Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, saitama-inspired ramen noodles. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Saitama-Inspired Ramen Noodles recipe is one of the most favored of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Saitama-Inspired Ramen Noodles recipe is something that I’ve loved my entire life. They’re nice and they look wonderful.

RAMEN with EXTREMELY FAT noodles and a PERFECT variation of TOPPINGS! in Tokyo Japan, Men to Mirai. Exploring Saitama with Shizuka Anderson and MillieFreckles. Summer Fresh Ramen Noodle Salad featuring LotusFoods Forbidden Rice® Ramen Noodles, red bell peppers, green edamame and luscious yellow mango Asian Inspired Ramen Bun Burger with Kimchi Slaw & Wassabi Mayo (Vegan + GF).

To get started with this recipe, we have to prepare a few ingredients. You can cook saitama-inspired ramen noodles using 53 ingredients and 30 steps. Here is how you can achieve that.

The ingredients needed to make Saitama-Inspired Ramen Noodles: recipe

1. Make ready The soup
2. Make ready 2 bones Pork on the bone
3. Take 1 Pig feet
4. Make ready 1 bird Chicken carcass
5. Make ready 1 3/10 kg Pork belly roast (for making char siu)
6. Take 1/2 of each Onions, carrots, potatoes
7. Make ready 1/8 Cabbage
8. Prepare 2 The green portion of Japanese leeks
9. Make ready 2 small Figs
10. Make ready 3 pieces Ginger
11. Make ready 1 whole Garlic
12. Get 1 Chili pepper
13. Make ready Japanese-style soup base
14. Make ready 2 1/2 liter ○Water
15. Prepare 6 sheets ○ Kombu (about 10 cm)
16. Get 50 grams ○Dried sardines
17. Prepare 2 ○Dried shiitake mushrooms
18. Get 1 bunch Assorted thickly cut bonito flakes
19. Take Chashu Sauce
20. Make ready 1000 ml Water
21. Prepare 500 ml Soy sauce
22. Make ready 200 ml Sake
23. Prepare 50 ml Mirin
24. Make ready 110 grams Sugar
25. Make ready 2 cloves/pieces of each Ginger, garlic
26. Make ready 2 ※Chicken breast meat, if preferred
27. Prepare Soy Sauce Dressing
28. Prepare 300 ml The broth from ○
29. Take 1 piece of each The konbu and dried shiitake mushrooms from ○
30. Get 100 ml Sake
31. Take 1 tbsp Mirin
32. Take 30 grams Dried sardines
33. Make ready 80 grams Assorted thickly cut bonito flakes
34. Make ready 500 ml Soy sauce
35. Take 1 tbsp Salt
36. Prepare 10 grams Bonito flakes
37. Take 150 ml Char siu broth
38. Get Noodles
39. Take 1 kg Bread (strong) flour
40. Prepare 500 grams Cake flour
41. Prepare 23 grams Salt
42. Prepare 580 grams Eggs (11~12 if using medium)
43. Prepare 90 grams Butter
44. Take Menma
45. Make ready 1 kg Boiled bamboo shoots
46. Get 2 tbsp Sesame oil
47. Make ready 1 Red chili pepper
48. Make ready 4 tbsp Mirin
49. Get 2 tbsp Sake
50. Get 6 tbsp Soy sauce dressing
51. Prepare 4 tbsp Char siu broth
52. Get Others
53. Take 1 Seasoned eggs, Japanese leeks, nori seaweed, etc.

Ramen noodles get soggy quickly and should be eaten immediately after they are served. As with other noodle dishes in Japan, a slurping sound is made when eating ramen. The slurping enhances the flavors and helps cool down the piping hot noodles as they enter your mouth. Ramen noodles usually consist of three ingredients: wheat flour, salt, and an alkaline mineral water known as kansui.

