Make-at-Home Ramen Jiro Regular Version - bread flour

Method

• Make the noodles with the ingredients.
• You can make about 2 servings at a time using a normal bowl.
• Make it in several batches or use a large container.
• Once the dough is complete, make the noodles, and let ferment for about a week.
• About 2~2.5 mm thick noodles look authentic, but cut them to your liking.
• Remove the blood from the pork belly bones, and boil in hot water for 20-40 minutes.
• If you don't do this prep work, then the color and taste will be bad.
• Wash the pork belly bones clean, break apart and add to the pot, with 2 liters of water.
• Bring to a boil.
• I think there won't be a lot of scum, but discard any that comes out.
• Once scum has stopped seeping out, transfer to a pressure cooker, and set the switch.
• If cooking on the stovetop, keep a steady heat.
• After cooking for about 2 hours in a pressure cooker, check the pot contents.
• A lot of oil will have rendered out of the pork belly bones.
• Removing this pork marrow broth will lighten the soup base and discard the smell, but also will remove the umami from the vegetables.
• You could discard it if you prefer, but if you're using it, just lessen the amount of backfat.
• Repeat Steps 6 and 7 once more, and ideally cook down for about 4 hours.
• When there is not enough water, add in more so you are not heating the pot without water.
• Prepare the pork.
• If you don't mind the shape, then you don't need to tie it up with butcher's twine.
• Use shoulder roast, belly meat, or a block.
• The sizes of the pots at my work and the ones I have at home are different sizes.
• The amount of ingredients listed above for the vegetables is sufficient.
• You won't get the aroma of the pork belly bones if you add too many veggies.
• The aroma of the ginger is strong, so this uses an extremely small amount.
• If using tubed ginger, use about 5 mm.
• When using fresh ginger, use the photo as a reference (about a quarter size).
• Add in the ingredients (included the pork meat), and cook again.
• Cooking for 25 minutes when using shoulder roast or 30 minutes when using pork belly meat is ideal in a pressure cooker (Reserve this for the broth in Step 15).
• Prepare the basting sauce and add in the cooked pork.
• Heat the meat and cool it down more than once, sealing in the meat flavoring.
• If you marinate for too long, the flavor will become too strong, so take it out once you think it's done (taste and see.
• Store the meat and the basting sauce (now soup base) for later.
• If you have the time, boil down the broth for longer.
• (The one shown in the photo has been cooked for about 8 hours).
• Next, add in the back fat.
• When using as a topping, It will shrink more than you think, so add in lots (I used 120 g in the photo).
• Cook for 45 minutes even when using a pressure cooker.
• It is convenient to make it together and store the cooked bits in a container.
• The amount of soup needed changes depending on the toppings used, but it may be best to prepare 1.1 - 2 liters for 3 bowls.
• In truth, you need 3 gas burners to make the best Jiro Ramen.
• (I ideally want four).
• Prepare the noodles and vegetables by boiling in separate pots, and boil the soup as well or boil the vegetables in the soup.
• Add the sauce, back fat and umami seasoning into a bowl.
• From here on, work quickly.
• Warm up the veggies.
• In winter, just put them on top, the hot soup will cook them.
• Aadd them in right after noodles finish boiling.
• After you have boiled the noodles to your desired firmness, completely drain the water.
• Add broth and the noodles.
• Top with pork and vegetables, and it is done.
• Adjust the spiciness, amount of grease, and amount of veggies to your liking!
• The toppings are big so it hard to see, but it has 1.5 bags of bean sprouts.