Ramen has risen in popularity in the last couple of years. The opening of several restaurants serving this staple of Japanese cuisine was a very welcome addition to the usual fare that we find at regular Japanese restaurants. If you want a delicious ramen fix, you can easily get them at ramen shops all over the metro. Or you can make some yourself, right at home. No, not the instant one that’s ready in 3 minutes. Ramen that involves actual cooking.
At his cooking demo last month, Japanese chef Seiji Kamura demonstrated how to cook this warming noodle dish we have all come to love. That day, he made a batch of ramen that had a very Filipino twist with the incorporation of our beloved bulalo. And it’s perfect to help you keep warm on a cold, rainy day.
Here’s the recipe.
Bulalo Ramen (Beef Shank And Marrow Bone Stew With Japanese Ramen Noodles)
Soup Stock:
2.5 kilos beef bones (bulalo or osso bucco cut)
200 grams white onions
150 grams carrots, quartered
150 grams garlic
100 grams sliced ginger
5 liters water
2 tablespoons salt, to taste
4 packs ramen (boiled for 3 minutes)
Topping:
4 pieces boiled eggs
60 grams pechay tagalog, blanched
120 grams whole corn
80 grams fried garlic
Mariner sauce:
150 ml soy sauce
60 ml sake
1 teaspoon salt
2 tablespoons sugar
1. Boil together ingredients for soup stock for 3-5 hours or until meat is tender. Strain and set aside. 2. To serve: Remove meat from soup stock. Remove the meat from the bones and marinate the meat in the mariner’s sauce. Pour soup stock and season with pepper. Add in boiled ramen. Top with egg, pechay tagalog, whole corn and salt.
Enjoy!
