Ingredients
- 750 g ramen noodles (Alternatively use udon noodles)
- 30 g Fresh ginger (Cut into 4 thick slices)
- 2 clove Garlic (Cut into slithers)
- 10 piece Fresh shiitake mushrooms (Cut into slithers)
- 1 piece Carrot (Cut into matchsticks)
- 100 g Shimeji mushrooms
- 200 g Soya beansprouts (Or beansprouts)
- 50 g Bamboo shoots (Sliced)
- 100 g Enoki mushrooms
- 200 g Choi sum (Ends trimmed and cut in half)
- 4 piece Spring onions (Cut on the diagonal)
- 4 piece Eggs
- 1200 g Pork belly
- 150 ml soy sauce
- 100 ml Mirin
- 100 ml Sake
- 2 tbsp Granulated sugar
Instructions
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Prepare the chashu pork: Roll the pork belly into a tight cylinder and tie with kitchen string at 3cm intervals.
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Place the pork in a large pan and add the soy sauce, mirin, sake, sugar and 500ml/17fl oz water. Bring to a boil, then reduce the heat and simmer gently for 2 hours, or until the pork is very tender.
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Remove the pork from the pan and set aside to cool slightly. Strain the braising liquid through a fine sieve and discard the solids. Return the liquid to the pan and boil until reduced to a thick, glossy glaze.
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Slice the pork thinly and brush with the glaze. Set aside.
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For the marinated eggs, boil the eggs for 7 minutes, then refresh in cold water. Peel the eggs carefully and place in a bowl with 100ml/3½fl oz soy sauce and 50ml/2fl oz mirin. Marinate in the fridge overnight.
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To assemble the ramen, bring the toridashi stock to a simmer in a large pan. Add the ginger and garlic and simmer for 5 minutes.
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Add the shiitake mushrooms, carrot, shimeji mushrooms, beansprouts, bamboo shoots, enoki mushrooms and choi sum to the stock and simmer for a further 2 minutes, or until the vegetables are just tender.
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Meanwhile, cook the ramen noodles according to the packet instructions. Drain well.
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Divide the noodles among four bowls. Ladle over the stock and vegetables. Top with slices of chashu pork, a marinated egg (halved) and sliced spring onion. Drizzle with sesame oil and serve immediately.
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