Flavoured fats for ramen

These versatile flavoured fats are a key flavour element in ramen and help the broth stick to the noodles. They are useful for more than just ramen. Try them in fried rice and stir-fries, too.

Chicken fat, double onion fat and anchovy-flavoured fat. Credit: Tuttle Publishing

• makes

  8-12

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

For the chicken fat

• 300 g (10 oz) chicken skin
• 1 large green onion, green part only

For the double onion fat

• ¾ cup (150 g) lard
• 4 tbsp minced onion
• 2 tbsp + 1 tsp minced green onion

For the anchovy-flavoured fat

• ½ cup (100 g) lard
• 5 large dried anchovies (niboshi)

Instructions

1. For the chicken fat: Slice the green onion 5 mm (¼ inch) thick. Place the chicken skin and green onion in a skillet over medium heat. When the chicken skin begins to release its fat, reduce the heat to low and cook for 5 minutes. Pour through a fine mesh strainer. The skin can be reserved and used to make chicken cracklings.
2. For the double onion fat: Put the lard in a skillet over high heat. When the lard has melted, add the onion and green onion and stir-fry. When the onion and green onion start to colour, reduce heat to low, stirring constantly so the onions do not burn. When they are fully browned, pour the fat through a fine mesh strainer. (To prevent the onion and green onion from burning, lower the heat as soon as they brown and remove them with a strainer or slotted spoon. Reserve to add to ramen bowls as a flavour accent
3. For the anchovy-flavoured fat: Warm the lard in a skillet over low heat. When the lard has melted, add the dried anchovies. Cook over very low heat for about 10 minutes. When the fat has taken on the aroma of the anchovies, pour through a fine mesh strainer.

Extract taken from Best-Ever Homemade Ramen: Secrets of a Japanese Ramen Chef by Shigekazu Takanashi, published by Tuttle Publishing and available now.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.