{"id":6995,"date":"2025-05-27T08:27:46","date_gmt":"2025-05-27T18:27:46","guid":{"rendered":"https:\/\/chefsdetahiti.pf\/the-chefs-recipe-ramen\/"},"modified":"2025-07-04T09:54:59","modified_gmt":"2025-07-04T19:54:59","slug":"the-chefs-recipe-ramen","status":"publish","type":"post","link":"https:\/\/chefsdetahiti.pf\/en\/the-chefs-recipe-ramen\/","title":{"rendered":"THE CHEF’S RECIPE: RAMEN"},"content":{"rendered":"\n
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THE CHEF’S RECIPE: RAMEN<\/h1> <\/div>\n<\/div>\n\n
\n
\n \"Paysage_CDT\" \n <\/div>\n \n \n <\/div>\n <\/div>\n <\/div>\n \n
\n
\n

Here’s our version of ramen made with soy sauce, as prepared at Aki Aki. Each ramen is unique, and it’s up to you to add your own touch! This recipe is here to inspire you, but feel free to adapt it to your own tastes and desires. <\/span><\/strong><\/em><\/p>\n

This one’s ours – with our own little tricks… \ud83c\udf5c\ud83d\ude09<\/span><\/strong><\/em><\/p>\n

Christophe Tetuanui Aki Aki’s chef<\/strong><\/em><\/p> <\/div>\n<\/div>\n

\n
\n \n
\n
\n \"ramen \n <\/div>\n \n \n <\/div>\n <\/div>\n
\n \n
\n
\n

<\/h4>\n

Ingredients: (serves 4)<\/h2>\n
\n

For the stock :<\/span><\/h4>\n
    \n
  • 800 g leek heads <\/span><\/li>\n
  • 4 red onions<\/span><\/li>\n
  • 500 g ginger <\/span><\/li>\n
  • 4 heads of garlic <\/span><\/li>\n
  • 1 celery <\/span><\/li>\n
  • 6 carrots <\/span><\/li>\n
  • 2 kg chicken thighs<\/span><\/li>\n
  • 3 litres of water<\/span><\/li>\n<\/ul>\n
    <\/div>\n

    For proteins : <\/span><\/h4>\n
      \n
    • 2 kg roast pork<\/span><\/li>\n
    • 4 eggs<\/span><\/li>\n
    • 100 ml soy sauce <\/span><\/li>\n
    • 300 ml water<\/span><\/li>\n
    • 60 ml mirin <\/span><\/li>\n
    • 2 teaspoons sugar<\/span><\/li>\n<\/ul>\n



      <\/h4>\n

      For the topping : <\/span><\/h4>\n
        \n
      • 20 cl soy sauce <\/span><\/li>\n
      • Chopped leeks<\/span><\/li>\n
      • 200 ml of broth <\/span><\/li>\n
      • Noodles <\/span><\/li>\n
      • Green onions <\/span><\/li>\n<\/ul> <\/div>\n<\/div>\n <\/div>\n <\/div>\n \n
        \n
        \n

        Preparation<\/h2>\n
        \n

        The broth<\/h4>\n
          \n
        1. Chop the vegetables roughly.<\/span>
          <\/span><\/li>\n
        2. Bring 3 litres of water to the boil in a large pot.<\/span>
          <\/span><\/li>\n
        3. Add the chicken thighs and cook at a rolling boil for 15 minutes.<\/span>
          <\/span><\/li>\n
        4. Reduce the heat to maintain a temperature between 96 and 98\u00b0C.<\/span>
          <\/span><\/li>\n
        5. Add the vegetables to the stock.<\/span>
          <\/span><\/li>\n
        6. Skim the surface carefully to remove impurities – the more you skim, the clearer and tastier your stock will be.<\/span>
          <\/span><\/li>\n
        7. Simmer over a low heat for at least 2 hours. Ideally, cook for up to 6 hours for an even richer-tasting broth. <\/span>
          <\/span><\/li>\n
        8. Once cooked, strain the stock through a fine sieve.<\/span>

          <\/span><\/li>\n<\/ol>\n

          Proteins<\/h4>\n
            \n
          1. Cook the meat in simmering water for 1 hour and a half.<\/span>
            <\/span><\/li>\n
          2. Bring the water to the boil in a saucepan, then immerse the eggs in it for 6 minutes to obtain soft-boiled eggs.<\/span>
            <\/span><\/li>\n
          3. Once cooked, transfer the eggs immediately to a bowl of iced water to stop the cooking process.<\/span>
            <\/span><\/li>\n
          4. Prepare the marinade: in a saucepan, mix soy sauce, mirin, sugar and a little water. Bring to the boil, then leave to cool. <\/span>
            <\/span><\/li>\n
          5. Dip the shelled eggs into the cooled marinade and set aside in the fridge for 24 hours.<\/span>

            <\/span><\/li>\n<\/ol>\n

            Preparing the bowl<\/h4>\n
              \n
            1. Ladle the hot stock into a large bowl and add a dash of soy sauce if you like.<\/span>
              <\/span><\/li>\n
            2. Add the cooked noodles according to the instructions on the packet.<\/span>
              <\/span><\/li>\n
            3. Place two pieces of meat in each bowl, then cut a marinated egg in half and place it on top.<\/span>
              <\/span><\/li>\n
            4. For the finishing touch, sprinkle with finely chopped green onions and leek.<\/span><\/li>\n<\/ol>\n



