@@ RAMEN @@ - My italian interpretation - [50%50%]
Hello guys,
Luca here.
In this cold winter evening, I wanted to pamper myself by creating what I consider absolutely one of the dishes that manages to convey all the spirituality and balance of the oriental people: RAMEN!
I really apologize right away for any mistakes I made in the typical preparation of pietanz, certainly the elderly ladies would scold me, this simply wants to be the interpretation of the Ramen of an Italian guy fond of cooking and oriental culture.
Here is my recipe:
RAMEN
- Boiled eggs marinated in soy -
Egg - 1 each
Soy sauce - 1 glass
Brown sugar - 2 tablespoons
Mirin - 1 spoon
Wasabi - to taste
Increase the doses to taste, the marinade is very personal
Method
Bring the water to boil. When it boils, cook the eggs for a maximum of 4 minutes.
After 4 minutes, stop cooking with water and ice.
Prepare a mixture of soy sauce, mirin, brown sugar and marinate the eggs for about 12h in the refrigerator. Preparing them the night before is definitely the best idea. I used freezer bags to put the eggs in the marinade, just move them from time to time.
- Marinated onion -
White onion - 1 or 2
Red wine vinegar - a glass
Brown sugar - 2 tablespoons
Red wine - to taste, enough
Method
Clean the onions by extracting the innermost and most beautiful petals
Put the selected pieces to marinate in a mixture of red wine vinegar, brown sugar and if you also like red wine.
Leave to marinate for about 12h, better prepare them from the night before.
- Pork broth -
Pork ribs - 1kg
Water - 2 liters
Wine - 1 glass
Green part of the leek
Marjoram
Mirin, sake, soy sauce, peanut oil
Seaweed kombu or nori - 1
salt
Sesame seeds
Garlic
Method
Clean the ribs dividing following the bone and removing any bone residues
Take a large saucepan with a high pot and heat it thoroughly
Sauté the ribs over a high heat until they are well sealed, salt lightly.
Remove the spare ribs from the pot and blend with 1 glass of white wine that will serve to recover the fat dispersed in the pot. Wait for the wine to drain and store the recovered fat
Remove any residues from the pot, put the ribs back, cover with cold water, add the seaweed and remove it after about 5 minutes (so that it does not come apart) the green part of the leek, the clove of garlic in a shirt, the sprig of marjoram, sesame seeds and cook, trying to minimize the boiling of broth.
Cook about 2 hours on a very low heat.
After the time has elapsed, remove the ribs from the broth and set aside.
Carefully filter the broth, put it back on the fire and use the enhancers and ingredients to enhance the taste and look for the umami.
When ready, store the stock and place the ribs in a baking pan.
-Chicken broth -
Whole chicken - 1
Water - 2 liters
Celery - 2 coasts
Carrot - 1
Onion - 1
Garlic - 1 clove
Oil - 1 spoon
Paprika - a pinch
Pepper - a pinch
Salt - a pinch
Method
Clean the pollen by removing any hairs and scraps.
Take a large saucepan with a high pot and place the tablespoon of oil, sauté the coarsely chopped vegetables for a few minutes.
When the vegetables are lightly sauté, insert the chicken and cover it with cold water.
Cook the stock for about 2 hours.
Foam it, filter it, remove the chicken
Adjust the broth with any flavors, leave it back enough salt. (remember that it must be the contrast to the very tasty pork broth.)
Fillet the chicken and place it in a baking pan, adding a mixture of paprika, pepper and salt to the pieces of meat.
- Prawn Tempura -
Prawns - 1 per head
Flour - 1 plate
Cold sparkling water or cold beer - enough
Frying oil - 2 fingers
Panko - enough for a whole piece
Method
Clean the prawns by depriving them of the carapace but leaving the tail and the last carapace intact.
Wash and dry the prawns. Create a tempura batter (flour + sparkling water or coarsely brewed beer)
Pass the prawns first in the batter of the tempura and then in the panko, making the ingredients adhere well.
Fry in frying oil brought to 180 degrees.
- Preparation of the meat -
Grease and sprinkle the parts of chicken with paprika and pepper.
Pass both the ribs and the chicken parts to the 200-degree grill to complete the external cooking.
- Noodle -
Noodle - about 50g per head
water
salt
Cook the noodles in lightly salted hot water for about 3 minutes.
-Preparation of the dish -
Pork broth
Chicken broth
Japanese dashi broth
1 piece of rib
1 piece of chicken
1 fried king prawn
1 marinated onion petal
1 marinated hard-boiled egg
1 or 2 slices of naruto
Soy sprouts
Savoy cabbage - enough
Cipollotto (green part) - enough, cut into washers
Chives
Sesame seeds
Poppy seeds
Various herbs
Create a balanced stock using the 2 prepared broths.
Once united, taste and find the right balance.
UMAMI is the way !!
In a ramen bowl, place a portion of the noodle.
Cover with the boiling broth.
Place 1 piece of rib, 1 piece of chicken and 1 fried prawn portion.
Cut the marinated egg in half and insert it.
Place 1 or 2 slices of naruto and 1 or 2 marinated onion petals.
Add the fresh onion cut into rounds and the savoy cabbage cut into strips.
Finish the dish with various herbs, various seeds and some pieces of kombu seaweed to decorate.
This is my interpretation of the ramen guys! :-)
Let me know (especially you oriental friends), what do you think? If you have tricks!
Thank you very much and follow for more recipe!!
Luca & Yoro
