Ramen
User Reviews
4.9
Ramen
Description
This ramen preparation centers on a robust pork broth developed from pig trotters simmered slowly with shallot, onion, green onion, and fresh ginger. The long cooking time extracts gelatin and deep flavors, resulting in a creamy, savory stock. Chashu pork belly is seasoned with soy sauce, mirin, rice wine, scallions, garlic, and ginger, then rolled and cooked to create tender, flavorful slices. Marinated eggs prepared by boiling and soaking in a soy-mirin mix add richness. The dish is assembled with ramen noodles as the base, topped with slices of chashu, marinated eggs, scallions, and nori seaweed. The broth’s depth combines with the tender pork and seasoned egg to offer a balanced ramen bowl embodying traditional flavor profiles, with attention to layering and texture.
Ingredients
Pork broth:
- 1 kg pig trotters with skin on
- 1 shallot
- 1 green onion long
- 1 onion large
- ginger 5 cm (2 inches, knob
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
- ginger 5 cm (2 inches, knob
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.
User Reviews
Overall Rating
4.9
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