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Pressure Cooker Chintan Shoyu Ramen

Name: Pressure Cooker Chintan Shoyu Ramen
Yield: 4
Ingredients: For the Cured Pork Belly:; 1/2 cup (96g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight; 1/2 cup (95g) granulated sugar; 1 1/2 pounds (700g) skinless pork belly (see note); For the Tare:; 1/4 ounce kombu (7g; about one 7- by 2-inch piece); 2 cups plus 1 ounce (500ml) water; 1 ounce (30g) shaved katsuobushi flakes; 1 1/2 cups (350ml) dry sake; 1 1/2 cups (350ml) dark Japanese soy sauce (koikuchi); For the Broth:; 1 whole chicken (about 4 pounds; 1.8kg), cut up into 14 parts (see note); 1 leek (about 10 ounces; 300g), including dark-green parts, sliced crosswise very thinly and washed well of sand; 1 onion (about 11 ounces; 310g), peeled and diced; 1 medium carrot (about 6 ounces; 170g), peeled and diced; 6 medium cloves garlic, minced; One 1-inch piece ginger, peeled and thinly sliced; 1/4 ounce kombu (7g; about one 7- by 2-inch piece); For the Aroma Oil:; 1/2 cup (120ml) reserved rendered fat from the broth; 6 medium cloves garlic, sliced; One 1-inch piece ginger, peeled and minced; Zest from 1 lemon; For Serving (see note):; 4 servings of ramen noodles, either homemade or store-bought (see note); 1/2 teaspoon freshly ground white pepper, for serving; 4 scallions, sliced as thinly as possible; Reserved pork belly from broth, sliced, then torched or broiled until charred in spots (optional); Ajitsuke tamago (optional)

This Pressure Cooker Chintan Shoyu Ramen recipe is a complex and flavorful dish that requires time and patience to prepare the cured pork belly, tare, broth, and aroma oil. But the result is a delicious and authentic ramen experience that is well worth the effort.

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Ingredients

Servings: 4

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1/2 cup (96g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight

1/2 cup (95g) granulated sugar

1 1/2 pounds (700g) skinless pork belly (see note)

1/4 ounce kombu (7g; about one 7- by 2-inch piece)

2 cups plus 1 ounce (500ml) water

1 ounce (30g) shaved katsuobushi flakes

1 1/2 cups (350ml) dry sake

1 1/2 cups (350ml) dark Japanese soy sauce (koikuchi)

1 whole chicken (about 4 pounds; 1.8kg), cut up into 14 parts (see note)

1 leek (about 10 ounces; 300g), including dark-green parts, sliced crosswise very thinly and washed well of sand

1 onion (about 11 ounces; 310g), peeled and diced

1 medium carrot (about 6 ounces; 170g), peeled and diced

6 medium cloves garlic, minced

One 1-inch piece ginger, peeled and thinly sliced

1/4 ounce kombu (7g; about one 7- by 2-inch piece)

1/2 cup (120ml) reserved rendered fat from the broth

6 medium cloves garlic, sliced

One 1-inch piece ginger, peeled and minced

4 servings of ramen noodles, either homemade or store-bought (see note)

1/2 teaspoon freshly ground white pepper, for serving

4 scallions, sliced as thinly as possible

Reserved pork belly from broth, sliced, then torched or broiled until charred in spots (optional)

Ajitsuke tamago (optional)

Pressure Cooker Chintan Shoyu Ramen

Ingredients

For The Cured Pork Belly

For The Tare

For The Broth

For The Aroma Oil

For Serving (see Note)

Steps

Nutrition Facts

Pressure Cooker Chintan Shoyu Ramen

Ingredients

For The Cured Pork Belly

For The Tare

For The Broth

For The Aroma Oil

For Serving (see Note)

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts