Authentic Japanese Ramen Recipe? Anyone??
My Dear Chowhounders,
I come to you for advice on making what I consider to one of the most delicious meals. My Google search and a sweep of this website's recipe section have left me unsatisfied. So many people love this dish! How can there not be numerous easy to follow recipes for it??
I'm looking for a recipe for authentic Japanese ramen. No "Top Ramen" or "Maruchun" now. I'm looking for recipes that include fresh noodles (well, just not "Top Ramen" noodles) and steps for making the broth. I'm also looking for places where I can buy the ingredients. I live in New York, but when I enter an oriental grocery stories, I have no idea which noodles to buy. For broths, I particularly love seaweed and miso broth. If anyone has any clues on this seemingly mysterious process, fill me in!
I am addicted to Men Kui Tei in the East Village, but I need to learn how to make this delicious dish myself, so I can have it anywhere at any time! If you know the ingredients and particularly where in the city I can buy them, that would absolutely fantastic.
Someone out there must know! Help!
Any luck in your experimentations with Ramen?
I posted once before my experience at http://chowhound.chow.com/topics/15602
To date I love making a Ramen from scratch with a beef based broth using ox tails... OH MY GOD it is the bomb and I place slices of incredible edibles like fried tofu cubes, fried salt pork sliced paper thin, and the best of all I smoke a chuck steak in my smoker after searing a nice crispy cross hatch of grill marked sear and then slice about an 1/8' inch thick...
Garnish with other classics like bean sprouts, sliced veggies, hard boiled eggs, thread thin shaved cabbage...
I like to have a lot of mushrooms in my stock of all kinds of varieties...
Noodles always made from scratch my pasta machine on the angel hair setting makes good noodles. I have learned that great noodles using lots of egg yolks and semolina flour with a alkali product I get at the asian market really is the bomb on in great noodles.
I have made many Ramens, chicken, beef, and pork all homemade and out of this world. I now want to make a some seafood variations... the possibilities are endless and in my pursuit of the authentic real McCoy of Pork Broth Ramen's I discovered that letting your self venture out of the confines of the classic soup bowl is a world of endless gastronomic delight inspired by the authentic classic.
With the ramen noodles, to get a good texture, you're going to want to rinse them in cold water after cooking. I sort of massage the cooked noodles gently under the tap, to rinse away excess starch. This process is what gives them a bit of pull and spring which is much more appealing than simply boiling and draining. I don't actually find that fresh noodles are any better than dried when applying this technique, but of course, your experience and taste may be different.
When I lived in Japan, I saw two ways to make a traditional broth; with miso and without. For Ramen., choose beef, seafood or chicken. I DON"T eat beef so, for me it's usually chicken, even for seafood. Add Kombu (large Japanese seaweed) and let it soak in the broth as a flavor booster. Ramen is a noodle as you know but it can be made from rice or wheat flours. Winter ramens are ususally the heavier wheat flour noodles. Any oriental market (chinese, thai, korean, or Japanese) should carry them either fresh or dried. If fresh boil in plain water first just to get the starch out then add to broth. You can complement w/fresh chopped scallion, reconstituted shitake, egg drops, chicken pieces or seafood. Some ramens also have tempura added. You can also use miso as a base to chicken broth for a miso ramen. If you choose to use msio, buy white miso which is mild. (dark miso is strong in flavor). To add miso: I use a tablespoon and scoop into a small (tea) strainer and swish the spoon around in the strainer over the broth and slowly dissolve into broth. Small soybean particles will be left into the strainer. Disgard. Miso is heavy and will eventually sink to the bottom of the broth but, when you stir it will blend in again. Add again any of the above condiments and enjoy. If you want a beef ramen, use beef broth as a base and add very thin slices of your favorite meat. Pickled radish is a good accompaniment and also found in the oriental markets. BTW, NATTO, is a fermented soybean that is common to Japanese and eaten as a maki sushi or w/rice. The same product that miso is made from. Udon is another type of noodle that's in a soup - it's fat and white where ramen is thinner and egg is usually added. Fancy ramen may have green tea or buckwheat or other components added. Remember, fresh is best!
Hope this helps. Have fun eating:)
re: Kitchen Queen
I though that dashi + soy sauce + mirin were necessary ingredients to put in a Ramen. Am I wrong ?
I don't like to much instant bonito fish dashi. Do you know where I can find other flavours (which brands) and do you know a famous Japanese brand for Instant Ramen Soup ?
Thanks for your help !!!!!
My understanding is that the broth for ramen is traditionally pork based, but there are different ways to make the broth, and tradition varies from place to place, even restaurant to restaurant. So, while some of the ingredients that make dashi might be used in a ramen broth, it's not usually strictly a dashi based broth, if that's not confusing. I've seen people flavor the pork broth with kombu, katsuoboshi and other dried seafood (shrimp, scallops, anchovies, etc.,) mirin, shoyu, salt, miso, and various combinations of all of the above. Some even use a combo of pork, beef, and/or chicken to make the broth. The variations are endless. I recommend playing around with what appeals to you to discover a favorite recipe. There's certainly no need to start with instant dashi.
I can ask my brother about instant ramen, as he's on the west coast where there are brands that aren't available here where I live in the midwest. Honestly, I've just given up on anything prepackaged and make my own, because what's available here isn't good enough, IMO. Depending on where you live, you might come to the same conclusion. ETA: I found the recipe in Hiroko Shimbo's Japanese Kitchen to be a good jumping off point for experimentation.
re: Kitchen Queen