Japanese Master Chef Seiji Kamura chopped and sliced, simmered and boiled as he shared tips and secrets on how to cook various ramen at The Maya Kitchen recently.
Miso Ramen, Shoyu Ramen, Hiyashi Chuka and Yakisoba were all presented with that special touch that only a Japanese cuisine expert can lend. Try your hands in preparing these flavorful dishes in your own kitchen. For more information, log on to www.themayakitchen.com or e-mail contactus@themayakitchen.com.
Ramen Soup Base
1.5 kilo pork bone (leg part) cut up
1.5 kilo rib bones cut up
½ kilo chicken bones, cleaned
150 grams ginger, sliced
2 pieces onion
3 pieces onion leeks
1 piece carrot
50 grams kombu, simmered
5000ml water
Boil all bones and throw away the water. Replace with 5000 ml water. Add the rest of ingredients. Cook at a rolling boil and remove scum. Adjust fire to simmer and continue cooking for about 1 hour.
Ramen Noodles
140g noodle
1 piece Japanese cucumber, sliced into strips
60 grams chasu
1 piece crab stick
egg (crepe egg)
10 grams wakome
Boil noodles for 3 minutes. Transfer to ice-cold water then drain. Plate noodle, garnish with cucumber, egg, chachu, crab stick and wakome. Just before serving, drizzle hiyashi chuka dressing
Shoyu Base
360 ml. sake
30 grams kombu
40 grams dry shitake
100ml. mirin
300ml. water
50 grams ginger, sliced
50 grams garlic, minced
50 grams ichiban powder
800ml soy sauce
Boil together above ingredients for 15 minutes. Strain and use as base for shoyu ramen.
Shoyu Ramen
120 grams noodles
50 ml. shoyu paste
200 ml. ramen soup stock
1 piece nori sheet
1 piece naruto (fish cake) sliced into ring
1 egg boiled
2 slices chasho
20 grams onion leeks, thinly sliced
20 grams menma (bamboo shoot)
Boil noodles for 3 minutes. Add shoyu paste and soup stock. Put the soup first in ramen bowl. Add drained noodles, top with chasho, naruto (fish cake), menma (bamboo shoot), nori and ½ boiled egg.
Yakisoba
2 tablespoons oil
80 grams pork, thinly sliced
20 grams onion sliced
30 grams carrots, strips
60 grams cabbage, sliced into 2”
20 grams shimeji mushroom
1 piece dry shitake, pre cooked, slice thinly
60 grams mongo sprout, washed and cleaned
3 tablespoons soy sauce
dash of michi for spice powder
2 tablespoons salt/pepper to taste
2 tablespoons sesame oil
30 grams naruto
120 grams ramen noodles
Heat oil in pan. Add pork, onion, carrots, cabbage, shitake, shimeji, togue, and half cook then put noodle season with sauce, salt and pepper to taste, sesame oil and sake. Half cook then serve.
