Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

This would be why I miss , she was a brilliant chef in her own right :B

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Please Fave the Original Submission here. - https://www.furaffinity.net/view/15469580/

A superb recipe from puffin-cooks !

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I've been wanting to make ramen for a long time. My boyfriend recently went to a friend's house and the friend's girlfriend made them homemade ramen. He came home raving about it. I can do better! I thought to myself and immediately started researching. So maybe that was a bit petty of me... regardless, it had delicious results!

This recipe has many, many components. Feel free to customize how you like! I am going to shorten things up a bit by not listing the preparation of all the individual components. If you would like the recipe for the nibuta or the marinated egg, let me know.


Ingredients

for the pork broth base:

3 small pig trotters, halved lengthwise
5 chicken drumsticks
1 large ham hock
Vegetable or canola oil
2" knob of ginger, sliced thinly (unpeeled)
1 head of garlic, trimmed but not peeled
1 large onion, peeled and sliced thin

for the ramen itself:

Pork broth base (see recipe above)
Reserved nibuta pork marinade, to taste
Salt and white pepper, to taste
Nibuta pork* (* From Chris: This is a simmered pork recipe that is very delicious :3 Recipe here: https://www.mastercook.com/app/Reci.....cipeId=1457805 )
Mushrooms (shiitake, oyster and portobella)
Nori sheets, sliced in squares
Bean sprouts
Soft boiled eggs, marinated
Sliced green onion
Ramen noodles, cooked just before serving


Directions:

Bring a large pot of water to a boil. Place the pork and chicken in the pot and allow to boil, around 15 to 20 minutes, drawing the gristle and blood and marrow out of the bones and animal parts. After boiling, transfer to a colander and rinse thoroughly with cold water. Scrub off any gristle and grime with your hands. Use a chopstick to get into the grooves of the bone and remove anything in there. The cleaner the bones, the whiter your stock. (I was lazy/running out of time with my broth and so mine is brown, as you see. Still very tasty though!)

Place the pork and chicken bits in a pressure cooker (or another pot, can be done on stovetop but cooking time is quite long). Meanwhile, heat up 1/2 an inch of oil in a frying pan and add in the garlic and ginger. Fry them until they are very brown and have begun to shrink, then remove them and set aside. Add the onion and fry until it's turned brown and begun to caramelize. Remove once cooked and then ad the onion, garlic and ginger to the cooker/pot with the bones and such. Then top off with water until just covered.

If using the pressure cooker, tighten the lid and cook on high for one hour and 45 minutes. If using a pot, bring the pot's contents to a boil, then cover and reduce to a simmer for around 5 hours. Check continuously and add water as needed so that the bones are submerged. Once cooked, strain the broth through a thin strainer, then place in the refrigerator to allow fat to pool at the top, making it easier to remove.

Prepare the ramen by placing the pork base in a pot and bringing to a simmer. Add, your nibuta marinade by tablespoons to taste (I added at least a cup or so, maybe a cup and a half). Season well with salt and white pepper and taste until perfectly seasoned. Cook your noodles now so that they will be fresh. Once cooked, place them in bowls and then arrange your fixings on top. I added bean sprouts, nori, braised pork shoulder, and mushrooms, but feel free to also add bamboo shoots, corn, etc.

Ladle on your ramen broth, then top with soft boiled marinated egg and green onion slices. Serve hot with chopsticks. Itadakimasu~!

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