Ramen noodles are a dish that embodies Japanese culture but are very much favored by many Vietnamese people for their delicious and unique taste and nutritional value. Today, let’s join TasteVN cooking to make this soup dish right at home while still keeping the authentic Japanese flavor.
1. Tsukemen ramen
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Preparation
40 minutes
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Cooking
1 hour 45 minutes
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Difficulty
Medium
Ingredients for Tsukemen ramen Serves 3 people
Ramen noodles 500 gr Pork knuckle 750 gr Pork 250 gr Pork bones 750 gr Chicken bones 150 gr Chicken eggs 3 pieces Dried bonito flakes 50 gr Soy sauce 240 ml Mirin 60 ml Sake 60 ml Wood ear mushrooms 50 gr (can be substituted with other types of mushrooms) Dried shiitake mushrooms 20 gr Ginger 1 root (large type) Green onions 3 stalks Leeks 8 gr Onion 1 bulb Garlic 3 cloves Black pepper 1 teaspoon Salt/Sugar a little
What is Tsukemen ramen?
- Tsukemen ramen is dipping noodles. The noodles and broth are served separately, and you dip the noodles into the broth when you eat.
- The noodles in Tsukemen are usually thick and larger than other types of noodles and are often served cold before eating.
- This noodle dish first appeared in 1955 and has become increasingly popular, loved by many diners.
How to choose fresh ingredients
How to choose fresh onions
- You should prioritize choosing bulbs that are of moderate size, evenly round shape, with long roots, smooth skin, and tightly wrapped around the onion inside.
- Choose bulbs with many roots, of moderate size—not too big or too small—that feel firm in your hand and are dry to the touch.
- Avoid choosing onions with rough, spongy, and easily torn skin, as these are older bulbs and no longer fresh.
How to choose good pork bones
- You should choose pork bones that are bright red, with the meat around the bones being pink-red, and when pressed, you can still feel the natural elasticity of the meat.
- Good pork bones will have a milky white marrow in the middle, and when smelled, they will have a characteristic raw meat odor; when held, they feel firm, heavy, and dry.
- Limit buying pork bones that are pale in color, feel light when held, and have an unusual smell, as these often make the broth cloudy and can cause unpleasant odors.
How to choose good pork meat
- You should choose fresh pork pieces that are bright in color; good meat will be light pink or pale red, and the fat will be translucent white with a slight ivory tint.
- Good meat will have a characteristic fresh meat aroma when smelled, and when pressed with your hand, the meat will feel well elastic.
- Avoid choosing pieces of meat that are mushy, slimy, or have a strong unpleasant odor, as these are signs of low-quality meat.
How to prepare Tsukemen ramen
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Prepare the ingredients
Wash the ginger you bought, let it drain, then cut it into thin slices. Next, peel the onion, wash it clean with water, and use a knife to cut it in half like a wedge.
Then, wash the spring onions and cut them into small pieces, about 2 finger lengths long. Cut 2 cloves of garlic in half, and separate the remaining bulb into small cloves and peel them.
Place half of the ginger, the whole onion, the 2 halved garlic bulbs, and the chicken bones on a tray, then roast for about 15 – 20 minutes until the ingredients are golden.
Blanch the pork bones in boiling water for about 1 minute, then wash again with water and let drain. For the pork, soak it in diluted salt water for about 15 minutes, then rinse with water before cooking.
Finally, wash the pork hocks several times with clean water and let drain. Clean the green onions by removing the roots, wash with water, then chop finely. The enoki mushrooms you bought should have their stems removed, washed clean with water, and rinsed again.
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Bone and meat simmering
Put all the roasted chicken bones, pork knuckles, pork bones, and pork into the pot. Next, add all the roasted onions, garlic, and ginger together.
Then, pour 450ml of filtered water into the pot, followed by 1 teaspoon of whole pepper and 20gr of shiitake mushrooms.
Place the pot on the stove and begin simmering for about 1 hour over medium heat. After 1 hour, open the pot lid and add the scallions, cooking for an additional 10 minutes before turning off the heat.
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Making marinated eggs
First, add 240ml of soy sauce and 60ml of mirin to the pot. Next, add 60gr of sugar, 100ml of filtered water, half of the remaining ginger slices, and the garlic cloves to the pot.
Then, add 60ml of sake to the pot and stir well, cooking on low heat for about 15 minutes.
Next, boil the chicken eggs for about 10 minutes until cooked, then remove and soak them in a bowl of ice water and peel.
Place the eggs in a food container, pour the cooked soy sauce into the container, and begin marinating the eggs.
