00:09Hey guys, it's Yuto here from SlashyRecipes.com and today I'm going to show you how to make a
00:15delicious and spicy ramen dish called Taiwan Ramen. Despite the name, it was actually created
00:21in Nagoya, Japan, which is near where I live. Let's get started. So this recipe makes two
00:28portions and I'm gonna make a dashi first. Take a large bowl and add one dried shiitake mushroom
00:35and one sheet of kombu dried kelp with 600ml of cold water. This is the base of the broth that
00:44gives ramen umami and depth of flavour. I'm gonna leave that to soak for about 30 minutes. If you
00:51want it to be extra flavourful, you can do this the night before. Anyway, now I'm gonna show you how
00:58to make the pork. For this, you will need one teaspoon of sesame oil, 100g about a quarter pound
01:05of pork mince, a pinch of salt and pepper, one teaspoon of fresh ginger, two cloves of garlic,
01:15four roughly chopped dry red chillies, and half a tablespoon of Sichuan chili paste called tobanjan.
01:25Start by heating your pan on medium and I'm gonna add the sesame oil.
01:34I'm gonna grate the ginger and garlic straight into the pan. Fry for a minute or so until it's
01:41fragrant. You can also use a garlic crusher if you prefer.
02:03Now add your pork mince with a pinch of salt and pepper. We just want to fry it until it's
02:09browned.
02:11Taiwan ramen is kind of like a Japanese-Taiwanese fusion dish. It's based on a dish called Ta-a noodles.
02:19A Taiwanese chef in Nagoya adopted the recipe for Japanese tastes and served it to his workers in
02:27Nagoya. From there, it became a hit and a regular item on the menu. I heard you can't even find
02:35any
02:35dish like in Taiwan traditionally. So in Taiwan, apparently it's called Nagoya ramen. It's reversed.
02:44It's seriously spicy. It's no joke. You might think Japanese people can't handle spicy food,
02:50but if you try this Taiwan ramen, I think you change your mind.
02:54So the pork is cooked. Add the toban jam and chopped chillies.
03:07Mix it up to help incorporate all the ingredients. We call this Kanaya seasoned pork Taiwan mince.
03:14I actually used a similar recipe for our Tan Tan Men ramen. It's fragrant and spicy. It's so good.
03:21Once it's all mixed, set it aside for later. You can put a lid on top to keep it warm.
03:29Now we're going to make the broth. For this, you will need the dashi stock we made earlier,
03:35600ml of dashi, 1.5 tbsp of soy sauce, 1.5 tbsp of chicken stock, and 1 tsp of oyster
03:46sauce.
03:49So take the dashi and bring it to a boil.
04:02Once it's starting to boil, remove the konbu and shiitake mushroom.
04:07We take them out because boiling konbu and shiitake for too long can start to extract some unwanted flavour.
04:14It can become a bit bitter and the konbu starts to get slimy too.
04:20Now bring down the heat to a simmer and add the chicken stock. Mix it until it's dissolved.
04:27I'm using Chinese chicken stock powder but other chicken bouillon also works.
04:34Next, we can add the soy sauce and oyster sauce.
04:39This broth is quite simple. It's light yet flavourful. I'm sure you're gonna love it.
04:54Mix it well and once everything is incorporated, leave it to simmer while we cook our noodles.
05:03Mix it well and mix it well.
05:03Bring a pot of water to the boil and add your noodles.
05:07I'm using 220g of fresh ramen noodles for 2 portions.
05:12If you're using dry noodles, you'll need about 110g. Just follow the instructions on the packet.
05:19Taiwan ramen is often made with thicker noodles.
05:28So once they're cooked, let's dish up.
05:35First, put the noodles in a bowl.
05:41Put the pork on top and then add the soup.
05:56Finally, sprinkle with Chinese chives and it's done.
06:02Super easy and delicious Taiwan ramen.
06:06If you like this recipe, don't forget to like and subscribe to our channel.
06:10We're also working on new recipes and we have lots of new ramen recipes coming soon.
06:16Thanks for watching. See you next time.
06:38What's the fun season?
06:38This is the final day.
06:39You
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