Name: Tonkotsu Ramen... Steamer Ramen made by boiling the broth proper
Total time: 2 h
Yield: 3
Ingredients: pork backbone 1pack; Chicken meat 1ea; the yellow flag 1piece; jujube 6piece; a small soybean paste 1T; Sea tangle 1piece; crushed garlic 1piece; a boiled egg 3ea; Host 3cup; leek 1bowl; Red pepper powder 1t; salted anchovies 1t; Sesame 1t; a real wave 3T; Kim 3piece; Ramen noodles 3ea; Pork and minced meat 200g; Seasoned soy sauce 1t; Sesame oil 1t; a restaurant 1T; peanut butter 1t; ground pepper little

10K Recipe

Tonkotsu Ramen... Steamer Ramen made by boiling the broth proper

Donkotsu Ramen, which everyone in my family likes...When the autumn wind starts to blow gently, I miss warm soup dishes. I made tonkotsu ramen by making the broth properly. Our house's two men's stamina health food ramen~*

3 serving

Within 999 minutes

elliws재원맘

Ingredients

pork backbone

1pack
Chicken meat

1ea
the yellow flag

1piece
jujube

6piece
a small soybean paste

1T
Sea tangle

1piece
crushed garlic

1piece
a boiled egg

3ea
Host

3cup
leek

1bowl
Red pepper powder

1t
salted anchovies

1t
Sesame

1t
a real wave

3T
Kim

3piece
Ramen noodles

3ea
Pork and minced meat

200g
Seasoned soy sauce

1t
Sesame oil

1t
a restaurant

1T
peanut butter

1t
ground pepper

little

Cooking Steps: STEP 1/25

Put the pork backbone in cold water to get rid of blood. (One night) Boil the pork backbone with the blood drained and the spirit...Throw away the first water, pour cold water, and boil it again over medium heat.

STEP 2/25

Put the jujube and yellow flag a little bit, replace it with low heat, and boil it until the soup turns milky. When the chicken is cooked, put on the meat and use it separately. Just put the bones in and cover it well. It'll take three to four hours.

STEP 3/25

Put the fine broth in a fine sieve and cool it separately to remove the oil band.

STEP 4/25

3 servings~ Mix 1T of soybean paste (miso) in the broth in a fine strainer and add a piece of kelp. Bring to a boil in 15 minutes.

STEP 5/25

Prepare seasoned spicy vegetables OR onion restaurant with onion, white green onion and garlic (2:1:0.5) ratio.@6846991

STEP 6/25

Put 1t of sesame oil on a heated ceramic (tukbaegi) and stir-fry it with 1T of minced pork and per onion dish.

STEP 7/25

When the meat is half cooked, stir-fry it with 1t of soy sauce.

STEP 8/25

If you have peanut butter at home, add 1t of peanut butter for sweetness. (I use 1t Nutella) It's a secret weapon that gives pork a savory sweet taste. If you don't have it, add grain syrup.

STEP 9/25

After the pork is cooked, add 1t of peanut butter. Add pepper at the end

STEP 10/25

Make sure to check the taste of stir-fried pork that goes up to garnish.

STEP 11/25

Pour cold water into the egg, add 1t of salt, and boil it for ~7 minutes. If you stir with chopsticks, the yolk goes to the center. If you put an egg in cold water and put 1t of vinegar when cooling, the skin will separate well.

STEP 12/25

Wash the bean sprouts and chives well and place them in the sieve. Use regular chives instead of nutritious chives.

STEP 13/25

The minced garlic plays a big role in tonkotsu ramen. The slightly greasy pork broth induces a spicy taste and adds flavor to the soup. one shot per person

STEP 14/25

Put 1t of anchovy sauce, red pepper powder, and sesame salt in a mortar...

STEP 15/25

I put in a bowl of chives and seasoned them. Abbreviated chives. Geotjeori is done

STEP 16/25

Cut the green onions into small pieces and cut the half-cooked egg in half
Give it to me. Fried pork, chives, minced garlic... Ingredients for garnish are set.

STEP 17/25

Noodles are really important. I prepared noodles with raw kalguksu, but the noodles weren't good. I like raw Japanese ramen the best. Or prepare Japanese instant ramen.

STEP 18/25

When the water is boiling...Put the noodles into the sieve.

STEP 19/25

I washed it quickly under running water. (Removal of Starch)

STEP 20/25

Boil noodles in boiling water.

STEP 21/25

I'm boiling the broth over the side heat. Take out the kelp if you do it once.

STEP 22/25

Put the cooked noodles in a sieve for one serving each and pour the toryum in the broth.
So that the broth is soaked in the noodles. Put it in and take it out twice.

STEP 23/25

Put a little bit of the bean sprouts in the broth. (The bean sprouts in the fridge are cold...)

STEP 24/25

Place noodles in the middle of a bowl and garnish. You put on a piece of dried seaweed.

STEP 25/25

Pour boiling broth into a bowl. Add minced garlic after tasting the broth.

Making char siu > @6858594 It's traditional tonkotsu ramen when the char siu goes up, but...I put fried pork instead of char siu. Chives geotjeori is an application of chives donkotsu ramen from a famous Osaka restaurant called Buyong ramen restaurant.

Cooking review

5.00

score

632*****

score

Donkotsu ramen is the best. My family said it was delicious.

2020-06-24 13:46

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