As promised, my DIY column in today’s issue of the Philippine Daily Inquirer features part two of last week’s ramen recipe. Whereas last week DIY featured Chef Seiji Kamura’s recipe for ramen soup base, which he demonstrated at the Maya Kitchen recently, this week’s DIY is for Kamura’s shoyu ramen.
Shoyu ramen is one of two basic types of ramen (the other being miso). It uses a shoyu base as the flavoring agent for the ramen soup base.
Almost as tedious as its preparation is gathering the ingredients. Not readily available in supermarkets, they can be found in specialty Japanese groceries. Because they’re labeled in Japanese, identifying them is another matter. Luckily some shops have English labels on the products.
To get the DIY recipe for shoyu ramen, please scroll down. To read the entire column, see today’s Inquirer, Lifestyle section, page C3 or click on this link: http://lifestyle.inquirer.net/153272/shoyu-ramen
You’ll also find additional tips below, after the Cook’s Tips section.
Meanwhile, here are photos of some of the ramen ingredients, to guide you when shopping in Japanese groceries.
For the shoyu base:
360 ml sake
100 ml mirin
300 ml water
30 grams kombu (dried kelp)
40 grams dried shiitake mushrooms, soaked in water
50 grams ginger, sliced
50 grams garlic, minced
50 grams ichiban powder (see tips)
800 ml soy sauce
30 grams hondashi powder
Put all the ingredients in a large pot and boil for 15 minutes. Do not stir. Strain the liquid and use as the base for shoyu ramen.
For the chasu:
1 kilo whole liempo (pork belly)
1/3 c cooking oil
Water, for boiling and simmering
Tie the whole liempo from end to end and around the sides with a kitchen twine so it becomes more compact. Heat the oil in a large skillet or frying pan. Put the liempo, fat side down first, in the hot oil, then turn the liempo over to brown all the sides.
Boil the liempo in enough water to cover. Lower heat then simmer for one hour. (Note: apologies to Inquirer readers. This part was omitted in the DIY column.)
Transfer the liempo to the shoyu base and let stand for one hour.
Assemble the ramen:
For each cup of ramen noodles:
120 grams ramen noodles
Water, for boiling noodles
200-250 ml (about 1 cup) ramen soup stock (see last week’s DIY or log on to www.normachikiamco.com for the recipe)
50 ml (about 3 tbsp) shoyu base
2 slices naruto (Japanese fish cake)
1 hard-boiled egg, halved
2 slices chasu (see recipe above)
20 grams onion leeks (around 3 stems), thinly sliced
10 grams wakame (Japanese seaweeds), or to taste (see tips)
1 piece nori
Separate the noodles by hand and boil in water until al dente stage (around three to four minutes). Drain the noodles. Pour the ramen soup stock into a soup bowl then stir in the shoyu base. Add the drained noodles. Top with the two slices of naruto, half of the egg, the two slices of the prepared chasu, the onion leeks, wakame and nori. Serve hot. Prepare additional bowls as needed.
- Wakame is shredded Japanese seaweeds while nori is seaweed that comes in sheets. Kombu is dried kelp. All are available in Japanese groceries.
- To lessen the saltiness of the wakame, before using it, soak it first in warm water for about 30 minutes.
- Ichiban powder is usually available in Japanese groceries. As of this writing, however, the stores seem to have run out of stock. You can still prepare the shoyu soup base without it and it will still taste good.
- When buying the liempo, have the butcher remove the outer skin. You can also ask him to tie the liempo for you.
- After preparing one bowl of the shoyu ramen, taste a spoonful of the soup. If you find it too salty, use more of the ramen soup base and less of the shoyu base; e.g. 250 ml of ramen soup base and 30 ml (two tablespoons) of shoyu soup base.
- Naruto is Japanese fish cake. It’s rolled in a log and is already cooked. Just slice as needed and serve with the ramen. It’s available in Japanese groceries in Cartimar Market.
- Store any leftover shoyu base in a tightly covered container in the refrigerator.
♦ When browning the liempo, cover the pan as the cooking oil will splatter.
♦To turn the liempo so as to brown all the sides, remove the cover and use a long-handled turner or pair of tongs so you can keep a certain distance from the splattering oil. Or, turn off the heat first and wait for the sizzle to stop. Then turn the liempo over with the long-handled turner or tongs. Turn on the heat again and put the cover over the pan.
♦Since some of the measurements are in grams, you may want to invest in a good digital kitchen scale, which can show the measurement of ingredients even in small quantities.
♦Cartimar Market is located in Cartimar Avenue, along Taft Avenue, Pasay City.
♦The Maya Kitchen Culinary Center is located on the 8F Liberty Building, 835 A. Arnaiz Avenue, Makati City with numbers 8921185 / 892-5011 local 108 / Mobile No. +63947 835 2290. For information on their culinary courses, log on to www.themayakitchen.com or e-mail firstname.lastname@example.org.