Toyama Kuro Ramen

Name: Toyama Kuro Ramen
Total time: 300 min
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 2 g black pepper; 200 g Chashu pork; 500 g Chicken Feet; 200 g Eggs; 10 g garlic; 10 g ginger; 20 g Katsuobushi (dried bonito flakes); 200 g Koikuchi soy sauce; 10 g Kombu; 100 g Menma (Seasoned Bamboo Shoots); 50 g mirin; 4 g Nori sheets; 1000 g Pork neck bones; 600 g ramen noodles; 50 g Sake; 50 g scallions; 10 g sugar; 4000 g Water

⏱️ 300 dk 🔥 1750 kcal 🍽️ 4 porsiyon

Malzemeler

Malzemeler
2 g black pepper
200 g Chashu pork
500 g Chicken Feet
200 g Eggs
10 g garlic
10 g ginger
20 g Katsuobushi (dried bonito flakes)
200 g Koikuchi soy sauce
10 g Kombu
100 g Menma (Seasoned Bamboo Shoots)
50 g mirin
4 g Nori sheets
1000 g Pork neck bones
600 g ramen noodles
50 g Sake
50 g scallions
10 g sugar
4000 g Water

Hazırlanışı

Rinse 1000 g pork neck bones and 500 g chicken feet, then place in a large pot with 4000 g water.

Add 10 g ginger, 10 g garlic, and 20 g pepper to the pot. Bring to a boil, then reduce heat and simmer for 4 hours.

Strain the broth, discarding solids. Return broth to the pot. Add 10 g kombu and steep in cold water for 30 minutes.

Toyama Kuro Ramen

Malzemeler

Hazırlanışı

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