Story by Chefs Kaede Hirooka and Jonathan Chung, Respect the Technique
As the cold winter months of Alberta drag on, nothing beats a steaming hot bowl of Ramen to warm you up. We have many fond memories of escaping a freezing city by ducking into a warm Ramen-Ya, blasted with the aroma of pork and chicken broth. It doesn’t get better than that!
The Chinese introduced ramen to Japan in the late 1800s, but due to food shortages, it really started gaining popularity as a cheap, filling meal after WWII. Now, more than 10,000 ramen shops operate in Japan, all stemming from four main types: shio (salt-based), shoyu (soy sauce-based), miso (soybean paste-flavored), and tonkotsu (pork bone broth).
Ramen also has four components: Tare (flavour base), noodles (which vary as much as types of pasta), broth (varies from region to region) and toppings.
Today we’re making Tokyo-style shoyu ramen because the most common noodles that can be purchased premade in Calgary are the fatter wavy noodles that pair well with a lighter broth. It seems like a lot of work but it’s a basic stock (bone broth). Set and forget it! So, wrap that bandana around your head and throw on that apron.
Let’s make ramen!
Tare means sauce in Japanese. This concentrated sauce is used to season the ramen.
Char Siu Pork Shoulder
The next step in making ramen is the char siu pork. Char siu pork is typically marinated in a sweet sauce and then roasted. In this recipe it’s combined with shoyu tare and marinated before cooking.
The ramen egg is a very important component of ramen. Cook either a delicate or soft boiled egg finished with an ice bath before peeling.
Noodles can be purchased at the Asian supermarket in pre-portioned packs.
Bring 3 parts unsalted water up to a boil and boil noodles for 2.5 minutes.
Assemble and Garnish
Place about 35ml of shoyu tare on the bottom of your bowl. Adjust the amount of tare to taste.
Add in 300 ml of ramen broth.
Add in your cooked ramen noodles
Garnish with your pork and egg. You can also add green onions, beansprouts, seaweed, you name it! You choose what you want to eat your ramen with!
Appreciate your masterpiece. Slurp those noodles up loud and proud!
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Respect the Technique is owned and operated by two Calgary chefs who specialize in pop ups and cooking classes.