It is with great horror that I have to say that my last ramen recipe was a few weeks ago. Probably already a few months. Strictly speaking, it was at the end of 2019, a really tasty goose ram with smoked goose ham,
which simply fits very well into the winter time. Yes, you can almost call this blog a certain inclination to Japanese noodle soups. And rightly so, this dish really opened the door to a new taste experience, somewhere between umami and favorite food.
Although many ramen variations are usually similar to the optics, there are serious differences in the method of preparation. If you start alone with the broth, we are talking about a deep, strong pork broth, about an intense and rich chicken broth, up to the light but spicy vegetable broth. In a Tonkotsu ramen, for example, one speaks of a very dense and almost creamy pork broth, which is made from pig bones and has a very high proportion of gelantin.
Then a strong spice note comes into game. It indicates the further development of a ramen. The Shoyu ramen, for example, refers to soy sauce, the misoramen to the basis of misopaste (fermented soybean paste) and shio ramen is called a fine salt note.
The classic ramen noodles are made from the basic ingredients wheat flour, salt and water. Kansui water is often used, which has a high proportion of sodium and potassium carbonate, making the pasta alkaline. They then have a firmer bite, are more elastic and bring with them their own umami taste, which harmonizes perfectly with the broth.
The ramen is then topped only by a wide range of ingredients from pak choi, chinese cabbage, leek onions, sprouts, egg and onions to chashu (roast pork), fish, seafood and many other ingredients, according to the interpretation of the ruling kitchen hand.
The Tantanmen has their own story. It was actually developed from the lap of chinese Dandan noodles, which passed on the characteristic taste of sesame, chilli and minced meat to the tantanms. Even if the basis of the tantanmen is fixed, there is still plenty of room for interpretation here.
Soy milk is used in many recipes to help these ramen to their indispensable creaminess. Again, there is no right or wrong, as long as the basic ingredients are adhered to. For my recipe, only sesame paste and a very dense broth are enough to give this ramen its full and creamy taste. I also rely on a light chilli taste in the noodles, which produces a pleasant sharpness.
|Ingredients for 2 people:|
|For the broth:|
|1 kg||Bones of the pig|
|250 g||Chicken wings|
|1 piece||Leek onions|
|3 EL||chopped ginger|
|Shoyu Tare:||(Spice sud based on soya)|
|200 ml||Dashi broth* or make yourself|
|50 ml peanut oil||Mirin*|
|200 ml||Soy sauce|
|1 tsp.||Brown sugar|
|1 tbls. vinegar||Rice vinegar|
|For the spicy noodles:|
|2 pieces||Egg yolks|
|1 tsp.||Kansui Water*|
|10 ml||Sriracha sauce*|
|1/2 tsp.||1 tbsp. Salt|
|8 Tl||Sesame paste*|
|2 tbsp||roasted sesame oil|
|2 tbsp||Chili oil|
|1 piece||Pak Choi|
|2 pieces||Leek onions|
|250 g||Pork hack|
|2 tbsp||Sriracha sauce*|
That’s how it’s done. Tantanms:
1. For the pasta, put the flour and salt in a kneading bowl. The water with
Mix with the oil, Kansui water and Sriracha sauce and slowly, under constant kneading. The dough at least 5 min. knead, cover and leave to rest for at least 1 hour. Then roll the dough with a pasta machine into thin webs. Fold on top of each other and roll out again. This will make the dough more stable. Finally, take a fine nude running set and gently turn the dough through. Small tip: You can also freeze the noodles in portions.
2. For the broth the bones and the chickenwings with cold water
Wash. Blanch in boiling water, drain and re-place with cold water. Clean the vegetables and roughly chop them. Then also add to the pot. Cover generously with water, add a little salt and bring to the boil. The broth should be cooked for at least 6 hours. Occasionally pour water from time to time. I usually cook the broth for 24 hours. So it becomes beautifully intense. If the broth has a round taste and is slightly cloudy, it passes through a fine sieve.
3. For the Shoyu Tare dashi, mirin, soy sauce, sake, travel vinegar and brown sugar, put in a saucepan and reduce by half.
4. Cook the eggs for 5 minutes. Then cold quench and peel. Bring 2 tbsp sriracha sauce with about 200ml water and a little salt and put in a small bowl. Put the eggs in it.
5. To prepare, boil the noodles in salted water so that they still have bite. Fry the minced meat in a pan and season with a spoonful of “Shoyu Tare” spice. Blanch the Pak Choi briefly in the pasta water.
In a bowl, mix 2 tbsp shoyu tare with 4 tsp sesame paste, 1 tbsp sesame oil and 1 tbsp chilli oil. Top up with about 450ml pork broth and mix. Then add the noodles. Spread the minced meat on the pasta. Finely cut the leeks and put it around. Halve the egg and place it in. Place the Pak Choi on the side and garnish with sprouts.
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