Japanese Shoyu Ramen (Pressure Cooker)
Recipe by Ice or Rice from allrecipes.com
Dinner 2 Hr. 15 Mins.
Ingredients
6
6 servings
- •1 (2 1/2 pound) whole chicken, cut into pieces
- •1 cup dried scallops
- •1 cup dried anchovies
- •¼ cup dried shrimp
- •¼ cup bonito flakes
- •1 (1 inch) piece ginger, thinly slices, divided
- •1 (4 inch) piece dashi kombu (dried kelp)
- •3 quarts water
- •1 cup soy sauce
- •½ cup mirin
- •½ cup sake
- •8 green onions
- •½ cup bonito flakes
- •¼ cup white sugar
- •8 cloves garlic, crushed
- •1 (4 inch) piece dashi kombu (dried kelp)
- •6 (3 ounce) packages cooked ramen noodles, or to taste
Instructions
- 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.
- 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.
- 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.
- 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.
Nutritional Facts
Per 6 servings
- Calories: 686
- Carbohydrate: 31g
- Fat: 40g
- Fiber: 1g
- Protein: 42g
- Sugar: 17g
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