As I was saying, the Tori No Nimono (Japanese Simmered Chicken) was destined as topping for my homemade Torigara Shoyu (Japanese Soy Sauce Chicken) Ramen. I had tried to make ramen a few times before, but it was missing that extra something-something. I figured trying to make a milky tonkotsu broth was too difficult, so I would opt for shoyu since the soy sauce would be pretty flavorful. This time around I went a little crazy supplementing the two chicken carcasses by adding in dashi kombu (Japanese kelp), dried shrimp, dried little fish, and two apples.
But it worked! The result was a flavorful, savory broth that wasn't too salty or too sweet.
The ramen was almost perfect. Except for the noodles.
I had all the other ingredients in my pantry and was making the ramen for Mrs. SinoSoul's birthday, so I asked if they could stop off and get the noodles on their way over. Tony had some imported Annie Chun noodles from work that he thought would be premium. They weren't. Ack! I don't know about the other products but the chow mein noodles were gross. Starchy and mealy and not at all appealing.
Gourmet Pigs stopped by for some later and all I had were packaged ramen noodles. But, with the homemade ramen broth, even the packaged noodles were elevated to another level.
Torigara Shoyu (Japanese Soy Sauce Chicken) Ramen
For about 6 to 8 servings, or a 7 quart stock pot, you'll need:
2 chicken carcasses
1 large onion, quartered
2 small apples, peeled and quarted
1 sheet dashi kombu (Japanese kelp)
2 tsp dried small fish
2 tsp dried shrimp
1 tsp salt
1/2 cup soy sauce
1/4 cup mirin rice wine
2-inch knob ginger
Optional: For garnishes, hard-boiled eggs, shiitake mushrooms, bamboo shoots, corn, seaweed, butter, green onions, bean sprouts, etc.
Serve with Buta No Kakuni (Japanese Braised Pork or Tori No Nimono (Japanese Simmered Chicken)
Fill a 7-quart pot with about 5-quarts of water. Add in 2 chicken carcasses, 1 large onion, 2 small apples, 1 sheet dashi kombu (Japanese kelp), 2 tsp dried small fish, 2 tsp dried shrimp, 1 tsp salt, 1/2 cup soy sauce, 1/4 cup mirin rice wine, and 2-inch knob ginger. Keep the whole mixture on medium-high for about 5 hours. The high temperature will help extract maximum flavor from the bones.
The Japanese kelp will help add a natural savoriness, but don't go overboard or the broth will taste fishy. Same goes for the tiny dried fish and shrimp added to the stock.
After about three hours, taste the stock and make adjustments if necessary.
After about five hours, your stock should be ready. Spoon out the bones and other ingredients.
The ramen broth still isn't as clear as I'd like.
So I use my skimmer to clean up any stray large pieces.
Finally, a nice clear broth.
When the broth is ready, keep it on medium-high heat. Boil the noodles. Slice some Japanese simmered chicken, or whatever meat you're serving with the ramen.
To serve, add the noodles to the bowl, and ladle the broth on top, and garnish as you wish.
Oops! Forgot the chicken.
Add some corn and butter and now it's better.
Or the next day, if you're out of meat, you can simply garnish with shiitake mushrooms, seaweed, and an egg.
Once again, thanks to Ila of I Nom Things for help with the translation.
My other ramen recipes:
Shichimenchou (Japanese Turkey Bone) Ramen
Shio (Japanese Salt) Ramen
1 year ago today, what I did with a Before and After: Wooden Arm Chair I picked up off the street.
2 years ago today, my house was broken into. :(
3 years ago today, I asked is my scrap blanket hideous?
4 years ago today, the heirloom bell peppers I grew in my garden.