This comprehensive recipe guides you through making a delicious bowl of ramen from scratch, featuring marinated and seared chicken thighs, a rich homemade ramen broth infused with kombu and shiitake, and a flavorful tare. The recipe provides step-by-step instructions for each component, culminating in a guide for assembling your perfect ramen bowl with your choice of toppings.
## Chicken Recipe:
1. In a large bowl, combine chicken, chili garlic sauce, 2 Tbsp soy sauce, 1 Tbsp rice wine vinegar, 2 Tbsp mirin, 2 Tbsp brown sugar, salt, and pepper to taste. Marinade for at least 1 hour.
2. In a cast iron skillet on medium heat, add 1-2 Tbsp of vegetable oil. Sear and cook the chicken until it reaches an internal temperature of 165 degrees. Set aside.
## Ramen Broth Recipe:
1. In a medium to large pot on medium heat, add chicken stock, 1 bunch green onion (cut into 2-inch pieces), 3 garlic cloves, and 1 inch piece of sliced ginger. Bring to a boil and simmer for 20 minutes.
2. Turn the heat off, then add the 6-inch kombu piece and 6 dried shiitake mushroom caps. Steep for 45 minutes.
3. Strain the broth and reheat it in a separate pot. (NOTE: Adjust salt levels as needed, but keep in mind the “Tare” will add salt to the final dish).
4. In a large pot, bring some water to a boil and cook the ramen noodles according to the package instructions. Drain and rinse under cool water. Set aside until ready to use.
## Tare Recipe:
1. In a medium size pot on medium heat, add 1/2 cup soy sauce, 1/2 cup mirin, 1/4 cup sake, 1 Tbsp rice wine vinegar, 1/4 cup brown sugar, 1 bunch green onion, 3 garlic cloves, and 1 inch piece of sliced ginger.
2. Reduce the mixture by half. Strain the tare and set aside.
## Assembly:
1. In a large ramen bowl, add 1-2 Tbsp of tare, followed by the ramen broth, cooked noodles, seared chicken, and toppings of your choice. Suggested toppings include bok choy, scallions, bean sprouts, shiitake mushrooms, shoyu egg, and a fish cake. Enjoy!
