ramen stock

  • 1 brown onion, skin on and quartered
  • 5 litres water 
  • 2 bulbs garlic, halved 
  • 1 x 5cm piece ginger, thinly sliced 
  • 2 leeks, trimmed and quartered 
  • 5 dried shiitake mushrooms 
  • 1kg pork neck bones, cut into 5cm pieces+ 
  • 1kg American-style pork spare ribs 
  • 2 tablespoons soy sauce 
  • 2 tablespoons sake 
  • ¼ cup (60ml) mirin (Japanese rice wine) 
  • 1 teaspoon sea salt flakes 
  • 1 x 15cm piece dried kombu (dried seaweed)++, rinsed
  1. Place a large saucepan over high heat. Add the onion and cook, turning, for 6 minutes or until lightly charred.
  2. Add the water, garlic, ginger, leek, mushrooms and pork bones and ribs. Cover with a tight-fitting lid and bring to the boil, skimming the surface with a metal spoon occasionally to remove any foam. 
  3. Remove the lid, reduce heat to medium and cook for 3 hours. Strain the broth, discarding the bones and vegetables. 
  4. Return the stock to a medium saucepan over medium heat. Add the soy sauce, sake, mirin, salt and kombu and cook for 15 minutes. Remove and discard the kombu. Makes 2 litres.

+ Ask your butcher to cut these for you.

++ Kombu is a dried seaweed available from Asian supermarkets, specialty grocers and health food stores.

Tip: This stock will keep frozen in an airtight container for up to 2 months. Defrost and heat in a large saucepan over medium heat.     

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Tags: basics, ramen, stock,

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