A ramen of my home.
Hello
It is Sonoyama from Buzz.
Today, I will introduce how to make ramen of my home.
First, make chi-yu(chicken oil).
When you heat chicken skin that has been finely cut in a frying pan
The oil comes out and becomes crunchy.
It ’s the same as making crunchy bacon.
This recipe is my arrangement,The original is introduced on the cookpad long ago.
600g pork belly, 800cc dark soy sauce, 150cc sake,
And carrots, onions, garlic, etc (and sugar or others is my arrangement)
Simmer for about an hour and a half over medium heat.
The kitchen fill smells soy sauce even if you turn the ventilation fan.
Completed!
When made with japanese pork belly, it ’s very delicious.
But,Recently, there are few stores selling large chunks.
If you don't eat right away, wrap it and put it in a storage bag, I put it in the freezer.
Let the sauce cool, harden the lard, and remove the lard that floated.
You can use this sauce for a while by putting it in a container and storing it in the refrigerator.
It can be used for soy sauce ramen, pork bone soy sauce ramen,soy sauce taste boiled eggs, fried rice and gyoza(pot sticker) sauce.
My ramen is 80% complete at this point.
For the soup, add a suitable amount of commercially available additive-free chicken gall and scallop soup to the hot water in the pot and adjust the taste with salt.
When the noodles are boiled,
Put the appropriate amount of chicken oil in the bowl, pour the soup, put the noodles,And toppings.
My ramen is completed!
The toppings are menma,soy source tatete boiled egg, sprouts and green onions.
In fact, chicken oil is the decisive factor for taste, and it changes the taste of ramen considerably.
The original of this ramen is from a local Chinese restaurant that was often taken as a child.
I has been reached this ramen taste after trial and error.
I was really happy when I found out that the core taste of this ramen was chicken oil.
Say the people who eat it are delicious,The taste that my wife loves as well as myself.
The chicken skin itself is cheap, so please try it!
If you haven’t used Azisai yet Please try this opportunity!
Google play Azisai tab browser and video downloader for android 7.1 and later
https://play.google.com/store/apps/details?id=jp.co.osaka.buzz.azisai
Azisai official site
https://cocotte-azisai.ssl-lolipop.jp/azisaiofficial/azisaiofficial_PC_en
Azisai online manual
https://cocotte-azisai.ssl-lolipop.jp/manual_Android/azisaimanual_en.html
It is Sonoyama from Buzz.
Today, I will introduce how to make ramen of my home.
First, make chi-yu(chicken oil).
When you heat chicken skin that has been finely cut in a frying pan
The oil comes out and becomes crunchy.
It ’s the same as making crunchy bacon.
Chicken oil taken in this way. In my house, cool it in a heat-resistant container If it remains, it will be stored in the freezer.
Crispy chicken skin.
It is also on the menu of Yakitori restaurants in Japan.
It is delicious when sprinkled with salt.Next, make boiled pork.
This recipe is my arrangement,The original is introduced on the cookpad long ago.
600g pork belly, 800cc dark soy sauce, 150cc sake,
And carrots, onions, garlic, etc (and sugar or others is my arrangement)
Simmer for about an hour and a half over medium heat.
The kitchen fill smells soy sauce even if you turn the ventilation fan.
Completed!
When made with japanese pork belly, it ’s very delicious.
But,Recently, there are few stores selling large chunks.
If you don't eat right away, wrap it and put it in a storage bag, I put it in the freezer.
Let the sauce cool, harden the lard, and remove the lard that floated.
You can use this sauce for a while by putting it in a container and storing it in the refrigerator.
It can be used for soy sauce ramen, pork bone soy sauce ramen,soy sauce taste boiled eggs, fried rice and gyoza(pot sticker) sauce.
My ramen is 80% complete at this point.
For the soup, add a suitable amount of commercially available additive-free chicken gall and scallop soup to the hot water in the pot and adjust the taste with salt.
When the noodles are boiled,
Put the appropriate amount of chicken oil in the bowl, pour the soup, put the noodles,And toppings.
My ramen is completed!
The toppings are menma,soy source tatete boiled egg, sprouts and green onions.
In fact, chicken oil is the decisive factor for taste, and it changes the taste of ramen considerably.
The original of this ramen is from a local Chinese restaurant that was often taken as a child.
I has been reached this ramen taste after trial and error.
I was really happy when I found out that the core taste of this ramen was chicken oil.
Say the people who eat it are delicious,The taste that my wife loves as well as myself.
The chicken skin itself is cheap, so please try it!
If you haven’t used Azisai yet Please try this opportunity!
Google play Azisai tab browser and video downloader for android 7.1 and later
https://play.google.com/store/apps/details?id=jp.co.osaka.buzz.azisai
Azisai official site
https://cocotte-azisai.ssl-lolipop.jp/azisaiofficial/azisaiofficial_PC_en
Azisai online manual
https://cocotte-azisai.ssl-lolipop.jp/manual_Android/azisaimanual_en.html
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