Shio Ramen With Chicken Chashu

 Shio Ramen With Chicken Chashu

Slurp up the goodness of Shio Ramen with Chicken Chashu. A comforting bowl of Japanese ramen. You can keep the chicken cooking liquid and freeze for the next time you make it. You can choose whatever toppings you want. You can find seasoned bamboo shoots at Asian markets

Shio Ramen with Chicken Chashu

Cook time: 35 Min  Prep time: 2 Hr   Serves: 2-4
1 oz dried bonito flakes
1 oz dried shittake mushrooms
4 c water
2 oz kombu
1/3 c salt
1 lb boneless chicken thighs
2 1/2 c water
2 c soy sauce
1/2 c sake or white wine
1 c sugar
5 c chicken stock
1/3 c shio tare
3 pkg ramen noodles or 1 pound fresh
green onions
bok choy
seasoned bamboo shoots
hard boiled eggs
1. For the tare In a food processor combine the bonito flakes and dried shittake mushroom and whisk to a powder.
2. Put the water in a large pan and bring to a boil. Add the kombu and cook 2 minutes. Discard the kombu. Add the mushrooms mixture and bring back to a boil. Remove from heat. Strain through cheesecloth and discard solids. Measure 2 cups liquid and add the salt. Set aside.
3. For the chicken chashu. Roll the chickend thighs into tight rolls and secure with butchers twine. In a large stockpot add teh water, soy sauce, sake, and sugar. Cook and stir until the sugar dissolves.Add the chicken and simmer for 25 minutes. Remove from the heat and let come to room temp keeping the chicken soaking in the sauce. Remove the chicken and remove the twine. Slice into pieces
4. To make the Ramen Mix the chicken stock with the tare in a large pot. Add the noodles and cook until noodles are done about 5 minutes.
5. Ladle into bowls and top with green onions, seasoned bamboo shoots, chicken chashu, bok choy and boiled egg. Enjoy

Post a Comment