# @ucdavishousing on YouTube - **Type:** Video - **Original URL:** https://youtube.com/watch?v=WRxZW271Bl4 - **Gondola URL:** https://gondola.cc/posts/27333107-ucdavishousing-youtube - **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/0e1309e7a0.jpg - **Posted:** 2021-03-04T19:47:06.000+00:00 - **Account Owner:** UC Davis Student Housing (@ucdavishousing) — https://gondola.cc/ucdavishousing ## Caption Check out UC Davis Dining Services' Executive Chef Kue Her cook-up a simple Chicken Shoyu Ramen recipe you can make at home! Recipe: Simple Shoyu Ramen with Chashu (Japanese Braised Pork Belly) Servings: 6-8 portions Per 1 Serving Ingredients: 3-4 Ounces Ramen Noodles (cooked and served hot) 2 Cup Chicken Dashi Broth (made 12-24 hours in advance) 2 Ounces Tare Broth (made 12-24 hours in advance) 2 Each Shiitake Mushrooms, (Sliced) 2 Ounces Chashu Pork (Thinly sliced 2-3 pieces) 1 Each Nitamago (Cut in half and served hot) 1 Each Scallion (Thinly shredded) 1 Tbs. La-yu Chili Oil (Optional) ½ Sheet Nori (optional), Toasted, shredded and 2x2 squares Method for Serving: In a medium-size pot, bring 1-2 gallons of water to a rolling boil. Add a pinch of salt to boiling water (optional). Cook ramen noodles for 2 minutes, drain well and remove from water. Place hot noodles in a bowl. In a small saucepot over medium heat, bring dashi broth and reserved shiitake to a simmer. Remove shiitake and slice per serving. Place into the serving ramen bowl: start with ramen noodles add dashi broth and tare broth. And then top with chashu pork, nitamago egg, shiitake, green onion, a drizzle of la-yu chili oil and shredded nori. Chicken Dashi Broth Serving: 6-8 portions Per 1 Serving: 12-16 ounces Ingredients: 3 Quarts Chicken broth 20 Each Shiitake mushrooms (dried) 8 Ounces Kombu (dried kelp), 1-2 pieces 3 Cups Bonito (dried fish flakes) Method: In a medium saucepot, simmer over medium heat: chicken broth, mushrooms and kombu for 3-4 minutes. Turn the heat off, add bonito flakes and allow the remaining heat to steep. Strain and save broth and mushroom for service. Allow chicken dashi to sit a minimum of 12 hours or overnight for best flavor. Dashi Broth can be stored for up to 5-7 days in the refrigerator. Chashu (Braised Pork Belly) and Tare Broth Serving: 6-8 Per 1 Serving: 2 ounces per braised pork belly and tare broth Ingredients: 1.5 Lbs. Skin on Pork Belly, cut into 3 ounces squares 1 ½ Cups Water 1 ½ Cups Mirin 3 Cups Soy Sauce, low-sodium 1/2 Cup Honey 1 Ounce Fresh ginger, peeled and roughly chopped 6 Cloves Garlic, peeled and crushed 3 Each Shallot, peeled and quartered Method: - To make the Tare broth, in a medium saucepot, over medium heat. Bring all ingredients except pork to a simmer. - While bringing the Tare broth to a simmer. In a cast-iron pan, over high heat. Sear pork belly on all 6 sides. - Place pork in Tare broth pot, cover the pot and continue simmering for 45 minutes. - Turning pork bottom side up and then simmer for another 45 minutes. - Gently remove the cooked pork belly from Tare broth, strain and reserve Tare liquid for serving. - Allow Tare broth to sit a minimum of 12 hours or overnight or for best flavor. - Refrigerate pork and Tare broth separately. For service: thinly slice pork and lightly torch before placing in the ramen bowl. Pork and broth can be stock up to 5-7 days in the refrigerator. - If a torch is not available, substitute with the following instructions: briefly sear the exterior of the pork to caramelize using a cast-iron skillet or sauté pan on high heat. Nitamago (Tare Marinated Eggs) Serving 6-8 portions Per serving: 1 Each Ingredients: 8 each Whole Eggs 3 Cups Tare Broth Method: - In a medium saucepot, over high heat, bring 1 quart of water to a simmer. - Gently place the whole eggs into a simmering pot with a spoon, then reduce heat to medium-high, simmer eggs for 7 minutes. - Shock the eggs by transferring eggs to an ice bath (cold water and ice). - Allow eggs to cool down for 5 minutes. Remove from ice bath and peel the eggshell completely. - Carefully rinse the peeled eggs under cold water and pat dry with paper towels. - Place eggs inside of a plastic bag (or medium bowl) and then pour the Tare Broth in with the eggs. - Remove any excess air in the bag and allow eggs to marinate for 12 hours or overnight in the refrigerator. - Marinated eggs can be stored up to 5-7 days in the refrigerator. La-yu (Chili Garlic Oil) Serving: 16-20 servings Per Serving: Optional and depending on your tolerance for heat Ingredients: ½ Cup Garlic, minced ½ Cup Canola oil ½ Cup Red pepper flakes, dried and crushed ½ Cup Sesame seeds Toasted ¼ Cup Sesame Oil Method: - In a small saucepan over low heat, simmer the garlic in oil until golden brown (stirring occasionally). - Remove from heat, add and stir in chili immediately. Allow chili peppers to steep for 5 minutes. - Add toasted sesame seeds and sesame oil and then stir. - Store in a sealed container, refrigerated for up to 2 weeks. –––––––––––––––––––––––––––––– dining.ucdavis.edu Instagram: @ucdavisdiningservices Twitter: @ucdavishousing Facebook: UC Davis Dining Services ## Stats - **Views:** 399 - **Likes:** 13 - **Shares:** 0 - **Comments:** 1 ## Credits These are the roles credited on Gondola. Credits may be incomplete. A brand, account owner, or featured person is not necessarily the creator. | Name | Username | Profile | Role | | --- | --- | --- | --- | | UC Davis Student Housing | @ucdavishousing | https://gondola.cc/ucdavishousing | University | | Alex Fisher-Wagner | @afisherwagner | https://gondola.cc/afisherwagner | Videographer | | Alex Fisher-Wagner | @afisherwagner | https://gondola.cc/afisherwagner | Senior Social Media Manager | --- Copyright (c) Gondola