Menma

Negi (scallion)

Basic Dashi

Kansui

Sea salt

Egg white powder

Riboflavin

Farina di grano tenero tipo '00' 25kg

Filtered ice cold water

If you don't have Yamato - then this recipe will be EXTREMELY hard to make at home even if you have something like Marcato.

Measure your water and put it into the freezer for faster cooling. While you wait for water to cool - prepare a dry mix - flour (we use a mix of flours only availble from the local produce in Latvia - so this would be an adapted recipe) and egg powder. Take your ice cold water and prepare a wet mix - by adding to the water kansui, sea salt and riboflavinum. Mix it really well until no crumbles of anything is seen on the bottom of the container. Siv the wet mix to get rid of any rocks or micro things from on dissolved salt. 

We start Yamato, put in all of the dry mix in the mixing chamber and start dry mixing for even incorporation. After 3 minutes, start adding in 8-10 attempts your wet mix to the chamber holes. Keep the surface of the chamber as dry as possible so that no wet mix is left unused. It may result in a different texture in the end. Mix additional 3 minutes after you have injected all of the wet mix. Open the chamber - check the dough forming and scrap the wetter parts that has clumped up on the metal mixer parts. Close the chamber and let mix 3 more minutes. Don't overwork the dough! After the timer - drop down the dough into the box and give 10 minutes of rapid rest. Cover with a plastic wrap or a bag. 

Now start the roll forming. We go always on 4th speed with 2.5cm roller width. 3 times with lamination on the same width. Then regular singular pressing on 2cm => 1.5cm=>1.2cm. Cut on the square shaped blades 1.5cm standard. 

Rest the noodles in the special boxes or alternatively in plastic bags or ziplocks. First rest in the room teperature 21-22 Celsius. On the 3rd day - transfer in the fridge - continue aging for 2 more days. TIP: check on your noodles every day! You've got to check for possible molding (sad, but it may occur and you need to start again) and in order to dry clean the condensate that forms from the noodle rest. If you don't dry it out - then the condensate will drop down on the noodles and they will get soggy and age unevenly. 

Noodles will stay up to 4-5 days in your fridge per 4-8 Celsius temperature.

This recipe has been created towards our lighter chintans and specifically for Premium Shōyu bowl. It contains egg powder and riboflavinum for texture and colour 

Premium Shōyu V2.0 Noodles

Dried shiitake mushrooms

Kombu

Sake

Mirin

Chinese dark soy sauce

Shiro Shoyu

Higashimaru Shoyu

"Fancy" Kikkoman soy sauce

Cut kombu into the 5-10cm2 pieces. Crush shiitake - I find it easier to absorb wet contents and also - easier to squish and release afterwards, though, this point is not so necessary - thus, can skip. Combine everything in a large pot and put a termomether in. We don't want it to boil. Otherwise it is ruined and need to remake. Put on stove. Medium-low heat. Slowly bring it up to 75 Celsius with continious mixing. Put off the heat when the temperature is reached. When it drops to 60 Celsius and below - put on the heat again and heat up to 80 Celsius maximum. Take off the heat immediately and let rest in room temperature for 24 hours minimum. Maximum 36 hours (I find that shoyus absorb the maximum out of the kelp and shiitake). Strain through a fine mesh and press hard on all of the ingredients - we want all of this premium "juice" out of shiitake and kombu. Then, use a coffee filter for another strain. You can store this tare for up to 2 weeks in a sealed container. Or in an airtight sealed bags for a month. 

I will say it like that. If you don't have Shiro Shoyu - don't substitute and don't go for this recipe. It is exteremely delicate and shiro shoyu is a star of this recipe.

Premium Shōyu Tare

Water

Black Hen Label Rouge

 Clean (or defrost and then clean) the chicken under running water. Dry it out with a paper towel. Fillet the chicken to the parts - without filleting the actual fillet from the spine. You don't want to eat the fillets - use the whole thing in the soup. These fillets as well as tighs have a very distinct aftertaste. If you are in a rush - skip this step, however it is better to layer chicken parts in the pot for better distribution. Cover with the proportionate amount of water (regular tap is fine, but we use special filtered water). Put the thermometer in and don't let it go over the 83-85 Celsius mark. We don't want it to boil. Get yourself a bowl and a ladle to get all of the foam and impurities for a clean taste. We set a timer on 10 minutes to double check the stock. For non specific kitchen stoves without temperature control - better check it every 5 minutes. Be very aggressive with the foam and dirt removal, otherwise it will go back towards the chichen parts on the bottom of the pot and will set an offputting flavor and aroma. When the foam is gone for more than 30 minutes. Set a timer for 2 hours. You've got to check the water level and secure it in the end. When it have evaporated a bit - SLOWLY and a little bit of water back in to the pot. If you put a lot of water into the pot in fast pace - then you will start to create a paitan. We have a tap over our stove at the shop - so we just let it drip a bit in to the pot and maintain the temperature control. After 2 hours you can see a distinct chicken fat forming on top. If you haven't added water yet - add it now - and add it cold, so that the fats solidify on top of the broth for easier removal. We save our chicken fat for further processing into the aroma oil for other ramen bowls. I suggest you save this golden stuff as well, just don't forget to filter it through a coffee filter. After 5 hours your stock should be done. If you are not using the black or old hen, then I suggest you to cook the chicken a little bit more - maybe 1-2 hours more for better extraction. Take another lesser pot, put a big fine mesh siv, put a double stock filter (like a big coffee filter) or at least another even finer siv. Slowly ladle the broth trough your filters. DON'T POUR one pot into the other through siv! It will be a mess and it will also transfer the bone and meat burnt particles that we don't want in our bowl! Slowly but surely ladle everything! After that - put a pot into the ice bath for a propper cooling. Fridge life is 2-4 days depending on the chicken. We make our broth fresh everyday and discard the leftovers for the sauces or for staff.

