Intro:
Method:
- Lets begin by preparing the chicken broth, start by adding all the chicken wings to a pan of boiling water then boil for around 10 minutes to get rid of any impurities. Next remove the chicken and rinse under cold water to clean. Add the chicken wings to a fresh pan of cold water and bring to a boil. When the water has come to a boil turn down to a low simmer then add kombu, shiitake mushrooms, garlic, leek, ginger and spring onions. Add a few pinches of salt and now we want to cook the broth whilst occasionally skimming for around 4 hours.
2. Whilst the broth is cooking we can now prepare the rest of the ingredients. Start with making tare, if you want, this can be made the night before. Add 15g kombu, 15g bonito flakes and 5 shiitake mushrooms to 400ml of cold water and allow to soak for around 20 minutes. Next add 400ml of soy, 40ml sake, 40ml mirin, 2 tbsp sugar and 1 tsp of salt then add the tare to a medium low heat. Cook the tare for around 30 minutes then when fully infused pass the tare through a sieve then keep in a fresh pan and set aside.
3. Now onto the ham, you can cook it any way you would like, but for this I simply slowly boiled it in honey, light soy, dark soy, sugar, ginger, garlic and water for around one and a half hours. When cooked remove the ham and allow to chill before slicing into thin slices.
4. To make a spring onion oil add a generous amount of rapeseed oil to a pan then add 1 spring onion, 10g of ginger and 4 garlic cloves. Fry for around 5 minutes on a medium heat then drain the oil into a bowl, season with a pinch of salt and set aside.
Additional notes
For the toppings you can really use whatever you have to hand, chicken teriyaki, grilled beef or even tempura would work great. As for the noodles again dry ramen noodles work perfectly or even an egg noodle you could use. Have fun making shoyu ramen!!!
