For those who know zzz’s current craze with Japanese cooking.
Strictly speaking, its not a craze. he doesn’t cook everything Japanese. But I think he does have a liking towards the exquisiteness and simplicity of Japanese cuisine.
Anyways, it GOOD news for me. I LOVE RAMEN. They are one of the tastiest, affordable and hearty meal to have, especially on a cold or rainy day (that’s if they make it right).
Chinese Style Soup Noodles (Adapted from Harumi’s Japanese Cooking)
10 cups/2 ltrs water
4 tbsps granulated chicken stock or 6 stock cubes
1/2 cup/100ml pork stock (see below)
4 tbsp kombu cha powder
salt to taste
600 gm thin Chinese eff noodles – uncooked
chopped spring onions to taste
menma bamboo shoots to taste
coarsely ground black pepper
red chilli shochu – optional
sliced simmered pork and hard boiled eggs
1. Make the soup. In a large pan, bring the water to boil and add chicken stock, pork stock, soy sauce, kombu cha powder and salt. Bring to boil again , then turn the heat down to lowest possible and prepare the noodles.
2. In a separate pan, bring a large quantity of water to boil and add noodles. Cook until al dente and drain.
3. Divide the noodles between 4 large warmed bowls and ladle in soup. Sprinkle chopped spring onion and the menma on top along with some sliced pork. Add pepper and chilli shochu to taste.
a little sunflower/vegetable oil
500gm pork loin
green part of 1 spring onion
3cm piece of ginger, peeled and crushed
1/2 cup.100ml soya sauce
1/4 cup/50ml sake
1 tbsp caster sugar
4 hard boiled eggs
1. Heat the oil in saucepan to medium heat and add pork and seal evenly on all sides
2. Wipe of any excess oil form pan (with kitchen towel). Add spring onion, ginger, soy sauce, sake and sugar. Pout in enough water to almost cover pork and increase heat. Once it boils, turn heat down to medium, skim the surface to remove any scum and simmer for 40 mins. During this time, turn the pork a couple of times and keep removing any scum.
3. When water is reduced by half, add eggs to the pan with pork. move them around from time to time to ensure even color.
4. When water is reduced to about 100ml (about 1/2 cup), turn off heat and leave to cool, then slice pork and cut the effs in half. Use the stock to make ramen and put meat and eggs on top.