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This is an in-depth, two-day recipe for creating authentic homemade ramen from scratch. It involves preparing tender char-siu pork, perfectly soft-boiled marinated eggs, and a complex, multi-layered soup by blending chicken, clam, and various Japanese dashi stocks for a rich and unforgettable flavor.
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Prepare char-siu pork and marinated eggs; refrigerate overnight. → Create five separate soup stocks: chicken, clam, fish (bonito/anchovy), kombu, and shiitake mushroom. → Render chicken oil from skin and prepare other toppings like shredded green onion. → Blend the soup stocks, boil the noodles, and assemble the bowl. → Top with sliced pork, egg, green onion, crispy chicken skin, and nori before serving.
Prepare char-siu pork and marinated eggs; refrigerate overnight. → Create five separate soup stocks: chicken, clam, fish (bonito/anchovy), kombu, and shiitake mushroom. → Render chicken oil from skin and prepare other toppings like shredded green onion. → Blend the soup stocks, boil the noodles, and assemble the bowl. → Top with sliced pork, egg, green onion, crispy chicken skin, and nori before serving.
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This recipe is a two-day process, so plan ahead for marinating and stock preparation.
The soup ratio is fully customizable. Feel free to adjust the blend of the different stocks to create your own unique flavor profile.
Making a small hole in the bottom of eggs before boiling helps prevent them from cracking.
Using a paper towel on top of the pork and eggs during marination helps them absorb the sauce evenly.
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