Rodrigo Hilbert and Leandro Hikaru teach how to make KARA MISSO RAMEN. Typical in Japan, the dish became famous after appearing in some Japanese cartoons. #NhacGNT #TemperodeFamília #RodrigoHilbert Ingredients: For the broth: 2 liters of water 2 chicken carcasses 500g of pork bone 1 large onion 2 cloves of garlic 1 leek 2 dried shiitakes Ice water For the spicy miso base: 1 cup of Aka miso paste ½ white onion 2 cloves of garlic 1 dessert spoon of calabresa pepper 16g of chili powder 4 tablespoons of soy sauce 2 tablespoons of Mirin sake 3 tablespoons of sugar 2 tablespoons of butter For the aromatic oil: 4 stalks of chives 1 tablespoon of grated ginger 4 tablespoons of toasted sesame oil 4 tablespoons of canola oil 2 chili peppers For the noodles: 4 servings of Ramen noodles For the sides: 3 free-range eggs 2 cups of moyashi 1 cup coarsely chopped cabbage ½ cup chopped chives 2 fingers thick 2 tablespoons canola oil Salt to taste For the tyashu: 1 kg of pork belly with skin 1 teaspoon salt to taste 1 pinch of black pepper to taste 5 tablespoons mirin sake 2 tablespoons pork lard to grease the frying pan String and baking sheet with rack For the finishing: Toasted white and black sesame seeds Preparation: For the broth: In a pan, add 1 liter of water and bring to a boil. When it starts to boil, add the carcasses and let boil for one minute. After one minute of boiling, remove the carcasses from the water and add directly to the bowl with ice and cold water. Peel and cut the onion in half and place in a pressure cooker. Remove the carcasses from the ice and transfer to the pressure cooker along with the onion. Add 2 liters of water. Cook over low heat for one hour. After this time, release the pressure from the cooker. Peel the garlic cloves and simply crush them and add them to the broth in the pan. Add the leek and shitake to the broth. Cover the pan again and cook over low heat for another 45 minutes. After this time, open the pan, mix well and pour the broth into a strainer. Set aside only the broth. For the spicy miso base: In a food processor, place the coarsely chopped onion, the peeled garlic, the soy sauce and the mirin sake. Process until it forms a paste. Add this paste to a pan and add the miso paste and cook over low heat, stirring constantly. Add the butter and sugar, stirring constantly. Cook for 10 minutes and finish with the peppers and cook for another 2 minutes. Set aside. For the aromatic oil: Chop the chives, remove the seeds from the pepper and chop them as well. Add the sesame oil, canola oil, ginger to a frying pan and add the chives and pepper. Place the pan over low heat. When the oil starts to boil, it is ready. Set aside. Strain when completely cool and it will be ready to eat. For the noodles: Add water to a pan and bring to a boil. When it starts to boil, add the noodles in a strainer and let them submerge in the boiling water for one minute. Remove from the water and shake the strainer well to remove all excess. Add directly to a bowl. For the sides: Add water to a pan and bring to a boil. When the water starts to boil, add the eggs. Cook for 6 minutes. Then remove the eggs from the water and add to the bowl with ice and cold water. Peel carefully. In a frying pan, add the oil and bring to a boil. With the oil already hot, sauté the vegetables: cabbage, moyashi and chives. For the tyashu: Season the pork belly. Add the sake, rub the seasoning all over the belly. Refrigerate for 2 hours and after that time, drain the marinade liquid well, roll the belly into a roll and tie it well with string. Heat the oven to 160°C. Heat a frying pan over a high heat, add the lard and, while the lard is still hot, add the pork belly roll. Fry well to seal all sides until golden brown. Then place the belly in a baking dish with a rack. Place in the oven and bake for an hour and a half, until tender and golden brown. After this time, remove from the oven. To finish: Keep the mixed chicken and pork broth warm, without boiling. In a bowl, add 350 ml of broth and 60 g of spicy miso paste and mix quickly. Then drain the noodles well and add to the broth. Place the sautéed vegetables near the center of the bowl, place the boiled egg, and the pork belly sliced ​​into slices to form a fan on the sides. Sprinkle sesame seeds over the vegetables. ------------------------------------ Subscribe to Nhac GNT: http://bit.ly/NHACGNT ::::: MEET THE NHAC BOT, NHAC GNT'S VIRTUAL ASSISTANT ::::: https://m.me/NhacGNT