00:00Hi, I'm Yuto and today on Stachi, I'm going to show you how to make classic shoyu ramen
00:04from scratch with a delicious homemade soy sauce flavoured broth.
00:08Let's get straight to it.
00:10The first step is to make the dashi, so take a pot and add 10 grams of dried sardines with
00:16the heads removed and 10 grams of kombu.
00:21Pour in 1 litre of water and let it soak for 30 minutes.
00:25If you want to save time, you can skip this step and use a dashi pack.
00:30After 30 minutes, the kombu will be rehydrated like this, place the pot on the stove and heat
00:37over a medium setting.
00:39Once it starts to gently bubble, use a mesh spoon to scoop out the dashi ingredients and
00:48add 20 grams of sliced ginger, 2 garlic cloves, 15 grams of bonito flakes, 3 chicken wings,
01:00and 50 grams of green part of a Japanese leek, also known as naganagi.
01:07If it's more convenient for you, you can use drumsticks instead of chicken wings and regular
01:12leeks can be used in place of naganagi if needed.
01:16Push everything down so it's submerged in the broth.
01:20If you have one, I recommend using a droplet to weight the ingredients down and prevent too
01:25much liquid from evaporating.
01:27Lower the heat to a simmer and set a timer for 30 minutes.
01:32While we wait, we can work on the tare, which is like a sauce that will flavour the broth.
01:38Take a frying pan and add half a tablespoon of lard.
01:43Heat on medium-low, and once it's melted, add 50 grams of chicken skin.
01:48We're going to render the chicken skin over low heat to extract the fat and flavour.
01:55This typically takes about 10 minutes.
01:57This step will also leave you with a crispy golden piece of chicken skin,
02:02which you can either eat as a snack or cut up and use as a ramen topping at the end.
02:09Once it looks like this, remove the skin from the pan and add 100ml of water,
02:1550ml of soy sauce, 1 tablespoon of sake and mirin,
02:21half a teaspoon of sugar and a pinch of salt.
02:25Simmer that for 15 minutes until it's reduced by about half.
02:30Once it looks like this, you can remove it from the heat.
02:34Our broth is now ready, so take a heatproof bowl and place a mesh sieve over the top.
02:40I like to use kitchen paper to make the broth extra clear.
02:54I like to repurpose the leftover chicken wings by simply roasting them in the oven with some seasoning
03:00so they don't go to waste.
03:02So here is our strained broth. I recommend pouring it back into the pan and reheating it right before serving
03:11so it's nice and hot.
03:14The final step is to boil your noodles and prepare your toppings.
03:18Make sure you boil your noodles in plenty of water to prevent them from becoming too starchy or sticking together.
03:27For the toppings today, I've prepared soft boiled ramen eggs, which I have a recipe for if you're interested.
03:34I have Naruto Maki fish cakes, here called bamboo shoots, called menma, and pork chashu.
03:42If you want to make your own chashu, I have a recipe for that too.
03:46Finally, it's time to assemble the dish. I've poured my tare into a measuring jug so that I can divide
03:52it evenly between each portion.
03:59Next, add 300ml of hot broth to each bowl. You might have some leftover broth.
04:05You can keep that in the fridge for about 5 days and use it in another recipe.
04:13Next, add your noodles.
04:19Finally, add some toppings. First, it's the chashu, then Naruto Maki.
04:25Next, we have ramen eggs.
04:31And pickled bamboo shoots.
04:33I'm also adding two sheets of nori and a sprinkle of chopped green onion for a bit of freshness.
04:41And there you have it, delicious homemade shoyu ramen with homemade broth.
04:46Thanks so much for watching. If you want to learn more about this recipe and the homemade toppings,
04:51check out the recipes on my blog. All of the links are in the description.
04:55Hope to see you in the next one. Thanks again.
