Kyoto Shoyu Ramen

Name: Kyoto Shoyu Ramen
Total time: 240 min
Yield: 2 porsiyon
Cuisine: Turkish
Ingredients: 500 g Chicken bones; 120 g Eggs; 60 g ginger slices; 20 g Katsuobushi (dried bonito flakes); 250 g Koikuchi soy sauce; 15 g Kombu; 40 g Menma (Seasoned Bamboo Shoots); 105 g mirin; 40 g Narutomaki; 2 g Nori; 400 g Pork belly; 150 g pork fatback; 280 g ramen noodles; 80 g Sake; 30 g scallion; 80 g scallion green parts; 20 g scallions, white parts; 30 g sugar; 1500 g Water

⏱️ 240 dk 🍽️ 2 porsiyon

Malzemeler

Malzemeler
500 g Chicken bones
120 g Eggs
60 g ginger slices
20 g Katsuobushi (dried bonito flakes)
250 g Koikuchi soy sauce
15 g Kombu
40 g Menma (Seasoned Bamboo Shoots)
105 g mirin
40 g Narutomaki
2 g Nori
400 g Pork belly
150 g pork fatback
280 g ramen noodles
80 g Sake
30 g scallion
80 g scallion green parts
20 g scallions, white parts
30 g sugar
1500 g Water

Hazırlanışı

Steep 15 g kombu in 1500 g water in a pot for 30 minutes.

Add 500 g chicken bones to the pot and bring to a simmer.

Simmer the chicken bone broth for 2 hours, skimming any impurities.

Kyoto Shoyu Ramen

Malzemeler

Hazırlanışı

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