【家二郎】川越シェフのえのき二郎ラーメン

[Kawagoe-Style Enoki Jiro-Style Soup] (Complete, approximately 4.5L) 🥩Ingredients Pork backbone (2kg) Pig's feet (1) Pig skin (if available) (250g) Pork belly block (750g) (also serves as char siu) Chicken bones (500g) Garlic (3 cloves, crushed with skin) Ginger (100g, sliced) Onion (1-2, halved with skin) Green part of green onion (1-2) Outer cabbage leaves (1-2) Enoki mushrooms (1 bag, stems removed, cut in half) Kelp (10g) Water Approximately 6L (initial amount) *Add hot water if required 🟤Sauce (Mix together, then dilute with soup at the end) Koikuchi soy sauce...750ml Light soy sauce...250ml Mirin...100ml Sake...100ml Sugar...40g Ajinomoto...1 tsp Niboshi powder (if available)...25g [Kawagoe-style Char Siu] 🥩Ingredients Pork belly block...(same as above, 750g) Garlic...2 1 piece Ginger...2-3 slices Green part of green onion...1 stalk Soy sauce...250ml Mirin...100ml Sake...100ml Water...150ml Sugar...25g Eggs Eggs...6 Soy sauce...100ml Mirin...100ml Sake...50ml Water...100ml Sugar...1 tablespoon Garlic...1 clove (crushed) Ginger...2 slices Kelp...5cm cube (optional) (Optional) Dried sardine powder A little G-Style Extra Thick Noodles Bean Sprouts Cabbage ◇Sub-Channel: "Chef Kawagoe!"    / @kawagoechef_daze   ◇Official Social Media Accounts X: https://x.com/kawagoechefdayo TikTok:   / kawagoechefdayo   ◆Contact Information [email protected] https://www.7th-inc.com/ ◆Materials Provided by OtoLogic: https://otologic.jp ◆Staff Planning: Tatsuya Kawagoe, Araki Shacho Produced by: Araki Shacho Composition/Editing Director: Yu Hanaya Editing: Cinematography/Lighting: Kei Koyama Promotion/Support: Murami Culinary Supervision: Tatsuya Kawagoe Production: 7th Inc. --------------------------------