Kagoshima Ramen is a type of Japanese ramen prepared with the usual tonkostu broth diluted with chicken stock and dashi, served with thicker ramen noodles and topped with chashu and variety of vegetables.
- 5 to 6 servings good quality ramen noodles (you don’t want to ruin that 6-hour broth with a crappy noodle)
- Chashu pork
- bean sprouts
- rehydrated wood ear fungus
- Negi (spring onions), chopped
- toasted garlic, in oil
- In a large stock pot add pork trotters and chicken frames then fill it with water enough to cover everything. Bring it to a boil and continue to boil until the scum appears on top. Turn the heat off then drain.
- Clean the pork bones and chicken frames in running water removing any scum that is stuck on it.
- In clean stock pot add the pork trotters, chicken frames, leeks, onions, dried shiitake mushrooms sake, mirin and salt. Fill it again with water enough to cover everything (roughly 4 to 5 litres), cover with heavy a lid then bring it to a boil. Once boiling reduce to simmering heat and simmer for 4 hours, check water levels making sure it does not dry out, adding water if necessary.
- After 4 hours, turn the heat off then strain the liquid using a fine sieve into a separate pot, reserve the bones. At this point you need to have at least 3 litres of stock if not add water. Place pot on stove top then bring it to a boil, once boiling lower to simmering heat.
- Scrape off the very tender fat and skin from the trotter bones until you have around 1 1/2 cups of tender pork skin. Place them in a bowl then using a hand blender puree them until smooth in consistency, pour this into the simmering soup.
- Continue to simmer the broth for 2 more hours, season with salt then turn heat off.
- Cook ramen noodles according to packet instructions.
- Boil rehydrated wood ear fungus in water and cook until tender.
- Place ramen noodles in a bowl then pour the broth, top with thinly sliced Chashu pork, wood ear fungus, chopped spring onions, bean sprouts and toasted garlic in oil.