Shio Ramen
Ingredients
- 1 kgChicken carcass (for stock) (crushed)
- 3 LMineral water
- 400 gPork belly (thickly sliced)
- 500 gramen noodles
- 4 pcEgg (soft-boiled)
- 40 gGray sea salt
- 100 mlSake or rice alcohol
- 50 mlmirin
- 10 gkombu seaweed
- 15 gbonito flakes
- 4 pcScallion or chives (minced)
- 3 pcGarlic (crushed)
- 1 pcOnion (halved)
- 30 gFresh ginger (sliced)
Method
A crystal-clear broth with golden highlights, breathing sea and poultry notes. The pork belly melts under the pressure of chopsticks, contrasting with the springy noodles.
- 1
Submerge the chicken carcasses in cold water and bring to a boil. As soon as the gray foam rises, discard the water and rinse the bones with clean water to remove any coagulated blood. This is the key to a crystal-clear broth.
- 2
Put the clean bones back in the pot with the mineral water, the halved onion, the crushed garlic, and the sliced ginger. Simmer without ever boiling for 3 hours. Regularly skim off the fat that rises to the surface.
- 3
In a small saucepan, heat the sake, mirin, and grey sea salt. Add the kombu. Heat gently to dissolve the salt without boiling, then remove from heat and add the bonito flakes. Let infuse for 10 minutes, then strain.
- 4
Poach the pork belly in part of the broth with a splash of soy sauce until tender. Cook the eggs for 6 minutes in boiling water for a runny yolk, then peel them.
- 5
Cook the ramen noodles al dente. In each bowl, pour 3 tablespoons of tare, top with the hot broth. Add the noodles, pork slices, halved egg, and sliced scallions.
Frequently asked questions
How do you get this dish right?
- Never let the broth reach a rolling boil, or it will become cloudy.
- The tare is very salty, this is normal as it seasons the entire bowl of soup.
- Cool the eggs immediately in ice water to stop the cooking process.
How long does this dish keep?
Store broth and tare separately in the fridge for up to 3 days. Only cook noodles right before serving.
