@blurry.evelyn: Shoyu Ramen 🍜 Makes 2 bowls Noodles: 200g bread flour 80g water 2g salt 2g kansui Cornstarch for dusting Broth and chashu: 1kg pork bones 2.5L water 500g pork belly ½ onion 4 garlic cloves 20g sliced ginger 1 green onion Tare: 240ml reserved broth 120ml soy sauce 60ml sake 60ml mirin 1 tbsp sugar Toppings: 2 eggs Narutomaki Menma Nori Chopped green onion Chicken aroma oil Dissolve the salt and kansui in the water. Gradually mix it into the flour until crumbly, compress into a firm dough and rest for 1 hour. Roll thin, cut into noodles and dust with cornstarch. Tie the pork belly into a roll. Simmer it with the bones, onion, garlic and ginger for 2 hours. Remove the pork and continue simmering the broth for another 2 hours, then strain. Braise the pork for 90 minutes in the reserved broth, soy sauce, sake, mirin and sugar. Chill before slicing. Strain and reserve the braising liquid as the tare. Boil the eggs for 7 minutes, transfer to ice water and peel. Marinate for 8 hours in equal parts tare and water. Cook the fresh noodles for 60–90 seconds. For each bowl, combine 30ml tare, 1 tsp aroma oil and 350ml hot broth. Add the noodles, chashu, halved egg, narutomaki, menma, nori and green onion. #ramen #shoyuramen #homemaderamen #japanesefood #animefood

Evelyn

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Region: AR

Thursday 03 September 2026 14:05:28 GMT