Text 27011, 158 rader
Skriven 2015-05-13 22:00:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Ramen 2
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Step 3:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tonkotsu Ramen Base
 Categories: Japanese, Soups, Pork, Chicken
      Yield: 4 Servings
 
           TONKOTSU BASE
      2    Pig trotters, cut in half
           Lengthwise
  1 1/2 lb Pork leg bone, cut into
           Several pieces
  1 1/2 lb Chicken bones
           Oil for deep frying
      2    Knobs of ginger sliced thin
      1 sm Head garlic trimmed but
           Whole
      1 ts Cracked white pepper
      1 lg Onion sliced thinly
 
  Tonkotsu broth is the Holly Grail of noodle soup broths. A lot of
  the nuances in the broth come not from the meat, but from the
  caramelized bits of onions and other aromatics.
  
  The toppings are up to you, but I usually go with the standards like
  chashu, menma, woodear and scallions, a drizzle of mayu (black
  garlic oil).
  
  Tonkotsu Base:
  
  Fill a pressure cooker 2/3rds of the way with water and bring to a
  boil. Add the pig trotters to the boiling water and cook until you
  stop seeing red blood come out of the bones (about 10-15 minutes).
  The idea is to draw out as much of the gunk as possible into this
  first batch of water. Transfer the trotters to a bowl of cold water
  then repeat with the leg bones and chicken bones (you can use the
  same water).
  
  Dump the now very dirty water down the drain and wash the pot. Scrub
  any dark brown scum off all the bones and rinse them thoroughly.
  Return the cleaned bones to the pot and cover with water (the water
  should come up an inch above the top of the bones). Bring the pot to
  a boil and skim off any chunks or foam that floats to the surface.
  Keep doing this until you don't seen any more foam or scum floating
  up. This will take about 30 minutes.
  
  While the bones are going, Heat 1/2 of oil in a pot over medium
  heat and add the head of garlic and ginger. Fry this until they are
  browned and shriveled up. Use a slotted or wire mesh to transfer the
  ginger and garlic to a bowl. Add the onions to the oil and fry these
  until caramelized and shriveled. Add the fried onions to the ginger
  and garlic and set aside.
  
  Once the stock is scum-free, add the caramelized ginger, garlic, and
  onions to the stock. Affix the pressure cooker lid and cook on high
  pressure for 1 hour and 45 minutes. If you don't have a pressure
  cooker, cover with a lid and cook for 5 hours (you may need to check
  and add water periodically).
  
  Once the pressure is released use tongs to remove and discard all
  the bones. Remove any chunks of pork and set aside for another use.
  Strain the stock into a bowl and skim off any excess fat.

  From: Http://Norecipes.Com
 
MMMMM


Now we can finally make the final dish:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tonkotsu Ramen
 Categories: Japanese, Soups, Pork, Noodles
      Yield: 2 Servings
 
           FOR SOUP:
      3 c  Tonkotsu base
      1 tb Tahini
      1 tb Strained braising liquid
           From chashu
      2    Cloves garlic, finely grated
           (not pressed)
      1 ts Kosher salt
      1 ts Mirin
    1/8 ts White pepper
      1 tb Sesame seeds coarsely
           Ground
      2 tb Finely minced fatback
           TO SERVE:
    1/2    Batch homemade ramen
           Noodles
      2 ts Mayu
           Sliced chashu
      2    Scallions finely chopped
           OTHER OPTIONAL TOPPINGS:
           Include menma, wood ear, egg
           Bean sprouts, corn
 
  Heat the tonkotsu base in a sauce pan. In a bowl whisk together the
  water, tahini, chashu liquid, grated garlic, salt, mirin and white
  pepper. Add this to the hot broth and whisk to combine. Taste and
  adjust salt as needed. Bring to a simmer, then add the sesame seeds
  and pork fat and whisk to combine.
  
  Split the cooked noodles between two bowls. Pour the tonkotsu soup
  over the noodles. Top with chashu, scallions and whatever else you
  want to add. Finish the ramen with a drizzle of mayu on each bowl.
  
  Update: There have been a couple people who have had problems with
  the original recipe and in speaking with them, I think there are a
  few points I should clarify:
  
  1. To get the creamy white soup it's important that you use pork
  leg bones and the trotters. The white color comes from the marrow
  and collagen in these parts. Using other types of pork bones such
  as ribs or neck bones will not give your soup the richness or
  color.
  
  2. Don't omit the fatback (salted pork fat). Most of the fat from
  the stock gets skimmed out, and the fat added at the last minute
  is what gives the soup it's rich quality. By whisking small bits
  of minced fatback in at the end, you create an emulsion of soup
  and fat, so it makes the soup nice and creamy without being
  greasy.
  
  3. The onions should be a deep brown, but they should not be
  burnt, if they are browning unevenly, turn the heat down, so they
  brown more slowly.
  
  4. Tahini is not the same as toasted sesame paste. It should be
  light beige in color and have a thick pourable consistency. If you
  can't get tahini you can also grind your own sesame seeds until
  you have something resembling runny peanut butter.
  
  5. Salt has different levels of salinity depending on the type. If
  you feel like it needs more salt, by all means, add more salt.
  
  From: Marc M, New York, NY
  
  From: Http://Norecipes.Com

  (Tahini is Marc's riff. Menma is fermented bamboo shoots - JW)

 
MMMMM
 
 

YK Jim


... Adding pork changes it from good to very good.

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