When he wants some ramen, I can make it with feet.
Soup:
- Put 2 lb prok leg bones, 2 lb pork back bones into a pot, add cold water until cover the bones, bring to a boil.
- This water should be dirty now. Dump the water, rinse off the bones.
- Put bones into a pressure cooker, add hot water until bones are covered. Add 5 slices of ginger, 3 green onions. Pressure cook for 3 hours. Or use a regular pot to simmer it for at least 5 hours.
- Open the lid, use any tool but your hands to further crush down the bones and meat.
- Boil it in a pot for 10 more minutes over medium high heat after the crushing step, so you will get milk-white broth.
Chashu:
- a piece of skin-free pork belly, as big as an iPad. Roll it up then tie it up.
- heat up a nonstick pan over medium high heat for about 2 minutes.
- pan fry the tied pork belly until the outside turns golden brown. No oil is needed. The pork belly will release enough pork oil once pan fried.
- in a pot, add 350g soy sauce, 900g water, 150g sake (or cooking wine),
150g sugar, 30g ginger slices, 30g garlic, 30g green onions.
- simmer the pan fried pork belly in the sauce for 2 hours.
- 2 hours later. Let the chashu stay in the sauce to cool down to room temperature.
- boil 2 eggs in boiling water for 6 minutes. Peel the egg. Put the eggs into cooled chashu sauce.
- keep the chashu egg container in the fridge over night.
- get the chashu out, cut into slices. Optionally burn the surface with a torch before serving.
Noodles
- spread a layer of baking soda (20g) on a foil-covered baking sheet and bake it at 300 degrees for an hour, you will get 13g sodium carbonate.
- dissolve 13g sodium carbonate with 420g room temperature water.
- gradually add water into 1000g high gluten flour. Mix water and flour with a stand mixer.
- this is a very dry dough recipe. To protect your stand mixer and your arms, I highly suggest put the rough dough into a bag, step on it, use your body weight to knead the dough for 3 minutes.
- go through the dough with a pasta maker for a couple of times until it gets smoother. Cut it into noodles.
- okay it’s getting too long. I doubt if anyone is actually reading this. So I am going to stop here.
