Ramen noodles are becoming increasingly popular in the United States, and it’s easy to see why. Japanese ramen has become an important part of Japanese cuisine and culture, representing traditional Japanese flavors and ingredients. While ramen can often be found at specialty restaurants and noodle shops, most people don’t realize that it’s easy to make this delicious noodle dish at home with just a few simple ingredients! In fact, you can prepare an authentic version of Japanese ramen right in your own kitchen! Read on to find out how to make perfect Japanese ramen at home!
Ramen, Japanese ramen. You won’t believe it’s homemade! You’ll love this delicious homemade ramen. This is the exact same ramen recipe that is used on a daily basis by chefs all throughout Japan. Never made ramen before? Don’t worry! Simply follow the step-by-step instructions. The key to a great bowl of ramen is all in the broth-it needs to be rich, flavorful, and salty but not too salty, otherwise, you’ll never want it again! This recipe calls for five-star anise and two tablespoons of dried shrimp per person. It might seem like a lot but trust me, it will make your broth taste amazing! Now let’s get started with our secret family recipe for the perfect Japanese-style soup noodles.
Gather your ingredients
Japanese ramen is made from a simple broth, and then you add the toppings of your choice. There are a few key ingredients that go into making the broth. My favorite recipe uses beef bones, dried shiitake mushrooms, and konbu (kelp). Fill a pot with 4-6 quarts of water and bring it to a boil on high heat. Add the konbu and dried shiitake mushrooms to the boiling water. The water will look cloudy when you add them, but that’s ok! Reduce heat to low and simmer for about 20 minutes. Strain out the konbu and mushrooms by pouring the liquid through a colander or strainer into another pot or bowl.
Cook the noodles
Noodles are the foundation of ramen, so it is important that you get your noodles right. There are a few different types of noodles used in ramen cooking. Some people prefer thin curly ramen noodles, while others like thick straight noodles. Whatever the case may be, one thing is for certain: you will need about 5 cups of water for every 1 cup of noodles. Fill up a large pot with water and bring it to a boil on high heat.
Make the broth
There are many varieties of Japanese ramen, but the broth is usually made from a pork and chicken combination or just water. To make this traditional type of broth you’ll need 3 lbs. of skinless boneless pork butt (1kg), 1/2 lb. chicken carcasses or backs (220g), and 3 tbsps. of tamari soy sauce (45ml), 2 tbsps. dark soy sauce (30ml) 5 inches fresh ginger peeled and sliced, 5 scallions white part only trimmed and thinly sliced, 4 cloves garlic peeled and minced, 4 cups water, 1/2 tsp. Chinese five-spice powder
Warm the broth over medium heat until it starts to simmer gently in the pot – then turn down to low heat Â
Add the toppings
Toppings are an essential part of a perfect bowl of ramen. There are many toppings that can be added to your dish, but these seven toppings represent the most traditional topping choices.
-Pork slices: Pork is often used in ramen because it has a very sweet flavor and also goes well with soy sauce.
-Egg: The egg is often boiled and then thinly sliced into small strips which are added as a garnish on top of the ramen.
-Green Onion: Scallions, or green onions, can be eaten raw or cooked in ramen dishes. They have a spicy flavor and they go well with noodles and meat.
Serve and enjoy!
- In a large pot, bring 4 quarts of water and 2 cups of kosher salt to a boil. Add 8 ounces of dried ramen noodles and cook for about 3 minutes or until the noodles are tender. Drain and set aside for now. Meanwhile, in a separate pot, bring 4 quarts of water and 2 cups of kosher salt to a boil. Add 12 ounces of fresh ramen noodles and cook for about 5 minutes or until the noodles are tender. Drain and set aside for now as well.
- Now it’s time to flavor your broth!!