How to cook ramen: instructions from the chef

How to cook ramen: instructions from the chef

In the photo: Evgeny Trofimov

- For classic Japanese ramen, noodles are cooked in alkaline water, some types of broths are cooked for a whole day, and a refractometer is used to measure their density ( instrument for measuring the refractive index of light. - Note.ed. ) . Ramen is a "cosmos" in a plate, there are so many ingredients and a variety of taste in it.

In the traditional recipe, each component of the ramen is prepared in advance and separately, and then the dish is assembled in five minutes. The base is placed the base of taste (motodare), then aromatic oil, noodles. Next, the burning broth is poured and the remaining ingredients are added to the end.

At home, preparing the right ramen noodles is difficult, but possible. For this you will need durum wheat flour, salt, Kansui water and eggs.

Kansui is an alkaline mineral water, mixtures for its preparation are sold in stores of Asian products. Mix all the ingredients, knead the smooth dough and pass 15-20 times through a rolling machine, each time folding it in half (the same can be done manually using a rolling pin). Cut the dough into thin noodles, sprinkle with flour and leave in the refrigerator.

If there is no way to make noodles yourself, you can buy ready-made shock freezing.

How to cook ramen: instructions from the chef

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Motodar, as already noted, is the basis of ramen. It is mixed from different sauces. For the classic Shoyu ramen, dried anchovies insist on soy sauce, and kelp on a saline solution (kelp can be replaced with any other dried seaweed).

Katsiobushi and dried seaweed kombu are the main ingredients of dasha broth, another ingredient. Dasha will not be able to cook at home, but his concentrate can be bought in a store and diluted with water.

This concentrate is sometimes referred to as the basis for miso soup.

We mix soy sauce, infusion of kelp, dasha, rice vinegar - and the motodare is ready.

The main thing in the preparation of the broth is to find the perfect balance of taste and bring it to perfection. In the classic recipe, the broth is cooked from whole chicken. If you are not ready for such an extreme, chicken fillet is suitable.

How to cook ramen: instructions from the chef

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Mandatory ramen ingredients - pieces of chicken with spices and eggs. Chicken fillet marinated in a mixture of soy sauce, ginger and garlic for about two hours. After that, the chicken is baked in the oven and cut into slices.

A traditional ramen egg is called ajitamago shoyu.

For its preparation, eggs of the first category with saturated orange yolk are needed. Boil them for 6.5 minutes so that the yolk stays liquid.

Before serving, boil the noodles for 1.5-2 minutes.

The Japanese recommend using only softened purified water for this, because it reduces the cooking time of the noodles and the noodles do not absorb impurities. Defining life hack for proper serving: the deep ramen plate must be warmed up so that the noodles do not cool quickly.

Mix motodare with noodles. Add the broth and put the chicken and eggs in a plate. You can also add mushrooms and fresh chives.

677 calories

How to cook ramen: instructions from the chefHow to cook ramen: instructions from the chef

A classic Japanese dish is easy to prepare in your own kitchen.

How to cook ramen: instructions from the chef

COOKING TIME:

50 minutes

NUMBER OF PORTS:

4 servings

Ingredients

Algae ( kelp )

10 g

Spices (base for miso soup)

1 pc.

Cooking process

  1. Cook the chicken stock.
  2. Marinate the chicken fillet in a mixture of soy sauce, ginger and garlic. Bake in the oven for 15 minutes at 200 degrees and slice.

  3. Boil the eggs for 6.5 minutes. The yolk should remain liquid.
  4. Boil the noodles for 1.5-2 minutes.

  5. Mix the base for the miso soup, soy sauce, rice vinegar and kelp.
  6. Add noodles and broth to this mixture. Pour into warmed plates, add to each egg, pieces of chicken, chopped mushrooms and green onions.
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