In this video, I'll show you how to make authentic Japanese shio ramen at home using a umami-packed method with ground chicken. You'll learn to create that perfectly clear, umami-rich broth!<br /><br />π¨ PRINT FULL RECIPE: https://sudachirecipes.com/chicken-shio-ramen/<br />π GET MY FREE COOKBOOK: https://sudachi.kit.com/5c166f80ba<br />π SUBSCRIBE HERE: https://tinyurl.com/b69ed7na<br /><br />β¨My First Printed Cookbook: https://amzn.to/4j512pZ<br /><br />π RECIPE DETAILS:<br />β° Time: 65 mins<br />π₯ Servings: 4<br />π₯ Ingredients:<br />Broth<br />- 2000 ml water preferably soft or filtered<br />- 10 g dried kelp (kombu)<br />- 15 g dried scallops (conpoy) or packing liquid from canned clams/scallops or clam juice<br />- 50 g Japanese leek (naganegi) green part cut in half/quarters, or regular leek/onion/shallot green<br />- 20 g ginger root<br />- 2 cloves garlic<br />- 200 g ground chicken or ground turkey or chicken wings/drumsticks<br />- 15 g bonito flakes (katsuobushi)<br /><br />Flavored oil<br />- 3 tbsp lard or duck fat or chicken schmaltz<br />- 3 tbsp Japanese leek (naganegi) white part, finely diced, or substitute leek/onion<br />- 2 cloves garlic finely diced<br /><br />Tare<br />- 4 tbsp sake or all white wine if unavailable<br />- 2 tbsp white wine dry<br />- 1 tbsp mirin<br />- 2 tsp salt high quality sea salt
