Japanese Shoyu Ramen (Pressure Cooker) The Best Recipes
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Japanese Shoyu Ramen (Pressure Cooker) |
This clear broth seasoned with soy sauce seems very simplistic, but it belies the intense umami flavor within the soup. We use chicken and 4 types of dried seafood to create an incredibly savory broth that is seasoned with a soy sauce tare that gives the broth a bit of sweetness and wonderful complexity. The best thing about this recipe is that we use a pressure cooker that not only helps extract all the flavor very quickly but also creates a beautifully clear broth.
Ingredients :
- 1 (2 1/2 pound) whole chicken, cut into pieces
- 1 cup dried scallops
- 1 cup dried anchovies
- ¼ cup dried shrimp
- ¼ cup bonito flakes
- 1 (1 inch) piece ginger, thinly slices, divided
- 1 (4 inch) piece dashi kombu (dried kelp)
- 3 quarts water
- 1 cup soy sauce
- ½ cup mirin
- ½ cup sake
- 8 green onions
- ½ cup bonito flakes
- ¼ cup white sugar
- 8 cloves garlic, crushed
- 1 (4 inch) piece dashi kombu (dried kelp)
- 6 (3 ounce) packages cooked ramen noodles, or to taste
Instructions :
Prep : 10M | Cook : 6 M | Ready in : 2H15M |
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Notes :
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