Ramen's recipe with pork

The recipe for ramen noodles with pork and seasonings - migrated to Japanese cuisine from China after World War II. He immediately gained unprecedented popularity, squeezing traditional dishes. For thirty years, Ramen's recipe has become known to absolutely every person in Japan. And in the early nineties, its popularity was further enhanced by the production of semi-finished soups on an industrial scale. A lot of commercials contributed to the fact that it became not just a dish, but part of a mass culture.

Soup ramen

Popularity of this dish served as a recipe feature - it could be varied and constantly invented new species. What did specialty restaurants do? After all, in each of them they wanted to create a unique and unique recipe of ramen, which would be a visiting card of the institution.

Entire detachments of restaurant critics specialized in this noodle, discussing the intricacies of cooking was not the end. Since that time triumphal access ramen to the culinary throne of Japan has passed many years, but this dish has not been replaced by anything so beloved and revered. In any case, not among the first dishes. Until now, some institutions, the best preparing ramen, are building long lines. And the development of the blogosphere and the popularity of culinary portals brought a passion for cooking this dish among the population to a new level. Almost in each region of the country, varieties of soup ramen are given the original name. Sometimes it reflects some peculiarity of the preparation.

Ramen's recipe

To prepare this traditional Japanese soup at the proper level, we must remember that high restaurant standards do not accept cooking from semi-finished products. And this means that we will have to stand by the stove not for one hour. Ramen's recipe is multicomponent - it includes separately boiled broth, separately cooked pork (called tsuyu), noodles, nori seaweed and boiled eggs. All this is served together at the very end, already before serving. But let's not run ahead. The longest stages of cooking are devoted to broth and pork. Broth from the bones (the first merge) should languish with spices (ginger, garlic and onions) from two hours. The maximum cooking time is difficult to specify, because the main thing is that it reaches the desired color. Approximately the broth can boil by one third and become slightly turbid, but not much. Salt at the very end of cooking, then filter and set aside in a cold place. While broth is being prepared, it is possible to cook eggs at the same time and prepare meat. Pork chiangsu should be well braised in soy sauce, it is advisable to add sake, often add sodium glutamate. The gravy from the meat will also come in handy. Noodles for the ram are cooked separately for one minute under the closed lid.

After all components are prepared, the assembly phase begins. Although each ramen recipe has its own characteristics, the whole sequence looks like this: the gravy from the meat is mixed with the broth and poured into plates, the pork is cut and put there, top it is necessary to sprinkle with sesame seeds, green onions and put the halves of the pre-soaked egg in soy sauce. Soup should be eaten only hot and freshly prepared. Therefore, all components (except noodles) can be prepared in advance, but mix only before serving.