Momofuku Ramen – LADL Flowchart Recipe
Origin: New York
About: Momofuku ramen is a Japanese dish created by chef David Chang for Momofuku Noodle Bar restaurant in Manhattan, NY. This dish is time intensive and “spends” many ingredients, but completely worth it. The ramen will turn out sweet, salty, with a deep meat flavor.
This recipe has been adapted and can be cooked in a slow cooker for the 7 hours if you don’t want to spend all day next to the pot. If simmering it by stock pot, make sure to keep the lid on to avoid losing water and concentrating the broth. The sake, mirin, and soy sauce should be added to taste and the proportions will change depending on the amount of water.
The broth will last a few days in the fridge but tends to become more concentrated and salty as time goes on. Also, when cold, the fat will solidify on top and can be removed if desired.
- Udon noodles
- Poached or hard boiled egg
- Pork belly
- Dried seaweed
- Light brown sugar, 3 tsp, add with Sake — The sugar, mirin, soy sauce, and sake actually are the base to making taré (soy basting sauce).