家で作れる名店の味！店開けるレベルの超濃厚ドロ系【最高の味噌ラーメン】作り方！麺処くるり再現レシピに挑戦！

家で作れる名店の味！店開けるレベルの超濃厚ドロ系【最高の味噌ラーメン】作り方！麺処くるり再現レシピに挑戦！

Thanks. This is ge-c from Ramen Rotas. Thanks. This is ge-c from Ramen Rotas. This time, the most delicious miso ramen in the history of the family. We will show you how to make super thick thick miso ramen. Here you go. First prepare a pot to make the soup. 600g pork belly block for char siu. 200 g of minced pork. 200 g of minced chicken. Backfat 250g Water 2ℓ. Loosen the minced meat to make the soup stock easier to come out. Turn the heat on high and loosen the minced meat again. Minced meat makes a delicious soup in a short amount of time. Once boiling, reduce heat to medium and cover. Simmer on timer for 50 minutes. Next, prepare a bowl and make the miso sauce. First, weigh 100g of red miso. Next, weigh 100g of white miso. Weigh the sesame oil with a ladle. Sesame oil 15cc. Sprinkle 5 coarsely ground black pepper through this hole. Sprinkle Chinese pepper 3 times in this hole. Mix with a whipper. Take a cutting board and measure the garlic. I’m going to cut it with a knife and peel off the skin. I peel the skin of the garlic steadily, but if you use it at home, you can use garlic in a tube. I’m going to rub the garlic. For the miso ramen I made this time, I tried to recreate the recipe of the famous legendary restaurant “Mendokoro Kururi”. 15 years ago, this restaurant won first place in a program titled “Top 30 Really Delicious Ramen”. After watching the program, I, who was 26 years old at the time, went to eat at a restaurant in Ichigaya, Tokyo. And I was shocked and moved by the miso ramen in the unexperienced zone, which I had never eaten before. I’ve made it many times over the years, but this time, for the first time, I’m satisfied with it. The recipe will be published for the first time on YouTube this time. Miso ramen with thick soup instead of miso. It’s so delicious, so I’d love to have this at home! I want you to make it! . Oh, it seems that Mr. Hikakin often went to Mendokoro Kururi when he was unknown. Now it has changed its name to “Otsukaya” and has changed to a shop that offers super-rich spicy miso ramen. Next, weigh the ginger. I’m going to rub ginger too. By the way, speaking of miso ramen, Ayami’s miso ramen I ate in Sapporo was exceptional. Where is your favorite miso ramen? I would be happy if you could tell me in the comments. I would like to go to eat where I was interested. Here are the ingredients for the miso sauce. Prepare a frying pan and light it. 20 g butter. 20g garlic, 20g ginger. I’m going to stir fry it. It smells delicious. Dark soy sauce 20cc. Mirin 15cc. Ajinomoto 7g. 5g of oyster sauce. Mix everything together and fry. Turn off the heat when mixed. Add it to the miso base and mix. Mix the whole evenly with a whipper. Weigh the volume of miso sauce. Miso sauce completed. Yield 273g (about 3 servings). Next, make the char siu sauce. Dark soy sauce 200cc. Mirin 30cc. Cooking sake 10cc. I made a mistake (sweat). 4 g of sugar. Turn on the heat and mix with a whipper. When it boils, turn off the fire and the char siu sauce is complete. After 50 minutes, open the lid of the soup pot. Turn off the heat and take out the char siu. Put the meat inside the ziplock. Add the char siu sauce. Collect water in a bowl. Remove the air and season the char siu evenly. Place in refrigerator for 40 minutes. Oh, there are only a few left of this reprinted T-shirt. It’s on sale at mail order. Next, take out the backfat. Minced meat is also included, but it’s OK. Mix and mash with a whipper. This time, I will make it finer so that the shape disappears as much as possible. By adding this backfat to the soup, it becomes thicker and thicker. Oh, speaking of noodle kururi, I also love musician kururi. My dream is to have Mr. Shigeru Kishida eat Rotasu Ramen one day. I wonder if the owner of Mendokoro Kururi also likes Kururi from the band. Check the yield of backfat. Back fat, yield 220g (about 3 servings). Strain the soup through a bowl and colander. I won’t be using this minced meat this time, but I think you can fry it together as an ingredient for miso ramen. Soup yield 1.2ℓ (about 4 servings). After 40 minutes, remove the meat from the sauce. I’m going to cut it. Put char siu on the frying pan and broil it with a gas burner. Next, cut the green onions. Oh, we are doing various SNS such as Twitter, Instagram, TikTok, so please check it out! Please follow me. I’m going to cut it roughly. Put in a bowl and colander. Soak it in water for a while to remove the bitterness. Squeeze the water and complete the green onion. Prepare a wok and finish the miso ramen. 10cc of salad oil. 100g sprouts. 10 g leek. A little black pepper. Soup 270cc. 80g of miso sauce. Backfat 70g. 25 g ground sesame seeds (this is very important). Mix the miso sauce with a Chinese ladle and a whipper. For the noodles, use the medium-thick curly noodles used in Rotasu’s soy sauce classic. Once again, ground sesame is pretty important, so make sure to include it if you’re making it at home! . If you don’t put it in, the taste won’t be decided or it will be vague. Finished with a pretty thick and rich soup. Prepare the donburi. The cool rotas donburi is now on sale at mail order. Put the noodles in first. Add the soup cooked in the wok. 2 slices of char siu. green onions. Taste ball. black pepper. Chili oil 15cc. I made it!!! A rich soup. If you want to eat! I want to make!

ろたす秘伝の味噌ダレの仕込み風景動画

材料を混ぜてただ沸かすだけで完成する超簡単味噌ラーメンレシピ動画

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