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Posting the recipe today makes me really happy, here is a delicious bowl of Chashu Ramen Recipe! Finally here is the first Ramen recipe! In fact, I’ve been waiting to publish it for a really long time. Yes, because of all the kitchens the Japanese one is the one that intrigues me the most. The complexity of the flavors of his dishes always sends me to the stars! And among all the dishes I have tried so far, Ramen really gave me a real obsession!
The love for this dish has led me and leads me to try to perfect its execution from time to time. Today I want to propose you a not too complicated recipe to prepare a Chashu Ramen bowl, because ramen is not just pasta in broth.
Today’s dish includes few elements, precisely because I wanted an easily executable recipe. The preparation of Ramen is long, and is divided into different preparations and steps to take care of. So in this Chashu Ramen Recipe we will think about the broth, the noodles and the preparation of two toppings.
Topping: Chashu and Ajitama
Chashu Ramen Recipe takes its name from the recipe of the same name: Chashu, one of the most popular toppings with Ajitama eggs. Chashu is an original Chinese recipe called Char Siu, but the Japanese version is quite different. To prepare it, it is mainly used pancetta left stretched or rolled, neck, fillet or loin for the leaner version. Cooking also takes place in different ways. Today I decided to braise it and then pass it in a pan.
Ajitama are the classic hard-boiled eggs with a more or less creamy yolk, which are first cooked and then soaked in water and ice and left to cool. They are then peeled and marinated with soy sauce, or with a specially prepared condiment or using the chashu sauce as I did in this recipe.
Broth and Noodles
The broth is a chicken broth, prepared with chicken wing tips and bones boiled for 3/4 hours with the addition of ginger, garlic, onion, spring onions and carrots to give it more structure. It is a simple, clear and light broth, a perfect base for many variations of ramen.
The noodles are handmade, using a Garofalo W260 flour (high protein bread flour like King Arthur) which is the most similar on the Italian market to prepare the Ramen Noodles that I have found so far. As an addition to make it more elastic and resistant I added some vital wheat gluten. In the water I added the homemade Kansui, some potassium carbonate that you can find in any pharmacy or online and some Camargue salt.
What is Chashu Ramen Recipe
Many ramen have Chashu slices as a topping, but why is this really called Chashu ramen recipe? Simple, the Tare used to flavor the broth is the liquid obtained by braising the meat. It’s a rather basic ramen, in the sense that it doesn’t have many toppings, but obviously every Ramen Shop has its own version and each customer personalizes it to taste. On Chashu Ramen we can obviously find the pork prepared in different ways, the green onion, menma or fermented bamboo shoots, ajitama and kikurage a typical Japanese mushroom.
A little advice before starting the preparation, the longest part is the broth, its cooking requires time so always start from that so that while it cooks you can worry about the preparation of the other elements in order to optimize the times. And now let’s take care of our Chashu ramen recipe.
Chashu Ramen Recipe
- 1,8 kg Chicken Bones wing tips, carcasses
- 6 l Water
- 3 slices Ginger
- 1 head Garlic cut in half
- 2 Green Onion
- 1 Yellow Onion
- 1 Carrots
- 800 g Pork Neck entire
- 3 cm Ginger
- 2 Green Onion
- 590 ml Water
- 236 ml Sake cooking type
- 236 ml Usukuchi Soy Sauce light soy sauce
- 60 g Sugar Cane
- 3 clove Garlic
- 5 g Salt
- to taste Black Pepper
- 297 g Bread Flour high percentage of protein like King Arthur
- 3 g Vital Wheat Gluten
- 4 g Kansui
- 3 g Potassium Carbonate
- 4 g Camargue Salt or Kosher
- 4 Eggs + the Chashu sauce
- 2 Green Onion
- Put the chicken bones and wing tips in a large pot, cover with water and cook over medium heat. Foam the broth to remove impurities.
- When it comes to a boil, lower the heat and add all the other ingredients: Sliced ginger, garlic head cut in half, onion cut in half, spring onions and carrot, and cook for 3 hours over low heat. Remember to skim the broth when needed.
- After 3 hours, turn off the heat and strain the broth.
- Combine the flour with vital wheat gluten. Put the water in a jug and dissolve the salt first, once dissolved pass the potassium carbonate and finally dissolve the kansui.
- Pour the liquid into the flour a little at a time and mix with the help of chopsticks (recommended) or with a fork. Once all the liquid is finished and absorbed, take the flour and rub it between your palms in order to separate any large lumps of dough.
- Take the dough and pour it into a food bag, preferably the resealable type. Close it and start compacting the dough with the help of a rolling pin by pressing it. Obtained a rectangular strip of dough, let it rest for 1 hour.
- Take the dough and divide it into three equal parts. Before passing it into the pasta machine, flatten it with a rolling pin.
- Start working it from size 0, trying to get a strip as homogeneous as possible and slowly thin it up to size 5.
- Once you have obtained the strips of pasta, cut them using the die for the Tagliolini. Once cut, place them on a tray covered with a kitchen towel.
- Take the piece of pork neck and tie it with string. Brown it in a pan with a tablespoon of oil on each side.
- In a saucepan, combine the water, soy sauce, sliced ginger and garlic, spring onion, cooking sake, sugar, salt and pepper.
- Once the meat is browned, put it in the pot and cook with the lid on over medium low heat for 40 minutes.
- Once cooked, remove it from the pot and let it cool. Once cold, keep it in the fridge (if there is time). Filter and save the cooking sauce you will need for the eggs and the bowls of ramen.
- Put a saucepan with water on the stove. Once the water has reached a boil, gently put the cold fridge eggs into the water, turn the heat down and cook for 7 minutes.
- Prepare a bowl with ice and cold water, once the drain eggs are cooked and immediately immerse them in cold water and let them cool completely.
- Once cold, shell them and immerse them in a container or bag for food with the cooking sauce of the chashu.
- Take two green onions and slice them thinly. If you want to dampen the flavor, let them soak in cold water and drain before completing the bowl.
Preparation of the Ramen Bowl
- Take the pork and remove the string. Cut it into thin slices and put it in a pan to brown it a little.
- Take the eggs and cut them in half.
- Heat plenty of water for the pasta and then the broth.
- Once the pasta water is hot, place a ladle in each bowl to warm them.
- Once the water has reached a boil, cook the pasta in separate baskets or one portion at a time for 1 ½ minutes. In the meantime, once the broth is hot, empty the bowls of water. Put 50ml of the chashu gravy and 300ml of broth per bowl.
- Cook the pasta, drain it and dip it in the broth. Place 2 or 3 slices of chashu, 1 whole or halved egg, and a handful of spring onion for each bowl. The ramen is now ready to serve. If you like, you can add some spicy oil. Always serve the ramen hot.