Classic Chicken Ramen (Chikin Ramen)
Tradicionalno jelo · Japanese
A deeply flavorful and comforting bowl of ramen featuring tender chicken, a rich broth, perfectly cooked noodles, and traditional toppings.
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Sastojci
- Chicken thighs1 lb
- Chicken bones or carcass1 lb
- Water10 cups
- Saltto taste
- Black pepperto taste
- Soy sauce1/2 cup
- Mirin1/4 cup
- Sake1/4 cup
- Ginger2-inch piece, sliced
- Garlic4 cloves, smashed
- Scallions4, white and green parts separated
- Ramen noodles14 oz
- Eggs4
- Nori seaweed sheets4
- Narutomaki (fish cake)4 slices
- Sesame oil1 tbsp
Koraci
- 1
Prepare the chicken broth: In a large pot, combine chicken thighs, chicken bones, water, ginger, garlic, and the white parts of scallions. Bring to a boil, then reduce heat and simmer for at least 1 hour, skimming off any foam or impurities. Strain the broth and discard solids.
- 2
Make the tare (flavor base): In a small saucepan, combine soy sauce, mirin, sake, and the green parts of scallions. Simmer gently for 10 minutes. Strain and set aside.
- 3
Prepare the chicken topping: Grill or pan-fry the chicken thighs until cooked through. Slice thinly.
- 4
Prepare the eggs: Soft-boil the eggs for 6-7 minutes. Peel and halve them.
- 5
Cook the ramen noodles according to package directions. Drain well.
- 6
Assemble the ramen: Divide the tare among four serving bowls. Add a splash of sesame oil to each. Pour hot chicken broth over the tare and stir. Add the cooked ramen noodles to each bowl. Arrange the sliced chicken, halved eggs, nori sheets, and narutomaki slices on top. Garnish with fresh scallions.
