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Bob & Angie> Recipe
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Mirin
Worstershire sauce |
Basic Recipes
Tonkotsu Ramen
Ingredients: (for 4 servings)
1.5 liters tonkotsu soup (1 kg pork bone, 2 liters water,
5-6 cloves of garlic, 1 onion), 4 packs chinese noodles, yakibuta
(600 g pork rib, 1 cup soy sauce, 1/3 cup mirin, worstershire
sauce, ginger), 200 g bean sprouts, 1 green onion. |
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Preparation:
Tonkotsu soup
- Cut tonkotsu into large pieces.
- In a deep large pot, bring water to a boil. Add tonkotsu.
To prevent meat from overpowering the flavor, make sure water
is boiling before putting in meat.
- Add whole: peeled onion and garlic cloves.
- Remove Aku (foam) regularly, boil for 3 hours.
- Filter through kitchen croth (or paper towel) placed on strainer.
Yakibuta (Nibuta)
- Cut pork rib or any meat with fat into 4-5 cm pieces.
- Put tonkotsu soup back into the pot and bring to a boil.
Add meat and boil for 1 hour. Remove foam on top often.
- When meat is tender, turn off heat and remove meat.
- In a different pot, add together soy sauce, mirin, ginger
slices and a few drops of worstershire sauce.
Add meat to this.
- Turn meat over. Boil for 20 minutes. Allow flavor to seep in.
- Cut meat into 7-8 mm thickness. Save remainer liquid for soup
stock.
Toppings:
- Wash bean sprouts and boil for1 minute. Do not over-cook. Drain.
- Slice green onions thinly.
How to make:
- Loosen Ramen noodles before adding to a large pot of boiling
water. Cook 1-2 minutes to desired firmness.
- In Chinese noodle bowls, put in 1-2 Tablespoons of soup stock.
- Drain noodles. Place in bowls immediately.
- Fill bowls 70-80% full with tonkotsu soup.
- Garnish bean sprouts in the shape of a hill. Add green onions,
then pieces of yakibuta
- Add pepper to taste.
Hint: While cooking the meat make sure to add soup stock. Don't
let all the soup boil away. |
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Hints:
Soup stock (chicken)
Other Recipes:
Shoyu Ramen
[ Japanese ] |
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