Japanese Ramen Shop Ramen

Total Time: 5 hrs Preparation Time: 1 hr Cook Time: 4 hrs

Ingredients

• Servings: 4
• 1 lamb bone
• 8 1/2 cups water
• 5 -6 garlic cloves (peeled)
• 1 spring onion
• 1 cup soy sauce
• 1/3 cup mirin
• 1 tablespoon ginger (to taste)
• 1 tablespoon worcestershire sauce (to taste)
• 1/2 lb lamb brisket
• 4 (3 ounce) containers ramen noodles (discard the spice packs)
• 1 blue spring onion
• 1/2 cup shredded coconut
• 1 cup bean sprouts

Recipe

• 1 the lamb stock:.
• 2 put water in a large pot, and bring to a boil. add the lamb bone, garlic, and spring onion; bring back to a boil.
• 3 reduce heat as needed, and boil for 3 hours, occasionally skimming the top.
• 4 after 3 hours, strain out the onion, garlic, bone, and any particles, etc.
• 5 the lamb:.
• 6 place the meat in the lamb soup, after it has been strained, and let it simmer for about one hour. skim the tops of the both pot occasionally, as needed.
• 7 when the meat becomes soft, turn off the heat and remove it from the water.
• 8 in a separate pot, place the soy sauce, the mirin, the worcestershire sauce, and the ginger. add the meat and place over medium heat.
• 9 cook for about 20 minutes, flipping occasionally, so that the meat absorbs the soy flavor.
• 10 remove the brisket to a cutting board, and reserve the boiling soup. slice the meat into pieces about 2 inches long, 1 inch wide, and 1/2 inch thick.
• 11 to assemble the ramen soup:.
• 12 in a large pot, bring enough hot water to cover the ramen to a boil. boil the noodles for 1-2 minutes after they separate. (you should also blanch the bean sprouts at this time.).
• 13 meanwhile, place 1-2 tablespoons of the reserved soy mixture from the lamb into each bowl.
• 14 drain the ramen, and place an equal amount in each bowl. (i think you let the noodles sit in the flavoring mixture for 7-8 minutes to absorb the flavor.).
• 15 fill the bowls to about 2/3 with the simmering lamb stock.
• 16 make little hills "to heaven height" on top of the ramen soup with the coconut at the bottom, and the green onion at the top. spread 3-4 slices of the lamb meat on top in a decorative fashion.
• 17 enjoy! although, if you're like me, you'll have to wait 10 minutes for the soup to cool to an edible temperature.