1.Make the soup stock In a big cooking pot, add about 2L water and bring it to a boil. Once it boils add the chicken.
2. Bring it to a boil again, then remove from the heat. Cover and leave it for 1 to 2 hours.
3.Meanwhile make the soup base
In a heat-safe bowl, add katsuo flake, garlic and kosher salt and set it aside. In a small cooking pot, add leek, sesame oil and vegetable oil. Bring it to a boil and once it is boiling, simmer for 3 minutes.
4. Then immediately pour this oil mixture into a bowl. Mix well.
5. Add kobucha, chicken powder and boiled water. Mix well : the salt should melt completely. Set aside. You can leave it until the chicken is ready.
6. Using a cooking sieve, strain the soup base into another bowl. Press or squeeze well against the sieve.
7. Transfer the sieve residual into another bowl and blend it with your hand blender until it is smooth like a paste.
8. Remove the chicken from the water and cut it in slices. Set it aside. With the soup stock, strain once and add more water to reach a total of about 2.5L (it's about 500ml per person) then bring it to a boil.
9.Prepare the noodles Cook your ramen according to the package instructions. Place 2 to 3 tbsp (or more) soup base into your serving ramen bowl, add the boiled soup stock, then place the cooked ramen into the soup.
10. Top your ramen with chicken, leek, egg etc.....Sprinkle sesame, and enjoy :)
1. In a small cup add water and salt. Mix well and set aside.
2. Mix dry ingredients (plain flour, gluten, potato starch and rice flour) in a bowl. Transfer to the "Philips Pasta Maker" equipped with "0.8mm sheet pasta disk". Close lid.
3. Turn the machine on and choose the setting. Press Start.
4. Slowly pour water mix through the opening in the lid.
5. Gyoza sheet will begin to form and it will come out within 3 minutes. Stop the machine once when the first 10cm are out, then cut them off. Put them back in the machine's mixing tank. That's because the first gyoza sheet is not smooth enough ;-)
6. Resume the machine and the gyoza sheet will be extruded again, as you fold the sheet, dust with potato starch. Do not cut it until the machine stops.
7. Lightly dust your chopping board with potato starch. Lay the sheet of dough on it and cut it out using a circle cookie cutter (about 9cm diameter). Dust the cut out wrappers with katakuriko/potato starch if necessary and set aside. Repeat as many times as you can (do not throw away the excess sheet).
8. Enjoy with your favorite filling!
9. Spread the excess cuts on an oven sheet, sprinkle ketchup and cheese. Bake for about 10 minutes at 200℃. Quick pizza is done :)
1. Add flour, salt and rice flour into a large bowl and stir well. Add hot water and stir with a rubber spatula. Then knead the dough by hand for about 1 to 2 minutes until it gets smooth. You can shape it into a ball.
2. Let the dough sit in the bowl for about 15 min, covered with a damp cloth.
3. Remove the bowl of your stand mixer and attach the pasta roller to it.
4. Take some of the dough (about 1/3), shape into an oval. Flatten it and dust it with flour on both sides.
5. Feed the dough through the pasta roller (setting 1 - thickest), at least 3 to 5 times or until the dough is smooth. Turn dial to the thickness setting 3 or 4 and run the dough through once or twice. Repeat (once or twice) at each following position until you reach setting 8. The target thickness really depends on your own preference. I like thin skin, so I roll it until setting 8 :)
6. Lay the rolled out sheet of dough on a cutting board and cut it out, using a circle cookie cutter (8~9cm diameter suggested). Dust the cut out wrappers with katakuriko/potato starch and set aside. Repeat as many times as you can.
Gather all the scrap dough, put it all together and re-roll it a few times until it becomes thin layers again.