Bulalo Ramen

Bulalo Ramen1

Don’t you just love hot soup during the cold rainy days? Here is a new twist on Japanese cooking – Bulalo Ramen or Beef Shank And Marrow Bone Stew With Japanese Ramen Noodles. It was Chef Seiji Kamura who gave a demo on his new take of Japanese dishes at The Maya Kitchen Elite Culinary Series. The recipe is easy even for beginners.

Soup Stock:
2.5 kilos beef bones (bulalo or osso bucco cut)
200 grams white onions
150 grams carrots, quartered
150 grams garlic
100 grams sliced ginger
5 liters water
2 tablespoons salt to taste

4 packs ramen (boiled for 3 minutes)
4 pieces boiled eggs

Topping:
60 grams pechay tagalog, blanched
120 grams whole corn
80 grams fried garlic

Mariner sauce:
150 ml soy sauce
60 ml sake
1 teaspoon salt
2 tablespoons sugar

1. Boil together ingredients for soup stock for 3-5 hours or until meat is tender. Strain and set aside.
2. To serve: Remove meat from soup stock bones and marinate the meats in the mariner’s sauce. Pour soup stock and season with pepper. Add in boiled ramen. Top with pechay tagalog, whole corn and salt.


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