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How to make your own Dashi, La-yu (chilli oil), and Tare (marinade), a râmen from scratch you won't easily forget!
The first Japanese to have tasted the râmen would be Tokugawa Mitsukuni (1628-1701), lord of the Mito clan, at the time of Edo.
A Chinese scholar in exile in Japan, Zhu Zhiyu (in 1600-1682), reportedly presented him with noodles made from wheat flour and lotus root powder, a noodle soup close to the udon.
A variety of rāmen is marketed under the name Mito-han rāmen (râmen of the Mito clan) on the support of this legend, in the city of Mito.

The rāmen were actually imported to Japan in the early 20th century (Meiji era) and are now considered a Japanese dish.

The first rāmen store in Japan seems to have been located in Yokohama, a major port and place of arrival for Chinese immigrants. They offered Chinese noodle soup in broth, with roast pork, bamboo shoots and a half-boiled egg. These noodles were then called "Chinese soba" or "Nanjing soba"
More about râmen: https://www.thegourmetgambit.com/post...


Main ingredients for 4 servings:
500gr beef fillet, 25 prawns or shrimps (depends on the size),4 eggs1 piece of marinated daikon, A small bunch of chive or green onion,Ramen noodles (4 x 90gr)

Marinade (Tare)
2 large pieces of ginger root, 200gr cane sugar, 6 garlic cloves, 2 spring onions,1 tsp green sansho peppercorns, 200ml mirin, 300ml light soy sauce, 200ml sake, 500ml water,

Chilli oil (la-yu)
300ml soybean or rice bran oil, 150ml sesame oil, 4 garlic cloves, I piece of ginger root, 25 red chillies,

Chicken Dashi
2 liters chicken broth (low-sodium), 2 pieces of kombu, 20gr katsuobushi (smoked bonito flakes), 15 dried shitake mushrooms, 5 cherry tree leaves (sakura tree),
Season the dashi with the marinade left over and salt to taste.

More about ramen: https://www.thegourmetgambit.com/post...

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Photography: Wessel Woortman
Photo and Video montage: Wessel Woortman

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