Premium Soy Sauce Ramen with Manila Clam Soy Sauce Tare
ID: 8e10add1...
An exquisite, deep-flavored soy sauce ramen featuring a specialty tare made from concentrated dried Manila clam umami, combined with a rich broth made from pork belly braising liquid.
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🍳 Cooking Flow
Boil clams, remove the meat, air-dry for two weeks, then soak in water for two nights to extract the dashi. → Add salt and nigari to the clam dashi, combine with heated soy sauce, and let it rest overnight to create the soy sauce tare. → Simmer the soup with kombu and pork; marinate the pork in soy sauce to make chashu, and chill the cooking liquid overnight. → In a bowl, combine the solidified pork fat, soy sauce tare, and warmed broth, then add the boiled noodles and toppings.
Cooking Steps
Brief Cooking Order
Boil clams, remove the meat, air-dry for two weeks, then soak in water for two nights to extract the dashi. → Add salt and nigari to the clam dashi, combine with heated soy sauce, and let it rest overnight to create the soy sauce tare. → Simmer the soup with kombu and pork; marinate the pork in soy sauce to make chashu, and chill the cooking liquid overnight. → In a bowl, combine the solidified pork fat, soy sauce tare, and warmed broth, then add the boiled noodles and toppings.
Introduction
An exquisite, deep-flavored soy sauce ramen featuring a specialty tare made from concentrated dried Manila clam umami, combined with a rich broth made from pork belly braising liquid.
Step 1
Add salt and 300g of clams to boiling water, boil until the shells open, and transfer them to a tray.
Step 2
Carefully remove all the meat from the clam shells.
Step 3
Air-dry the clam meat in a well-ventilated, shaded area for 2 weeks until completely dried out.
Step 4
Add 110ml of mineral water to the dried clams and rehydrate in the refrigerator for two nights.
Step 5
Transfer the rehydrated clams and liquid to a pot, simmer over low heat, add salt until fully dissolved, remove from heat, add 2 drops of nigari, and strain to create the 'clam dashi'.
Ingredients List
Important Notes
✨ Drying the clams thoroughly in the sun and shade for two weeks powerfully concentrates their umami.
⚠️ When heating the soy sauce, maintain a low temperature of around 70°C (158°F) for 3 minutes to ensure the aroma is not lost.
💡 Chilling the pork braising liquid overnight allows the unwanted fat to solidify and separate cleanly, resulting in a clear broth and high-quality lard.
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