Double Soup Shoyu Ramen
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A detailed recipe for creating a double soup shoyu ramen, featuring a complex blend of flavors and ingredients, as taught by the renowned ramen chef Keizo Shimamoto.
12:00:00 total
Serves 8
hard
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Ingredients
- Marudaizu Koikuchi Shoyu - 600ml
- Hon Mirin - 65ml
- Aged Sea Salt - 10g
- Thai Fish Sauce - 20ml
- Whole Chickens - 2 (10lbs total)
- Chicken Feet - 5lbs
- Water - 8-9L (for chicken stock)
- Chicken skin - watch the video to see (large handful)
- Napa Cabbage - watch the video to see (half head)
- Garlic Bulb - 1 (cut in half)
- Ginger - 50g (peeled and sliced thinly)
- Water - 5L (for dashi)
- Ma Konbu - 50g
- Dried Shiitake - 25g
- Katsuobushi - 65g
- Vegetable Oil - 250ml
- Shallots - 100g
- Ginger - 25g
- Garlic - 25g
- Green Onions - 25g
Instructions
- Prepare the Tare: Combine Marudaizu Koikuchi Shoyu and Hon Mirin. Let sit at room temperature for one week. After a week, add kombu and shiitake mushrooms and let steep overnight. Heat to 80°C, remove kombu and shiitake, add sea salt, let dissolve, cool to room temperature, and add Thai fish sauce.
- Make the Chicken Stock: Prepare chicken and chicken feet, add to pot with water, bring to a boil, skim off scum, add chicken skin, simmer at 95°C for 6-12 hours. Strain.
- Prepare the Dashi: Soak kombu and shiitake in water overnight. Heat to 60°C, remove kombu and shiitake, bring to 90°C, add katsuobushi, steep, and strain.
- Make the Shallot Oil: Fry shallots, ginger, garlic, and green onions in vegetable oil until almost burned. Strain to make the oil.
- Assemble the Ramen Bowl: Combine dashi, chicken stock, tare, and chiyu in a bowl. Add cooked noodles, toppings, and shallot oil.
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