Banglar Rannaghor Time required : 30minutes
- (A) Dark soy sauce : 200cc
- (A)水 : 100cc
- (A)みりん : 30cc
- (A)料理酒 : 10cc
- (A)砂糖 : 5g
- 豚ばらブロック : 500g
- (B)煮干し(小) : 250g
- (B)煮干し(大) : 150g
- (B)青ねぎ : 10g
- (B)にんにく : 1片
- (B)水 : 2.5ℓ
- (B)昆布 : 5g
- (B)かつお粗削り : 10g
- (C)薄口しょうゆ : 100cc
- (C)みりん : 5cc
- (C)砂糖 : 5g
- ラード : 100g
- (D)煮干し(小) : 15g
- メンマ : 適量
- のり : 適量
Prepare the roast pork
Put (A) in a frying pan, turn on the heat, mix lightly and bring to a boil, then turn off the heat.
Put the pork belly block in the bag, put the sauce in it, and soak it in the refrigerator for 6 hours or more.
Cut the blue part and the white part of the green onion with a kitchen knife, and cut the blue part for about 10g.
Peel the garlic and cut it in half.
Put (B) in a pan and simmer on low heat for about 40 minutes.
Strain the soup with a colander, transfer to a large cup, and quench with running water.
Put (C) in a frying pan, turn on the heat, mix lightly and bring to a boil, then turn off the heat.
Remove 1 from the refrigerator and bake in the oven at 170 degrees for 85 minutes.
When it's cooked, wrap it in plastic wrap and put it in the refrigerator.
Make sardine flavor oil
Put lard in a frying pan, light it, and when it melts, reduce the heat to low.
Add the dried sardines of (D), transfer the scent of dried sardines to lard for about 10 minutes, turn off the heat, and rub with a colander.
Cut the green onions into slices with a kitchen knife and slice the roast pork into thin slices.
Transfer the roast pork to a plate and bake it with a burner.
Put 3 sauce 15cc and 5 sardine flavor oil 10cc in a bowl.
Put 350cc of 2 soup in a pan, heat it over heat, and transfer to a bowl.
Put the boiled noodles in a bowl and put menma, roast pork, green onions and seaweed on it to complete.
・ Ramen that does not use umami seasonings and overflows with the flavor of dried sardines.
・ Small dried sardines have an elegant taste. Large sardines give off bitterness, texture of sardines, and sardines.
・ Adding green onions and garlic in step 2 produces a synergistic effect of umami.
・ If you have a thermometer in step 2, turn off the heat at 92 degrees.
・ You can make soup for about 5 people.
・ By quenching the soup, deterioration is prevented.
・ For the sauce in step 3, use light soy sauce instead of dark soy sauce to give the texture of dried sardines.
・ Bake the roast pork for a long time to make it fragrant.
・ Be careful as the heat will be burnt if you set it to high heat in step 5.
・ For Menma, use the extra-thick Menma used in Rotasu.
・ The noodles are medium-thin noodles made from 100% domestic wheat used in Rotasu. The feature is that the cross section is round.
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