20 minutes at 20, you know that. But Naruto too, at least in its animated version. The report ? It is the Pasta Cosi video series, dedicated to pasta, that 20 minutes launched earlier this year and which this week pays homage to ramen, the favorite dish of the manga hero whose name, Naruto, comes from narutomaki. It is a slice of fish with a pink spiral that is placed at the end of the preparation of the ramen.
“Slurp”, it’s so good
In any case in Japan, because at the Ramen bar, an excellent Parisian restaurant specializing in noodle broth, the spiral of Naruto has been left aside. And it’s deliberate. “Narutomaki is pretty, but it doesn’t add much in terms of taste,” says chef Charlotte Peyen right away, as if to better tackle our poor Naruto. This does not prevent the young woman of 30 years from extracting the noodles from her bowl with aplomb and gobbling them up by “slurping” as is customary in Japan. “I admit that it’s not very sexy”, laughs Charlotte.
We have to admit that this in no way detracts from the quality of the shoyudare ramen that the chef has prepared for us, one of the traditional versions of this specialty, whose very thin freshly sliced noodles are served in a mixture of chicken soup (wings and carcasses cooked for four hours in a well-skimmed broth) and “dare”, a stock comprising a skilful mix of soy sauce, mirin, fruits, vegetables and even caramel… “You can prepare this broth at home, but it takes a bit of time and space,” she sighs.
Vegetarian version with fried tofu
Having worked with stars before seeing her passion for ramen blossom with specialist Ippudo, Kodawari or Hara-Kiri, this former architecture student with a passion for cooking (and tattoos) most often serves her bowls of noodles with minced meat in a sesame sauce. It’s the Supa Black Tan, the best-selling Ramen bar. There is a chicken version and others, vegetarian, with fried tofu or with pak choy cabbage in a miso and soy milk soup.
20 minutes opted more classically for Pork Shoyu with slices of braised pork belly, the famous “chashu” cooked at low temperature for ten hours for an exceptional tenderness. It is this version, which we enjoyed, that we chose to detail the step by step in the video above.