BABISH

recipes

community

livestream

cookware

cookbook

contact

JOIN

TAMPOPO RAMEN

Picture for Tampopo Ramen

5,610,462 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.

US

original

metric

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

1.

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)

2.

Cut nails off of chicken feet.

1 pound chicken feet

3.

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

4.

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

5.

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

1 cup bonito

1 cup dried anchovies

6.

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

7.

For the Pork

1.

Preheat oven to 275°F.

2.

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

3.

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

4.

For the Tared Sauce

1.

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

2.

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

3.

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

4.

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

5.

For the Noodles

1.

Preheat oven to 225°F.

2.

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

1 cup baking soda

3.

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

4.

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

5.

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.

6.

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

7.

For the To Assemble Soup

1.

Boil noodles for no more than 30 seconds.

For the Noodles (can also be store bought):

2.

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

3.

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

4.

Slurp your noodles.

Unlock this recipe

Babish

Welcome to the...

Babish Culinary Universe

Get instant access to hundreds of written recipes, connect with a community eager to share their cooking triumphs and mishaps, and find inspiration for your next meal.

Try it out for a month free, then just $1/month

JOIN
Babish Logo

powered by

© 2023 Binge Entertainment, LLC. All rights reserved.