Ramen is a Japanese dense soup with noodles. The secret of a good shoulder lies in a foundation that must be aromatic, concentrated flavors. Read how to do it.

What is ramen and how to do it

Ramen is a Japanese dense soup with noodles. This dish is extremely popular all over Japan and we can find it in many variants. In addition to the right shoulder being cooked at home or in the restaurant, the world’s most popular instantaneous versions are sold in cardboard or plastic cups with added spices and aromas. It’s basically a nutritively unsuitable food that does not have to be mixed with the right shoulder. What is common to all ramen soups are meat foundations and noodles. The base is usually chicken or pork although it may be bovine or even fish. The foundation is the key to a good shoulder, it must be aromatic, concentrated in flavor and taste. When you have a good foundation you have already done most of the work. Now you only need to boil the noodles and all serve with the cut meat that can be the one you’ve been cooking the foundation or roasting remnants of a day, the choice is on you. You can also add a softly cooked egg, sliced ​​young onions, carrots or anything else and have ramen soup. For today’s recipe I have decided for a slightly richer (admit and complicated) version of the shoulder, but still “for home”. In order to obtain a very rich foundation, I decided to cut the meat long and slowly, at a low temperature in a clear bouquet of bones. In this version I used a little less traditional junetina, which contributed to the deep and very specific aroma of the foundation. To this I added the entire army of Asian spices and of course the soy sauce.

As I deeply appreciate the Japanese people and I know that everything should be of the tip-top, I decided to make a fair version that included different ingredients and processing methods. First I was thinking of buying noodlese (Chinese noodles), but I realized that it would not be and that it is not difficult to make a personal version at all. Noodles are made of flour and water, and can be added to the egg. What I particularly liked while I was researching the secrets of a good Ramen was the idea of ​​a marinated egg. The taste is fantastic and I was particularly pleased when I saw how an ideally cooked egg for Ramen must be exactly the kind I most love – the icing must be soft inside and cremated from the outside.

Sushi did not even dare to work alone, but Ramen seemed to me a very feasible task. It is a Japanese soup that is based on light chicken, beetroot, sometimes even fish basal to which sausages, spices, and optionally meat, vegetables, mushrooms, eggs, noodles are added.

First of all, it’s not a distillate, it’s produced by fermentation, and there are no added sulphates – so the day after consuming it, there should not be a headache! Of course, if it’s a real sake, no additives, because today everyone is busy just to cook the best home-made sake, although the process is quite slow and relatively more complicated than baking brandy, brewing beer or making wine.

Sake is a Japanese word meaning “alcoholic drink”, and the exact Japanese name for sake is Nihonshu. Sake contains 10 to 20% alcohol, and there are more theories about its origin – one started in China at about 4800 BC, and according to the second theory, it began to produce in Japan in the 3rd century AD.

Everything we wanted to know about this eastern plague was realized at the Wine Festival Label Grand Karakterre at Zagreb’s Westin Hotel, where a Dutch distributor of about fifty different sakes, Mr. Dick Stegewerns, held a two-hour lecture with a tasting. We tried classical, warm, with rice pieces, added with alcohol, and one that was damn resembling a plum pelinkovka. But that was in a bitter stage. How to describe sake at all? Well, as it is served, depending on the species, at a temperature of 5-55 degrees Celsius, impressions are definitely – everywhere.
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