Recipe of the Month: Three’s Ramen Broth

Three’s Ramen Broth

(This recipe has changed slightly, as the chef’s add a few of their own secret ingredients!)

Prep time: 1 hr min Cook Time: 10 hrs. Yield: (10) 12 oz bowls of broth

Ingredients

4lbs pork knuckle or trotter bones

2-3lbs. chicken backs

1# bacon chopped

1 cups loosely packed bonito

6” X 3” piece of dried kombu

¼ Cup dried shiitake mushrooms

4qts water of enough to cover bones

2 Cup mirin

2 med onions large cut

2 carrots large chop

2 celery stalks large chop

Tbsp. pepper corns

4 garlic cloves crushed

Thumb size ginger sliced

Procedure

1) Pre heat oven to 400 degree. Place pork bones and chicken bones on separate sheet pans roast

for 45 min or until dark golden brown. Remove bones from sheet pan and place in 6 qt stock

pot. RESERVE PANS!!!

2) Place sheet pans over high heat and saute vegetables and bacon until dark in color and slightly

softened, about 15 min. Place vegetables and bacon in pot with bones.

3) Place pans back on high heat and deglaze with mirin. Scrape up brown bits with wooden spoon

and pour all contents into pot.

4) Cover bones and vegetables with cold water. Add kombu and shiitakes as well. Bring to a boil.

5) Reduce to a simmer and skim top of stock for 20 min. After an hour remove kombu and

shiitakes. Save shiitakes to pickle for ramen topping.

6) Allow stock to simmer for up to 12 hrs. The longer the better!

7) Turn off heat and add bonito. Allow to steep for 20 min. Strain and chill or season with soy, miso

or salt and serve with noodles, scallion and pork belly!

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