Because spring is near I felt it was time to start the new season with ..."JAPANESE MONTH"...Itadakimasu!!! When I lived in Japan this was my favorite season. Cherry blossoms, food and festivals. Why not start off with a bang!!! In this episode I will be making SHOYU RAMEN. One of Japans classic Ramens. Enjoy!!
Shoyu Ramen
INGREDIENTS:
--------Tare
2 pk dried bonito
Drippings from Cha Shu Pork
3 Tbsp raw sugar
1/2 Cup Kosher Salt
-------Pork and chicken Stock
10 lb. bone in pork soup bones
Kosher salt and freshly ground black pepper
2 Tbsp. vegetable oil
2 lb. chicken necks
4 lb. pork hocks raw not smoked
4 bunches scallions, chopped
3 carrots, peeled, cut into pieces
1 head of garlic, halved horizontally
1 1” piece ginger, peeled, sliced
¼ cup bonito flakes
2 stocks of Leeks
------ChaShu Pork
3 lb Pork Belly
1 cup soy sauce
1 cup mirin
1 bulb Garlic Ginger
--------------------------------------------------------------------------------------------------------------------------- Equipment used: Nikon 7200, Nikon 7000, 50mm/85mm
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