Japanese RAMEN

Ingredients

2 packs of fresh ramen noodle

①400ml Kelp and dried bonito flakes dashi

②400ml Niboshi dashi

4 Tbsp Soy sauce

2 peices of Roasted Pork

4 peices of seaweed laver

1 boiled egg

Chinese bamboo

30g Leek

Directions

①　Wipe kelp surface with a tightly wrung out dishcloth.Make slits kelp with scissors to help extracting its UMAMI.
Pour water in a pot and soak kelp in it.Leave for around 15-20 min.until fully tender.
Heat over a low flame and remove kelp just before boils.
Turn up the heat,Once boiled ,add dried,add dried bonito flakes,press down floating dried bonito flakes with kichen chopsticks,and turn off the heat immediately.Skim off the foam.
Leave for a while until dried bonito flakes sink.Place something like cooking paper on a draining coalander which is piled on a bowl.Pour the stock into the colander to leach.
② Remove fish head and gut which cause bitteness an fishy smells.
Pour water in a pot and soak kelp and fish (body part only)in it.Leave for about 30 min.
Heat over a medium flame.Once boiled,turn down the heat and skim off foam throughly.Remove the kelp and boil for 10 min.
Turn ooff the heat.Place something like cooking paper on a draining coalander which is piled on a bowl.Pour the stock into the basket to drain.

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