Recipe of Perfect Saitama-Inspired Ramen Noodles

Hey everyone, it's John, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, Step-by-Step Guide to Make Any-night-of-the-week Saitama-Inspired Ramen Noodles. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Saitama-Inspired Ramen Noodles, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Saitama-Inspired Ramen Noodles delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Saitama-Inspired Ramen Noodles is 14 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular 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.

I have been making ramen for 5 years, and am very fond of it. It took me 4 years to make noodles similar to that of a restaurant, I was finally able to make the noodles I sough after with the proper texture, so this is the end of my quest. I became so fervent about this ramen all thanks to that restaurant. Make sure to slowly cook this over time without rushing. I used seasonal figs grown in my garden, but you can also use apples. Recipe by Homard Ebiko

Ingredients and spices that need to be Make ready to make Saitama-Inspired Ramen Noodles:

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

Instructions to make to make Saitama-Inspired Ramen Noodles

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.

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So that is going to wrap it up for this exceptional food Step-by-Step Guide to Prepare Speedy Saitama-Inspired Ramen Noodles. Thanks so much for your time. I am confident that you can make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!