けんたのラーメン道その二：味噌らーめん #shorts

けんたのラーメン道その二：味噌らーめん #shorts

Miso, échalote — trim the roots, grate it, mix with miso and knead together. Onion — this time, by chance, it’s a fresh onion. As expected, grate it and mix it with miso. Thread pork loin onto skewers, use a smoker, and hang-roast it at 120°C until it reaches 40°C internally. Place a drip tray filled with water. Wait patiently. Once it’s done roasting, remove the skewers and give it a taste. Yeah, it’s delicious. Place the meat into a pot. Pour the water from the drip tray and some soy sauce. Once it comes to a boil, turn off the heat and let it sit for 30 minutes. Turn the meat over halfway through. Prepare some kind of vegetable. Finely chop the white part of a green onion. Remove the meat from the pot and slice it to your preferred thickness. Warm up the bowl in advance. Thick noodles would be best. Boil them. Pour out the hot water from the bowl. I wasn’t going to do it… but I will after all. I decided to add garlic to the miso as well. Into the bowl — oil, then stir-fry some garlic chives, and drizzle in the soy-based sauce. Let’s prepare some kind of soup. This time, it’s the pig’s feet soup from before. Strain the soup into the bowl and mix it. Add the noodles, arrange them, then add the various toppings. Ready to eat! Yeah, it’s delicious. How about the soup? The char siu? Mmm, it’s tasty. The noodles were gone in an instant! Chef, one more serving of noodles! Delicious miso ramen at home! Give it a try!

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#けんた食堂 #うちめし道 #asmr #ramen #味噌ラーメン

今回は味噌ラーメン。　味噌に野菜を練り込む事により、甘味とコクを演出。　仕上げにバターを溶かしたり、替玉時にはチャーシュー由来の醤油だれを活用すれば、スープ最後の一滴まで楽しめる一杯となる。

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