Saitama-Inspired Ramen Noodles

Hey everyone, it's me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, Saitama-Inspired Ramen Noodles. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Saitama-Inspired Ramen Noodles is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. They are fine and they look fantastic. Saitama-Inspired Ramen Noodles is something that I have loved my entire life.

Many things affect the quality of taste from Saitama-Inspired Ramen Noodles, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Saitama-Inspired Ramen Noodles delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Saitama-Inspired Ramen Noodles is 14 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must prepare a few components. You can cook Saitama-Inspired Ramen Noodles using 53 ingredients and 30 steps. Here is how you cook it.

I have been making ramen for 5 years, and am very fond of it. It took me 4 years to make noodles similar to that of a restaurant, I was finally able to make the noodles I sough after with the proper texture, so this is the end of my quest. I became so fervent about this ramen all thanks to that restaurant.

Make sure to slowly cook this over time without rushing.
I used seasonal figs grown in my garden, but you can also use apples. Recipe by Homard Ebiko

Ingredients and spices that need to be Prepare to make Saitama-Inspired Ramen Noodles:

1. The soup
2. 2 bones Pork on the bone
3. 1 Pig feet
4. 1 bird Chicken carcass
5. 1 3/10 kg Pork belly roast (for making char siu)
6. 1/2 of each Onions, carrots, potatoes
7. 1/8 Cabbage
8. 2 The green portion of Japanese leeks
9. 2 small Figs
10. 3 pieces Ginger
11. 1 whole Garlic
12. 1 Chili pepper
13. Japanese-style soup base
14. 2 1/2 liter â—‹Water
15. 6 sheets â—‹ Kombu (about 10 cm)
16. 50 grams â—‹Dried sardines
17. 2 â—‹Dried shiitake mushrooms
18. 1 bunch Assorted thickly cut bonito flakes
19. Chashu Sauce
20. 1000 ml Water
21. 500 ml Soy sauce
22. 200 ml Sake
23. 50 ml Mirin
24. 110 grams Sugar
25. 2 cloves/pieces of each Ginger, garlic
26. 2 ※Chicken breast meat, if preferred
27. Soy Sauce Dressing
28. 300 ml The broth from â—‹
29. 1 piece of each The konbu and dried shiitake mushrooms from â—‹
30. 100 ml Sake
31. 1 tbsp Mirin
32. 30 grams Dried sardines
33. 80 grams Assorted thickly cut bonito flakes
34. 500 ml Soy sauce
35. 1 tbsp Salt
36. 10 grams Bonito flakes
37. 150 ml Char siu broth
38. Noodles
39. 1 kg Bread (strong) flour
40. 500 grams Cake flour
41. 23 grams Salt
42. 580 grams Eggs (11~12 if using medium)
43. 90 grams Butter
44. Menma
45. 1 kg Boiled bamboo shoots
46. 2 tbsp Sesame oil
47. 1 Red chili pepper
48. 4 tbsp Mirin
49. 2 tbsp Sake
50. 6 tbsp Soy sauce dressing
51. 4 tbsp Char siu broth
52. Others
53. 1 Seasoned eggs, Japanese leeks, nori seaweed, etc.

Instructions to make to make Saitama-Inspired Ramen Noodles

1. Ingredient Introduction: These are the kombu seaweed sheets and assorted fish flakes that I use. I bought them at the supermarket I work at.
2. I also bought this at work. 400 yen is cheap for 1 kg!
3. This ramen takes 2 days to complete. Let's start making it the day before you want to eat.
4. Preparations: Mix the â—‹ Japanese-style base together. Let it sit overnight. (Place into the fridge in summer).
5. Preparation: Wash off the blood from the pork and chicken bones in running water, and break the pork bones in half at the joint.
6. Preparation: Hold the pigs feet with a pair of tongs, burn the hairs over gas flame, and wash well with water.
7. Preparation: Roll the meat up from the thick end, and tightly tie with kitchen twine. Roll the ※ breast meat in the same manner.
8. Preparation: Wash the vegetables, and cut into approximate sizes. Caution: Do not remove the skins.
9. Make the soup: Place the pork bones into a 7~10 liter pot with lots of water, and boil over strong heat. Skim off the scum.
10. Add chicken bones, pork belly, and pigs feet once there is no more scum, and continue boiling over medium heat while continuing to remove the scum.
11. Add everything from the onions to the red peppers, boil for 2 hours, and turn off the heat.
12. Char siu: Remove the pork belly out of the soup, and boil together with the breast meat for 2 hours in the cha siu sauce. See ID: 911531 for details.
13. Making the noodle dough: Refer to, and chill in the fridge overnight.
    
    https://cookpad.com/us/recipes/155377-soy-sauce-broth-ramen
14. Day 2 starts from this point onwards. First, turn the heat onto the soup pot.
15. Making the Soy Sauce Dressing: Set aside the amount indicated into a pot from Step 4 that was left to sit overnight in the fridge, and make the soy sauce dressing while referring to.
    
    https://cookpad.com/us/recipes/155377-soy-sauce-broth-ramen
16. Make the soup: After bringing to a boil, leave in the pork bones, pigs feet and chicken bones, and remove the mushy vegetables from the soup.
17. Add the Japanese-style base mixture (all of the broth, konbu seaweed and shiitake mushrooms) from Step 4 into the soup, and boil over a low heat for 2 hours. The soup is now done.
18. Making the Noodles: Usingas a reference, divide the dough into 10 equal portions. Make the noodles in a pasta machine 1.7~2 mm thick, and 2 mm wide. Chill in the fridge.
    
    https://cookpad.com/us/recipes/155377-soy-sauce-broth-ramen
19. Making the bamboo shoots: Bring water to a boil in a frying pan, quickly boil the boiled bamboo shoots in water, and strain.1){for(document.write(judulbacajuga),document.write("
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