 0.33 pound ground pork
- 5 shiitake mushrooms
- 3 green onions
- 1 shallot
- 1 inch ginger
- 1 teaspoon sugar
- 1 teaspoon toasted sesame oil
- 0.5 teaspoon ground white pepper
- 2 teaspoons doubanjiang
- 1 tablespoon mirin
- 1.5 cups dashi
- 1 quart chicken stock
- 1 tablespoon sesame seeds
- 3.5 tablespoons miso
- 2 spoonfuls corn
- 1 little bit pickled ginger
- 1 generous drizzle chili oil
- 2.5 pounds pork hocks
- 2 pounds pork neck bones
- 2 sheets gelatin
- 0.5 pound pork fat
- 0.25 cup sake
- 0.5 cup soy sauce
- 0.5 cup mirin
- 0.25 cup shiro dashi
- 1 chashu
Equipment
saucepanpotblenderstrainerwhiskwooden spoontongsknifetorch
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