In this video, I'll show you how to make authentic Japanese shio ramen at home using a umami-packed method with ground chicken. You'll learn to create that perfectly clear, umami-rich broth!
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π RECIPE DETAILS:
β° Time: 65 mins
π₯ Servings: 4
π₯ Ingredients:
Broth
- 2000 ml water preferably soft or filtered
- 10 g dried kelp (kombu)
- 15 g dried scallops (conpoy) or packing liquid from canned clams/scallops or clam juice
- 50 g Japanese leek (naganegi) green part cut in half/quarters, or regular leek/onion/shallot green
- 20 g ginger root
- 2 cloves garlic
- 200 g ground chicken or ground turkey or chicken wings/drumsticks
- 15 g bonito flakes (katsuobushi)
Flavored oil
- 3 tbsp lard or duck fat or chicken schmaltz
- 3 tbsp Japanese leek (naganegi) white part, finely diced, or substitute leek/onion
- 2 cloves garlic finely diced
Tare
- 4 tbsp sake or all white wine if unavailable
- 2 tbsp white wine dry
- 1 tbsp mirin
- 2 tsp salt high quality sea salt