Steps to make Saitama-Inspired Ramen Noodles: recipe

1. Ingredient Introduction: These are the kombu seaweed sheets and assorted fish flakes that I use. I bought them at the supermarket I work at.
2. I also bought this at work. 400 yen is cheap for 1 kg!
3. This ramen takes 2 days to complete. Let's start making it the day before you want to eat.
4. Preparations: Mix the ○ Japanese-style base together. Let it sit overnight. (Place into the fridge in summer).
5. Preparation: Wash off the blood from the pork and chicken bones in running water, and break the pork bones in half at the joint.
6. Preparation: Hold the pigs feet with a pair of tongs, burn the hairs over gas flame, and wash well with water.
7. Preparation: Roll the meat up from the thick end, and tightly tie with kitchen twine. Roll the ※ breast meat in the same manner.
8. Preparation: Wash the vegetables, and cut into approximate sizes. Caution: Do not remove the skins.
9. Make the soup: Place the pork bones into a 7~10 liter pot with lots of water, and boil over strong heat. Skim off the scum.
10. Add chicken bones, pork belly, and pigs feet once there is no more scum, and continue boiling over medium heat while continuing to remove the scum.
11. Add everything from the onions to the red peppers, boil for 2 hours, and turn off the heat.
12. Char siu: Remove the pork belly out of the soup, and boil together with the breast meat for 2 hours in the cha siu sauce. See ID: 911531 for details.
13. Making the noodle dough: Refer to, and chill in the fridge overnight. - - https://cookpad.com/us/recipes/155377-soy-sauce-broth-ramen
14. Day 2 starts from this point onwards. First, turn the heat onto the soup pot.
15. Making the Soy Sauce Dressing: Set aside the amount indicated into a pot from Step 4 that was left to sit overnight in the fridge, and make the soy sauce dressing while referring to. - - https://cookpad.com/us/recipes/155377-soy-sauce-broth-ramen
16. Make the soup: After bringing to a boil, leave in the pork bones, pigs feet and chicken bones, and remove the mushy vegetables from the soup.
17. Add the Japanese-style base mixture (all of the broth, konbu seaweed and shiitake mushrooms) from Step 4 into the soup, and boil over a low heat for 2 hours. The soup is now done.
18. Making the Noodles: Usingas a reference, divide the dough into 10 equal portions. Make the noodles in a pasta machine 1.7~2 mm thick, and 2 mm wide. Chill in the fridge. - - https://cookpad.com/us/recipes/155377-soy-sauce-broth-ramen
19. Making the bamboo shoots: Bring water to a boil in a frying pan, quickly boil the boiled bamboo shoots in water, and strain.
20. Lightly saute the bamboo shoots and red pepper in a frying pan heated with sesame oil, add the flavoring, and saute until there are about 2 tablespoons of broth remaining. Transfer to a bowl and place into the fridge.
21. Finishing steps: Decide on the combination of soup and soy sauce dressing. Use roughly 360~400 ml of soup: 35~50 ml of soy sauce dressing. Adjust to suite your tastes.
22. Cut the well-chilled chashu into your desired thickness. Thinly cut the Japanese leek. Please refer tofor the marinated eggs. - - https://cookpad.com/us/recipes/155377-soy-sauce-broth-ramen
23. Finishing Touch: Add hot water to a bowl to warm it up. Boil lots of water in a large pot, and boil the noodles for 4-5 minutes.
24. Heat the bowl while the noodles are boiling, add the soy sauce dressing, and soup while using a sieve to strain. Add the thinly sliced noodles, top with the ingredients, and it is done!
25. To put it simply, these noodles have the opposite texture of being chewy. They are more springy with a toothsome texture.
26. Extra 1: Throwing out the soy sauce and soup broth is wasteful! So, use it to make tsukudani that goes well with rice.
27. Cut the konb seaweed into thin strips, and shred the rest in a food processor.
28. Saute together with 3 tablespoons each of sake and sugar and 1 tablespoon of mirin until the broth evaporates, add 1~2 tablespoons of white sesame for the finishing touch, and it is done.
29. Place into a Tupperware container, and store in the fridge. This tastes the best mixed with rice.
30. Extra 2: If you have a dog or cat at home, mixing the vegetables (aside from the onions and leeks) with a bit of the chicken bone and meat etc. into their food will make them really happy.

Surprisingly, these yellow noodles can be served in a wide variety of ways by adjusting the ratio of the ingredients, which result in different textures. How does instant noodles developed by Michelin-starred ramen restaurants sound? At its original store in Tokyo, you'll have to queue for at least an hour. The Best Ramen Noodles Recipes on Yummly Thai Pork And Noodle Salad, Sesame Chicken Bites, Asian Peanut Broccoli Salad.

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