Making Homemade Ramen
Some directions missing; will update and add more pictures as I have time.
Components:
- Broth
- Tare
- Garlic/Onion Oil
- Soy Egg
- Pork
- Noodles
- Toppings
Schedule:
- Broth the night before
- Eggs the morning of (Needs ~6hrs to marinate)
- Pork ~3hrs before
- Everything else the hour or so before
- Noodles right before
Broth
Ingredients:
- 2lbs of beef bones
- 2lbs of chicken leg quarters
- 5-6 dried shiitake mushrooms
- shaved bonito flakes
- dried sliced seaweed
- 2 medium onions
- 6 or so cloves of garlic
Directions:
Use a 6 quart crockpot. Peel garlic and onion and slice onions into quarters. Put all ingredients into crockpot and turn on low. Fill the crockpot to the top with water. Simmer for 24 hours.
Soy Eggs
Ingredients:
- 6-8 eggs
- Sugar
- Soy sauce
- Rice vinegar
- Mirin (Japanese cooking wine)
Directions:
Boil a pot of water and put eggs in for 6min and 10sec. Cool quickly. When eggs are cool, peel and then put in the marinade
Garlic Oil
Ingredients:
- 1/2 cup of olive oil
- 2-3 cloves of garlic
Directions:
Fill a cast-iron pan with olive oil and then add the garlic finely minced. Heat on low (careful it doesn’t burn) until the garlic pieces have a slightly toasted color.
Tare
Ingredients
Directions
Pork
Ingredients
Directions
Toppings
Ingredients:
- 3 Scallions
- 1 bunch of cilantro
- Toasted Sesame seeds
- Eggplant (Possibly Chinese eggplant)
Directions:
Thinly chop scallions and cilantro and put into separate bowls for later. Slice eggplant into small 1/4-1/2” thick pieces. The pieces shouldn’t be too large (That’s why Chinese eggplant can be easier. Fry the eggplant in a cast iron pan in olive oil. Set aside in a bowl for later.