Tonkotsu Ramen
That ramen is fashionable is a fact. It's happening. We have been able to confirm this during our 'video journey' through the world of Japanese cuisine. We have inquired about its origins and we have learned how to prepare tori paitan at home.
Now, we loop the loop, and launch ourselves to discover the benefits of tonkotsu ramen hand in hand with Francisco Geraldo, manager of ramen master .
INGREDIENTS
- 350 ml of base or smoked broth
- 30 ml of cream sauce (one tablespoon)
- 1 branch of pak choy
- 200 g tagliatelle
- 3 slices of chashu
- 1/2 boiled egg
- 35 g of bamboo slices (seven units)
- 1 slice of naruto
- 15g chives
- 1 slice of nori seaweed
ELABORATION
- Cook the noodle ball in boiling water along with the pak choi branch for 1 minute and 30 seconds
- In a bowl, dissolve the white sauce in the base or smoked broth
- Remove the noodles, drain and pour into the bowl containing the dissolved sauce
- From left to right and resting on the edge of the bowl, place the slice of nori seaweed, the bamboo slices and the meat slices
- Next to the meat, place half of the boiled egg
- Add the chives and the slice of naruto in the center
*Vicente Gayo: camera operator. Jean Paul Porte: post-production and editing.