Saitama-Inspired Ramen Noodles
Saitama-Inspired Ramen Noodles

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, saitama-inspired ramen noodles. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Saitama-Inspired Ramen Noodles is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Saitama-Inspired Ramen Noodles is something that I have loved my entire life.

RAMEN with EXTREMELY FAT noodles and a PERFECT variation of TOPPINGS! in Tokyo Japan, Men to Mirai. Exploring Saitama with Shizuka Anderson and MillieFreckles. by See Jane in the Kitchen. A simple and delicious Japanese-inspired vegetarian ramen noodle soup recipe.

To get started with this recipe, we have to first prepare a few components. You can have saitama-inspired ramen noodles using 53 ingredients and 30 steps. Here is how you cook it.

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

Surprisingly, these yellow noodles can be served in a wide variety of ways by adjusting the ratio of the ingredients, which result in different textures. Seattle, Washington; Vancouver; Brooklyn, New York Ramen Danbo specializes in Kyushu-style thin noodles that are crafted inhouse and served with. Ramen noodles get soggy quickly and should be eaten immediately after they are served. As with other noodle dishes in Japan, a slurping sound is made when eating ramen.

Instructions 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 ○ 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.
  20. Lightly saute the bamboo shoots and red pepper in a frying pan heated with sesame oil, add the flavoring, and saute until there are about 2 tablespoons of broth remaining. Transfer to a bowl and place into the fridge.
  21. Finishing steps: Decide on the combination of soup and soy sauce dressing. Use roughly 360~400 ml of soup: 35~50 ml of soy sauce dressing. Adjust to suite your tastes.
  22. Cut the well-chilled chashu into your desired thickness. Thinly cut the Japanese leek. Please refer tofor the marinated eggs. - - https://cookpad.com/us/recipes/155377-soy-sauce-broth-ramen
  23. Finishing Touch: Add hot water to a bowl to warm it up. Boil lots of water in a large pot, and boil the noodles for 4-5 minutes.
  24. Heat the bowl while the noodles are boiling, add the soy sauce dressing, and soup while using a sieve to strain. Add the thinly sliced noodles, top with the ingredients, and it is done!
  25. To put it simply, these noodles have the opposite texture of being chewy. They are more springy with a toothsome texture.
  26. Extra 1: Throwing out the soy sauce and soup broth is wasteful! So, use it to make tsukudani that goes well with rice.
  27. Cut the konb seaweed into thin strips, and shred the rest in a food processor.
  28. Saute together with 3 tablespoons each of sake and sugar and 1 tablespoon of mirin until the broth evaporates, add 1~2 tablespoons of white sesame for the finishing touch, and it is done.
  29. Place into a Tupperware container, and store in the fridge. This tastes the best mixed with rice.
  30. Extra 2: If you have a dog or cat at home, mixing the vegetables (aside from the onions and leeks) with a bit of the chicken bone and meat etc. into their food will make them really happy.

Ramen noodles get soggy quickly and should be eaten immediately after they are served. As with other noodle dishes in Japan, a slurping sound is made when eating ramen. The slurping enhances the flavors and helps cool down the piping hot noodles as they enter your mouth. Ramen (/ˈrɑːmən/) (拉麺, ラーメン, rāmen, Japanese pronunciation: [ɾaꜜːmeɴ]) (literally: "pulled noodles") is a Japanese noodle soup. It consists of Chinese wheat noodles served in a meat or (occasionally) fish-based broth, often flavored with soy sauce or miso.

So that is going to wrap this up with this special food saitama-inspired ramen noodles recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!