GORYON-SAN's ramen broth is made with combination of pork bone, chicken bone & vegetables. Rich Tonkotsu soup that has been stewed for 3 days and 3 nights.
Hakata Taki Ramen
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COOK3 mins
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SERVE2
Ingredients
2 pcs of Ramen, Frozen Soup
Toppings:
Cha-Shu, Menma, Wood Ear Mushroom, Sesame Seed
For the sauce
1/4 cup unsalted butter
1/3 cup all-purpose flour
4 cups beef broth
3/4 cup sour cream
2 tablespoons chopped fresh parsley leaves
Kosher salt and freshly ground black pepper, to taste
1/3 cup all-purpose flour
4 cups beef broth
3/4 cup sour cream
2 tablespoons chopped fresh parsley leaves
Kosher salt and freshly ground black pepper, to taste
Method
Step 1
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
Step 2
In a large bowl, combine ground beef, ground pork, Panko, egg yolks, allspice, nutmeg and cooked onion; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 24 meatballs.
Step 3
Add remaining 1 tablespoon olive oil to the skillet. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a paper towel-lined plate.
Step 4
To make the gravy, melt butter in the skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in sour cream; season with salt and pepper, to taste.
Step 5
Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 8-10 minutes.
Step 6
Serve immediately, garnished with parsley, if desired.
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