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RAMEN KAONASHI

Black Garlic Oil Tonkotsu Ramen (Kumamoto Style)

A rich, creamy Kumamoto-style tonkotsu ramen topped with homemade black garlic oil (ma-yu).
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Prep Time 2 hours
Cook Time 8 hours
Total Time 10 hours
Course: Main Course, Soup
Cuisine: Japanese
Ingredients Equipment Method Video Notes

Ingredients
  

SAUCE
  • 3 pc DRIED SHIITAKE MUSHROOMS
  • 12 g Hidaka Kombu
  • 20 g Dried Scallops
  • 20 g Sababushi
  • 320 ml Water
  • 70 ml Hon Mirin
  • 40 ml Cooking Sake
  • 80 ml Usukuchi Shoyu
  • 20 ml Thai fish Sauce
  • 30 g Sea salt
  • 25 g Oyster Sauce
NOODLES
  • 145 g Water & Egg
  • 5 g Sea salt
  • 5 g Kansui
  • 400 g Hokkaido ramen flour
TONKOTSU SOUP
  • 1 kg Pre boiled pork bone
  • 500 g Chicken carcass
  • 2500 ml Water
  • 300 g Pork fat
  • 1 pc Onion
OIL
  • 100 g Sliced garlic
  • 100 g Pork lard
CHASHU5
  • 500 g Pork shoulder
  • 5 g Salt
  • 50 ml Koikuchi shoyu
TOPPING
  • 1 pc Shironegi
  • 1 pc Spring onions
  • 2 slice Chashu
  • 1 pc Ajitama
  • 1 pc Sliced black fungus
  • 1 pc Menma
BLACK GARLIC OIL TONKOTSU RAMEN
  • 35 ml Ramen sauce
  • 1 pc Minced garlic
  • 1 tbsp Ground sesame
  • 130 g Noodles
  • 300 ml Tonkotsu soup
  • 1 set All toppings

Equipment

  • 1 Heavy bottom stock pot
  • 1 Fine mesh skimmer
  • 1 Bone saw
  • 1 Instant read thermometer

Method
 

SAUCE
  1. Add Dried Shiitake Mushrooms 3pc, Hidaka Kombu 12g, Dried Scallops 20g and Sababushi to a container. Add Water 320ml until ingredients are submeraged, cover and leave overnight in thridge.
  2. Add overnighashi & ingredients into a sauce pan.
  3. Add Hon Mirin 70ml and Cooking Sake 40ml to sauce pan.
  4. Cook at low heat until temperature reach about 70C, Keep simmering for 40min.
  5. Stop fire and strain dashi. Dashi is done.
  6. Pour Dashi 260ml into a cooking pot.
  7. Add Usukuchi Shoyu 80ml, Thai Fish Sauce 20ml and Sea Salt 30g to a cooking pot.
  8. Start cooking sauce at low heat and stir until all ingredients are fully dissolved.
  9. Add Oyster Sauce 25g and stir to mix. Ramen Sauce is done.
NOODLES
  1. Add Water + Egg 145g, Salt 5g and Kansui 5g into a measuring cup. Stir until Kansui ution is fully mixed. Add Hokkaido Ramen Flour 400g to a large mixing bowl.
  2. Combine Kansui solon and Flour.
  3. Using a roller, Pr into a smooth dough.
  4. Use noodle machine to form smooth and long dough.
  5. Cut into medium thin noodles. Noodles are done.
TONKOTSU SOUP
  1. Add Pre Boiled Pork Bone 1kg, Chicken Carcass 500g and Water 2.5L to a large soup pot.
  2. Start boiling with strong fire.
  3. Remove scum as soup starts to boil.
  4. Change to low heat and add Pork Fat 300g.
  5. Simmer 2hours.
  6. Switch to high heat and maintain soup at boiling point for 40min.
  7. Refill water to the original level.
  8. Add Onion 1pc. Continue to boil for 40min.
  9. Refill water to original level again and continue to boil 40min.
  10. After the 3rd boil, the soup turns a milky color. Stop boiling and strain soup.
  11. Tonkotsu Soup is done.(about 1.5L)
OIL
  1. Sliced Garlic 100g.
  2. Add Pork Lard 100g to a sauce pan and start cooking at low heat.
  3. Add Garlic.
  4. When Garlic turns golden brown remove about 1/4 portion and leave aside.
  5. When Garlic chips turn darker brown, remove the same portion and leave aside.
  6. Remove a larger portion just before garlic gets burnt and keep only a little bit.
  7. Turn off stove and leave aside to cool.
  8. Add the remaining garlic oil and burnt garlic int a mortar.
  9. Add all previously set aside garlic ships.
  10. Grind until black oil forms. Black garlic oil is done.
CHASHU
  1. Spread about 5g Salt all over Pork Shoulder Loin 500g and leave aside for 30min.
  2. Use kitchen towel to dry the water that came out of meat.
  3. Add Koikuchi Shoyu 50g together with meat, in a bag and seal.
  4. Sous vide at 65C for 2hour 50min.
  5. Lightly char all sides on a sauce pan. Chashu is done.
TOPPING
  1. Slice Shironegi 1pc thinly and soak in water for 10min.
  2. Slice Spring Onions thinly.
  3. Cut Chashu into thick slices.
  4. Spring Onions, Chachu, Ajitama, Sliced Black Fungus, Menma, Shironegi. Toppings all done.
BLACK GARLIC OIL TONKOTSU RAMEN
  1. Add Ramen Sauce 35ml.
  2. Add Minced Garlic.
  3. Add Ground Sesame 1tsp.
  4. Boil Noodles 130g for 1.5min.
  5. Add Tonkotsu Soup 300ml.
  6. Add boiled Noodles.
  7. Add all toppings and garlic oil.
  8. Black Garlic Tonkotsu Ramen is done.

Video

Notes

  • Oil tastes too bitter → garlic burnt → reduce heat
  • Oil flavor too weak → garlic not cooked long enough
  • Broth too thin → boil harder or longer
  • Broth oily → separate fat or skim more
  • No aroma → temperature too low for mayu
 
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