Ramen Recipe拉麵配方

 

NOODLE / SOUP / VIDEO

Ramen is a very popular noodle soup in Japan.  Ramen noodles are originally Chinese style noodles, but it’s been changed and improved over the years, and evolved to our own food.

There are millions of Ramen restaurants in Japan from mom and pop Chinese restaurants in neighborhoods, Ramen street carts open late at night, to sophisticated Ramen specialty shops in cities.  People don’t mind lining up for hours to get in as long as it’s good.  Fresh noodles are the best, but another form of Ramen that is very popular is instant noodles.  It’s become a whole food sub-culture in Japan. There are millions of kinds you can buy at supermarkets.  Some are so good that they taste better than bad Ramen shops.

There are two main components in Ramen: noodles and soup.  The noodles are called Chinese style noodles (Chuka-men-中華麺), but these are really nothing like Chinese noodles anymore.  They are wheat noodles with a firm and chewy texture. The texture is very important because the noodles are in hot soup while eating and might absorb too much soup and become too soft.  Unfortunately, it is very hard to find good noodles outside Japan.  We tested many kinds you can find in the US, but dried US Chuka-men you can buy at grocery stores are not so great.  If you can find dried Chuka-men from Japan, or fresh Chuka-men, use that. We found fresh angel hair pasta, which you can find in the refrigerated section at many grocery stores, is acceptable even though the texture is still softer side.  Dried thin spaghetti is also a pretty good substitute for Chuka-men.  The key is to boil the noodles in water with baking soda because that gives noodles a distinct Ramen noodle flavor.

The other half of Ramen is the soup.  Generally speaking, there are three basic types of Ramen soups: Shyoyu (soy sauce), Miso, and Shio (salt).  Usually pork, chicken or seafood broth is used for the base of the soup, and that is then seasoned with soy sauce, miso, or salt.  We made the very basic soy sauce flavor soup in this recipe.  However, as mentioned above, there are many Ramen shops, and so many combinations of flavors for soups.  If you want to play around and experiment, go for it.

You can invest lots of time and ingredients and research complicated and unusual soups, and it is hard to beat Ramen at great restaurants, of course,  but our version here is pretty good for homemade Ramen and really very simple to make.

 

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Ramen Recipe

Prep Time: 15 hours

Cook Time: 15 minutes

Yield: 3-4 servings

Ingredients

Salted pork

  • 1 lb pork
  • 1 tsp salt
  •  

Soup

  • 6 cups water (1.5L)
  • 50g ginger root, sliced
  • 3 cloves garlic, skinned
  • 1 bunch green onions
  • 4 Tbsp soy sauce
  • 2 Tbsp sake
  • 1 tsp salt
  • 1 tsp sesame oil
  •  

Noodles

  • 9 oz fresh angel hair pasta (225g)
  • 8 cups water (2L)
  • 2 Tbsp baking soda
  •  

Topping

  • boiled egg halves
  • bean sprouts, blanched briefly
  • green onions, cut finely

Instructions

  1. 1.      Rub salt on pork and let it sit overnight in the fridge.
  2. 2.      In a pot, put water, ginger root, garlic, green onions and salted pork, and boil at high heat. Skim fat and other floating scums. Then cover, reduce to low heat, and simmer for 1 1/2 to 2 hours. Let the broth and pork cool completely in pot. Strain and save pork. Slice pork and set aside for a topping.
  3. 3.      Prepare the rest of the toppings now as well (boiled eggs, blanched bean sprouts, cut green onions), before making the soup and noodles. Once the noodles are cooked, you will need to add the soup and toppings right away or the noodles will get soft, so you won't have time to prepare the toppings at the end.
  4. 4.      Boil the broth and add soy sauce, sake, salt and sesame oil. Let it simmer at very low heat until noodles are ready.
  5. 5.      In boiling water in a pot, add baking soda (be careful, it may boil over), then add the fresh angel hair pasta. Cook the pasta for 30 seconds, and strain. Immediately divide noodles into bowls and add soup onto noodles. Top with boiled eggs, bean sprouts, green onions and sliced pork.