              <\/h3> <\/div>\n<\/div>\n\n
              \n
              \n

              CHEFS DE TAHITI TIPS<\/span><\/p>\n

              Pierce the eggs with a knife before putting them in the water with a spoon, to make peeling them easier. <\/span><\/p>\n

              <\/span><\/p>\n

              \n

              Tama’a maita’i !<\/b><\/p>\n<\/div> <\/div>\n<\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n","protected":false},"excerpt":{"rendered":"

              Here’s the recipe for the famous soy sauce ramen from Aki Aki.<\/p>\n","protected":false},"author":6,"featured_media":6929,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[92],"tags":[],"restaurant":[],"chef":[],"class_list":["post-6995","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author",""],"aioseo_notices":[],"builder_content":"

              THE CHEF'S RECIPE: RAMEN<\/h1>\n\"Paysage_CDT\"\n

              Here's our version of ramen made with soy sauce, as prepared at Aki Aki. Each ramen is unique, and it's up to you to add your own touch! This recipe is here to inspire you, but feel free to adapt it to your own tastes and desires. <\/strong><\/em><\/p>

              This one's ours - with our own little tricks... \ud83c\udf5c\ud83d\ude09<\/strong><\/em><\/p>

              Christophe Tetuanui Aki Aki's chef<\/strong><\/em><\/p>\n\"ramen\n

              <\/h4>

              Ingredients: (serves 4)<\/h2>

              For the stock :<\/h4>
              • 800 g leek heads <\/li>
              • 4 red onions<\/li>
              • 500 g ginger <\/li>
              • 4 heads of garlic <\/li>
              • 1 celery <\/li>
              • 6 carrots <\/li>
              • 2 kg chicken thighs<\/li>
              • 3 litres of water<\/li> <\/ul>

                For proteins : <\/h4>
                • 2 kg roast pork<\/li>
                • 4 eggs<\/li>
                • 100 ml soy sauce <\/li>
                • 300 ml water<\/li>
                • 60 ml mirin <\/li>
                • 2 teaspoons sugar<\/li> <\/ul>



                  <\/h4>

                  For the topping : <\/h4>
                  • 20 cl soy sauce <\/li>
                  • Chopped leeks<\/li>
                  • 200 ml of broth <\/li>
                  • Noodles <\/li>
                  • Green onions <\/li> <\/ul>\n

                    Preparation<\/h2>

                    The broth<\/h4>
                    1. Chop the vegetables roughly.
                      <\/li>
                    2. Bring 3 litres of water to the boil in a large pot.
                      <\/li>
                    3. Add the chicken thighs and cook at a rolling boil for 15 minutes.
                      <\/li>
                    4. Reduce the heat to maintain a temperature between 96 and 98\u00b0C.
                      <\/li>
                    5. Add the vegetables to the stock.
                      <\/li>
                    6. Skim the surface carefully to remove impurities - the more you skim, the clearer and tastier your stock will be.
                      <\/li>
                    7. Simmer over a low heat for at least 2 hours. Ideally, cook for up to 6 hours for an even richer-tasting broth.
                      <\/li>
                    8. Once cooked, strain the stock through a fine sieve.

                      <\/li> <\/ol>

                      Proteins<\/h4>
                      1. Cook the meat in simmering water for 1 hour and a half.
                        <\/li>
                      2. Bring the water to the boil in a saucepan, then immerse the eggs in it for 6 minutes to obtain soft-boiled eggs.
                        <\/li>
                      3. Once cooked, transfer the eggs immediately to a bowl of iced water to stop the cooking process.
                        <\/li>
                      4. Prepare the marinade: in a saucepan, mix soy sauce, mirin, sugar and a little water. Bring to the boil, then leave to cool.
                        <\/li>
                      5. Dip the shelled eggs into the cooled marinade and set aside in the fridge for 24 hours.

                        <\/li> <\/ol>

                        Preparing the bowl<\/h4>
                        1. Ladle the hot stock into a large bowl and add a dash of soy sauce if you like.
                          <\/li>
                        2. Add the cooked noodles according to the instructions on the packet.
                          <\/li>
                        3. Place two pieces of meat in each bowl, then cut a marinated egg in half and place it on top.
                          <\/li>
                        4. For the finishing touch, sprinkle with finely chopped green onions and leek.<\/li> <\/ol>



                          <\/h3>\n

                          CHEFS DE TAHITI TIPS<\/p>

                          Pierce the eggs with a knife before putting them in the water with a spoon, to make peeling them easier. <\/p>

                          <\/p>\n

                          Tama'a maita'i !<\/b><\/p>","_links":{"self":[{"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/posts\/6995","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/comments?post=6995"}],"version-history":[{"count":1,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/posts\/6995\/revisions"}],"predecessor-version":[{"id":6996,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/posts\/6995\/revisions\/6996"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/media\/6929"}],"wp:attachment":[{"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/media?parent=6995"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/categories?post=6995"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/tags?post=6995"},{"taxonomy":"restaurant","embeddable":true,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/restaurant?post=6995"},{"taxonomy":"chef","embeddable":true,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/chef?post=6995"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}