Shio Ramen
| Serves: 4 | Course: Main | Categories: Pork | Machine: Cooking machine | Total time (min.): 15 |
The most traditional ramen flavourings are miso, shoyu, and shio - shio being the lightest of the three, using sea salt to cleanly bring out the flavours of the broth without any additional flavours being added, as with the shoyu and miso. Because of this, the recipe will be most flavourful if homemade stock and dashi are used. You can take the chicken broth recipe from our Torikotsu Ramen and use half for this recipe and freeze half for a later date for maximum flavour. The same applies to our Dashi recipe, but if you don't have the time, try to use a good quality stock base and dashi powder to ensure your broth has plenty of flavours.
Ingredients
- Ramen Noodles as needed
- Egg as needed
- 8g Sea Salt
- 60ml Mirin
- 1 tablespoon Rice Wine Vinegar
- 60g Water
- 800g Chicken Stock
- 800ml Dashi
- Chashu Pork as needed
- Nori Sheets as needed
- Pickled Shiitake as needed
Tools
- Cooking Chef XL
- Cooking chef xl bowl
- Heatproof bowl
- Large serving bowl
Method
- Attach the Stir Tool
- Add sea salt, mirin, rice wine vinegar and water to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Cook with splashguard fitted until dissolved - 1 min, 100°C, Stir 1
- Pour content of Cooking Chef XL Bowl into heatproof bowl then set aside
- Clean Cooking Chef bowl
- Attach the Stir Tool
- Add chicken stock and dashi to the Cooking Chef XL Bowl
- Return content of heatproof bowl to Cooking Chef XL Bowl
- Cook with splashguard fitted until fragrant - 10 min, 100°C, Stir 1
- Add ramen noodles to a clean large serving bowl
- Ladle broth into large serving bowl
- Top with egg, Chashu pork, nori sheets and pickled Shiitake
- Serve