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TAMPOPO RAMEN

Picture for Tampopo Ramen

5,614,023 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

For the Broth

chicken feet

1 pound chicken feet

pork spare ribs

¼ pound pork spare ribs

chicken wings

2 pounds chicken wings

head of garlic, halved

1 whole head of garlic, halved

large scallion, cut into 6 pieces

1 inch large scallion, cut into 6 pieces

onion, halved

1 whole onion, halved

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

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

kombu leaves

4 kombu leaves

bonito

1 cup bonito

dried anchovies

1 cup dried anchovies

For the Pork

For the Pork

Pork belly and/or pork shoulder

Pork belly and/or pork shoulder

soy sauce

½ cup soy sauce

mirin

1 cup mirin

sake

1 cup sake

shallot, halved

1 whole shallot, halved

knob of ginger, peeled and chopped

2 inch knob of ginger, peeled and chopped

of garlic, crushed

6 cloves of garlic, crushed

For the Tare Sauce

For the Tare Sauce

dried anchovies

½ cup dried anchovies

soy sauce

2 cups soy sauce

Several kombu leaves

Several kombu leaves

bonito flakes

½ cup bonito flakes

sake

¼ cup sake

of mirin

4 tbsp of mirin

of brown sugar

1 - 2 tbsp of brown sugar

For the Noodles (can also be store bought):

For the Noodles (can also be store bought):

baking soda

1 cup baking soda

of additional baking soda

1 tbsp of additional baking soda

warm water

½ cup warm water

bread flour (about 2 cups)

8 ½ ounces bread flour (about 2 cups)

of vital wheat gluten (about 1/4 cup)

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

For the Soup

For the Soup

Sesame oil

Sesame oil

Kamaboko (Japanese fish cake)

Kamaboko (Japanese fish cake)

Chopped scallions

Chopped scallions

Menma (braised bamboo shoots)

Menma (braised bamboo shoots)

of nori (dried seaweed)

1 sheet of nori (dried seaweed)

DIRECTIONS

1.

Soak large kombu leaves in the water for 24 hours.

kombu leaves

4 kombu leaves

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

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

2.

Cut nails off of chicken feet.

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.

chicken feet

1 pound chicken feet

pork spare ribs

¼ pound pork spare ribs

chicken wings

2 pounds chicken wings

head of garlic, halved

1 whole head of garlic, halved

large scallion, cut into 6 pieces

1 inch large scallion, cut into 6 pieces

onion, halved

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.

bonito

1 cup bonito

dried anchovies

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

Pork belly and/or pork shoulder

soy sauce

½ cup soy sauce

sake

1 cup sake

shallot, halved

1 whole shallot, halved

knob of ginger, peeled and chopped

2 inch knob of ginger, peeled and chopped

of garlic, crushed

6 cloves of garlic, crushed

mirin

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.

dried anchovies

½ cup dried anchovies

soy sauce

2 cups soy sauce

Several kombu leaves

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.

bonito flakes

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.

sake

¼ cup sake

of mirin

4 tbsp of mirin

of brown sugar

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.

baking soda

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.

bread flour (about 2 cups)

8 ½ ounces bread flour (about 2 cups)

of vital wheat gluten (about 1/4 cup)

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

of additional baking soda

1 tbsp of additional baking soda

warm water

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):

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 Tare Sauce

For the Broth

For the Broth

3.

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

Kamaboko (Japanese fish cake)

Kamaboko (Japanese fish cake)

Chopped scallions

Chopped scallions

Menma (braised bamboo shoots)

Menma (braised bamboo shoots)

of nori (dried seaweed)

1 sheet of nori (dried seaweed)

For the Pork

For the Pork

4.

Slurp your noodles.

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