Recipe: Roast pork and chicken chintan
Tim Anderson is on the life-long mission to create the perfect ramen in his new cookbook Ramen Forever
This is a good go-to clear broth, based on a recipe I originally developed while trying to recreate the ramen at Harukiya, one of Tokyo's most iconic shops, which represents the perfect marriage of meaty aroma with soy saucy depth.
Makes approx 2.4 litres
Total cook time: 6 hours
Ingredients
- 1kg chicken frames
- 500g chicken wings
- 100g chicken feet (optional)
- 1 trotter, split
- 2 racks (1.2kg-1.5kg) pork ribs or neck bones
- 1 onion, skin on, quartered
- 50g fresh ginger root, thinly sliced
- 40g niboshi (dried sardines, optional)
- 20g kombu
- 10g dried shiitake
- Approx 3.5 litres water
- 20g katsuobushi
Method
Preheat the oven to 200°C fan. Cook the bones and the fresh vegetables in a deep roasting tray for 45 minutes, turning everything halfway through so that they brown evenly.
Use tongs to retrieve the bones and vegetables and place them into a stockpot along with the niboshi (if using), kombu, shiitake and the water (enough to cover).
Bring to the lowest possible simmer – between 85°C-90°C, with no bubbling – then keep cooking at that temperature for six hours, skimming the surface often to remove excess fat and scum (keep the fat).
Remove from the heat, then add the katsuobushi and leave to infuse for one hour.
Strain and chill, removing any fat that collects at the top of the broth. When decanting the broth, leave behind any cloudy dregs that have settled at the bottom of the container.
Ramen Forever by Tim Anderson (Hardie Grant, £26)
