Sanosan's Legendary Shio Ramen
From a YouTube video Watch the original
Ingredients
- 50 grams Rishiri kombu
- 35 grams katsubushi (or Mijimagurobushi)
- 165 grams salt
- 100 ml sake
- 30 ml mirin
- 10 ml vinegar
- 30 ml shoyu
- Aromatics: Napa cabbage, carrot, onion, garlic, ginger, green onion
- 1 kg chicken backs
- 330 grams pork femur
- 330 grams chicken feet
- 65 grams pork fat
- 16 grams dried shrimp
- 26 grams kombu
- 2 dried shiitake mushrooms
Instructions
- Prepare shiotare by soaking kombu in water, heating it with katsubushi, salt, sake, mirin, vinegar, and shoyu. Cool and store in the fridge.
- Blanch chicken bones and feet, then add them to a stockpot with aromatics, pork fat, water, and dried shrimp. Slowly bring to a boil.
- Prepare dashi stock with kombu, shiitake mushrooms, and katsubushi. Add to the soup.
- Simmer the soup at just under 200°F for four hours, skimming off impurities.
- Strain the soup ladle by ladle for clarity, ensuring bones and aromatics are not disturbed.
- Serve the soup fresh on the same day for the best flavor and aroma.
Converted from YouTube ·