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Making char siu pork
After simmering the pork, place it in a food container, drizzle soy sauce over the meat, then cover it and start marinating the meat for about 30 minutes.
After marinating, take the meat out and use a knife to cut it into bite-sized pieces.
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Cooking the noodle broth
Use the previously made bone and meat broth to cook the broth. Place a pot on the stove, add 5 spoons of the prepared soy sauce into the pot, then season with 1 teaspoon of salt and cook the broth on low heat for about 10 minutes.
Next, add the Japanese fish flakes and prepared wood ear mushrooms into the pot, stir well, and cook for another 10 minutes. After 10 minutes, taste the seasoning and adjust as needed, then turn off the heat.
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Completion
Serve the ramen noodles on a plate. Pour the broth along with toppings such as chicken bones, pork bones into a bowl, add sliced char siu, marinated eggs, and a bit of green onions, and you can enjoy this dish.
Since this is a dipping noodle dish, you should dip the noodles as you eat, avoiding pouring the broth over the noodles beforehand, as this will diminish the original flavor of the dish.
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Final Product
The delicious tsukemen ramen, with a rich broth full of bone and mushroom flavors, combined with eggs and appealing chashu, is simply unbeatable. Thus, the authentic Japanese ramen has been completed, let’s enjoy it right away!
2. Tori Paitan Ramen
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Preparation
40 minutes
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Cooking
2 hours 30 minutes
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Difficulty
Medium
Ingredients for Tori Paitan Ramen For 3 people
Chicken meat 1 kg Bread flour 250 gr Wheat flour 250 gr Mirin 5 teaspoons Eggs 3 eggs Onion 1/2 bulb Eggs 2 eggs Carrot 1/3 bulb Garlic 3 cloves Ginger 1 piece Green onion 2 stalks Spring onions 3 stalks Baking soda 5 gr Cooking oil 3 tablespoons Soy sauce 70 ml Potato starch A little Sugar/Salt A little
What is Tori Paitan Ramen?
- Tori Paitan Ramen is a type of noodle with broth made from chicken bones, featuring a palatable flavor that is favored by many Japanese people.
- This dish is quite light, and eating it does not cause a heavy feeling in the stomach, making it a popular choice for many girls who want to maintain their figure. The preparation of this dish is quite intricate, so it’s best to seek out a restaurant that specializes in this type of noodle to enjoy the most authentic flavor.
How to choose fresh and delicious chicken
- Good chicken will have skin with a characteristic shiny yellow color. The outer skin is thin, feels smooth to the touch, is not too bumpy, and has good elasticity.
- One should choose chicken with naturally rosy red meat, not too pale or too dark, without bruises or blood spots, and when touched, the meat should feel firm and have a certain level of elasticity.
- If buying pre-processed and packaged chicken, one should closely observe the expiration date and packaging date, checking to see if the bag’s seal is intact.
- Do not choose chicken that has purple bruises or blood spots and an unusual odor, as this indicates poor quality chicken.
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Tools needed
Pot, deep frying pan, blender, strainer, spoon, ladle, knife,…
How to prepare Tori Paitan Ramen
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Prepare the ingredients
The onion you bought should be peeled, washed clean with water. Peel the ginger, wash it, cut it in half, leave one half whole, and cut the other half into small thin pieces.
For the carrot, you should use a knife to peel it, then wash it under running water and let it dry. Next, peel 3 cloves of garlic and wash 2 green onions, leaving one whole and cutting the other into small sections.
Clean the roots of the green onions, wash them thoroughly, and chop them finely.
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Preparing the chicken
First, you should separate the chicken meat from the chicken bones, as the bones are used for boiling, while the chicken meat is used for making char siu.
Next, wash both the bones and chicken meat under running water, then rub a bit of salt on the bones and chicken meat for about 5 – 10 minutes, rinse with water, and let it drain.
Finally, use scissors to cut the chicken bones into bite-sized pieces. For the chicken meat, use a knife to divide it into 2 smaller pieces, then roll the 2 pieces of chicken meat together and secure them with a skewer.
Tips for preparing chicken without odor:- Method 1: Mix vinegar and salt in a ratio of 2:1 and apply it all over the chicken. Then, rub it with your hands several times and rinse it thoroughly with water and let it drain.
- Method 2: Rub the entire chicken body with a few slices of lemon along with a bit of salt, then rinse it well with cold water and let it drain.
- Method 3: Crush 1 piece of ginger and add a little white wine, then massage this mixture onto the chicken meat. After that, let it sit for 30 minutes before rinsing it several times with water to prepare it for cooking.
