Ghisa 1

something like a

Tonkotsu Ramen
The Broth
I ngre d ie n ts:
• A couple of Leeks
• 4 Green Onions
• 3-4 Chicken feet
• 2 Pork feet
• Around 700gr of Pork bones
• Fr e s h G i n g e r
• 3-4 Dried Shiitake Mushrooms
• Kombu Seaweed

Re c i p e :

1 3
Put the pork bones, chicken feet, and pork After that, toast the leeks, green onions
feet in a pot full of water. Heat the pot and ginger in a pan, and add them to the
on the stove and remove it as soon as it broth with some dried shiitake mushroom.
reaches its boiling point. Drain off the water, and Keep boiling the Broth for at least 6 hours (if
carefully wash all the bones under cold running you have the patience 12 hours) , taking care to
water, removing any bits of dark marrow or add hot water when the liquid reduces too much.
coagulated blood. Then turn off the heat, put a piece of kombu
seaweed in the broth and let it rest overnight.

2
Return the bones to the pot along with

the pork & chicken feet. Top up with cold
water and bring everything to a rapid boil
over high heat, removing the fat/impurities that
foams on the surface with a skimmer. Close the pot
with a lid, and let the broth boil for about a couple
of hours (add water if it starts reducing too much).
4
In the morning, remove the kombu and
bring the broth to a boil again. This time
let the broth reduce without hesitation,
and keep it on a high flame until it has shrunk
by about a quarter. Once the heat has been
turned off, strain the broth twice.

Ajitsuke Tamago
味付け玉子 (Marinated Eg gs)

I ngre d ie n ts
• Eggs
• One glass of Soy sauce
• Sugar
• Salt
• 2 Garlic cloves
• One leek
• One green onion
• A piece of fresh ginger
• 3 Tablespoon of Mirin
• 2 Tablespoon of rice vinegar
Ajitsuke Tamago Ghisa 2
味付け玉子 (Marinated Eg gs)

Re c i p e :

1
Boil the eggs in a saucepan (pour a
tablespoon of white vinegar to prevent
the eggshells from cracking placing them
carefully on the bottom with a spoon. Keep
boiling them with a gentle flame for 6:30 minutes.
Then remove the eggs from the water and place
them in a bowl previously filled with water and
ice cubes. Leave the eggs on ice for 5-10 minutes.
liquid into the pan with the vegetables, and
add tablespoon (at least) of sugar. Add salt if
needed. Allow everything to cool down. Peel
the eggs and put them in a container covering
them entirely with the marinade. Cover with
cling film and leave to marinate in the fridge
for 24 hours.

2
In the meantime, prepare the marinade:
cut the leek, spring onion, ginger and
garlic into coarse slices, and brown
everything in a pan with hot seed oil. While
the vegetables are browning, mix in a bowl
full of water (something less than 500ml) the
soy sauce, Mirin and rice vinegar. Pour the
Remember to remove them from the fridge in advance
before eating them in the Ramen (to prevent them from
staying too cold on the inside). If you forget to do it,
put them in a freezer bag (or a cling film) together with
the marinating liquid and immerse the bag in a bowl of
warm water for a few minutes.

Chashu
チャーシュー (Braised Pork Belly)

I ngre d ie n ts
• Fr e s h P o r k B e l l y w i t h s k i n
• A few garlic cloves
• One leek
• One green onion
• A piece of fresh ginger
• Red Chilli paste, or fresh ones chopped
• One glass of Sake
• 2 tablespoon of Mirin
• Soy sauce
• Sugar

Re c i p e :

1
Heat a pan on the stove with a few drops the sugar dissolved, then dip the browned pork
of oil. When it’s hot brown the pork and a large glass of hot water in it.
thoroughly until it has formed an amber

3
browning on at least two sides. Remove the meat Cover with a lid and let it cook gently
from the pan. for at least 2:30/3 hours. If during
cooking the liquid reduces too much, add

2
Heat some oil on the stove and cut the
ginger, garlic, leek and green onion into
slices. Put everything on the fire for a
couple of minutes, so that the ingredients release
their aromas. At this point, add some chilli paste,
one glass of Sake, a couple of tablespoons of
Mirin, and add soy sauce and sugar. Allow to
simmer gently until the liquids are uniform and
hot water. The meat will have reached its ideal
cooking when it is possible to pierce it without
resistance with a chopstick.
It’s crucial to keep the liquid in which the pork has
cooked. It will be used, once strained, as our Tare (the
sauce that gives the actual flavor to the ramen broth).
 Ghisa 3

Mayu
(Black Garlic Oil)

I ngre d ie n ts
• Garlic (I used 6 cloves)
• Sesame oil
• Peanut oil (or some other vegetable oil other than olive one)

Re c i p e :

1 2
Chop the garlic and pour it into a pan filled After that, keep adding a bit of sesame oil
with warm peanut oil. Let it cook over low until the mayu reaches the texture you like.
heat slowly, turning the garlic from white, It should be a thick, fine, black sauce. The
to gold, to brown to black at last. As soon as it flavor is very aggressive, and kind of unpleasant
gets black, put it in a mortar (or a blender) and in itself: it’s supposed to unleash his potential
turn it into a liquid cream adding a couple of once added (just a few drops) inside the broth.
tablespoons of the oil used to cook the garlic.

Ramen Assembly
I ngre d ie n ts
• The Broth
• Marinated Eggs
• Chashu
• Mayu
• A few flakes of Katsuobushi
• Chopped chives (or green onion, or both)
• Black and white sesame seeds
• A couple of shiitake mushrooms
• Bok choy

A s s e m b ly :

Ramen cups must be hot; they can be filled with
boiling water just before use, or heated with an
oven at a not too high temperature. Once the
cups are heated, proceed with the actual assembly
of the Ramen, which proceeds - and must be
thought out - vertically, from bottom to top.
The first element that fits into the bottom of the
cup is the tare. The tare is the savory element of
ramen, and for this dish the tare is going to be
the cooking juices of the Chashu, mixed with a
little soy sauce (the tare must have a concentrated
flavor, because just a small quantity will have to
be put inside the broth).
Pour a few tablespoons of tare into the ramen bowl,
adjusting the quantities according to how tasty the
dish is to be made.
Then proceed with the addition of the second
element: the broth. Once the broth has been poured
you can add the aroma oil, in this case the Mayu we
made with the burnt garlic. Just a few drops since
the flavor is very strong. Then add the noodles.
And then it’s time to place the toppings: the
shiitake mushrooms (rehydrated in the broth a
few minutes before), the slices of chashu, the
marinated eggs, black and white sesame seeds,
finely chopped chives or/and very thin slices of
the green onion, a few flakes of katsuobushi.
And you’re done.