The ramen recipe - noodles with pork and seasonings - migrated to Japanese cuisine from China after the Second World War. He immediately gained unprecedented popularity, displacing traditional dishes. For thirty years, the ramen recipe has become known to absolutely everyone in Japan. And in the early nineties, its popularity has increased even more thanks to the release on an industrial scale of semi-finished products of this soup. A lot of commercials contributed to the fact that he became not just a dish, but a part of mass culture.
Ramen soup
The popularization of this dish was a feature of the recipe - it could be varied and new types were constantly invented. What did specialized restaurants do. Indeed, in each of them they wanted to create a unique and unique ramen recipe, which would be the hallmark of the institution.
Entire groups of restaurant critics specialized in this noodle, there was no end to the discussion of the intricacies of cooking. Since the triumphal accession of ramen to the culinary throne of Japan, many years have passed, but nothing so beloved and revered has come to replace this dish. In any case, not among the first courses. Until now, some of the institutions that cook ramen best have long lines. And the development of the blogosphere and the popularity of culinary portals brought the passion for cooking this dish among the population to a new level.
In almost every region of the country, varieties of ramen soup have been given the original name. Sometimes it reflects some feature of the preparation.
Ramen recipe
To cook this traditional Japanese soup at the proper level, you need to remember that high restaurant standards do not accept cooking from semi-finished products. And this means that there is more than one hour to stand at the stove. The recipe for ramen is multi-component - it includes separately cooked broth, separately cooked pork (called yash), noodles, nori seaweed and boiled eggs. All this is served together at the very end, already before serving. But let's not get ahead of ourselves. The longest cooking stages are devoted to broth and pork. A bone broth (first drained) should languish with spices (ginger, garlic and onions) for two hours. It is difficult to specify the maximum cooking time, because the main thing is that it reaches the desired color.
About a third of the broth can boil and become slightly cloudy, but not very much. Salt at the very end of cooking, then filter and set aside in a cold place. While preparing the broth, you can simultaneously boil the eggs and prepare the meat. Chicken pork should be well stewed in soy sauce, it is advisable to add sake,
sodium glutamate is often added
. Meat gravy also comes in handy. Ramen noodles are cooked separately for one minute under a closed lid.
After all the components have been prepared, the assembly phase begins. Although each ramen recipe has its own peculiarities, the whole sequence looks like this: the meat sauce is mixed with broth and poured into plates, the pork is sliced and put in the same place, sprinkle with sesame seeds, green onions and put the halves of the egg pre-soaked in soy sauce. Soup should only be eaten hot and freshly prepared. Therefore, all components (except noodles) can be prepared in advance, but mix only before serving.