Japanese Ramen with Chicken-Dashi Broth, Veal and Gyozas by @tukoneparis
1 serving
🍗
2 kg
Chicken Bones
🧅
1 large
Onion
🧅
6 stalks
Scallions
🫚
10 cm
Ginger
🌿
30 g
Kombu
💧
3.5 l
Water
🐟
30 g
Bonito Flakes
🫙
120 ml
Soy Sauce
🍶
60 ml
Mirin
🍶
60 ml
Sake
🐟
130 g
Sardines
🧄
3 cloves
Garlic
🫗
60 ml
Sesame Oil
🥩
400 g
Veal Slices
Gyozas
Preparation Steps
Step 1/19
Place the chicken bones in the slow cooker and cover them with 2.5 l (10.6 cups) water.
Step 2/19
Char the onion and 3 scallion stalks in a dry frying pan until deeply browned.
Step 3/19
Add the charred onion, charred scallions, and half of the fresh ginger to the slow cooker.
Step 4/19
Cook the chicken broth on low for 720 min, then strain it through the fine-mesh strainer.
Step 5/19
Soak the kombu seaweed in 1 l (4.2 cups) cold water overnight for 480 min.
Step 6/19
Heat the kombu soaking liquid in a stockpot until just below a simmer, then remove the kombu seaweed.
Step 7/19
Add the bonito flakes and steep them in the hot liquid for 5 min.
Step 8/19
Strain the dashi through the fine-mesh strainer and combine it with the chicken broth.
Step 9/19
Finely chop the garlic, remaining fresh ginger, and remaining 3 scallion stalks.
Step 10/19
Combine the soy sauce, mirin, sake, Moroccan sardines, chopped garlic, and chopped ginger in a saucepan.
Step 11/19
Simmer the sardine soy sauce for 10 min, then strain it into a mixing bowl.
Step 12/19
Warm the sesame oil in a frying pan and add the chopped scallions and remaining ginger.
Step 13/19
Cook the sesame ginger scallion oil for 3 min, then set it aside.
Step 14/19
Bring the combined broth to a gentle simmer and stir in the strained sardine soy sauce.
Step 15/19
Cook the ramen noodles in boiling water for 3 to 4 min, then drain them.
Step 16/19
Warm the gyoza dumplings in the hot broth for 4 to 5 min.
Step 17/19
Divide the cooked ramen noodles among 4 ramen bowls and ladle the hot broth over them.
Step 18/19
Arrange the veal slices and 3 gyoza dumplings over each bowl.
Step 19/19
Drizzle each bowl with the sesame ginger scallion oil and serve immediately.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
780 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Cooking
12 hours 0 minutes
Overall
12 hours 0 minutes
Difficulty
Level
Expert (4/4)
Steps
19 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@tukoneparis
Origin
Cuisine
Japanese, Japanese-inspired, Moroccan-inspired
Geographic
Japan, Asia
Various
Aspect
Texture
Flavors
Other
Price
High
Recommended Preservation
fridge
Preservation Infos