Flavoured fats for ramen

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.