拉麵配方

麵條 /  / 視頻

拉麵是一種非常流行的麵條湯在日本。拉麵本來是中國式的麵條,但它已經改變,改良過的年,發展到自己的食物。

還有數以百萬計拉麵餐廳在日本從夫妻店中國餐館在社區,街頭拉麵車開到深夜,以精良的拉麵專賣店在城市。人們不介意排隊幾個小時進去,只要它是很好的。鮮麵條是最好的,但拉麵的另一種形式,這是非常流行的是方便麵。它已經成為一個整體的食物亞文化在日本。現在有成千上萬種,你可以在超市買到。有些人那麼好,吃起來味道較壞的拉麵店好。

有在拉麵兩個主要組件:麵條和湯。麵條被稱為中國式麵條(竹卡 - 男裝 - 中華麺),但這些真的沒有像中國麵條了。他們是麵條,用堅定和耐嚼的質地。質地是非常重要的,因為麵條在熱湯,一邊吃,可能會吸收過多的湯,變得太軟。不幸的是,這是很難找到日本以外的好麵條。我們測試了很多種,你可以在美國找到,但美國幹竹卡 - 男人,你可以在雜貨店買的並沒有那麼大。如果你能找到幹竹卡 - 男人來自日本,或鮮竹卡 - 男性使用。我們發現新鮮的天使頭髮麵食,它可以在冷凍部分在許多雜貨店發現,是可以接受的,即使是質地還是溫柔的一面。乾燥的薄麵條也是一個不錯的替代品竹卡 - 男性。關鍵是要在水中煮沸的麵條用小蘇打,因為這給了麵條獨特的拉麵味道。

拉麵的另一半是湯。一般來說,有拉麵湯的三種基本類型:Shyoyu(醬油),味噌和Shio(鹽)。通常是豬肉,雞肉或海鮮高湯用於湯的基礎,那就是再用醬油,味噌或鹽調味。我們在這個配方做的非常基本的醬油味湯。然而,如上所述,有許多拉麵店,和口味的湯這麼多的組合。如果你想玩耍和實驗,去了。

你可以投資大量的時間和配料和研究複雜性和不尋常的湯,它是很難被擊敗,當然拉麵在大餐廳,但我們這裡的版本是自製的拉麵很不錯,真的很簡單,做。

打印

拉麵配方

準備時間:15小時

庫克時間:15分鐘

產量:3-4人份

成份

咸豬肉

  • 1磅豬肉
  • 1茶匙
  •  

  • 6杯水(1.5L
  • 50克姜根,切片
  • 3瓣大蒜,剝皮
  • 1把蔥
  • 4湯匙醬油
  • 2大勺清酒
  • 1茶匙
  • 1小匙香油
  •  

麵條

  • 9盎司新鮮的天使頭髮麵食(225克)
  • 8杯水(2升)
  • 2湯匙小蘇打
  •  

摘心

  • 煮雞蛋一半
  • 豆芽,脫皮簡要
  • 蔥,切細

說明

  1. 1.      擦鹽,豬肉,讓它在冰箱放置過夜。
  2. 2.      在鍋中放入水,姜,蒜,蔥醃豬肉,煮沸的高熱量。脫脂脂肪和其他浮動浮渣。然後覆蓋,減少發熱量低,用文火煮1個半到2個小時。讓肉湯和豬肉完全冷卻的鍋。應變和保存的豬肉。豬肉切片並預留了摘心。
  3. 3.      準備澆頭其餘現在還有(煮雞蛋,燙豆芽,切蔥),使湯和面之前。一旦麵條煮熟後,你將需要添加的湯和澆頭馬上或泡麵拿到手軟,所以你不會有時間在年底準備澆頭。
  4. 4.      熬高湯,加入醬油,酒,鹽和香油。讓它在非常低的熱煨,直到麵條準備。
  5. 5.      在一個鍋裡燒開水,加小蘇打(注意,它可能會沸騰),再加入新鮮的天使頭髮麵食。煮麵條30秒,和應變。立即劃分成麵條碗,加入上湯麵條。頂配煮雞蛋,豆芽,蔥和豬肉片。

 

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