Homemade Ramen Research Group
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◾️Menu name
・Rich seafood tsukemen

◾️Theme
・Authentic rich seafood tsukemen made in 30 minutes using ingredients you can buy at the supermarket to recreate the taste you get at a restaurant

◾️Ingredients, recipe
・Noodles
300g semi-dried Sanuki udon
6g baking soda
2g Ajinomoto
2 liters water
→Boil water, add baking soda and Ajinomoto to dissolve, then boil the noodles for 15 minutes.
→Once the noodles are boiled, rinse them thoroughly in cold water and drain.

・Dipping sauce and ingredients
Thick-sliced ​​pork belly 100g
A few bamboo shoots
240cc water
10g Somi Shantung
30cc mentsuyu (soy sauce)
10cc tamari soy sauce
15cc vinegar
10cc cooking sake
10cc mirin
1 teaspoon sugar 5g
2 teaspoons bonito powder 10g
2 teaspoons dried sardine powder 10g
40cc low-fat milk
1 piece of shabu-mochi
A few shakes of chili pepper
1 sheet of nori seaweed
Handful of green onions
→Cut the pork belly into strips and heat in a pan. Once the fat has been released and it is lightly browned, add the water, seasonings, and fish powder to the pan and mix.
→When it starts to boil lightly, add the low-fat milk and rice cakes, cover, and simmer over low heat for about 5 minutes.
→Finally, add the bamboo shoots and heat until the dipping sauce is complete.
→Put the green onions in a bowl, pour in the dipping sauce, place the nori on top, and top with a little bonito powder.

■Menu name
Okinawa soba-style ramen

■Ingredients (serves 4)
★Noodles
Maruchan "Yamagishi Kazuo" supervised Chinese noodles for tsukemen (4 servings)
Salad oil (as needed)
★Soup and pork spare ribs to replace pork ribs
Higashimaru soy sauce udon soup (4 packets)
Pork spare ribs (approx. 1kg)
Water (1200ml)
Salt (as needed)
Green onion leaves (1 stalk)
Ginger (approx. 3 slices)
Awamori (100ml)

★Other ingredients
Kamaboko
Green onions (Kujo green onions, Wakegi, etc.)
Chrysanthemum
Red pickled ginger

■How to make
1. Boil the noodles for 2 minutes, rinse in cold water, drain well, and mix with salad oil.
2. Bring 1200ml of water to a boil in a pot.

3. Rinse the pork spare ribs in salted water (not included in the recipe), then parboil them in the pot (2) for 5 minutes.

4. Rinse the spare ribs in cold water and remove the scum from the boiling water.

5. Add 4 packets of Higashimaru Udon Soup to the boiling water, mix well, and scoop out the spring onion toppings.

6. Combine (5) with the parboiled spare ribs, spring onion leaves, and ginger in a pressure cooker, taste, and add salt.

7. Heat the pressure cooker, and when pressure builds up, cook for 10 minutes, then turn off the heat and release the pressure for 10 minutes.

8. Meanwhile, cut the kamaboko, green onions, and chrysanthemum.

9. Heat 100ml of awamori in a pot to evaporate the alcohol.

10. If the pressure does not release completely in (7), force vent.

11. Once the pressure has been released, open the lid, remove the onion leaves and ginger, and add the awamori (9).

12. Taste and add salt if necessary. This broth will become the soup, and the spare ribs will become the meat to replace the pork ribs.

13. Boil water in a separate pot, boil the noodles (1) until they are just warm enough, then transfer to a bowl and add about 250ml of the soup.

14. Add the spare ribs, green onions, chrysanthemum, kamaboko, and pickled ginger, and you're done.

*If necessary, you can add koregusu (island chili peppers pickled in awamori) and hibachi (island pepper, hibachi) to make it taste more authentic.

■Menu name
・Tenkaippin-style rich ramen

■Theme
・Aim to easily create that rich bowl of ramen using ingredients from the supermarket

■Ingredients and recipe
Potatoes: 400g
Onions: 200g
Garlic: 30g
Chicken skin: 250g
Back fat *Char siu fat: 30g
Chicken soup stock: 2.5 tablespoons
Kombu tea: a pinch
Sake: 30g
Water: 1000cc
Char siu sauce: 100cc

① Add about 200cc of water to sliced ​​potatoes and microwave for 10 minutes at 600W
② Add a small amount of salad oil and fry the chicken skin and back fat over medium heat
③ When the oil comes out, add sliced ​​onions and garlic, lightly salt and fry further
④ Add sake and let the alcohol evaporate
⑤ Add the microwaved potatoes with the water
⑥ Add the remaining 800cc of water
⑦ Add chicken soup stock and kelp tea
⑧ After boiling, simmer for about 10 minutes and crush with a blender
⑨ Add the char siu sauce and it's done

・Char siu
Pork shoulder loin: about 500g
Sugar: 1% by weight of meat
Salt: 1% by weight of meat
Green onion head * green part: 20g
Ginger: 10g
Soy sauce: 150cc
Mirin: 75cc
Water: 75cc

① Rub salt and sugar into meat the day before and refrigerate overnight
※ Return to room temperature 1 hour before cooking and wipe off excess water
② Add a small amount of oil and cook until lightly browned
③ Add soy sauce, mirin, water, green onion head, and ginger
④ Cover and steam for 2 sets over medium to low heat for about 5-7 minutes
　※ Adjust accordi...