A recipe inspired by the famous yuzu shio ramen from Afuri in Tokyo, with a clear broth (chintan), a salt sauce (shio tare), and an aromatic oil flavored with yuzu.
Ingredients
- 1920 ml basic chintan broth
- 1 piece rolled pork belly (chashu)
- 720 g fresh ramen noodles
- 100 g menma (fermented bamboo shoots)
- 4 sheets nori
- 2 œufs ajitama eggs (marinated for 2 days)
- 60 ml sake
- 100 ml mirin
- 20 g sugar
- 75 g salt
- 250 ml basic chintan broth (for the tare)
- 2 tsp rice vinegar
- 1 yuzu yuzu (juice)
- 50 ml rendered chicken fat
- 150 g solid pork fat
- 75 ml canola oil
- 5 ciboules scallions (green onions)
- 0.5 yuzu yuzu zest
Method
- Prepare the salt sauce (shio tare) and the aromatic oil according to their respective recipes. Set aside.
- Bring the basic chintan broth to a simmer in a large pot.
- In another pot, bring a large amount of water to a boil to cook the noodles.
- Cut a slice of chashu about ½ cm thick and sear it until hot and the fat sizzles. Set aside.
- Plunge the noodles into the boiling water using a noodle strainer. Stir vigorously with chopsticks for about 10 seconds to separate them. Cook for 3 minutes, or to your desired texture, then drain, shaking off the excess water.
- Warm each noodle bowl by filling it with hot broth, then pour the broth back into the pot.
- Pour 480 ml of chintan broth into each bowl, then add 40 ml of salt sauce and 30 ml of aromatic oil. Adjust to taste; the broth should be quite salty before the noodles are added.
- Add the noodles to the bowl by lifting them with chopsticks and lowering them into the broth.
- Garnish with the seared chashu, menma, ajitama egg halves, and pieces of nori.
- Serve immediately.
Nutrition
Per serving
- Energy
- 676 kcal
- Protein
- 25.9 g
- Carbohydrate
- 83.3 g
- Fat
- 23.58 g
- Fibre
- 4.31 g
- Calcium
- 11.5 mg
- Iron
- 0.83 mg
- Magnesium
- 22.5 mg