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ラーメン（醤油背脂ラーメン）｜ラーメンろたすさんのレシピ書き起こし

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ラーメンろたす

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Ingredients

water : 2L
背脂 : 400g
豚バラブロック : 350g
濃口醤油 : 200cc
薄口醤油 : 300cc
みりん : 15cc
砂糖 : 9g
うま味調味料 : 20g
ラーメンタレ : 30g
背脂 : 300cc
ネギ : 適量
メンマ : Two
なると : 適量
麺 : 適量

Time required

80minutes

Procedure

1) Boil pork belly block 00:19
Put the backfat, pork belly block, and water in a pressure cooker and heat over high heat.
After 15-20 minutes, reduce the heat to low and simmer for 30 minutes.
Turn off the heat and wait until the pressure releases and the pressure cooker pin drops.
2) Make chashu and ramen sauce 01:08
Add dark soy sauce, light soy sauce, mirin, sugar, and umami seasoning to a pot.
Heat and mix with a whisk.
Once it boils, turn off the heat.
Add the pork belly block from step 1 and heat it.
Cook for 5 minutes, then flip and cook for another 5 minutes.
Take out the chashu.
3) Boil the back fat 02:16
Strain the backfat in a bowl and add it to the pot.
Mix with a whisk.
Add the oil on the surface (not listed) and mix.
Bring to a boil over fire.
4) チャーシューを切る 02:58
Cut the chashu.
5) 盛り付ける 03:14
器に2のラーメンタレ、3、麺を入れる。
チャーシュー、メンマ、ネギ、なるとを乗せて完成。

Point

・Recipe for soy sauce backfat ramen made with 100% backfat.
・During step 2, the yield of ramen sauce is 500cc, enough for 15 people.
・For step 3, remove 50cc of surface oil (not included).
・We use straight medium-thin noodles.