This is our main chintan for various ramen dishes. It is crystal clear with a golden touch. Old french hen (sometimes we also use black breed hen) has this great chickeny aroma and flavor that we want to see in the very fundomental of ramen. It, in my opinion, gives this "hearty" feeling. 

Black Hen Chintan

Dried porcini mushrooms

Vegetable oil

Croatian Preserved Black Truffles in Olive Oil

 Put everything into the sousvide bag and seal tightly. Sousvide in 85 Celsius for at least 8 hours. After - strain through a coffee filter. Only store this in fridge! Otherwise particles will start to rot or mold. I suggest to distribute in lesser sealing bags and keep in fridge for almost a month. You can use this oil not only for ramen but also for anything else it's really good.

This aroma oil is essencial for the Premium Shōyu ramen. It gives distinct aroma to the bowl. Guests just melt down when they are "hit" with this truffle smell.

Truffle Infusion Oil

Sugar

Kikkoman Soy Sauce

Duck Fillet

 Get your duck fillets. Cut the silverskin and the microfillet attachment. You can cut a little bit of excess fat if the fillet is to fatty. Scour X wise the skin of the fillet. Freeze duck on a tray. Prep the marinade mix and dissolve the sugar in the pot. You can add garlic, ginger or other aromas to the marinade if you want, but we keep it simple here for truffle infusion aroma oil to be the first front of the dish. 

So, why do we freeze the duck - because we will torch it next, and the best way to do it is to torch it ice cold, so that you don't lose more juices and render more fat during the torching process. Also, there is less chances it will have more of that gray stuff - we don't want any of that. 

You want to torch the duck from all of the sides. Start by torching the meat side - you want to blacken the silverskin spots that you have missed - don't worry it will give that smoke flavour to the final product as well as no senew when eaten. Burn it! Quickly flip the fillets and burn the skin side and around it.

Put your torched duck in the sousvide bags and seal it with no air bubbles. Now sousvide your pack for 1 hour and 10 minutes on 61 degrees Celsius. After the cooking is done immediately put the bags in the ice cold bath with cold water running over the packs and after they cooled down - store them in your fridge for up to a week. This duck will be at it's best on the next day after it rested in fridge for atleast 12 hours.

Main topping of Premium Shōyu ramen - kama chashu - with delicious sweet soy flavor, pink colour and notes of smoke. Not the best pick though :D I'm sorry.

Smoky Duck Chashu

Extra Large Eggs

 Prepare the marinade by combining everything in a container. With a hole maker - make some holes in the bottom of your eggs. We work with room temp eggs, but we boil our eggs in a really large pot with a lot of water on wok burner. Timer 6 minutes 30 seconds. Stiring continuously for even heat distribution. SLOWLY! Don't overstir and crack the eggs. Be gentle. After timer is beeping - hastly transfer all of the eggs to the ice cold bath with cold water running. After they are cooled - peel them and drop in the marinade box. After all eggs are peeled and in marinade - cover with a paper towel so that all of the eggs are covered and there are no white spots on them. Marinate in fridge for at least 24 hours - or 48 hours for the best result. You can leave your eggs in marinade for up to 3 days total - further marination might overseason the eggs. 

Tip: We slice our eggs with a fishing line during the service for pace convenience and knife care. 

We believe in fresh marinade that we only use for eggs. We don't use chashu infused sauce for eggs, because we have different guests and for some it is completely unacceptable to eat something pork related.

Ajitama Marinated Eggs

Kanpyo

Narutomaki

 Your soup is boiling hot. Your noodle boiler / pot is piping hot and boiling. Your mise en place is fully prepared (all the preped topings sliced and ready to go). Put your ramen bowl into the hot water - you want to heat up your bowl so it is almost impossible to hold in your hands. Drop the noodles in a basket - set timer for 1 minute 10 seconds. While the noodles are stired and are boiling, pour tare, aroma oil and hot soup in your ramen bowl. Drop the noodles from the basket after vigorously shaking them out of the excess water into the bowl. With a pair of kitchen tongs/ chopsticks make a noodle fold for a platform formation for your toppings. Put your ramen egg in, then with the kitchen tongs/ chopsticks/ long knife - transfer sliced duck chasu on top of the noodle fold. Add kanpyo and menma slices. Garnish with negi and narutomaki.

Our bestseller ramen recipe at shoyu.riga - we use a blend of various shoyus for a more complex flavor with a truffle oil infusion. Served with duck chashu, ajitamago, bamboo, kanpyo, negi & narutomaki

Premium Shōyu

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