【1時間で出来る】これ以上ない【史上最高】醤油ラーメンの作り方。

【1時間で出来る】これ以上ない【史上最高】醤油ラーメンの作り方。

thx. This is ge-c from Ramen Rotas. This time, I will make a super authentic ramen that can be made at home. I think you can become a hero if you act like a family. Here you go. Here are all the ingredients for this soup. Prepare a large pot. 1 whole chicken. This time, I tried wrapping a pork belly block for char siu with thread. 70 g of dried sardines. (I recommend small dried sardines). 15g green part of spring onion. 30 g of onion. 10 g ginger. 10 g of kelp. 10 g of dried shiitake mushrooms. 10 g of adductor muscle. 2 liters of water. Katsuobushi and mixed bonito are added at the end. Light the fire with full flame. Wait until it boils. Bring to a boil then reduce heat. Make it look like this. Set a timer for 50 minutes and let it boil. In the meantime, make the ramen sauce. Dark soy sauce 450cc. Tamari soy sauce 60cc. (or light soy sauce 60cc). 9g of unboiled sugar. (If you don’t have it, white sugar is fine). Mirin 15cc. 2g of kimchi powder for the secret ingredient. Light the fire and mix with a whipper. Turn off the heat when the surroundings start to boil. This ramen sauce is also used as a char siu sauce. Make a flavored oil. Salad oil 90cc. 2 g of sesame oil. 5 g ginger. 15g coarsely chopped onion. 5 hawk claws (sliced ​​round). Heat over medium heat and stir with a wooden spatula. After 3 to 5 minutes, when the surface becomes golden brown, turn off the heat. Immediately after extinguishing the fire, strain it with a mesh. Flavored oil Yield 90cc (6 servings). If you like, you can add fried onions to the soup as an accent. It smells exciting. After 40 minutes, put the pork belly block into the sauce and simmer. Cook for 5 minutes, then flip over and cook another 5 minutes to season. This time’s sauce is a thick sauce for ramen, so just simmer for 10 minutes to get enough flavor. After 10 minutes, turn off the heat and remove. It looks really nice when wrapped with thread. Ramen sauce yield 500cc (about 15 servings). After 50 minutes, add 10g of dried bonito and 5g of mixed dried bonito. Soak in soup. Set a timer for 3 minutes and let it boil. After 3 minutes, turn off the heat and strain the soup with a bowl and colander. Whole chicken can be a delicious side dish or snack when simmered in ramen sauce. Soup yield 1.8ℓ (6 servings). Remove the char siu thread. Ah, ge-c, this soup was simply fun to make, and I found myself dancing. Before the opening, when I was in my twenties, I remembered the old days when I made ramen at home and had my friends eat it. This ramen, if some father behaves to his family, I think he can be a hero. That’s why I put this video on YouTube. I’m going to cut it. The freshly made char siu is plump and really delicious. If possible, the price is high, but domestic meat is recommended. Finish. Ramen sauce 30cc. Flavored oil 15cc. Fried onions (optional). Noodles use medium-thin straight noodles made from 100% domestic wheat from Rotasu. Soup 300cc. Fold the noodles. Menma. Pork belly chashu. green onions. seaweed. Complete. If you want to eat it! I want to make it!

家で出来る最高級の醤油ラーメンの作り方です。

スープ（出来高1.8ℓ・6人前）

水2ℓ
豚バラブロック500g（糸で巻きます）
丸鶏1羽（約1㎏）
タマネギ30g
長ネギ15g
ショウガ10g
昆布10g
干し貝柱10g
干し椎茸10g
煮干70g(小さいサイズがオススメです)
鰹節10g
混合節(鯖、鰯)5g

ラーメンタレ&チャーシュータレ（出来高500㏄・15人前）

濃口醤油450㏄
薄口醤油60㏄（動画内ではたまり醤油を使ってますが、スープの出汁感を出すために薄口の方がオススメです）
素焚糖（なければ、上白糖）9g
みりん15㏄
キムチの素2g

香味油（出来高90㏄・6人前）

サラダ油90㏄
ごま油2g
タマネギみじん切り15g
ショウガ5g
鷹の爪（輪切り）5個

仕上げ

タレ30㏄
揚げタマネギ(お好みで)
スープ300㏄
香味油15㏄
チャーシュー
メンマ
ネギ
海苔

※スープで煮た丸鶏はラーメンタレで煮ると美味しいおかずやおつまみになります。ラーメンのトッピングにしてもアリだと思います。
＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝
日本（静岡県清水町）で営んでる【ラーメンろたす】です。

オンラインショップ（ラーメンやオリジナルグッズを販売してます）
https://ramenrotas.thebase.in/

ろたすのラーメン、ふるさと納税やってます

楽天市場　ミックス6食セット　
https://bit.ly/3NZRtti

ふるさとチョイス一覧
https://bit.ly/3Mtk74Y

ＷＥＢろたす（エッセイ書いたりしてます）
https://ramen-rotas.com/

ge-c、ツイッターやってます
Tweets by ge_c_ramen

インスタグラムやってます
https://www.instagram.com/ramen_rotas/

ge-cのレシピ本！重版出来！3刷決定！
極上のおうちラーメン – 家史上最高の一杯の作り方 –
https://amzn.asia/d/8wi44JZ

#JapaneseStreetFood　#Ramen　#拉麺　#라면 #ラーメン　#ราเม็ง