Recipe: Perfect Make-at-Home Ramen Jiro Regular Version

Samuel Knight

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Recipe: Perfect Make-at-Home Ramen Jiro Regular Version Delicious, fresh and tasty.

Make-at-Home Ramen Jiro Regular Version. Great recipe for Make-at-Home Ramen Jiro Regular Version. I am a Jiro Ramen regular where I frequent Jiro-style ramen several times a week. But sometimes, I also want to make it at home.

We're talking "tonkotsu" broth here, which is a deep, rich, pork-based broth.

Like great pit masters, ramen chefs are truly iconic and even celebrated for their art.

Yet despite ramen's legendary culinary status, it is a dish you can make at home — as long as you keep my cooking mantra in mind: Keep it simple stupid!

You can have Make-at-Home Ramen Jiro Regular Version using 26 ingredients and 24 steps. Here is how you cook it.

Ingredients of Make-at-Home Ramen Jiro Regular Version

Prepare of Fresh Ramen Noodles (enough for 750 g of dough).
You need 116 grams of x 3 ○Strong bread flour.
Prepare 54 grams of x 3 ○Cake flour.
Prepare 72 ml of x 3 ○Water.
It’s 7 grams of x 3 ○Salt.
Prepare 3 grams of x 3 ○Bicarbonate of soda.
It’s of Soup.
Prepare 1 of ◇Pork belly on the bone.
Prepare 1 of +2 liters ◇Water.
You need 1 clove of ◆Garlic.
It’s 25 grams of ◆Cabbage cores.
You need 10 of cm ◆Green portion of Japanese leeks.
You need 1 pinch of ◆Ginger.
Prepare 1 of +80 grams □Pork fatback.
You need of Meat sauce baste.
Prepare 250 ml of ▽Soy sauce.
It’s 75 ml of ▽Mirin.
It’s 100 ml of ▽Sake.
Prepare 2 grams of ▽Salt.
It’s of Toppings.
Prepare 1 of +300 grams ◆Pork.
You need 1 of +2 leaves ●Cabbage.
It’s 1 of +4 packages ●Bean sprouts.
You need 1 of ◎Minced garlic.
It’s of A must for authentic Jiro Ramen.
You need 1/2 tsp of per bowl ☆ Umami seasoning.

Instead of diving into a super complicated version of ramen, start with a basic one.

The thin cut, slightly rare pork version comes with the regular ramen and is quite meaty and has a high protein to fat ratio which holds up well to the thick soup.

The residual heat of the soup will continue to cook the thin slice as it sits in your bowl so eat it at the point you most prefer in terms of cooking length.

A carefully crafted blend of both tradition and innovation with a distinctive broth born from savory tonkotsu and chicken: that's our ramen.

Make-at-Home Ramen Jiro Regular Version step by step

Make the noodles with the ○ ingredients. You can make about 2 servings at a time using a normal bowl. Make it in several batches or use a large container..
Once the dough is complete, make the noodles, and let ferment for about a week. About 2~2.5 mm thick noodles look authentic, but cut them to your liking..
Remove the blood from the pork belly bones, and boil in hot water for 20-40 minutes. If you dont do this prep work, then the color and taste will be bad..
Wash the pork belly bones clean, break apart and add to the pot, with 2 liters of water. Bring to a boil. I think there wont be a lot of scum, but discard any that comes out..
Once scum has stopped seeping out, transfer to a pressure cooker, and set the switch. If cooking on the stovetop, keep a steady heat..
After cooking for about 2 hours in a pressure cooker, check the pot contents. A lot of oil will have rendered out of the pork belly bones..
Removing this pork marrow broth will lighten the soup base and discard the smell, but also will remove the umami from the vegetables. You could discard it if you prefer, but if youre using it, just lessen the amount of backfat..
Repeat Steps 6 and 7 once more, and ideally cook down for about 4 hours. When there is not enough water, add in more so you are not heating the pot without water..
Prepare the pork. If you dont mind the shape, then you don't need to tie it up with butcher's twine. Use shoulder roast, belly meat, or a block..
The sizes of the pots at my work and the ones I have at home are different sizes. The amount of ingredients listed above for the vegetables is sufficient. You wont get the aroma of the pork belly bones if you add too many veggies..
The aroma of the ginger is strong, so this uses an extremely small amount. If using tubed ginger, use about 5 mm. When using fresh ginger, use the photo as a reference (about a quarter size)..
Add in the ◆ ingredients (included the pork meat), and cook again. Cooking for 25 minutes when using shoulder roast or 30 minutes when using pork belly meat is ideal in a pressure cooker (Reserve this for the broth in Step 15)..
Prepare the basting sauce and add in the cooked pork. Heat the meat and cool it down more than once, sealing in the meat flavoring..
If you marinate for too long, the flavor will become too strong, so take it out once you think its done (taste and see. Store the meat and the basting sauce (now soup base) for later..
If you have the time, boil down the broth for longer. (The one shown in the photo has been cooked for about 8 hours)..
Next, add in the back fat. When using as a topping, It will shrink more than you think, so add in lots (I used 120 g in the photo)..
Cook for 45 minutes even when using a pressure cooker. It is convenient to make it together and store the cooked bits in a container..
The amount of soup needed changes depending on the toppings used, but it may be best to prepare 1.1 - 2 liters for 3 bowls..
In truth, you need 3 gas burners to make the best Jiro Ramen. (I ideally want four)..
Prepare the noodles and vegetables by boiling in separate pots, and boil the soup as well or boil the vegetables in the soup..
Add the sauce, back fat and umami seasoning into a bowl. From here on, work quickly..
Warm up the veggies. In winter, just put them on top, the hot soup will cook them. Aadd them in right after noodles finish boiling..
After you have boiled the noodles to your desired firmness, completely drain the water. Add broth and the noodles. Top with pork and vegetables, and it is done..
Adjust the spiciness, amount of grease, and amount of veggies to your liking! The toppings are big so it hard to see, but it has 1.5 bags of bean sprouts..

Menya Jiro was the first to bring "Kagoshima Ramen" to New York.

Menya has since then expanded all over the city.

Shoyu Ramen is the most basic version of Japanese ramen, and has its roots in Tokyo.

A soy sauce based soup similar to that of Japanese noodles as soba and udon was used to familiarize the Japanese with a type of noodle that was still foreign to the nation at the time.

Served up by the House of Honda Shoten, this is an authentic version of the rich, savoury ramen from Kurume, where the first tonkotsu ramen originated.