Crispy Duck Ramen In Tonkotsu Broth Recipes

KAEDAMA TONKOTSU

Steps:

• For the tonkotsu broth: Place the pig trotters in a large pot with 1 gallon water. Bring to a boil, then let boil for 15 to 20 minutes. Drain water, then refill the pot with fresh water. Bring to a boil, skim the scum off the surface, cover the pot and boil for 12 hours, checking the water level every hour. Strain the broth with a fine-mesh strainer.
• For the chashu: Preheat the oven to 350 degrees F.
• Mix soy sauce, brown sugar, ginger, salt, garlic and onion in a deep baking dish. Place pork belly in dish skin-side down. Wrap dish in plastic wrap, then wrap in foil and bake for 1 1/2 hours. Take dish out of the oven and gently flip the pork belly over so that the skin side is now facing up. Reapply plastic wrap and foil, then bake an additional 1 1/2 hours. Remove the pork belly to a sheet pan skin-side up and refrigerate until completely chilled, 6 hours to overnight. Slice 1/4-inch thick.
• For the dashi tare: Blend together dashi, salt, granulated sugar, ginger, garlic and 1 1/2 cups water. Bring mixture to a simmer for 60 seconds, then let cool.
• For the marinated soft-boiled eggs: Bring 2 quarts water to boil in a medium pot. Gently place eggs in water and boil for 7 minutes. Meanwhile, mix soy sauce, brown sugar, garlic powder, onion powder and ginger powder together in a bowl, then set mixture aside.
• Remove eggs from the boiling water with a slotted spoon and gently place them into ice water; let sit for 10 minutes. Remove and peel the eggs, then place them in the marinade. Refrigerate for at least 1 hour but no more than 8 hours.
• For the mayu: Place garlic and canola oil in a pan on medium-high heat. Cook, stirring, until garlic just starts to brown. Reduce heat as low as it will go and cook, stirring constantly, until garlic turns jet black. Let cool. Once oil is cool, blend until garlic is pulverized. Add sesame oil and mix.
• For the noodles and toppings: Bring 4 quarts water to a boil in a large pot. Place one 4-ounce portion noodles in a noodle basket and drop basket into boiling water for 2 minutes, stirring occasionally to prevent noodles from clumping. Meanwhile, place a slice of chashu in a preheated cast-iron skillet on medium heat. When noodles are done cooking, place them in a bowl along with 2 ounces tare and 14 ounces tonkotsu broth. Top bowl with a small handful sliced scallions, a small bunch enoki mushrooms, 2 slices of narutomaki, the charred slice chashu and half of a marinated egg cut lengthwise. Finish with a pinch of pork fluff placed atop the egg, a drizzle of mayu around the edge of the bowl and a sprinkling of sesame seeds. Repeat with remaining materials to make 3 to 4 more bowls.

CRISPY DUCK RAMEN IN TONKOTSU BROTH

Steps:

• Heat the vegetable oil in a saute pan over high heat and add the Duck Confit. Let the duck cook, undisturbed, until crispy on one side, then flip with a spatula and crisp on the reverse side, about 6 minutes total. Remove the pan from the heat and set aside.
• Heat the sesame oil in a saucepan over medium heat and add the shiitakes and takana. Cook, stirring occasionally, until the mushrooms have softened, 4 to 5 minutes. Add the Tonkotsu Broth and bring to a simmer.
• Meanwhile, bring some water to a rolling boil in a stockpot and add the ramen. Cook for 60 seconds, then drain and add directly to the simmering broth. Cook the broth and ramen for an additional minute, stirring. (I like to use chopsticks here -- they're a great tool, and why not keep it authentic!) Transfer the ramen and broth to a bowl and top with the crispy duck and soft-boiled egg. Garnish with the bok choy, green onions and sesame seeds. Slurp and enjoy!
• Preheat the oven to 350 degrees F. Sprinkle the duck quarters with the salt and add them to a 4-inch-deep roasting pan. Add the garlic, bay leaves, peppercorns and thyme. Add the blended oil and duck fat to the pan so that the duck quarters are submerged in oil.
• Cover the pan and roast until the meat is falling off the bone, about 3 hours. Remove from the oven; let cool for 15 minutes before straining the duck. Pick the duck meat, discarding the skin, bones, garlic, peppercorns, thyme and bay leaves, and being careful not to leave any bones.
• Set aside until ready to use; refrigerate if using later.
• Fill a stockpot two-thirds full with water; add the pork trotters and chicken bones. Boil the bones until red blood ceases to come out of them, about 20 minutes. Strain the bones and clean the pot. Thoroughly rinse the bones, removing any residual blood.
• Add the rinsed bones to the stockpot and fill with water to cover. Bring to a boil, skimming off any residual foam that rises to the top. Add the scallion ends, garlic, mushroom stems, ginger and salt. Cover and simmer until the broth is flavorful, 3 to 4 hours, checking the water level occasionally and adding water as necessary to make sure the bones remain covered.
• About 30 minutes before the broth is finished cooking, add the ground pork fat and continue to simmer.
• Strain the broth into a large stockpot and skim off any excess fat. Set aside until ready to use.

INSTANT POT® TONKOTSU RAMEN BROTH

Steps:

• Place the pork bones into a large pot and cover with water. Bring to a boil over medium-high heat and cook at a rolling boil for 5 minutes. Drain the pork bones into a colander in the sink and rinse well until water against the bones runs clear; this is the most important step of the process.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Warm the olive oil in the pot. Add leeks, onion, and garlic. Saute until onion is clear and has begun to brown, 7 to 10 minutes. Turn Saute mode off.
• Place the cleaned pork bones into the inner pot on top of the onion mixture. Add 4 cups of water. Place the lid onto the Instant Pot®, with the vent set to Sealing. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes, or turn vent to Venting.
• Remove lid and carefully remove the inner pot. Strain the stock in a cheesecloth-lined colander that is placed on top of a large saucepan. Set aside. Remove any remaining meat from bones and set aside.
• Season strained broth with salt and pepper. Add in dashi and remaining 1 cup water. Stir in soy sauce. Bring broth to a slow boil over medium-low heat; turn heat down to a simmer. Scoop out 1/3 cup of the broth into a bowl. Add the miso into the bowl and "soften" the miso with a spoon, dissolving it into the broth. Return this paste to the saucepan. Mix paste into the broth and combine well. Add spinach to the broth. Continue simmering for 10 minutes (do not bring to a boil).
• Meanwhile, bring water to a boil in a pot. Add ramen noodles and cook until soft, about 2 minutes. Drain and rinse and place a good handful into a serving bowl. Pour tonkotsu broth into the bowl using a ladle. Add the pulled meat from the bones atop the noodles; add the spinach.