Shoyu Ramen (from Bizentei, Tokyo) | Japanese Cookbook

Name: Shoyu Ramen (from Bizentei, Tokyo) | Japanese Cookbook
Ingredients: 12 QT water; 1⅓ lbs pork leg bones (called genkotsu in Japanese, thigh bones (femur) and knuckles make a sweet, flavorful pork bone broth; found in the refrigerator section at H Mart or at a well-stocked butcher); ½ onion (large; skin on and trimmed of the root); 5 cloves garlic (skin on); 1 knob ginger (skin on, sliced); 2 lbs pork belly (2 long, narrow strips measuring 1½ x 2 x 10 inches or 3.8 x 5 x 25 cm; found in the refrigerator section at H Mart or at a well-stocked butcher) 2; 3 ½ oz rendered chicken fat (you can get the shelf-stable type on Amazon or a refrigerated one from a grocery store); 2 Tokyo negi (naga negi; long green onion) (divide into the green and white parts and used separately); 2 cups reserved soup broth (see above); 2 cups soy sauce; ¼ cup sake; ¼ cup mirin; 3 Tbsp Diamond Crystal kosher salt (1 Tbsp is 8 g); 2 green onions/scallions (you only need the top green parts); 8 servings fresh ramen noodles (2½–3 lbs or 1132–1360 g fresh noodles) 2½–3 lbs 1132–1360 g; menma (seasoned bamboo shoots) (you can buy it at a Japanese grocery store or on Amazon; you can make my Quick Menma Recipe); nori (dried laver seaweed)

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Рецепт від Erin Urbanus з Japanese Cookbook.

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Ingredients

12 QT water
1⅓ lbs pork leg bones (called genkotsu in Japanese, thigh bones (femur) and knuckles make a sweet, flavorful pork bone broth; found in the refrigerator section at H Mart or at a well-stocked butcher)
½ onion (large; skin on and trimmed of the root)
5 cloves garlic (skin on)
1 knob ginger (skin on, sliced)
2 lbs pork belly (2 long, narrow strips measuring 1½ x 2 x 10 inches or 3.8 x 5 x 25 cm; found in the refrigerator section at H Mart or at a well-stocked butcher) 2
3 ½ oz rendered chicken fat (you can get the shelf-stable type on Amazon or a refrigerated one from a grocery store)
2 Tokyo negi (naga negi; long green onion) (divide into the green and white parts and used separately)
2 cups reserved soup broth (see above)
2 cups soy sauce
¼ cup sake
¼ cup mirin
3 Tbsp Diamond Crystal kosher salt (1 Tbsp is 8 g)
2 green onions/scallions (you only need the top green parts)
8 servings fresh ramen noodles (2½–3 lbs or 1132–1360 g fresh noodles) 2½–3 lbs 1132–1360 g
menma (seasoned bamboo shoots) (you can buy it at a Japanese grocery store or on Amazon; you can make my Quick Menma Recipe)
nori (dried laver seaweed)