A traditional Japanese dinner or lunch, that serves the appetite and the eyes. When properly executed, ramen is proof that a chef loves his patrons.
1 Pound chicken parts (no giblets), well washed
5 Pounds pork neck bones, well washed
2 Large leeks, cut lengthwise, and well washed
2 Carrots cut into large segments
2 Bay leaves
2 Crushed garlic cloves
1 sliced piece of ginger
8 Ounces dried ramen curly noodles, boiled until al dente
3 Ounces baby spinach, blanched 2 minutes
1 Diagonally cut carrot segment, sliced vertically into equal thin slices
8 Sugar snap peas, pull string from stem ends, cut peas diagonally in half, and blanched 2 minutes
2 Large 6 minute free range soft-boiled eggs, peeled and soaked for 1 hour in equal parts light soy sauce and Marin
2 Diagonally thinly sliced scallions
2 Slices of broiled seasoned pork
Fresh tender shiitake or cremini mushrooms, sliced
4 blanched shrimp
Season hot broth to taste with:
Rice wine vinegar
Toasted nori pieces
Kamaboko - Japanese Fish Cake
Optionally, brown sugar
Immerse chicken and pork pieces in ample boiling water for three minutes. Drain and wash with repeated rinses of cold water until water is clear.
Make a chicken and pork broth without salt by slowly simmering (low) chicken parts and pork neck bones, bay leaves, whites of leeks, garlic, carrots in cold water for five hours skimming the deep stock pot several times of scum. Use enough water to completely cover ingredients. Strain the stock and then refrigerate overnight to solidify fat. Remove all fat and pour off 90% of stock into a saucepan being careful to leave any solids in the bottom of the stockpot. If you want, clarify the broth.)
Cook the noodles al-dente in boiling water and immerse in cold water to stop further cooking. Divide the drained cooked noodles into two large portion bowls. Separately, and in turn, blanch carrots slices, spinach and snap peas.
Broil two seasoned thin pork cutlets (or use Char Sui) until just done on each side and keep in a warm oven. Sauté mushrooms in a little butter until tender.
Bring the broth to a boil and correct its seasoning with soy sauce, rice wine vinegar, fish sauce and Marin. Taste as you go while incrementally adding first soy, a little fish sauce, and then Marin first. Now add a bit of vinegar. Taste again. (Optionally also add a hint of brown sugar.) Ladle broth over noodles until bowl’s level just covers noodles.
To each bowl, attractively add the spinach, mushrooms, carrot slices, and snap peas each in a separate pile.
Ladle more hot broth over vegetables if they were added when cold. Drain the eggs, cut each one in half lengthwise and place in each bowl. Add a pinch of diagonally cut scallions, Kamaboko and sesame seeds. Arrange a slice of broiled pork. Serve the ramen with chopsticks and Japanese spoons. At the table, offer rice vinegar, lime wedges, soy and Shichimi Togarashi
- Shichimi Togarashi - Toasted sesame seeds, black sesame seeds, orange peel, white poppy seeds, Hungarian paprika, Chinese chiles, Szechwan peppercorns, ginger and toasted seaweed
- kamaboko - Japanese Fish cake comes decorated in many styles and colors adding a touch of elegance