【#033】横浜家系ラーメンの作り方｜イエケイラーメン/How to make "Iekei (E.A.K) Ramen"｜プロが作るラーメン

pork belly

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs reduce fat while maintaining flavor.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce offers a healthier option.

miso

🥗Healthier: white miso

💰Cheaper: soybean paste

White miso is milder and often less expensive.

ramen noodles

🥗Healthier: whole wheat noodles

💰Cheaper: instant noodles

Whole wheat noodles provide more fiber.

Prepare the ingredients.

Remove impurities from pork bones and chicken feet.

After boiling for 10 minutes, wash off the scum.

Prepare the soup base.

Thoroughly remove the scum.

Remove the chashu (braised pork) to simmer separately.

Pressure cook the soup for 3 hours to start simmering.

After 3 hours, mix well to dissolve the joints, fat, and meat into the soup.

Add vegetables to the soup and pressure cook for another 30 minutes.

Complete the soup and strain it.

Boil spinach, an essential topping for Iekei ramen.

Soak quail eggs in seasoning liquid (do this the day before).

Prepare the toppings.

Boil the ramen noodles.

Plate the tare (sauce), chicken oil, soup, noodles, and toppings.

Iekei ramen is complete!

Cooking Techniques

Spice Level:

Allergens