Shadow Ramen - The World Ends With You

Yield 2

Author CHEFPK

Prep time

2 H & 30 M

Cook time

1 H & 30 M

Inactive time

8 Hour

Total time

12 Hour

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Shadow Ramen - The World Ends With You

This take on a Black Ramen brings in a smoky element that plays well with the dish as a whole. From the incredibly tender pork belly to the rich broth, you will have a full belly and your senses will be buzzing. This one takes a while so prepare yourself!

Ingredients

Chashu

• 2#/1kg Pork Belly
• 5g Salt
• 100g Sugar
• 50ml Soy Sauce
• 50ml Tamari
• 50ml Smoked Soy Sauce
• 100ml Sake
• 10cm Piece of Konbu
• 4ea Dried Shitake Mushroom
• Water as Needed to cover pork

White Chicken Stock

• 1.5kg or 3# Cleaned Chicken Bones
• 1ea White Onion
• 2ea Japanese or Green Onion
• 4ea Stalk Celery
• 6ea Garlic Cloves
• Water as needed to cover bones

Tare

• 2oz Soy Sauce
• 4oz Sake
• 1oz Temari
• 2oz Smoked Shoyu (More if needed)
• 2oz Sweet Soy Sauce
• 2oz Mushroom Soy Sauce
• Optional: Hickory Smoke

Aroma Butter

• 4oz Unsalted Butter
• 8ea Cloves Black Garlic

Ramen Noodles

• 500g Bread Flour
• 200g Cold Filtered Water
• 5g Sodium Carbonate
• 5g Salt

Ajitama (Marinated Egg)

• 4ea 6min Boiled Eggs, Peeled.
• 100ml Soy Sauce
• 125ml Mirin
• 75ml Sake
• Water as needed to Dilute

Instructions

Chashu

1. Boil your pork belly for 15-20 min to help remove any impurities. Remove from water, rinse and discard water.
2. Place your pork belly back in your pot along with your Salt, Sugar, konbu, mushrooms, and water to cover. Right before the water simmers remove the konbu then simmer for an additional 90 minutes with a drop lid over your pork (or a regular lid)
3. After your 90 minuets, add in your Soy Sauce, Tamari, smoked Soy Sauce, and Sake then continue to simmer for another 30 minuets.
4. Once your pork belly is tender, remove from your pot and allow to cool completely before cutting. Save the braising liquid for Tare or a chicken marinade.

White Chicken Stock

1. Clean and rinse your chicken bones. Add them to a pot and cover with water, bring to a boil and allow to simmer for 15 minutes. Drain and discard the water then place the rest of your ingredients into your pot along with more water to completely cover your chicken bones.
2. Bring your stock to a low simmer for 3-4 hours or until your liquid has reduced by half. Once reduced, strain and allow to cool.

Tare

1. Combine all ingredients into a small sauce pot and bring to a low simmer over a medium heat. Simmer for 15 minuets and remove from heat, cooling down until needed.

Aroma Butter

1. Crush your black garlic into a paste and place it into a pot with your butter.
2. Heat your butter over a low medium heat until it starts to lightly fry your black butter. Continue to cook for 10 minuets but do not let it turn into brown butter.
3. Remove from heat and blend in a small blender to combine and emulsify. Cool down and reserve for use later.

Ajitama (Marinated Egg)

1. Boil the eggs in a small pot of water for 6 minuets.
2. Immediately remove them from the boiling water and place them into an ice bath. Allow to cool down completely before removing from the ice bath.
3. Combine your Sake, Mirin, Soy Sauce and water to a small bowl and once your eggs have cooled down add your eggs to your soak. Use a paper towel to evenly cover the eggs and soak for at least 24 hours but no more than 72 hours.

Ramen Noodles

1. Combine your Water, sodium Carbonate, and salt to create your Kansui.
2. Add your bread flour to a large bowl and while slowly stirring the flour with chopsticks, begin SLOWLY drizzling your kansui into the bread flour. Do this little by little until all of your kansui is used. This allows your flour to hydrate.
3. Once your dough is hydrated remove from bowl and place into a large zip lock bag and remove as much air as possible. Allow to rest for 30 minuets.
4. After 30 minuets of rest place your dough into a paper bag and use your feet to knead the dough. This should only take a few minuets to bring your dough together. Rest for an additional 30 minuets.
5. After 30 minuets roll out your dough just thin enough to be able to fit through your pasta roller, creating as many sheets as needed. The length of dough is entirely up to you and will reflect the length of your final noodle.
6. Once you have your dough rolled out, bring it through your pasta roller on its widest setting 2 times. Once it has run through, fold it over in half doubling over itself. This will laminate the dough. Roll it through your pasta machine on its widest setting again.
7. After you have all of your dough laminated and rolled out, feed it through your noodle cutter. The Spaghetti attachment works best here.
8. As your noodles run through, place them on a sheet tray dusted with corn starch to keep them from sticking.
9. If not using immediately, freeze into individual portions as long nests of noodles. Keep Wrapped or bagged.
10. If using right away, boil in water for 60-90 seconds. These will not need long to cook.

How To Plate

1. Place a spoonful of Black Garlic Aroma Butter at the bottom of a large bowl.
2. Add about 50ml of hot tare onto the garlic followed by 500ml of hot chicken stock
3. Place your boiled noodles in the middle of the bowl, then bring the noddle up and gently fold them over themselves.
4. Garnish with roasted chashu, ajitama, green onions.
5. Smoke the entire bowl with Hickory for a bit more of that good good.