Ramen is a Japanese dense soup with noodles. The secret of a good shoulder lies in a foundation that must be aromatic, concentrated flavors. Read how to do it.
That’s how we quickly agreed on today’s recipe, but the rest was a bit more complicated. But just a little. But let’s start from the beginning – if you did not know what the ramen are and how it is used, here’s the answer.
What is ramen and how to do it
Ramen is a Japanese dense soup with noodles. This dish is extremely popular all over Japan and we can find it in many variants.
In addition to the right shoulder being cooked at home or in the restaurant, the world’s most popular instantaneous versions are sold in cardboard or plastic cups with added spices and aromas. It’s basically a nutritively unsuitable food that does not have to be mixed with the right shoulder.
What is common to all ramen soups are meat foundations and noodles. The base is usually chicken or pork although it may be bovine or even fish. The foundation is the key to a good shoulder, it must be aromatic, concentrated in flavor and taste. When you have a good foundation you have already done most of the work.
Now you only need to boil the noodles and all serve with the cut meat that can be the one you’ve been cooking the foundation or roasting remnants of a day, the choice is on you. You can also add a softly cooked egg, sliced young onions, carrots or anything else and have ramen soup.
For today’s recipe I have decided for a slightly richer (admit and complicated) version of the shoulder, but still “for home”.
In order to obtain a very rich foundation, I decided to cut the meat long and slowly, at a low temperature in a clear bouquet of bones. In this version I used a little less traditional junetina, which contributed to the deep and very specific aroma of the foundation. To this I added the entire army of Asian spices and of course the soy sauce.
Do not let the long list of foods lurk, most of which you will immediately put into the bowl and leave to slowly bake with the meat. As we are currently in the season of wild boars, I have decided to add one male dumplings tied to dice, and use it as an attachment in the shoulder bowl. I added mushrooms, be rich, and some raw carrots, chilli and softly boiled eggs. It was very rich and rewarding, ideal for this changeable time.
Place the meat in the baking pan, it would be ideal to use a bowl that can go to the stove and in the oven. Add the foundry, soy sauce, rice vinegar, curry pastas, fresh ginger, chili sauce, Chinese spice mixture, salt and pepper, honey and lime juice.
Cover the pan or cover it with aluminum foil and put it in the oven heated to 150˚C and forget about (bake) about 3 hours.
While the meat is lightly baked, trim the mushrooms on the leaf, and the dumpling dough on the dice. Prepare all the other vegetables with which to serve the ram.
After three hours, remove the dish with the meat from the oven. Reheat the oven to 180˚C and put the oven to the oven.
Remove the meat from the base and cover it.
Dense and aromatic foundation that left you need to dilute with a little water and transfer it to the stove. Put sliced mushrooms in it and cook on medium heat while mushrooms do not soften. When mushrooms soften inks and shoulder noodles (in exchange can be used noodles or slightly thicker spaghetti if you can not find any type of Asian) and continue cooking while the noodles are not cooked or according to the instructions on the packaging.
Boil the softly boiled eggs. Cut the meat into pieces or trim it to thin, thin slivers.