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.
Broth
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
Ramen
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:
Soy sauce
Rice wine vinegar
Marin
Fish sauce
Toasted nori pieces
Sesame seeds
Fried tofu
Bean sprouts
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
Notes:
- 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
