How to Make Yakibuta Ramen 焼豚ラーメンの作り方 (VOST)

[postlink] http://legastronomenumerique.blogspot.com/2011/09/how-to-make-yakibuta-ramen-vost.html[/postlink] http://www.youtube.com/watch?v=-wa0umYJVGgendofvid
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Ingredients for Ramen - Japanese noodle dish originated in China
(serves 2)



- Yakibuta -
500g Pork Ribs (17.6 oz)
Green Part of Welsh Onion
A Small Piece of Ginger
4 tbsp Soy Sauce
2 tbsp Sake
1 tbsp Brown Sugar
** Boil down the pork ribs soup until the volume is less than 300cc (1 1/4 u.s. cups).

- Seasoned Soft-Boiled Eggs -
2 Eggs (65g-70g/2.29oz-2.47oz)
1 tbsp Soy Sauce
1 tbsp Sake
1 tbsp Mirin
** Season the eggs for several hours at a room temperature or keep them in a fridge overnight.

- Toppings -
12cm White Part of Welsh Onion (5 inch)
80g Spinach (2.82oz)
Narutomaki - Cylindrical Kamaboko
Menma - Condiment Made from Dried Bamboo Shoots
Toasted Nori

- Dashi Stock -
1200ml Water (5.07 u.s. cup)
10g Dried Sardines (0.353 oz)
10x5cm Dried Kombu Kelp (4x2 inch)

2 Bags of Raw Ramen Noodles
2 tsp Chicken Stock

About Music
Frederic Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1
Play by Muriel Nguyen Xuan, recording by Stephane Magnenat

Creative Commons
http://creativecommons.org/licenses/by-sa/3.0/
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