Miso Ramen
(Chef Seiji Kamura for The Maya Kitchen)

IMG_1906RAMEN is all the craze these days, and ramen houses are making a killing. But you can make your own delicious bowls of ramen at home – if you know how – and save a lot of money from eating out. Last Saturday, February 15, 2014, The Maya Kitchen conducted a special Ramen Craze Plus cooking class featuring Japanese chef Seiji Kamura, who taught the class how to make four types of different Japanese noodle dishes: Hiyashi Chuka, Miso Ramen, Shoyu Ramen and Yakisoba.

I’m sharing with you the recipe of Miso Ramen, including how to make the ramen soup base or stock and the miso base, as taught by Chef Seiji in The Maya Kitchen class. For the Japanese ingredients, he suggests getting them from Japanese grocery stores. The chef’s personal favorite source of his Japanese ingredients is Cartimar.

Here goes…

THE RAMEN SOUP BASE:
1-1/2 kgs. pork bone (leg part), cut up
1-1/2 kgs. rib bones, cut up
1/2 kg. chicken bones, cleaned
5000 ml. water
100 grams ginger, sliced
2 pcs. onion
3 pcs. onion leeks
1 pc. carrot
50 grams kombu, simmered*
150 grams garlic

1. Boil all bones in just enough water, then throw away the water. Replace with 5000 ml. water.
2. Add the rest of the ingredients. (*Kombu is kelp.) Cook to a rolling boil and remove scum that rises to the surface.
3. Adjust fire to simmering and continue cooking for about 3 hours.

THE MISO BASE:
150 grams garlic
200 grams onion
90 grams ginger
150 grams carrots
150 ml. sake*
50 ml. soy sauce
75 ml. mirin*
20 grams tobanjan*
30 grams ichiban powder*
30 grams sugar
90 ml. sesame oil
800 grams akardashi miso*
1000 grams white miso
20 grams hondashi*

1. Blend together first seven ingredients. (*Sake is a Japanese alcoholic beverage made from fermented rice, and mirin is a kind of rice wine similar to sake but with a lower alcohol content and a higher sugar content.) Transfer to a saucepan.
2. Add the rest of the ingredients. (*Tobanjan is hot soybean paste, ichiban is a Japanese flavoring or seasoning, miso is a traditional Japanese seasoning produced by fermenting rice or soybeans, akardashi miso is black miso paste, and hondashi is a stock or soup base made from kombu and bonito flakes.) Boil once.

THE MISO RAMEN:
1 tbsp. oil
40 grams ground pork
120 grams ramen noodles
50 grams Baguio pechay
20 grams carrots, shredded
30 grams onion, sliced
20 grams leeks, sliced
80 grams togue (beansprouts)
1/2 tbsp. sesame oil
35 grams miso base
200 ml. ramen soup stock

1. Put oil in pan, and stir-fry ground pork.
2. Add the rest of the ingredients, except ramen soup stock, and half-cook.
3. Add in ramen soup stock.

Category(s): Pasta/Noodles, Recipes
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