「自家製、家系ラーメンの作り方」
Iekei ramenOriginal in Japanese
主婦A子 · aco-mom.com · 3人分
Against 492 ramen recipes
Iekei ramen, with 3 of the 6 usual parts; not on it: chicken fat (chiyu), spinach and nori.
What's in it
8 parts read from its 16 ingredient lines and its title.
- Broth base
- Pork bone (tonkotsu) “豚骨…1本”
- Chicken “鶏がら…1羽分”
- Seafood or dashi (kombu, bonito, niboshi) “昆布…10cm×10cm”
- Tare and seasoning
- Soy sauce (shoyu) “醬油…150ml（チャーシュー、醤油だれ用）”
- Vinegar “酢…小さじ1/2（チャーシュー、醤油だれ用）”
- Noodles
- Ramen noodles, kind not stated “中華麺…3玉”
- Toppings
- Chashu “醬油…150ml（チャーシュー、醤油だれ用）”
- Pork (other cuts) “豚肩、または豚バラブロック…500g～”
Against the usual Iekei
It has 3 of the 6 parts of the usual Iekei ramen: pork bone (tonkotsu), soy sauce (shoyu) and chashu. Not on it: chicken fat (chiyu), spinach and nori.
Yokohama's pork-and-chicken broth seasoned with soy sauce and chicken fat, with thick, straight noodles, and toppings of spinach, large sheets of nori and chashu.
Ingredients as published (16)
- 鶏がら…1羽分
- 豚骨…1本
- 手羽先…4本
- 昆布…10cm×10cm
- 水…適量
- 豚肩、または豚バラブロック…500g～
- ネギの青いところ…1～2本分
- 生姜…15g
- にんにく…4～5片
- その他、玉ねぎやにんじんなど野菜くず…適量
- 酒…1カップ（200ml）
- 中華麺…3玉
- 味の素などのうま味調味料…適量
- 醬油…150ml（チャーシュー、醤油だれ用）
- 酒…大さじ2（チャーシュー、醤油だれ用）
- 酢…小さじ1/2（チャーシュー、醤油だれ用）
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