職人がスープやチャーシューを１からつくる「ラーメン」
Sorry to keep you waiting, here’s your soy sauce ramen. Hello, I’m YASU from “Otori-an”. Cutting the ingredients for the chicken broth. Leave the stems attached to the shiitake mushrooms. Remove the core from the garlic. Halve the onion, slice the dried shiitake mushrooms, and crush each garlic clove individually. Slice the ginger too. These are the vegetables for making the broth. To make the broth, cut the chicken wings and drumsticks with the bones intact. Make a cut and use the joint to separate them. Add 1500ml of water. Once the ingredients are in, simmer for 60 minutes. Skim off the scum. After skimming, reduce the heat to a gentle simmer. Make the soy sauce base. Add dried shiitake mushrooms, kombu, and soy sauce, then let it sit overnight. Wipe any dirt off the kombu with paper towels. This is the mixture after soaking overnight. Just before it comes to a boil, remove the kombu and dried shiitake mushrooms. Once it starts boiling, skim off the scum and add the bonito flakes. When the bonito flakes sink, add the soy sauce. This enhances the aroma and richness. Strain the tare. Let the strained tare sit overnight. Prepare the chicken chashu. Butterfly the thicker parts of the chicken. Remove any tendons and excess fat. Pound the chicken to tenderize it. Season with salt and pepper, then roll it up. To make the roll thicker, start rolling from the shorter side of the rectangle. First tie a firm knot. For the second and subsequent turns, wrap the twine around your hand, twist it to form a loop, and thread it through the chicken. After threading, pull the twine tight. Flip it over, make a loop with the string, thread it through the gap between the chicken and the string, then pull the string through that loop. Finally, tie the beginning and end ends of the string together. Make cuts in the pork to help the flavor penetrate and to break the grain of the meat. Season lightly with salt and pepper. Tie it up with butcher’s twine, just like the chicken. Sear the chicken and pork until both sides are crispy. Make sure both sides are well browned. Start simmering the chashu. Add the other ingredients, then add the chicken and pork. Soy sauce 150ml Honey 15g Mirin 15ml Sake 15ml Remove the chicken and pork, skewer them, and if the juices run clear, they’re done. Chill for about 1 to 1.5 hours to make slicing easier. If you want the flavor to soak in, leave it in the broth overnight and chill. Make the dipping sauce for the seasoned eggs. Sugar 15g Soy sauce 50ml Sake 15ml Mirin 50ml Vinegar 15ml Boil the eggs for the seasoned eggs. To make them soft-boiled, gently lower the eggs into cold water using a ladle. Once boiling, reduce to medium heat and cook for 6-7 minutes. After 7 minutes, remove the eggs and place them in ice water. This makes them easier to peel. Also, the fresher the eggs, the harder they are to peel. Peeling them in water allows water to get between the shell and the white, making peeling easier. Place the bag over a measuring cup or similar container, add the eggs and marinade, and let them soak for 12 hours to 1 day to complete the seasoned eggs. Occasionally, the coloring may become uneven, so we recommend moving the eggs around during the process. Twist the bag’s opening to seal it while removing air. Make the scallion oil. Heat rice bran oil to about 120°C (248°F), then add the scallions. Maintain a temperature where the scallions float, frying until they change color. The oil temperature drops when adding scallions, so turn the heat up high. When the bubbles become smaller and the scallions change color, strain them. This completes the scallion oil. Since it gets strained out when filtering the soup, scoop out the chicken oil and set it aside first. This oil and the scallion oil will be used as the ramen oil. Strain the soup. Hello. Hello, please have a seat over here. Here is today’s menu. Soy sauce ramen, huh? Yes, we’d love for you to try our signature soy sauce ramen with its carefully crafted broth. Would you like something to drink? I’ll have a soda water, please. Here you go. Your hand towel and soda water. Thank you. Today we’ll make soy sauce ramen using two types of chashu. First, let’s slice the chashu. That’s quite a lot. That’s right, I’m using a 500g chunk here. Slice it by moving the knife up and down. You can cut cleanly without applying too much force. Next, we’ll slice the chicken chashu. Slice by moving the knife up and down. You can cut cleanly without applying force. It’s melt-in-your-mouth tender. Now we’ll assemble the ramen with these toppings. I’ll warm up the chicken broth. While the broth is warming, I’ll boil the noodles. Today we’re using straight noodles. This is the soy sauce base. It’s a concentrated soy sauce soup. Add the chicken broth to the base. Now, let’s add the noodles. Let the noodles and soup meld together. Add chicken oil and scallion oil here. This will be the secret flavor later. I see. It smells wonderful. Top with the toppings to finish. Here you go. Soy sauce ramen. Looks delicious. Please use this spoon. I’ll dig right in. This soup is really delicious. Thank you. This uses chicken bone broth. Even though it’s chicken bones, we use chicken wings and drumsticks, finely crushed to extract the broth. This soup has a rich flavor, and since it’s chicken broth, it’s not greasy at all. That’s right. Chicken broth is known for its clean flavor. We also took care to add the soy sauce base in two distinct ways, even though it’s the same soy sauce. Is that so? That’s quite meticulous. Let me try the noodles. The noodles are perfectly coated with the soup and delicious. This time, we used two types of oil: chicken fat rendered from the chicken broth and scallion oil. These oils help the soy sauce in the soup cling to the noodles, allowing you to enjoy both the noodles and the soup together. Wow, so that’s the role of the oils! Next, I’ll try the chashu pork. This pork chashu really develops more flavor the more you chew it. That’s right. This pork chashu uses shoulder loin, which has layers of fat and lean meat randomly intertwined. The more you chew, the more enjoyable it becomes. This chicken chashu has a beautiful sheen. This chicken chashu is light and delicious. The chicken chashu uses chicken thigh meat. The thicker parts are butterflied, seasoned well with salt and pepper, and rolled up, so it has a refreshing taste. I’ll have the flavored egg. The seasoned egg is also delicious, with the flavor really soaked in. That’s great. We also boil the seasoned eggs to a soft-boiled state and then marinate them for a day. Taking time to prepare the soup and broth is what creates this flavor. You really put a lot of effort into making it. It was delicious. Thank you for the meal. Thank you. I’m glad you enjoyed the soup right down to the last drop.
今回は職人が作る「ラーメン」のご紹介です。
スープやチャーシューを１から仕込んで作ったこだわりの一杯となっております。
【前日に仕込むこと】
かえしの醤油の漬込み
チャーシューをスープとともに一晩寝かせる
味玉子をタレに漬込み
【材料】
・醤油かえし
濃口醤油 １５０ml
昆布 ５g
鰹節 ５g
干し椎茸 ３g(乾物の１枚)
酒 ５０ml
お酢 ２ml
砂糖 ２g
濃口醤油 ５０g
みりん １０ml
・スープ出汁
手羽先 ２００g
手羽元 １５０g
にんにく ４かけ
生姜 1かけ
青ネギ １束（青い部分）
玉ねぎ １５０g（中くらい２個）
干し椎茸 ３g（乾物の１枚）
水 １５００ml
・チャーシュー
鶏もも肉 1枚
肩ロース ５００g
醤油 １５０ml
酒 大さじ１
みりん 大さじ１
はちみつ 大さじ１
塩 大さじ１
胡椒 大さじ１
青ネギ 1本
にんにく 5かけ
生姜 1かけ
・味玉
卵 ３個
醤油 ５０ml
みりん ５０ml
酒 大さじ１
砂糖 大さじ１
酢 大さじ１
・ねぎ油
ねぎ ５束
菜種油 １００ml
・仕上げ
麺 1玉
スープ ３５０ml
かえし ２０ml
ねぎ油 適量
鶏油 適量
【目次】
0:00 オープニング
0:30 仕込み
17:37 お客様のお迎え
18:23 調理の実演
21:24 実食
【メールアドレス】
otori.an.jp@gmail.com