Itadakimasu - 2012/06/04 - Shoyu Ramen

http://www3.nhk.or.jp/nhkworld/english/tv/itadakimasu/recent.html

Jun. 4, Mon.
Making Ramen Noodles in Soy Sauce Broth at Home
Chef Rika Yukimasa will cook "Shoyu Ramen", Japanese ramen noodles in soy sauce broth which have become increasingly popular and are often spotted on menus in Paris, London, and New York. Shoyu ramen is healthy and easy to make at home.
Making Ramen Noodles in Soy Sauce Broth at Home

[Ingredients] *Serves 2
For the soy sauce broth:
200 g piece of pork loin
1 leek, green part only
6 cups water
1 tbsp soy sauce
1 tbsp sake
1 tsp sea salt
1tsp chicken bouillon powder
For the toppings:
Char Siu pork Pork loin, reserved from broth
1/4 cup soy sauce
1/4 cup sugar
1/4 cup sake
1/2 cup water
Marinated egg6 eggs
1/4 cup sugar
1/4 cup soy sauce
Buttered corn130g corn
8g butter
Salt and pepper, to taste
Boiled spinach 2 bunches of spinach
Salt, a little
Fried garlic chips, to taste
Spring onions, to taste

[Method]

1. To make the soy sauce broth: Place pork loin, leek, and water in a stockpot over high heat. When it comes to a boil, reduce heat to low and simmer for 10 minutes, skimming occasionally. Season with the soy sauce, salt, and chicken bouillon powder then remove from heat and cool to room temperature.

2. To make the Char Siu pork: Remove the pork loin from the broth, and cut into 7mm thick slices. Place the sugar, soy sauce, sake, and water in a saucepan, bring to a boil, and turn off the heat. Add the pork loin slices, stir to coat evenly and set aside for 15 minutes.

3. To make the marinated egg: In a saucepan, cover the eggs completely with water, bring to a simmer over medium heat and then cook for 7 minutes. (As the water begins to simmer, gently turn the eggs two to three times to center the yolk.) Peel the eggs. Combine the sugar and soy sauce to make a marinade, place the marinade and eggs into a plastic bag, and refrigerate for 30 minutes.

4. To make the buttered corn: Melt the butter in a frying pan, add the drained corn and season with salt and pepper.

5. To assemble: Bring large amount of water to a boil in a stockpot, and cook the noodles, separating with tongs, until the noodles are slightly undercooked. Meanwhile, warm the soy sauce broth and pour into individual serving bowls. Drain the noodles, divide evenly into bowls, and arrange the toppings in each bowl. Eat while hot.

Further Info:
- Ramen master's restaurant

Ivan Ramen

Opening Hours: Weekdays...11:30-14:00, 18:00-23:00
Saturday/Sunday/National Holiday...11:30-21:30
Closed: Wednesday and 4th Tuesday of the month
Address:
3-24-7,Minamikarasuyama,Setagaya-ku,Tokyo, 157-0062
Telephone: 81-3-6750-5540
http://www.ivanramen.com/top_en.html

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