Pork Bone (Tonkotsu) Ramen: Soy Stock
Description
My personal favorite flavor of ramen. There's probably an easier way to do all of it but we found this recipe and online and figured if we're going to do it we should DO IT!
Ingredients
| 1 | Dried Kombu Seaweed | |
| 1 | c | Dried Shitake Mushrooms |
| 1⁄2 | c | Dried Scallops |
| 1 | Unknown | Water |
| 1⁄2 | lb | Dried Anchovies |
| 2 | c | Bonito Flakes (Larger flakes for use with stocks) |
| 2 | T | Mirin |
| 3 | T | Salt |
| 3⁄4 | c | Soy Sauce |
| 1⁄2 | c | Sake |
Instructions
1. Soak Kombu, Mushrooms and Scallops in water until softened.
2. Dry Saute the Anchovies in the stock pot. Add all of the ingredients from 1 including the water that it was soaking in. Add more water until everything is covered.
3. Boil on medium heat till lukewarm and then lower heat to low. Continue cooking till just about to boil.
4. Remove Kombu Seaweed right before it comes to a boil.
5. Add Fish Flakes and Boil for 1-2 minutes.
6. Remove from heat and let sit for a while.
7. Add remaining ingredients and boil for 45 minutes.
8. Add a few drops of soy sauce after it comes off the heat for a more intense scent. Strain.
Notes
This freezes surprisingly well. Worked great in a 'shallow' ice tray. Toss one or two pieces on top of frozen peas & carrots and microwave for an easy side dish.
