Home Made Ramen
Not content with just eating ramen. We made it. Thanks to Anthony from Spiceblog for the recipe.
The stock simmered for 10 hours made of chicken wings, pork bits, apple, onion, garlic, spring onions, carrots and leek. It was thick, light and creamy.
The pork belly was strung and then cooked in the stock for an hour before finishing off in a soy/sake/mirin/ginger mixture for another 30 minutes.
Soft boiled egg thanks to Chocolate and Zucchini’s tip. This changed my life. Eggs at room temp, put into a bubbling pot of hot water, boil for exactly 8 minutes and dump in icy cold water to stop the cooking process.
Fresh ramen noodles bought from Artarmon Japanese shop thanks to Tina.
Garnish with nori, corn kernels, spring onions and leek. Phenomenal.
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