1
Separate the joints of the native chicken and whole duck into several pieces, and set the skin aside.
Ginza Hachigo-style Chintan Ramen
A Ginza Hachigo-style clear broth ramen that achieves a clean, deep flavor without soy sauce, incorporating French consommé techniques.
JapaneseNoodles
⏱️ 1997 min total📝 16 steps
What You'll Need
Native chicken1 whole (joints separated and skin removed)
Duck1 whole (joints separated and skin removed)
Kombu (dried kelp)as needed
Dried shiitake mushroomsas needed
Prosciutto100g (two 50g portions)
Scallopsas needed (dirty parts removed)
Sun-dried tomatoesas needed
Gingeras needed
Green onionas needed
Garlichalf
Salt1 pinch
Sugar1 tbsp
MSG1 pinch
Meat for chashu1 serving
Instructions
2
Spread the chicken and duck pieces on an oven tray and roast in the oven until the fat renders and the surface turns brown to remove impurities.
3
Soak domestic kombu and dried shiitake mushrooms in water and let them steep in the refrigerator for a day to extract the broth.
⏱️ 1440m 0s4
Bring the kombu and shiitake broth to a boil, turn off the heat, remove the kombu first, then remove the shiitake mushrooms after 10 minutes.
⏱️ 10m 0s5
Transfer the roasted chicken and duck to a large stockpot, remove any impurities, and add cold water to prepare for long-term simmering.
6
Add cold water and simmer very slowly for about 8 hours, keeping it at a very gentle, barely bubbling heat.
⏱️ 480m 0s7
Strain the broth through a sieve to remove fine impurities, and replenish water as it evaporates to maintain the initial volume.
8
Mix the kombu and shiitake broth with the finished chicken/duck broth and wait until the mixture comes to a boil.
9
Prepare two 50g portions of Italian prosciutto (100g total) and scrape off any impurities from the back of the scallops with a knife.
10
Spread the prosciutto, scallops, sun-dried tomatoes, reserved chicken and duck skins, green onion, garlic, and ginger on an oven tray and roast to maximize the aroma.
11
Add the roasted ingredients to the broth and simmer for about 1 hour.
⏱️ 60m 0s12
Strain the finished broth through a sieve to remove solids, boil for about 7 minutes, then immediately cool in cold water to prepare for seasoning.
⏱️ 7m 0s13
Add salt, MSG, and sugar to the broth, then store in a cream bag or vacuum-sealed container to complete the rich broth base.
14
Place the thick-cut chashu meat into a vacuum bag with garlic, ginger, green onion, and the prepared sous-vide ingredients to cook.
15
Roast the chashu in the oven or sear it in a pan with green onion, garlic, and mugwort to remove fat and impurities.
16
Boil the ramen noodles, place them in a bowl, and top with the prepared clear broth and chashu to finish.