GOLDEN VALLEY, Minn. — Ramen made right is the perfect cold weather comfort food – ideal for both adults – and kids. No we’re not talking about the instant ramen you find in the grocery aisle. Real ramen is a rich, nutritious, flavorful dish that has created fan followings at several local restaurants. And, it’s definitely emerged as one of today’s most popular contemporary comfort foods. With that in mind, Masu Sushi & Robata joined us in-studio to show us how to make its #1 best-selling dish – Pork Belly Ramen.
Makes: 4 Quarts
2 ½ quarts Water
¼ oz Kombu Seaweed
2 ¼ oz Dried Shiitake
3 ¾ lbs Chicken Legs or Wings
1.5 lbs Pork Necks, Roasted
3 lbs Split Pigs Trotters, Roasted
1 lbs Bacon 18-20 Cut
1 bunch Scallion, Cleaned
1 Onion, Cleaned and Cut in Quarters
2 Carrots, Cleaned
Seasoning Mix Ratio Amounts May Very:
¼ Cup Mirin
1/2 Cup Soy Sauce
1 Tb Salt
- Roast Pork Bones until golden brown.
- Add the Pork Necks, Bacon and Chicken & simmer for 1 to 1.5 hours. SKIMMING OFTEN TO REMOVE FAT AND PROTEIN. Add water to keep the bones submerged.
- Now turn up the heat and bring stock to a rolling boil. Keep the broth boiling for another 6.5 to 7 hours (total cooking time 8 hrs) adding water when needed. This will emulsify the broth with the fat and protein to make a rich, creamy stock.
- At the last 2 hours of cooking add the Vegetables, Kombu and Shiitake Mushrooms.
- Once the Stock is done cooking and strained add the Seasoning Mix Ratio in stages until it taste right. The Stock may need more or less Seasoning and/or Salt depending on the Bacon and how much the Stock has reduced. If the broth has reduced too much after straining add water until it is at least 3¾ to 4 quarts. Chill rapidly and reserve.
Bring desired about to broth to boil. Pour over prepared ramen noodles and top with desired ingredients, such as clams, cooked braised beef, or shredded pork, sliced, braised bacon, poached egg, sliced scallions, shiitake, kimchee or kombu.