Kurobata Ramen (Takes Some Time)

This is ramen that is really hard to make. It takes a lot of time and effort, but is a really good and filling food. It is a traditional recipe and is good if you are making food for someone who is sick. Due to its complexity, I will split it into three parts. These will join together in the end.

1st- Toppings~Marinated Softboiled Egg

Ingredients:

Sake

Soy sauce

Mirin

Ice

Water

3 Eggs

Steps: First boil some water in a pot, add the eggs into the pot. Time it for exactly 5 minutes after the water starts boiling. Remove the Eggs and put them into a bowl of iced water. Peel the soft boiled eggs. Take a ziplock bag and put soy sauce, sake and mirin. put the eggs into the ziplock bag and put it in the refrigerator. Leave it for one day. After one day cut them into half slices.

Toppings~Konegi

Take some spring onions and cut into thin strips lengthwise.

Toppings~Noodles

Take some Ramen Noodles Boil in a pot and then filter and mix with sesame oil.

Toppings~Black Fungus

Take some Black fungus and boil in a pot of hot water

Toppings~Naruto Maki

Take some pieces of Naruto Maki and cut into thin slices. 

All the toppings must be prepared by the time all the stocks are finished.

2nd -Pork Belly and Pork stock

Ingredients:

2 slabs of Pork Belly

Welsh Onion or Leek cut only the leaves

Ginger, Crushed

Butter

Water

Steps: 

Fry some butter in a large pot, when it is melted add in the pork belly. Fry the entire Pork belly and leave it cooking on low heat for at least two hours. After two hours, add the water to the pork belly. Put in the crushed Ginger and Welsh Onion Leaves into the water. 

Put a glass weight on top of the stock and remove the excess fat from the top of the stock. Boil it for thirty minutes.

Drain the stock and throw away the welsh onion and crushed ginger. Keep the stock in a separate bowl. Remove the pork and put it on the chopping board. Start to chop the pork belly into slices.

Take the chopped Pork belly slices and arrange onto a nonstick pan and grill in the toaster oven. Toast it in the toaster oven and flip the pork after five minutes. After another five minutes remove the pork and plate it.

3rd - Dashi Stock 

Ingredients:

Konbu Kelp

Dried Silver Anchovies

Soy Sauce

Sake

Sugar

Chinese Cabbage

Water

Steps:

Boil some water in a pot.  Take a piece of Konbu kelp and break it into half.  Put them into the boiling water and soak it for twenty minutes. add the Dried Silver Anchovies to the stock. 

Mix in the Sake, Sugar and Chinese Cabbage to the stock and boil it. When it is boiled drain the dashi stock and remove the ingredients, Keep the Chinese Cabbage. Add the Dashi stock to the Pork stock from earlier.

Bringing the 3 together. Arrange your separate ingredients and prepare the bowls that you are going to put it in. Add the noodles first into the bowls.

Add the mixed Dashi and Pork stock to the ramen bowls. When the bowls are appropriately filled, add all the ingredients into the bowl in a circle type fashion (as in around the noodles in a circle). Add the Konegi on top of the other ingredients. Make sure to serve the Ramen hot.

There you go Kurobata Ramen that is about restaurant standard and for good reason. Enjoy.