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Minoru Sano is a legendary Japanese ramen chef who was decades ahead of his time. This is my attempt to recreate his recipe for his shio ramen soup. This was from an old book or magazine and I’m sure his recipe at his shop was not exactly this, everyone has secrets, but my God, it was amazing. But there was a catch. This soup must be eaten the day its made. It loses a lot of flavor if you rest it.
Thanks so much to my buddy Erik Bentz for coming on to talk about Sano. Please give him a follow on instagram, https://instagram.com/erik_bentz
Ingredients
Shio Tare (You probably want to scale this down too, it makes a lot and its expensive to make):
500cc dashi
– 50g rishiri konbu https://wayoframen.com/product/rishiri-konbu/
– 35g mejimaguro-bushi
165g salt
100cc sake
30cc mirin
10cc vinegar
30cc koikuchi shoyu
Soup (scaled down):
1kg chicken backs
330g chicken feet
330g pork femur bones
66g pork fat
2/3 onion
2/3 carrot
1 garlic
15g ginger
1/4 cabbage
1 long green onion
16g dried shrimp
4L water
Dashi:
26g konbu
2 dried shiitake
1L water
33g katsuobushi (thick cut)
