Slurping Turtle's Shoyu Ramen - KMSP-TV

Slurping Turtle's Shoyu Ramen

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WJBK - Get the recipe from Takashi Yagihashi of Slurping Turtle in Ann Arbor.

This is Japan’s classic ramen, the one I crave most when I want to go back to the basics also known as "Tokyo- style" ramen.
It's the way ramen was originally prepared after it was adopted from Chinese cooking.
Native to, yes, Tokyo, it’s always served with the same venerable toppings, which I include in the recipe below.

Shoyu Ramen
Recipe from Takashi Yagihashi
serves 4

2 eggs
1 tablespoon kosher salt
4 cups pork belly braising liquid (page 138)
8 cups Ramen Chicken Stock (page 10)
1 1/2 cups Shoyu Base (page 11)
2 packed cups spinach
4 (7-ounce) pieces frozen ramen noodles
4 ounces (about 8 slices) Braised Pork Belly (page 138)
1/2 cup menma (marinated bamboo shoots)
8 thin slices naruto (fish cake)
1 scallion, both white and green parts, thinly sliced on an angle
1 large sheet nori, cut into quarters, or 4 small sheets

Place the eggs in a small pot with the salt. Add enough cold water to cover the eggs, then set the pot over high heat and bring the water to a boil. Once it reaches a boil, cover the pot and turn off the heat. Let sit for 12 min- utes. Drain the eggs and rinse under cold water until cool enough to handle. Remove the shells from the eggs and discard.

Place the peeled eggs in a small pot and cover with the pork belly braising liquid. Bring the liquid just to a boil, then turn off the heat and let the eggs sit in the hot liquid until ready to use. If possible, let the eggs sit in the braising liquid overnight.

Combine the chicken stock and Shoyu Base in a pot over high heat and bring to a boil. Reduce the heat and cover to keep warm.

Prepare an ice bath and place a large pot of water over high heat. When the water comes to a boil, add the spin- ach to the boiling water and cook for 1 minute. Remove the spinach from the water (keep the pot of water) and submerge in the ice bath. Once cool, drain the spinach by squeezing to remove excess moisture. Set aside.

Return the water to a boil and add the ramen noodles. Cook, following package instructions, then drain well.

Remove the eggs from the pork belly braising liquid and cut each in half. Divide the noodles among 4 bowls. Top each with 21/4 cups broth, and then arrange in a circle over the noodles one-fourth each of the spinach, egg, pork belly, menma, and naruto, with the scallions in the center. Garnish each bowl with a sheet of nori.

Ramen Chicken Stock
Makes 4 quarts

4 quarts water
4 pounds chicken bones
1 3/4 cups peeled and chopped carrots
1 1/2 cups chopped celery
1 cup chopped leek, white part only
1/4 green cabbage
1/2 head garlic, halved horizontally
1 (1-inch) piece ginger, smashed
1 piece kombu, wiped with a damp cloth 1/2 cup sake

Combine the water and chicken bones in a large, 10-quart stockpot. Set it over high heat and bring the water to a boil. Skim the surface well to remove any impurities.

Add the carrots, celery, negi, cabbage, garlic, ginger, kombu, and sake. Decrease the heat to low and simmer for 2 hours. Add more water as needed to keep the liquid at the same level.

Strain the stock well through a fine-mesh sieve.

Shoyu Base
Makes 41/2 cups

1 piece kombu, wiped with a damp cloth
1 1/2 cups shirojoyu (white soy sauce)
2 cups water
1 tablespoon plus 1/2 teaspoon kosher or sea salt 1 cup Japanese soy sauce
1 1/2 cups katsuobushi (dried bonito flakes)

Combine all the ingredients in a saucepan. Place over high heat and bring to a boil, then reduce the heat and simmer for 10 minutes. Strain through a fine-mesh sieve.

To make shoyu broth, combine 2 cups Ramen Chicken Stock with 3 ounces (1/4 cup plus 2 tablespoons) shoyu base.

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