See details: Tips for preparing chicken without odor
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Marinated Eggs in Soy Sauce
First, add 1 teaspoon of sugar, 2 teaspoons of soy sauce, and 1 teaspoon of water into a clean bowl, and stir well.
Next, boil a pot of water and add 2 eggs to cook on high heat for about 7 minutes. After boiling, transfer the eggs to a bowl of ice water and peel them.
After peeling, place the eggs in a food bag (or container) and pour all of the prepared soy sauce mixture in, marinating for about 30 minutes before cutting with a knife.
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Chicken Bone Broth
Place a pot on the stove, add 450ml of water into the pot and bring to a boil. When the water is boiling, add the prepared chicken bones and simmer on medium heat for about 30 minutes.
After 30 minutes, use a ladle to skim the foam off the pot and add a whole green onion, a piece of ginger (not chopped), onion, and prepared garlic into the pot. Cover the lid and continue to simmer the chicken bones for 40 minutes.
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Making char siu chicken
Place a deep skillet on the stove, add 3 tablespoons of cooking oil to the skillet, then add the marinated chicken rolls and fry on low heat.
Fry until the chicken is evenly golden on both sides, then add 500ml of water, 2 teaspoons of soy sauce, 2 teaspoons of mirin, and 2 teaspoons of sugar to the skillet.
Next, add the remaining minced ginger and chopped green onion to the skillet and simmer for about 15 – 20 minutes until done, then remove to a plate and cut into small pieces.
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Making ramen noodles
Put 250g of bread flour and 150g of all-purpose flour into a clean bowl. Next, add 5g of salt and 5g of baking soda to the bowl, and stir well to combine the mixture.
Then, crack 1 chicken egg into 220ml of water and stir well until the egg is dissolved. Gradually pour this mixture into the bowl containing the flour while stirring continuously to blend the mixture.
Next, use your hands to knead the flour mixture for about 20 minutes until the ingredients are combined and form a cohesive mass.
The next step is to dust a layer of potato starch and place the dough on top, using a rolling pin to flatten the dough and make it thinner.
Finally, fold this thin layer of dough and use a knife to cut it into small noodles, sprinkling a bit more potato starch to prevent the noodles from sticking together.
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Blend and filter the chicken
The mixture of water and chicken bones after simmering should be scooped out about 3 ladles into a blender and blended for about 1 minute.
After blending, return the blended chicken back into the pot, simmer for another 5 minutes until the mixture is gently boiling, then turn off the heat.
Strain the entire broth through a sieve to separate the broth for the soup base, placing the chicken bones aside.
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Cook the soy sauce and boil the noodles
Place a pot on the stove, add 5 tablespoons of soy sauce and 3 teaspoons of mirin into the pot, then bring to a boil over low heat for about 5 – 10 minutes.
Bring a pot of water to a boil, then add the ramen noodles prepared earlier and boil briefly for about 1 minute, then remove and strain to allow the noodles to drain.
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Completion
Pour 3 tablespoons of cooked soy sauce into a bowl, then add 2 ladles of filtered chicken broth, and stir well.
Next, add the cooked noodles to the bowl, place a few slices of char siu on top, sprinkle a little green onion, add marinated eggs and a few slices of dried seaweed (if desired), and the Tori Paitan Ramen is ready.
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Final Product
The Tori Paitan Ramen after completion will be extremely eye-catching and appetizing. The ramen noodles are perfectly soft and chewy, the broth is subtly sweet with the flavor of chicken combined with the rich taste of marinated eggs and char siu, creating a bowl of noodles that is absolutely perfect for your family!
How to choose fresh and delicious eggs
- You should choose chicken eggs with dark brown shells, evenly colored, intact, without black spots or cracks, and a rough, slightly textured surface.
- Quality chicken eggs are those that, when shaken gently, do not make noise, and when illuminated under a light or sunlight, show a small air chamber and a round yolk.
- Avoid buying chicken eggs that have many black spots on the shell, a smooth surface, and produce loud sounds when shaken, as these are low-quality eggs that may not be safe to eat.
Tips for successful execution
- The steps to make char siu meat and marinated eggs can be done a day in advance for better flavor absorption.
- After adding the broth to the bowl, you must quickly enjoy it; if left too long, the noodles will absorb moisture, become soggy, and lose their taste.
- You can simmer the marrow bones longer for 2 – 3 hours for a richer flavor.
- If you don’t have time, you can use a pressure cooker to simmer the bones for 30 minutes.
See more:
Hopefully, with the 2 simple recipes for making ramen noodles at home that TasteVN just shared, you will easily cook delicious bowls of noodles with quality that meets Japanese standards for your whole family to enjoy. Wishing you success in your cooking!
