This week on Anime Kitchen we're visiting the world of Ponyo and reinterpreting the ham ramen that Ponyo and Sosuke had for dinner.

While instant ramen definitely has a special place in my heart and makes for a great quick snack or meal when you jazz it up with additional toppings as Lisa did. There is a sense of satisfaction that can only come from taking a slurp of ramen that you've patiently crafted over the course of 6+ hours.

Some may argue that this is over the top considering that, as previously mentioned, Ponyo and Sosuke ate instant noodles. But by making ramen stock from scratch, you've basically set yourself up for quick and easy dinners in the future as you'll have plenty of leftover stock that can be frozen into smaller portions. Plus, let's be honest, would it really be a 600 subscriber special for you guys if I didn't pull out all the stops and tried to make something as extra as possible from what is arguably one of the easiest recipes I could've done if I was making it as shown in the movie?

So, with all that being said, join me this week in Anime Kitchen as we once again revisit the incredible journey that is ramen making. We'll be learning how to make both a Chintan stock and a Dashi stock before combining the two into an incredibly versatile double stock, along with an incredible garlic and spring onion aromatic oil.

Pull up a chair, unfurl that napkin, and welcome to the Anime Kitchen!

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0:00 Intro
0:34 Ponyo ramen
1:42 Lmao psych
2:15 Veg prep
3:01 Chintan stock pt. 1
4:17 Dashi stock
5:49 Chintan stock pt. 2 Electric Boogaloo
6:19 Aromatic oil
7:13 Chintan stock pt. 3 Revenge of the Sieve
8:18 Shoyu tare
8:48 Assembly
9:43 I'm so hungry
10:34 Thank you & Outro

[INGREDIENTS]
Chintan Stock
• 2kg whole chicken
• 600700g pork trotter
• 600g chicken feet (nails removed) or wingtips
• 2 carrots, tops removed, halved
• 2 brown onions, halved
• 1 bunch spring onions, cut into 5cm chunks
• 60g ginger, cut into 5mm slices
• 1 head of garlic, halved
• 9 litres water

Dashi
• 2 litres water
• 20g konbu
• 50g dried scallops
• 20g bonito flakes

Aromatic Oil
• 200g animal fat (chicken skin, pork fat, wingtips), cut into small pieces)
• 100ml vegetable oil
• 2 garlic cloves, peeled and lightly crushed
• 3 spring onions, cut into 5cm chunks

Tare (Adam Liaw's Recipe:    • RAMEN SCHOOL #7 | How to Make Garlic ...  )
• 150ml soy sauce
• 60ml sake
• 85ml mirin
• 30g sugar
• 40g salt
• 250ml stock
• 5ml rice vinegar

To serve:
• Ramen noodles
• Ajitamago or soft boiled eggs
• Sliced ham
• Spring onion greens, finely sliced
 
[RECIPES]
Chintan Stock
1. Add trotter, whole chicken and wingtips/chicken feet into a large stockpot. Top with 9 litres of water.
2. Bring to the boil, skimming off any scum that floats to the surface. Reduce the heat to low, until the liquid in the pot is just simmering. Simmer for 2 hours, skimming off any more scum if it forms and rises to the surface.
3. After 2 hours, add the vegetables and continue to reduce on a low simmer for an additional 2 hours.
4. Strain the stock to remove the meat and vegetables. Combine with dashi and assemble ramen or divide into batches and refrigerate/freeze.

Dashi Stock
1. Add the konbu, dried scallops and water into a large saucepan. Turn heat to low and slowly bring to a simmer (11.5 hours).
2. Remove konbu and bring the water to boil. Add bonito flakes, turn off the heat and steep for 2 minutes.
3. Strain the dashi stock to remove the solids. Combine with Chintan Stock.

Aromatic Oil
1. Add the animal fat, oil and garlic into a small saucepan over mediumlow heat. Allow the fats from your choice of animal fat to render out into the oil (about 10 minutes)
2. When the fat has rendered out, turn the heat to mediumhigh. Add the spring onions and continue to infuse the oil until everything is well browned (about 1015 minutes).
3. Strain and reserve until needed.

Tare
1. Combine all ingredients except for the vinegar in a small saucepan over medium heat.
2. Give the tare an occasional stir until the salt and sugar are fully dissolved.
3. Remove from heat and add the vinegar.

Assembly:
1. In a bowl, combine 1 part tare to 10 parts stock, adjusting tare and stock levels to taste. Add 12 tsp of aromatic oil or to taste.
2. Bring a large pot of water to the boil and cook your choice of ramen noodles. Shake vigorously to remove water from noodles, add to the bowl.
3. In a frying pan, heat 12 tsp of oil over medium heat and panfry slices of ham steak for 23 minutes on each side or until warmed through and lightly crisped.
4. Add the ham steaks, a halved soft boiled egg or ajitamago and garnish with finely sliced spring onions.

Music:
Shikutomoto by Neighbourhood Vandal:   / user760374093  
Ghosts by Ikson:   / ikson  
Lay Me Down by LiQWYD:   / liqwyd