Japanese Shoyu Ramen (Pressure Cooker)
Description
Quickly extract the flavors of chicken plus 4 types of dried seafood in a pressure cooker to make this umami ramen broth that's seasoned with a soy sauce-based tare.
Ingredients
•
1 (2 1/2 pound) whole chicken, cut into pieces
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1 cup dried scallops
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1 cup dried anchovies
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1/4 cup dried shrimp
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1/4 cup bonito flakes
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1 (1 inch) piece ginger, thinly slices, divided
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1 (4 inch) piece dashi kombu (dried kelp)
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3 quarts water
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1 cup soy sauce
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1/2 cup mirin
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1/2 cup sake
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8 green onions
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1/2 cup bonito flakes
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1/4 cup white sugar
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8 cloves garlic, crushed
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1 (4 inch) piece dashi kombu (dried kelp)
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6 (3 ounce) packages cooked ramen noodles, or to taste
Directions
1
Place chicken, scallops, anchovies, shrimp, bonito flakes, half the ginger, and kombu in an electric pressure cooker. Add water; close and lock the lid. Select the Soup setting; set timer for 90 minutes according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.
2
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Strain broth through a colander or fine-mesh sieve. Skim the fatty oil off the top of the broth.
3
Combine soy sauce, mirin, sake, green onions, bonito flakes, sugar, garlic, and kombu in a medium saucepan over high heat. Bring to a boil. Reduce heat to low and simmer until flavors blend, about 10 minutes. Strain tare sauce through a fine-mesh sieve into a bowl.
4
Pour 2 tablespoons of tare sauce into a large bowl. Ladle in about 2 cups of broth. Add 1/6 of the ramen noodles. Repeat with remaining tare, broth, and ramen.