Raman is a Japanese dish, and although there are many of its variations depending on the region, one of the most popular recipes includes noodles and fat broth from pork, bones, soy sauce and spices. Depending on the recipe, you may have different additives. "Take and do" will show how step by step to prepare Raman at home. Keep in mind: this dish may differ from the traditional Japanese recipe.
1. Cook the price
Tara is a Japanese sauce that is not only served as a supplement to dishes, but also used for marinating meat. It will be sweetened or seasoned with several ingredients, such as vinegar. In the case of Ramen, it is used not only for marinating meat, but also to give the fragrance broth.
What do you need:
- 3 glasses of water
- 2 glasses of soy sauce
- 2 peeled and chopped cloves of garlic
- 1 sheet of algae nori
- 3 ginger root slices
- 1/2 cup rice vinegar
- 2 Sliced Luke Feather (Green Parts only)
Instruction
1. Place the chopped algae into the pan. 2. Pour soy sauce and water. 3. Add rice vinegar. 4. Pull the ginger, garlic and green onions. Cover the saucepan with a lid and leave for the night in the refrigerator. The next day, heat the mixture and bring to a boil. As soon as she boils, remove it from the fire and put aside.
2. Prepare broth
What do you need:
- 0.5 kg of chicken ham (with a bone)
- 0.5 kg of pork ham
- 0.5 kg of pork steering
- 1 head garlic
- 1 Lukovitsa
- 2 carrots
- 1 Ginger root
- 2 Pen Luke (Green Parts only)
- Sesame oil (optional)
- Smoked pork chops (optional)
Instruction
1. Place all meat ingredients, with the exception of smoked pork chops, in a saucepan. 2. Fill with water and bring to a boil. Give the broth to get drunk for 5 minutes, and then remove the foam with a noise or spoon. 3. Remove meat from the pan and shift to another. 4. Fold garlic, onions, carrots, green onions and ginger to the second pan. Fill all with water and cook for 3 hours. Then the broth must be strain, if necessary, salute to taste and postpone.
5. Pour some sesame oil into the pan and fry pieces of pork ham on both sides. 6. When the meat is fine, remove it from the fire and place it in a hermetic heat-resistant package, preferably with a clasp. 7. Pour the container so that it covers meat, cool, and then put it marinated in the refrigerator for about 2 hours.
3. Prepare eggs for Ramen
1. Pulse eggs (take them at the rate of 0.5 eggs for a portion) using a needle or stationery carnation so that the shell does not cracked during cooking. 2. Bring water to boil. Put the eggs in it and cook them 4.5 minutes so that they get sick. 3. Finished eggs place immediately in ice water to stop the cooking process. 4. Clean them very carefully not to damage. 5. Place them in the package with a clasp and pour the container. Give them to marvelize in the refrigerator 2 hours.
4. Cook smoked chops
1. Fry smoked pork chops in a frying pan with a small amount of sesame oil. After place them in the package with a fastener or in a bowl and pour the container. Give them to marvelize in the refrigerator 2 hours. 2. Jump again before serving on the table.
5. Collect all together
1. Put in a bowl of 3-4 tbsp. l. Tara. 2. Fill the Boujond bowl about half. Add some pork ham. 3. To prepare a wheat noodle, heat a little water in a saucepan. Put the noodle at the rate of about 100 g per 1 liter of water and boil it 10-15 minutes or according to the instructions on the package. When noodles get ready, place it on a plate. 4. Add an egg skeyka, nori algae pieces, sliced smoked chops, pieces of chicken meat and pork knuckles, green onions in taste and spoonful of sesame oil (optional). Bon Appetit!
