Text 27010, 88 rader
Skriven 2015-05-13 21:59:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Ramen 1
===============
-=> Quoting Dave Drum to Jim Weller <=-

 JW> Real Ramen with freshly made noodles, a quality broth and good
 JW> ingredients is something else again.

 DD> Beg to differ. I use Taco Bell hot sauce (two packets) in Maruchan Cup
 DD> Of Noodles (shrimp).

That's like comparing Fettuccine Alfredo made from scratch to Kraft
Dinner!

First you make this...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Japanese Chashu
 Categories: Japanese, Pork
      Yield: 4 Servings
 
      2    Well marbled pork cheeks (or
           Pork belly)
    3/4 c  Water
      1 tb Sugar
      1 tb Miso
      2 tb Soy sauce
      2 tb Mirin
      2 tb Sake
      1    Piece of ginger sliced
      2    Cloves garlic smashed
     12    White pepper corns
 
  Put all the ingredients in a pot large enough to accommodate the
  pork in one layer but small enough so the liquid more or less
  covers the pork. Partially cover with a lid and simmer over medium
  low heat for one hour, or until a fork easily passes through the
  meat. Allow the pork to cool in the braising liquid then remove
  the meat from the liquid. Wrap in plastic and chill in the
  refrigerator (this makes it easier to slice).
  
  Slice the Chashu thinly against the grain and serve on top of
  ramen (the heat from the soup should warm it up). This is also
  great sliced a little thicker and warmed up on top of a bowl of
  rice with a little of the braising liquid drizzled on top.

  From: Slash Food
 
MMMMM


Then:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mayu (Black Garlic Oil)
 Categories: Japanese, Condiments
      Yield: 4 Servings
 
    1/4 c  Sesame oil
      5    Cloves of garlic grated
 
  To make the black garlic oil, add the sesame oil into a small
  saucepan along with the grated garlic. Put the pan over medium low
  heat and let the garlic cook stirring occasionally until it is very
  dark brown. When the garlic is very dark, turn the heat down to low
  and let it cook until it is black.
  
  As soon as it hits black, turn off the heat and transfer the hot oil
  and garlic to a heatproof bowl. Let this mixture cool down
  completely. Add the cooled oil to a blender or food processor and
  blitz until there are no visible garlic particles left and the oil
  is uniformly black.
  
  It will taste burnt and slightly bitter, but this is okay as you
  only add a little bit to each bowl. Put it the oil in a container
  and refrigerate until you are ready to use it.
  
  From: Http://Norecipes.Com
 
MMMMM


YK Jim

... Too many cooks may spoil the broth, but it takes only one to burn it.

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