Back to 4 servings 1 lb mussels 3 c water 0.333 c usukuchi shoyu or light soy sauce 2 tbsp koikuchi shoyu or regular soy sauce 0.25 c sweet mirin or light brown sugar 2 tbsp fish sauce or salt 2 tbsp cooking sake or Chinese cooking wine/vodka 2 tbsp apple cider vinegar 3 tbsp honey 2 pieces kombu 2 tbsp white miso or sake kasu 1 lb pork bones 1 lb pork fat 1 lb pork belly skin on 6 c water 1 c cooking sake 0.25 c koikuchi shoyu 3 tbsp sweet mirin 2 tbsp light brown sugar salt and pepper 1 piece bamboo shoot uncut, unseasoned 2 c water 0.5 c usukuchi shoyu 0.25 c light brown sugar 1 pc kombu 0.5 lb bean sprouts 4 c water 3 tbsp usukuchi shoyu 1 tsp sesame oil ichimi togarashi wood ear fungus green onion white sesame seeds ajitstuke tamago seasoned soft boiled egg dried seaweed
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1 Step 1: In a medium pot, combine water and mussels, bring to boil then simmer until the liquid reduce by half.2 Step 2: Strain through a fine mesh sieve. Discard the mussels.3 Step 3: Return the liquid to the pot. Add the rest of the ingredients (except miso). Bring to boil again then reduce the heat to simmer.4 Step 4: Then add miso and cook until it dissolves completely.5 Step 5: Turn off the heat, remove the pot off the stove. Set it aside for later use.6 Step 6: Add pork bone into a large stocking pot and enough water to submerge them completely.7 Step 7: Bring to boil then simmer the pot for at least an hour. Skin any impurity that is floating to the surface.8 Step 8: After an hour, take out about 90% of the stock and set aside for later use.9 Step 9: Then add pork fat and enough water to submerge everything completely, bring to boil again.10 Step 10: Keep the pot boiling hard at all time on medium high heat to create such milky and cream texture for the soup.11 Step 11: Cook the mixture for 2 hours. During the process, when the water reduces and no longer cover pork bones and fat, add more water immediately. Approximately 30 to 40 minutes between every cycle.12 Step 12: After 2 hours has passed, continue cooking the stock for at least an hour. But this time, instead of adding fresh water to the pot, using 90% of stock was set aside to add to the pot.13 Step 13: Repeat the process of adding more water when it is reduced below the bones. Approximately 20 to 30 minutes between each cycle.14 Step 14: When you can no longer get the soup milkier and creamier, turn off the heat. Strain the stock and set aside.15 Step 15: Pat dry pork belly then lay it skin side down on a clean cutting board. Season lightly with salt and pepper.16 Step 16: Neatly roll the meat into a roll then secure it tightly with cooking twine or butcher strings.17 Step 17: In a medium cooking pot, add cooking sake and enough water to submerge roll of pork belly completely.18 Step 18: Bring to boil then reduce the heat to medium-high and simmer until the liquid reduce more than half, approximately 30 to 40 minutes.19 Step 19: Skim and discard any impurity floating to the surface.20 Step 20: Add mirin, brown sugar, and soy sauce to the pot. Bring the pot back to boil until sugar dissolved completely.21 Step 21: Remember to turn the heat occasionally so it can cook evenly in the sauce.22 Step 22: You can partially cover the pot to speed up the process. Keep simmer the pot until the sauce reduce rapidly and start bubbling on the surface.23 Step 23: When the sauce becomes caramelized and the pork belly looks shiny dark brown, the chasu is done.24 Step 24: Turn off the heat. Take the pork belly out and cool down to room temperature before slicing into thin slices. Preserve the sauce for later use.25 Step 25: Combine all ingredients in a pot, bring to boil then simmer for at least 45 minutes to an hour.26 Step 26: When the bamboo shoots are tender, take them out of the liquid. Let them cool down at room temperature, cut into pieces, then set aside for later use. Serve cold.27 Step 27: Cook bean sprouts in boiling water for 2-3 minutes.28 Step 28: Take them out and blanch in ice cold water immediately.29 Step 29: Drain then add soy sauce, sesame oil, and chili pepper powder to season. Serve cold.30 Step 30: Quickly sear chasu in a cooking pan with a small amount of caramelized sauce before serving.31 Step 31: In a serving bowl, add about ¼ c ramen sauce.32 Step 32: Followed by a desired amount of ramen noodles. Give a few stir to coat the noodle with the sauce completely.33 Step 33: Add 1.5c of ramen stock in the bowl.34 Step 34: Add chasu on top together with other desired topping. Enjoy!getsaucepan.com/r/2e1bc3c9-6128-464c-988e-545cc1133094 · Original: https://cookmorphosis.com/wprm_print/the-best-japanese-tonkotsu-ramen-from-scratch
