Ramen
User Reviews
4.9
147 reviews
Excellent
Ramen
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
Pork broth:
- 1 kg pig trotters with skin on
- 1 shallot
- 1 long green onion
- 1 large onion
- knob of ginger 5 cm (2 inches)
Chashu:
- 500 g pork belly (skin on or off is okay)
- 120 ml soy sauce
- 180 ml mirin
- 80 ml water
- 200 ml rice wine
- 3 scallions
- 4 garlic cloves
- knob of ginger 5 cm (2 inches)
Tare:
- 180 ml dashi
- 150 ml soy sauce
- 70 ml mirin
Marinated Egg:
- 1 egg
- 1 tbsp soy sauce
- 1 tbsp mirin
- 3 tbsp water
Other Ingredients:
- ramen noodles
- scallions
- nori (seaweed)
Instructions
How to make ramen
Marinated Egg:
- Boil the egg for 7 minutes. Rinse under cold water to stop the cooking process and peel.
- In a ziplock bag, add the egg, soy sauce, mirin and water.
- Try to remove as much air as possible and close tightly. Make sure the whole egg is submerged in the liquid. Marinate overnight or for 3-4 days.
Pork broth:
- In a large saucepan, place the pig trotters and enough water to cover. Bring to a boil and using a sieve, skim the foam off the top for 10 minutes.
- Strain and rinse the trotters with cold water.
- Place the trotters in a large saucepan and fill with cold water. Add the remaining pork broth ingredients.
- Bring to a boil and lower the heat so it slowly boils for 12 hours. Stir every often to prevent anything from burning.
Chashu:
- Cut the scallions into 5 cm/ 2 inches pieces and peel the ginger.
- Place all the chashu ingredients in a large saucepan.
- Roll the pork belly into a log shape and tie together with the butcher’s string.
- Place into the pot and bring to a boil. Reduce the heat to a simmer and cover with a lid so there is a slight gap to let the steam out.
- Place in a 140 ºC/ 285° F oven for 4-5 hours.
Tare:
- Put all the tare ingredients into a saucepan and bring to a boil.
- If you have any of the braising liquid from the chashu, add a couple of tablespoons for extra umami.
- Season with salt to taste.
Plating:
- Slice the scallions as thinly as possible. Slice the chashu to 3 mm (0.11 inches) thickness.
- Boil the ramen noodles according to the package.
- In a bowl, add 3 tbsp of tare and then the pork broth till half full.
- Add the ramen noodles and top with chashu, marinated egg, scallions and nori.
Genuine Reviews
User Reviews
Overall Rating
4.9
147 reviews
Excellent
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