Books - Noodle Café Ramen, Soba, Udon: The Book of Basic Japanees Cooking

When these come to the boil, lower the heat to medium and boil 5 minutes. Put chicken bones in a colander, wash away the lye on the chicken bones with running water, and remove the internal organs. Boil hot water in a pot and put chickens, onion, carrot, scallion (cut to 15cm length), ginger and garlic then bring to a boil again over a high heat. Reduce the heat to medium, and simmer for 2 hours on medium heat while removing scum once in a while. Leave 4 (chicken bones and vegetables) as it is at room temperature and cool it down. Put in a colander to remove chicken bones and vegetables.

Preservation : The chicken soup stays good at room temperature only 2 days. The best preservation method is keep it in a freezer. It will last more than 10 days if frozen in re-sealable plastic bags (1 serving each bag for convenience). But I recommend using it quickly. Note : Please do not boil the soup and try to remove scum carefully to make clear and tasty soup. It's better to do this while the soup is simmering.

Soup gets muddy when boiled with a high heat. Cook the soup while being careful about heat. Method to Cook with a Pressure Cooker Directions: Finish preliminary arrangements for the chicken bones. Put chicken bones, enough water to cover the chicken bones in a pot and boil with high heat. When these come to the boil, lower the heat to medium and boil 5 minutes. Put chicken bones in a colander, wash away the lye on the chicken bones with running water, and remove the internal organs.

Boil hot water in a pressure cooker and put chicken and other ingredients into the pot, and close the lid, then boil for 30 minutes. In this way, the essence of the chicken is extracted completely. Easy Chicken Soup Stock for Ramen It takes time to make chicken soup stock. Good taste is concentrated in chicken soup stock. It is easy to cook with chicken thighs with bones. Use this soup stock for soy sauce ramen, salt ramen, miso ramen; also use the meat part as an ingredient for ramen.

Ingredients (about 350ml for 1 serving): 1 chicken thigh with bone 10cm scallion 4 slices of ginger 1liter water *For the japanese style chicken soup stock: Add 10g of dried baby sardines. Direction: Remove the fat on the chicken skin, make an incision along a bone, cut it in half at the joint. Put chicken, leek, ginger and water into the pot and put it on the heat. When it comes to the boil, reduce the heat to low. Simmer for 40~50 minutes without lid. Ramen, Soba and Udon "Kaeshi" liquid type noodles broth Kaeshi is indispensable to the soup of soba udon and ramen.

Kaeshi is a mixture of soup ingredients made with soy sauce, sugar, and mirin (sweet sake) mixed together. Preserve the kaeshi in the refrigerator or freezer (as a basic resource). Mix soup stock with an appropriate amount of kaeshi when needed to make soup. Making delicious soup: Use the kaeshi after leaving more than 3 days to a week to "mature" the resource. The basic ingredients are almost the same at most noodle restaurants. There is a secret combination at each shop and it is distinctive of the taste of each noodle restaurant.

Soy sauce taste of the ramen also is made from kaeshi. Ramen Kaeshi Liquid Type Ramen Broth Mixture of sugar,soy sauce, milin and sake for ramen soup. Ingredients (extra quantity): 150cc soy sauce 25cc mirin (sweet sake) 25cc sake 8g salt Directions: Put all the ingredients in a pot and put it on the heat. When it starts to boil, reduce the heat to low and simmer for 30 minutes. *Mirin (sweet sake used as seasoning) Mirin is a yellow liquid with a sweet taste; it contains about 40 to 50% sugar and about 14% of alcohol. It is used for simmered dishes, a noodle-dipping soup, and tare (sauce) of kabayaki (broiled eel) or glazing of teriyaki.