Home-made Shio Ramen

Method11 steps

1. 1

   Step 1: Put all 5 g dried konbu and 10 g dried scallops into the 250 ml salt-base water. Cover and soak overnight in the refrigerator.

   Uses 5 g dried konbu kelp · 10 g dried scallops · 250 ml water, for the salt base

   
2. 2

   Step 2: Transfer all the soaked kelp, scallops and their soaking water from step 1 to a saucepan. Heat over medium heat and bring to a boil.

   Uses soaked kelp and scallops with their soaking water

3. 3

   Step 3: Remove the konbu from the boiling mixture in step 2. Reduce the heat to low and simmer the scallops gently until the liquid is about half its original level.

   Uses boiling scallop-and-kelp infusion

4. 4

   Step 4: Add all 5 g bonito flakes to the reduced scallop infusion from step 3 and simmer for 2 minutes.

   Simmer the bonito infusion · 2 minUses reduced scallop infusion with kelp removed · 5 g bonito flakes

5. 5

   Step 5: Turn off the heat. Strain the infusion from step 4 through a sieve, keeping the liquid and removing the scallops and bonito solids. Pour the strained liquid into a saucepan.

   Uses scallop-and-bonito infusion

6. 6

   Step 6: Add all 20 g salt, 50 ml sake, 25 ml mirin and 5 ml light soy sauce to the strained infusion from step 5. Heat over low heat, stirring.

   Uses strained scallop-and-bonito infusion · 20 g salt, for the salt base batch · 50 ml sake, for the salt base · 25 ml mirin, for the salt base · 5 ml light soy sauce, for the salt base

7. 7

   Step 7: When the salt has fully dissolved in the mixture from step 6, turn off the heat. This is the salt flavouring base; use only the measured bowl dose next. Cool the unused base promptly and keep it refrigerated.

   Uses salt flavouring base mixture

   
8. 8

   Step 8: Measure 2 tablespoons of the prepared salt base from step 7 into one serving bowl. Keep the rest for later use.

   Uses 2 tbsp prepared salt base

9. 9

   Step 9: Bring a separate saucepan of water to a boil. Cook all 80–100 g fresh egg noodles according to their package instructions, then drain well, discarding the noodle water.

   Uses Water for boiling the noodles, as needed; drained off · 80–100 g fresh egg noodles

10. 10

    Step 10: Pour about 350 ml of the 400 ml boiling-hot broth into the bowl from step 8, keeping about 50 ml aside. Stir and taste, then add some or all of the reserved broth to adjust the saltiness. Keep any unused broth separate.

    Uses measured salt base in the serving bowl · About 350 ml initial broth plus some or all of the reserved 50 ml, from the one 400 ml supply

11. 11

    Step 11: Add all the drained noodles from step 9 to the soup bowl from step 10. Arrange the two ready Yakibuta slices, the ready blanched bean sprouts, both halves of the boiled egg (1) and all the ready sweet corn over the noodles. Top with the chopped scallions (2 tbsp) and serve immediately.

    Uses salt-flavoured ramen soup bowl · drained cooked fresh egg noodles · 2 slices ready cooked Yakibuta braised pork · A handful of ready blanched bean sprouts · 1 ready boiled egg, cut into two halves · 3 tbsp ready cooked sweet corn kernels · 2 tbsp scallions, finely chopped