Ramen is a big part of Japanese culture, and they are all about the broth. This ramen recipe is my first attempt at making ramen from scratch, and I have to say that I’m pretty pleased with the results. An improvement to this dish would be to cook the chicken in a japanese style, rather than just adding it to the boil as I did.
- Mirin (which is Japanese rice cooking wine)
- Sesame oil
- Spring onions
- A whole roast chicken
- Udon noodles
- Chilli flakes (optional)
- Boiled egg (optional)
- Finely slice the garlic, grate the ginger, finely slice the shallots (I just used one), peel and slice the mushrooms, slice the spring onions; set aside for later
- Hard boil an egg (optional)
- Boil some water
- Remove the meat from the chicken
- Add the bones to a pot of boiling water
- Peel and dice a carrot, adding it to the boiling water
- Fry the garlic, ginger and shallots in a pan with sesame oil
- Add some mirin to the pan and reduce the mirin until there’s very little left (should take a couple of minutes, not long)
- Remove the bones and carrot from the broth
- Add the garlic mixture to the broth
- Add all remaining ingredients (except the seaweed and spring onions) to the broth
- When everything is nearly cooked, add the seaweed and spring onions
- Half the boiled egg and add to the boil
- Boil for another minute or two.
Serve with chilli flakes (optional).