Ramen

Prepare Broth

Broth Phase 1: Dashi
Place the following in a large soup pot and soak for 15+ hours.

• 3-4 oz. Kombu Kelp - more white powder is better (GLOBAL FOODS)
• 2 T. dried scallops (AMAZON)
• 16 c. cold water 

Discard the kelp and scallops; reserve the liquid which is your "Dashi" and will eventually be added to your broth.

Broth Phase 2: Pork Broth
I could not find the bones that most recipes called for (ham, thigh, back) so I improvised with what I found. 

In a large stock pot, "clean" the bones by boiling for 10 minutes, then drain, reserving meat and bones:

• 6 lbs pork neck bones
• 4 lbs smoked ham shanks
• Water to cover

Add to stock pot:

• Previously boiled meat & bones 
• 10 XL garlic bulbs
• 1 red bell pepper, seeded
• 1 medium leek (or 1/4 c. Japanese leek)
• 2" piece ginger root, sliced

OPTIONAL: Consider browning the vegetables before putting them in the broth for extra flavor depth.

Bring to a rolling boil for 2 hours; soft boil 5 hours (overnight for me); then another 5 hours of rolling boil or till reduced by 2/3.  At some point, I removed the bones and extracted the gelatinous goo from the middle of them, returning both to the pot. 

Add to broth:

• Dashi (kelp/scallop water from Phase 1)
• 5 c. water

Bring to a rolling boil for another 4 hours or until reduced by about 1/3.   Remove bones and vegetables and let broth cool.  

NOTE: The rolling boil is very important as it allows the water, fat, and marrow to emulsify, creating a milky broth.  When this broth is cooled, the fat doesn't rise to the top because the liquids are all incorporated and no longer separate.

To serve, add to bottom of bowl:

• 1 1/2 T. Miso Tare (recipe below)
• 1 T. Garlic Oil (recipe below)
• 1 T. Tahini
• Dab of Yuzu (a green chili-citrus-salt paste in a tube - GLOBAL FOODS)
• Dab of Thai Chili Paste - optional

Ladle broth over top and gently whisk together.

Add Noodles.  I could not find proper ramen noodles, so I ended up using some fresh Korean Somen noodles and I thought they worked great!

Add Toppings:

• Soft boiled egg (instructions below)
• Pan seared Enoki mushrooms
• Thinly sliced scallions
• Crispy shredded pork (recipe below)

Prepare Flavorings & Toppings 

Miso Tare

• 1 1/4 c. Shiro miso (white)
• 1/2 c. aji or aka miso (red)
• 1/4 c. hatcho or haccho miso 
• 1 1/2 T. Yuzu
• 3 garlic cloves
• 3" piece ginger root
• 1/2 onion
• 2 T. soy sauce
• 1/4 t. Kadoya sesame oil 

Process all ingredients until thoroughly blended.  Cover and refrigerate until ready to serve.

Mayu - Garlic Oil

• 1/4 c. canola oil
• 2 T. Coconut oil
• 15-20 garlic cloves, minced

In a saucepan, heat oil on high, add garlic.  Reduce heat to low and continue to cook, stirring frequently, until garlic turns dark brown and sticky.  This took at least an hour!  Transfer to a processor, add:

• 1/4 c. Kadoya sesame oil

OPTIONAL: you can return the garlic oil to the saucepan, add 2 fresh minced garlic cloves and 2 minced Thai bird chiles, and cook until bubbly - before proceeding to next step

When pulverized, stir in:

• 3 T. pan-toasted sesame seeds, roughly ground
• 2 t. sugar
• Pinch of coarse grey sea salt

Seal and store in refrigerator until ready to serve.

Tahini

• 1/4 c. sesame seeds, toasted in skillet
• 3-5 T. neutral oil (avacado or grapeseed)

Blend in processor to desired consistency.  I made mine thinner than typical nut butter.

Soft Boiled Eggs

• 6 eggs
• 2 quarts boiling water

Pierce the fat end of each egg with a thumbtack (prevents cracking and air bubbles), the carefully lower into water.  Maintain a bare simmer for 6 minutes.

Drain and carefully peel eggs under cold running water.  They will be quite delicate.

OPTIONAL: I marinated mine in the broth from the pork (recipe below) but do not believe it added much to the overall flavor of the dish, so I may not do that next time.  The marinated egg is called Ajitsuke Tamago.

Crispy Shredded Pork

• 5-7 lbs. Pork Shoulder or Butt
• 1 c. sake 
• 1/2 c. mirin
• 1/2 c. soy sauce
• 1/2 c. brown sugar 
• 6 scallions, chopped
• 6 garlic cloves, chopped
• 2" ginger root, chopped
• 1 shallot, quartered

Place Pork in roasting pan.  Add all other ingredients, cover with foil, and roast at 250 degrees overnight (6-8 hours).

Remove and cool slightly before shredding the pork.  Before serving, crisp in a skillet with a little soy sauce and mirin.