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Suggest a better description-Broth-
5 whole garlic cloves
2 whole star anise
1 whole cinnamon stick
1 carrot cut into large matchsticks
2 slices thick cut bacon
1 whole roasted chicken carcass
1/2 white onion
2 stalks celery quartered
2 oz fresh ginger
8 tbl sesame oil
2 cups sake
2 tbl chicken bouillon or msg
2 tbl fish sauce
1. Sauté garlic, onion, celery, fresh ginger, two slices thick cut bacon, whole star anise, whole cinnamon stick and celery in sesame oil for 3-5 minutes, or until garlic turns golden brown.
2. Deglaze pot with Sake and let alcohol cook off for two minutes.
3. Add chicken carcass and add hot water to pot (3/4 full).
4. Bring to rolling boil, put lid on and reduce heat to simmer for 1 hour, adding more water as evaporates. (Keeping pot at 3/4 full)
5. Skim foam from top of stock and add chicken bouillon or msg, fish sauce and 2-4 tablespoons of meat marinade.
6. Simmer anywhere from 1 to 6 hours. (I simmered for 6 hours, adding water as needed.) Skim a second time.
7. Remove all solids from pot and strain broth through fine mesh twice.
8. Return broth back to pot, add water to fill to 3/4 full and bring to simmer. Broth is now ready to use.
-Beef Marinade-
5 cloves garlic
1/2 cup sake (or Mirin for sweetness)
2 cups soy sauce
Szechuan chili oil
2 green onions
16 oz sirloin
1. Freeze sirloin for 20 minutes, or until just starting to become more solid. Slice thinly and set aside for marinade.
2. Mince together vegetables. Whisk in soy sauce and sake. Chili oil to taste.
3. Pour over sliced sirloin and marinate for 5 hours minimum. (In plastic bag-in fridge.)
-Ramen-
Drop ramen into boiling water and remove when al dente. Put straight into ice bath and let cool completely.
Put ramen and a tsp of sesame oil in bottom of bowl and pour stock over the top.
Serve everything else on the side. (I served with marinated sirloin, ginger, celery, cabbage, Bok Choy, lime, soft boiled egg, pork dumplings, yellow onion, green onion, mushrooms and Szechuan chili oil.)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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