Sunday, January 4, 2009

Ramen Broth and Stock Basics

Hello everyone. This week we are covering the mixed ramen broth of pork and chicken. The basics used in this broth will transfer over into all other stocks as well from duck to veal to pork to brown chicken.

Ingredients:
  • 2 medium sized carrots
  • 3 stalks celery
  • 2 heads garlic
  • 2 medium white onions
  • 1/2 bunch thyme or about 12 sprigs
  • piece of fresh ginger about twice the size of your thumb
chop all your veggies into large chunks like so:



  • 2 pounds chicken wings
  • 2 pounds pork ribs or feet



first using a heavy cleaver chop you wings and ribs into small 2" pieces and place in a heavy bottomed stock pot that can hold 5 qts and cover with cold water


turn the heat on high and bring to a simmer. when the water reaches the boiling point the blood, coagulants and impurities in the bones that will make your stock cloudy will be drawn out.


once a boil is achieved immediately strain the bones and rinse the remaining coagulants off of the pieces of meat. Place the blanched bones back into the cleaned stock pot, add the chopped vegetables and thyme (if making a normal stock at this point you can also add black pepper corn and bay leaves) and cover with 1" of cold water. Bring the water to a very slow simmer and allow to cook for 16 to 18 hours. When making a stock with only chicken bones you can reduce the cooking time to 8 hours or when making a stock with something heartier like veal bones you can increase the cooking time to as much as 20 hours.


I like to use a crock pot because i can let it run unattended for long periods of time without fear of burning the house down. Now while your stock simmers remember to come back every so ofter to check on it. Skim any foam that has risen to the top and add water as needed. I do this every 30 minutes for the first 3 hours of cooking and once again right at the end of the cooking process. After your stock has simmered long enough it should have a strong flavor, a slightly tacky feel on your fingers from all the gelatin simmered out of the bones and a good golden color.


now you need to strain the liquid into a large vessel when i do this i pour the entire contents into a large strainer and allow to sit for up to 30 minutes to make sure gravity has pulled all the moisture out of the meat and veggies with out having to press on them. Pressing the solid matter can cause excess impurities from the meat to be pushed into the clean stock below.


after this process you should be left with around 6 cups of nice strong ramen broth or stock!

24 comments:

Patrick said...

Wow Zak, that looks amazingly delicious.

Johnny said...

Hey Zak... you might like this.

Ninja Zak said...

wow.... that was amazing. when does it come out in english subtitles?

Anonymous said...
This comment has been removed by a blog administrator.
Ninja Zak said...

thanks for that informative and very helpful comment. hope your troll isn't bothering you too much.

Anonymous said...

You should change the name of your blog so it isn't so blatantly about appropriating a culture/race that you are actually NOT entitled to. Just because you're a white guy doesn't mean you can own the world. What the fuck is Kung Fu cooking? What does Kung Fu have to do cooking, and specifically with a Japanese broth? You need to evaluate your white privilege, asshole.

Ninja Zak said...

1) i am a dedicated martial artist
2) i love ramen
3) i am a professional chef
4) thanks for interjecting your personal opinion. I'm glad you enjoyed the information i have provided. I hope you continue to frequent my blog. Thank you for your patronage.

Ninja Zak said...

also i should note that kung fu has noting to do with the japanese. they practice karate. and kung fu translates simply to something that takes a long time to learn. The culinary arts are similar. Both are practices that require experience to master. Simply it's a comparison between two things that have a lot in common.

Anonymous said...

and i noticed your stupid fucking tatoos. Get your own culture buddy.

Johnny Beggs! said...
This comment has been removed by the author.
Johnny Beggs! said...

hey way to gutlessly hide behind internet anonymity, douchelord. you clearly don't know shit about the culture you're so heroically defending. internet tough guy finery.

ramen isn't even japanese, moron.

Ninja Zak said...

I know... it's hilarious! Johnny.... come hang out with me!

Johnny Beggs! said...

seriously man, let's chill. i've been busy as shit with school lately but i just got a little video camera, let's make some cooking how tos sometime...

maybe we can do a little intro to chinese/japanese cultural exchange for our anonymous troll here.

Ninja Zak said...

lol.... ok. hit me up. I"m usually around on saturday evenings after 6pm.

Kurisutiina said...

anyone see that Jackie Chen flick "Of Cooks and Kung Fu"? lol just thought i might throw that in there..

Craig said...

Thanks! Trying it now, looks absolutely amazing!

Thieu Lam said...

I stumbled upon your site, and I am now adding it to my RSS feeds. :) And wow! Anonymous is such a douchebag! I am 100% Asian, I thank you for representing the various cultures around the world in your Kung Fu cooking. And with regards to "appropriating", apparently Anonymous has taken it upon himself to misappropriate any right to represent the entire Asian culture. He needs to evaluate his undeserved Asian privilege.

Anonymous said...

I am Chinese and that Anonymous guy is really out of line. You have presented a really credible stock that mothers and mothers-in-law will be proud of. Please ignore that person, I am quite sure that if he/she is Asian, he/she did not have much (jia jiao) (i.e. home education).

AmandaNuchols said...

Thank you so much for this lovely ramen stock recipe. I have made many stocks over the years, but I like the addition of two different kinds of meat here and the use of the crock pot - I too tend to worry about burning the house down - lol. Thanks again. Will be making this recipe soon.

Anonymous said...

Domo Arragoto Kung Fu Zak! As for the pinheads... chop chop! Batman kick! Kapow! haha!

Thanks for the recipe, been in Japan 6 years and trying to smooth out my own version of RAMEN BROTH.

Peace!

Kapow! Chop! To the Moon!

Anonymous said...

Since when do you have to be born somewhere to enjoy it's culture? Still I want to try this sometime. It looks good and I happen to love Japanese culture which happens to enjoy ramen lol.

padawan said...

havent tried this yet so forgive me if this sounds like a dumb one but what of the ingredients? after so much time in a pot are they still palatable. by that i mean do they taste ok and are possibly useable for another meal. or have they served their purpose any feedback would be appreciated?

Ninja Zak said...

all flavor and nutritional value has been extracted from the ingredients at this point. I would not recommend eating them. But the whole point is to take parts of the animal that would otherwise be inedible and turn them into something delicious. I used chicken wings in this recipe because they give the broth the best flavor and body but you could use chicken bones and pork bones to the same effect.

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