Australian Gourmet Traveller - (05)May 2020 (1)

500 gmpieceboned,skinless

porkbelly,rolledandtied

500 gmthinfreshramennoodles

Halvedsoft-boiledeggs,

nori,slicedspringonion

androastedsesame

seeds,toserve

SOUPBASE

1 chicken(about2kg)

500 gmchickenwings

300 gmchickenfeet(seenote)

300 gmpig’strotter(1/2large

pig’strotter;see note)

10 garliccloves

¼ onion

Fatsoyramenandkaeshi

SERVES4-6// PREPTIME 30 MINS// COOK4 HRS 35 MINS(PLUSCHILLING,COOLING)

“Thefatsoyis a stapleofChacoRamen,”saysAbe.“Welove
infusinga lotofourbaseingredients,whichgivesourdishesthat
next-leveltaste.”Thekaeshimakesabout500ml,butquantities
canbehalved;orusetheremainderasa seasoningforotherdishes.
Start this recipe a day ahead to make the soup base.Pictured p79.

KAESHI

100 mlsake

15 gmdriedsquid(seenote)

15 gmkatsuobushi(seenote)

15 gmdriedanchovy

(seenote)

500 ml(2cups)soysauce

1 Forsoupbase, combine

ingredientsand7 litreswater

ina largesaucepanandbring

totheboil. Reduceheattolow-

mediumandsimmer,stirring

andsmashingsolidswitha

woodenspoonuntilstock

is reduced by half and well

flavoured(4hours). Strain

througha finestrainer

intoa bowl(discardsolids).

Coolstockina bowlover

a bowloficedwater, then

refrigerateovernight.Heat

beforeserving.

2 Meanwhile,whilesoupis

cooking,addporkbellyand

simmeruntiltenderandeasily

piercedwitha knife(2-3hours;

you’ll needtoremovethe

porkwithtongseachtime

yousmashthesolids,soit

doesn’tbreakup). Cool, then

refrigerateuntilrequired.

3 Forkaeshi,combine

ingredients(exceptsoysauce)

and200mlwaterina saucepan

andbringtotheboil,then

simmeroverlowheatfor

15 minutes.Skimsurfaceand

addsoysauce, bringback

totheboil, thenreduceheat

tolowandsimmeruntilwell

flavoured (15 minutes). Remove

fromheat,cool,thenstrain

througha finesieve. Bringto

theboilagainbeforeserving.

4 Cooknoodlesina large

saucepanofboilingwater

untilcookedbutstillfirm

(2-3minutes).Drainwell.

5 Toserve,sliceporkinto

5mm-thickslicesandflamewith

a blowtorchorundera hotgrill,

if desired. Add1½tbspkaeshi

anda pinchofwhitepepperto

eachbowl.Addhotsoupand

adjustseasoningtotaste. Add

noodles, andtopwitha slice

ofpork,halfa soft-boiledegg,

nori, springonionandseeds.

NoteChickenfeetandpig’s

trottersmayneedtobeordered

aheadfromyourbutcher.

Driedsquid,katsuobushi

(driedbonitoflakes)anddried

anchovyareavailablefrom

selectAsiansupermarkets.

Drinksuggestion A cold beer.