Iwao Komiyama presents the UNMISSABLE Japanese classic RAMEN | El Gourmet

# Homemade Ramen Recipe by Iwao Komiyama

Looking to make a classic, delicious, and nutritious dish? Look no further than RAMEN In this video, Iwao Komiyama will teach you how to prepare three varieties of this Japanese favorite in simple steps.

## Ingredients
For the broth:
– 1 onion
– 2 carrots
– 3 celery stalks
– 2 garlic cloves
– Ginger to taste
– 2 arbol chilis
– Bay leaves to taste
– 1 smoked ham hock

For Pork Ramen:
– 1/2 onion
– 1/2 carrot
– A handful of bean sprouts
– 3 pork ribs
– 1 serving of ramen noodles

For Soy Ramen:
– 1/2 onion
– 1/2 carrot
– 10g sashi (dried seaweed)
– A handful of bean sprouts
– Mushrooms to taste
– Soy sauce to taste
– 1 serving of ramen noodles

For Miso Ramen:
– 1/2 onion
– 1/2 carrot
– 1 tbsp miso paste
– A handful of bean sprouts
– 1 serving of ramen noodles

For garnish:
– 8 prawns
– Cooking oil as needed
– 2 hakusai leaves
– 3 eggs
– 3 tbsp sugar
– A pinch of salt
– Sake as needed
– 1 sheet of nori seaweed
– 4 slices of kamaboko (fish cake)
– Green onion to taste
– 1 hard-boiled egg
– 4 slices of pork belly
– Ginger to taste
– 2 splashes of soy sauce
– Mirin as needed

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## Video Transcript:
(Note: The following transcript is a modified version of the original. Visit the video link above for the full transcript)

Dive into one of the most wonderful aspects of cuisine – cooking! In Japan, every region has its own unique recipes and ingredients. Today, we are focusing on a classic – RAMEN. We have two types of ramen here – dry ramen, commonly found in supermarkets worldwide, and fresh ramen, which is frozen and can be prepared at home, offering incredible flavors. Let’s get started!

First, let’s prepare the broth. The base for most broths is a combination of onions, carrots, celery, garlic, and ginger. To give it a spicy kick, add arbol chilis and a touch of bay leaves. And here’s a secret ingredient – smoked ham hock for a distinct smoky flavor. Remember, the key to a good ramen is a delectable broth!

Now that the broth is simmering, let’s move on to the three ramen varieties. For the pork ramen, we’ll need onions, carrots, bean sprouts, pork ribs, and, of course, ramen noodles. The soy ramen includes onions, carrots, sashi (dried seaweed), bean sprouts, mushrooms, soy sauce, and ramen noodles. And for miso ramen, we’ll need onions, carrots, miso paste, bean sprouts, and ramen noodles.

As the broth continues to simmer, we’ll enhance the flavors with additional ingredients. For garnish, we have prawns, cooking oil, hakusai leaves, eggs, sugar, salt, sake, nori seaweed, kamaboko slices, green onions, pork belly slices, ginger, soy sauce, and mirin. These add depth and richness to our ramen.

Remember, ramen is not just a quick meal; it’s a symbol of Japan’s post-war rebuilding efforts, providing a fast, nutritious option for hardworking individuals. Each bowl is a masterpiece crafted with love and attention to detail.

Once the broth is ready, strain it to obtain a rich, flavorful pork broth. Now, let’s cook our three ramen varieties, starting with the pork ramen. Follow the same process for soy ramen and miso ramen. The different combinations of ingredients and seasonings result in unique and delicious ramen experiences.

Lastly, let’s plate and garnish our ramen bowls. Use your creativity and taste preferences to arrange the prawns, hakusai leaves, eggs, kamaboko slices, green onions, pork belly slices, and ginger on top. Drizzle some soy sauce and mirin for the final touch.

There you have it – three mouthwatering bowls of ramen – each with its own distinct flavors and textures. Ramen is a culinary journey that blends tradition, innovation, and artistry. Enjoy!

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Clásico, delicioso y nutritivo, en otras palabras: RAMEN Iwao Komiyama te enseña a preparar tres variedades de este plato en simples pasos.

Ingredientes:
Para el caldo:
1 cebolla,
2 zanahorias,
3 varas de apio,
2 dientes de ajo,
Jengibre a gusto,
2 chiles de árbol,
hojas de laurel a gusto,
1 pata de jamón ahumada.

Ramen de cerdo:
1/2 cebolla,
1/2 zanahoria,
1 puñado de brotes de soja,
3 costillas de cerdo,
1 porción de fideos ramen.

Soyu Ramen:
1/2 cebolla,
1/2 zanahoria,
10gr de sashi,
1 puñado de brotes de soja,
hongos a gusto,
salsa de soja a gusto,
1 porción de fideos ramen.

Miso Ramen:
1/2 cebolla,
1/2 zanahoria,
1cda de pasta de miso,
1 puñado de brotes de soja,
1 porción de fideos ramen.

Para las guarniciones:
8 unidades de langostinos,
c/n de aceite,
2 hojas de hakusai,
3 huevos,
3 cdas de azúcar,
1 pizca de sal,
Sake c/n,
1 unidad de alga nori,
4 rodajas de kamaboko,
cebolla de verdeo a gusto,
1 huevo duro,
4 rodajas de carre de cerdo,
jengibre a gusto,
2 chorritos de salsa de soja,
mirin c/n.

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Paulina Ortiz