New restaurant serves up not-your-average ramen - WCAX.COM Local Vermont News, Weather and Sports-

New restaurant serves up not-your-average ramen

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Ramen is a well-known dish for college students. It's cheap, quick and edible. But did you know that ramen comes in many forms and there are an increasing amount of ramen restaurants popping up all over the world?

Chef Leonard Scotti from new restaurant, Gaku Ramen, joined us live to show us what's on the menu. 

Watch the video for more information.

Cha-shu Marinade


  • 1 cup sake
  • 1 cup mirin
  • 1/2 cup sugar
  • 1/2 cup soy sauce
  • 6 scallions, roughly chopped
  • 6 whole garlic cloves
  • One 2-inch knob ginger, roughly sliced


1. Combine sake, mirin and sugar in saucepot and bring to simmer.

2. Turn off heat and whisk in all other ingredients.

3. Allow marinade to cool at room temperature for at least 1 hour.

4. Marinate pork belly for 4 hours before slow braising in oven at 275 degrees till tender.

Tonkotsu Broth


  • 2 gallons Water
  • 10 pounds Pork Bones
  • 1 pound Pork Back Fat
  • 1 Pork trotter
  • 6 Scallions
  • 2 cloves  Garlic, peeled
  • 1 Onion, peeled and cut into large dice
  • 1 Carrot, peeled and cut into 1 inch pieces


1. Place water, bones, fat and trotter in large stock pot over high heat

2. Bring to a boil and skim top of stock, removing grey foam

3. Continue to boil for 3 hours, then add Vegetables and 2 cups of water

4. Drop temperature and simmer for 6 hours

5. Strain through fine mesh chinois

*Season broth to your liking with salt, soy sauce, sake, white pepper, bonito flake and/or dried mushrooms

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