Kanpyo

Narutomaki

 Your soup is boiling hot. Your noodle boiler / pot is piping hot and boiling. Your mise en place is fully prepared (all the preped topings sliced and ready to go). Put your ramen bowl into the hot water - you want to heat up your bowl so it is almost impossible to hold in your hands. Drop the noodles in a basket - set timer for 1 minute 10 seconds. While the noodles are stired and are boiling, pour tare, aroma oil and hot soup in your ramen bowl. Drop the noodles from the basket after vigorously shaking them out of the excess water into the bowl. With a pair of kitchen tongs/ chopsticks make a noodle fold for a platform formation for your toppings. Put your ramen egg in, then with the kitchen tongs/ chopsticks/ long knife - transfer sliced duck chasu on top of the noodle fold. Add kanpyo and menma slices. Garnish with negi and narutomaki.

Our bestseller ramen recipe at shoyu.riga - we use a blend of various shoyus for a more complex flavor with a truffle oil infusion. Served with duck chashu, ajitamago, bamboo, kanpyo, negi & narutomaki

Premium Shōyu

ramen egg

Sichuan Chili Oil

Full Youtube Tutorial

Tantanmen 2.0

Spinach

Short Grain White Rice

Heat bowl. Add 30cc of chiyu for futsu, 15 for sukuname, and 45 for oome.


Add 30cc of tare for futusu, 40 for koime, 25 for usume.


Cook noodles Approximately 2:30 for futsu. Adjust the time for katame and yawarakame. Add to the bowl.


Blanch a large handful of spinach for a few seconds. Squeeze out as much water as possible. Add to the bowl.


Add sliced and torched chashu to the bowl.


Add at least 3 squares of the best quality you can find or are willing to use nori to bowl.


Serve with a side bowl of the best quality short grain white rice you can find.


While eating, feel free to add aji hen such as: minced raw garlic, doubanjiang, black pepper, and grated ginger. 

Recipe developed by John aka @kansuibae

Iekei Ramen

Large Carrots

Celery Stalks

Leek

Dried Shiitake Mushrooms

Dried Porcini Mushrooms

Yellow Onion

Ginger

Apple

Potato

Black peppercorns

Thyme

Garbanzo beans

Nutrional Yeast

1) Finely cut your onion, carrots, celery stalks, and leek using a mandolin. 

2) Combine cut onion, carrots, celery stalks, and leek with the kombu, porcini and shiitake mushrooms on a baking pan. Drizzle a little bit of olive oil and then sprinkle the nutritional yeast on top. Using your hands, mix everything together to coat the ingredients in the oil and nutritional yeast. Once mixed, transfer baking pan to oven and roast the vegetables at 250 F, checking after 1 hour. You want them to brown and shrivel considerably. 

3) Once your vegetables have roasted, remove from oven and transfer to a small bowl or pot of cool water (make sure the vegetables are fully submerged in water) and place in the refrigerator and let the roasted vegetables steep in the water overnight (note that this will be not be the final amount of water needed for your soup, but will help amplify the flavor significantly). 

4) The next day, transfer the contents of your bowl/pot to a larger stock pot. Add the chopped apple, potato, garbanzo beans & aquafaba, black peppercorns, and thyme then bring the water to bare simmer (195 F is ideal) for 50-60 minutes. Remove the kombu as the temperature hits 140 F. Skim any scum that accumulates to the surface as the soup simmers. 

5) Strain using a fine mesh strainer & cheesecloth. 

The final soup should have a deep amber color, with the starches from the apple, potato, beans & aquafaba providing a silkier mouthfeel (if you're looking to push that particular aspect further, a small amount of agar agar will help with that as well, but it depends on the amount of water used in your stock pot).

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