Place the chicken and beef bones in a slow cooker with the water. Turn on high and cook until bubbling. Reduce heat to medium and uncover. Cook 24 hours.
After 24 hours begin flavoring your dashi:
Heat a medium skillet over high heat and add the oil. Sear the pork (in the net bag) on all sides. Add the oil and roast to the slow cooker.
Add the garlic, ginger, soy sauce, onion and mushroom stems to the slow cooker. Cover slow cooker with a kitchen towel and the lid. Turn to high and cook 4 hours.
After the 4 hours remove the pork roast and let it sit 30 minutes.
In the meantime strain your broth through a coffee filter and defat it with a fat separator and place in a sauce pot over medium-high heat. You should have about 8 cups.
Reduce that broth 6 cups.
Turn off the pot and add the rest of the ingredients. Taste and season again if needed. Keep warm while you prepare the accompaniments.
NOODLES:
Heat the oven to 250 degrees F. Put the baking soda on a baking sheet and bake for 1 hour. Allow to cool.
In a small bowl, mix the baked baking soda and water. Mix well, until the baking soda is completely dissolved.
Put the flour into a stand mixture and attach the dough hook. Pour in the water/ baking soda solution. Cover mixer with a towel and turn on to medium. Beat the mixture well for 3 minutes on medium. The dough will be crumbly. Do not add more water.
Turn out the crumbly dough on the counter and knead by hand. Its a tough dough. Knead until you have a compact ball.
On the counter, using a rolling pin, flatten the dough, and fold it a few times. It is quite a tough dough, so put a lot of energy into it. Wrap it in cling wrap, and let it rest at room temperature for 1 hour.
After 1 hour, pass the rolling pin over the dough again a few times, and then divide it into 4 equal pieces. Flatten each piece with the rolling pin.
Using the pasta maker, flatten the dough by passing it through a few times until you have a long, thin dough. Start from the thickest setting, and then work downward to how thin you prefer your noodles to be I used 7.
Hang the noodles on a rack or on a tray with a little flour sprinkled on them to prevent them from sticking together. They will harden after a few hours.
When ready to cook, bring a pot of water to a boil, and cook the noodles for 2 to 3 minutes and drain.
ACCOMPANIMENTS:
In a medium skillet heat 1/2 the oil over high and saute the mushrooms, season with salt & pepper. Set aside in a serving dish and keep warm.
Return the pan to high heat and add the other 1/2 of the and saute the bok choy. Season with salt & pepper. Set aside in a serving dish and keep warm.
Place the shredded pork in a serving dish and keep warm.
Place the eggs on a plate and keep warm.
SERVING:
Serve all the ingredients: noodles, dashi broth, mushrooms, bok choy and garnishes separately.
Place noodles is a bowl top with pork, bok choy and mushrooms, cover with dashi and garnish it up. Enjoy!
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