Name: Shio Butter Ramen
Total time: 240 min
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 60 g butter; 1000 g Chicken Carcass; 30 g ginger for stock; 20 g ginger slices for chashu; 100 g Koikuchi soy sauce; 5 g Kombu; 20 g Kombu for stock; 80 g Menma (Seasoned Bamboo Shoots); 50 g Mirin; 50 g Mirin for tare; 4 g Nori sheets; 500 g Pork belly; 600 g ramen noodles; 50 g Sake (for tare); 50 g Sake for chashu; 60 g salt; 40 g scallions; 30 g Scallions; 50 g scallions for stock; 5 g shiitake mushrooms; 30 g Usukuchi soy sauce; 200 g water; 3000 g water; 100 g water

Malzemeler

Malzemeler
60 g butter
1000 g Chicken Carcass
30 g ginger for stock
20 g ginger slices for chashu
100 g Koikuchi soy sauce
5 g Kombu
20 g Kombu for stock
80 g Menma (Seasoned Bamboo Shoots)
50 g Mirin
50 g Mirin for tare
4 g Nori sheets
500 g Pork belly
600 g ramen noodles
50 g Sake (for tare)
50 g Sake for chashu
60 g salt
40 g scallions
30 g Scallions
50 g scallions for stock
5 g shiitake mushrooms
30 g Usukuchi soy sauce
200 g water
3000 g water
100 g water

Hazırlanışı

Steep 20 g kombu and 50 g scallions for stock in 3000 g water in a large pot.

Add 1000 g chicken carcass, 30 g ginger for stock, and 5 g shiitake mushrooms to the pot.

Slowly heat the stock pot to 85°C, then remove the kombu.

Shio Butter Ramen

Malzemeler

Hazırlanışı

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