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A meticulous recreation of the legendary recipe by Minoru Sano, the 'Ramen Demon.' This clear, golden broth is packed with layers of umami from chicken, pork, and various seafood elements, delivering a complex and refined flavor profile.
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Prepare the Shio Tare by making a concentrated seafood dashi and dissolving salt, sake, and mirin into it. → Blanch and clean all chicken and pork bones thoroughly to ensure broth clarity. → Simmer bones, aromatics, dried shrimp, and pork fat in water for 4 hours at sub-boiling temperatures. → Add a second freshly made dashi (shiitake and katsuobushi) into the main soup during the simmer. → Strain the soup carefully and serve immediately with the Shio Tare for maximum flavor impact.
Prepare the Shio Tare by making a concentrated seafood dashi and dissolving salt, sake, and mirin into it. → Blanch and clean all chicken and pork bones thoroughly to ensure broth clarity. → Simmer bones, aromatics, dried shrimp, and pork fat in water for 4 hours at sub-boiling temperatures. → Add a second freshly made dashi (shiitake and katsuobushi) into the main soup during the simmer. → Strain the soup carefully and serve immediately with the Shio Tare for maximum flavor impact.
A meticulous recreation of the legendary recipe by Minoru Sano, the 'Ramen Demon.' This clear, golden broth is packed with layers of umami from chicken, pork, and various seafood elements, delivering a complex and refined flavor profile.
Prepare the Shio Tare dashi by soaking 50g Rishiri Konbu in 500cc water overnight, then heating it slowly to just under boiling.
Remove the konbu, add 35g Mejimaguro-bushi (or katsuobushi), and steep on low heat for 5 minutes. Strain and squeeze out all liquid.
Add salt, sake, mirin, and vinegar to the dashi. Heat gently until the salt is fully dissolved. Let it cool to room temperature before adding the shoyu.
Blanch the chicken backs and feet for 30 seconds, and the pork bones for 3 minutes. Rinse and clean the bones thoroughly, and clip the nails off the chicken feet.
In a large stockpot, layer the pork bones at the bottom, followed by chicken backs and feet. Add all aromatics (cabbage, onion, carrot, garlic, ginger, green onion), pork fat, and dried shrimp.
Never let the soup or dashi reach a hard boil; this will make the broth cloudy and ruin the delicate flavor.
The soup must be eaten the day it is made; resting it overnight causes a significant loss in umami and aroma.
Squeeze the katsuobushi when straining the dashi to extract every drop of expensive flavor.
When straining the final soup, ladle it out gently rather than pouring the whole pot to avoid disturbing the sediment at the bottom.
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