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TAMPOPO RAMEN

Name: Tampopo Ramen
Ingredients: For the Broth; 1 pound chicken feet; 1/4 pound pork spare ribs; 2 pounds chicken wings; 1 whole head of garlic, halved; 1 inch large scallion, cut into 6 pieces; 1 whole onion, halved; 4 quarts of water (note: kombu leaves must soak in water for 24 hours); 4 kombu leaves; 1 cup bonito; 1 cup dried anchovies; For the Pork; Pork belly and/or pork shoulder; 1/2 cup soy sauce; 1 cup mirin; 1 cup sake; 1 whole shallot, halved; 2 inch knob of ginger, peeled and chopped; 6 cloves of garlic, crushed; For the Tare Sauce; 1/2 cup dried anchovies; 2 cups soy sauce; Several kombu leaves; 1/2 cup bonito flakes; 1/4 cup sake; 4 tbsp of mirin; 1 1/2 tbsp of brown sugar; For the Noodles (can also be store bought):; 1 cup baking soda; 1 tbsp of additional baking soda

5,615,878 views Tampopo is a genre-bender ahead of its time, affectionately referred to as a "ramen western". Like spaghetti western. But Japanese. Hence the ramen. It's a play on words, you don't get it. This 1985 foodie flight of fancy features a 'ramen master', who artfully studies and mindfully consumes his bowl of steaming noodles and broth. NOTE: I forgot to mention in the video, this came out absolutely fan-fucking-tastic. The noodles were tender but chewy, the broth was flavorful without being too fishy, and the pork was exquisite.

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INGREDIENTS

For the Broth

1 pound chicken feet

¼ pound pork spare ribs

2 pounds chicken wings

1 whole head of garlic, halved

1 inch large scallion, cut into 6 pieces

1 whole onion, halved

4 quarts of water (note: kombu leaves must soak in water for 24 hours)

4 kombu leaves

1 cup bonito

1 cup dried anchovies

For the Pork

Pork belly and/or pork shoulder

½ cup soy sauce

1 cup mirin

1 cup sake

1 whole shallot, halved

2 inch knob of ginger, peeled and chopped

6 cloves of garlic, crushed

For the Tare Sauce

½ cup dried anchovies

2 cups soy sauce

Several kombu leaves

½ cup bonito flakes

¼ cup sake

4 tbsp of mirin

1 - 2 tbsp of brown sugar

For the Noodles (can also be store bought):

1 cup baking soda

1 tbsp of additional baking soda

½ cup warm water

8 ½ ounces bread flour (about 2 cups)

1 ounce of vital wheat gluten (about 1/4 cup)

For the Soup

Sesame oil

Kamaboko (Japanese fish cake)

Chopped scallions

Menma (braised bamboo shoots)

1 sheet of nori (dried seaweed)

DIRECTIONS

Soak large kombu leaves in the water for 24 hours.

4 kombu leaves

4 quarts of water (note: kombu leaves must soak in water for 24 hours)

Cut nails off of chicken feet.

1 pound chicken feet

In a large stockpot, add pork spare ribs, chicken wings, chicken feet, garlic, scallion, onion, and kombu water.

1 pound chicken feet

¼ pound pork spare ribs

2 pounds chicken wings

1 whole head of garlic, halved

1 inch large scallion, cut into 6 pieces

1 whole onion, halved

Place over low heat and keep broth below 200°F. Skim any scum off the top of the surface and dispose of it.

After 4 hours, add bonito and dried anchovies. Allow to continue to simmer for 1 hour.

1 cup bonito

1 cup dried anchovies

Pour broth through strainer into large glass bowl. Chill overnight.

For the Pork

Preheat oven to 275°F.

In a pan over high heat, sear the pork shoulder but leave the pork belly unseared. Then, place pork shoulder and belly into baking dish. Top with soy sauce, mirin, sake, shallot, ginger, and garlic.

Pork belly and/or pork shoulder

½ cup soy sauce

1 cup sake

1 whole shallot, halved

2 inch knob of ginger, peeled and chopped

6 cloves of garlic, crushed

1 cup mirin

Replace top but leave slightly ajar. Allow pork to braise in oven for about 3 hours until tender and cooked.

For the Tared Sauce

In the pan you used to sear the pork shoulder, saute the dried anchovies over medium heat. Deglaze with soy sauce. Break apart and add kombu leaves. Allow to steep without boiling for about 10 minutes.

½ cup dried anchovies

2 cups soy sauce

Several kombu leaves

Add in bonito flake. Allow to steep for an additional 5 minutes. Using a strainer, drain the fishy soy sauce mixture into a glass measuring cup and set aside.

½ cup bonito flakes

Wipe the pan and place over medium heat. Combine sake, mirin, and brown sugar before bringing the mixture to a boil to cook off the alcohol.

¼ cup sake

4 tbsp of mirin

1 - 2 tbsp of brown sugar

Add the fishy soy sauce mixture to the pan. Combine and set aside.

For the Noodles

Preheat oven to 225°F.

On a parchment covered baking sheet, pour out baking soda. Place baking sheet in the oven for about an hour.

1 cup baking soda

Combine bread flour and vital wheat gluten. In warm water, dissolve the additional baking soda. Pour baking soda mixture into bread flour mixture. Combine until a dough forms.

8 ½ ounces bread flour (about 2 cups)

1 ounce of vital wheat gluten (about 1/4 cup)

1 tbsp of additional baking soda

½ cup warm water

Knead dough for about 5 minutes. Cover in plastic wrap and allow to rest for an hour.

Roll the dough out using a pasta machine until it can be placed into the pasta cutter. Run the dough through the pasta cutter and then toss with some corn starch.

Place the noodles on a parchment covered baking sheet and cover with plastic wrap. Refrigerate overnight.

For the To Assemble Soup

Boil noodles for no more than 30 seconds.

For the Noodles (can also be store bought):

Place 2 Tbsp of Tare into a bowl. Add a few ladlefuls of the boiling broth, followed by the noodles.

For the Tare Sauce

For the Broth

Slice the pork and place on top. Garnish with a kamaboko, scallions, menma, and nori.

Kamaboko (Japanese fish cake)

Chopped scallions

Menma (braised bamboo shoots)

1 sheet of nori (dried seaweed)

For the Pork

Slurp your noodles.

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