How to cook perfect ramen: recipe and tips from the chef

Ramen is a traditional oriental dish. The famous noodle and broth-based soup was known as far back as World War II, but it has only recently become a popular dish. Ramen has spread extremely quickly around the world, and almost every restaurant has started serving it.

The FoodOboz editorial team has prepared a recipe and secrets of cooking perfect ramen from a famous chef.

Ramen from chef Marco Cervetti

Ingredients:

• Pork and beef bones -1 kg
• Pork belly - 700 g
• Pike perch head - 1 pc (200 g)
• Dried sea fish ("ram") -100 g
• Celery in stalks - 500 g
• Any dried mushrooms -15 g
• Goji fruit -15 g
• Dried squid -15 g
• Onions - 160 g
• Ginger - 60 g
• Garlic - 25 g
• Nori - 1 leaf
• Cilantro - 15 g

For filling the ramen:

• Eggs - 3 pcs.
• Soy sauce - 350 g
• Pork belly 700 g
• Leek - 30 g
• Sesame oil - 5 g
• Miso paste- 15 g
• Sesame seeds - 1 g

For the noodles:

• Flour - 600 g
• Semolina - 600 g
• Mineral water - 500 ml

Method of preparation:

1. First, you need to prepare the broth. Put all the bones, fish, squid, celery stalk, mushrooms, goji, onion, and ginger cut into large pieces (you don't have to peel them), about ten peeled garlic cloves, cilantro and nori into a large pot of cold water. Bring everything to a boil. Reduce the heat to low and cook for 8-10 hours.
2. Next, you need to boil the eggs in soy sauce – put them in a saucepan and add as much soy sauce as you usually add water. Cook for half an hour.
3. After that, you need to prepare the underbelly. Remove the skin from it, marinate it in soy sauce for about 2-3 hours, and then put it in a suitable dish and bake it at 180-200 degrees until it becomes crispy.
4. Time for the noodles. Take equal amounts of flour and semolina (semolina), mix, make a well in the middle, add water, and then start kneading the dough.
5. Chop the leeks into strips, add sesame oil, and set aside. Chop the baked pork. Peel and chop one egg.
6. Assemble the ramen. In a deep bowl, mix a tablespoon of miso paste and a little broth so that the paste becomes liquid. Boil the noodles in salted boiling water for 1-2 minutes, put them in a bowl, add more broth, and top with pork, egg, and leeks. Sprinkle sesame seeds on top of the ramen.

Ramen secrets from the chef

• The broth is the most important component of ramen. Therefore, most time is devoted to its preparation. The meat and bones must contain as little blood as possible. To do this, you should first dip beef and pork bones, underbelly, and fish in boiling water. Hold for a few minutes.
• For noodles, it is best to choose flour marked "00". This means that it is soft and finely ground.
• Semolina should be fine.
• Mineral water is better to buy in a pharmacy. After all, the water there is saturated with various minerals, thanks to which the noodles will be extremely elastic.