Shoyu Pork Ramen Recipe

Authentic Ramen: Japanese Shoyu Ramen Meals by …

WEBOct 17, 2019 · Drain and clean the pork bones well. In a large pot, add the pork bones, leeks, and smashed garlic,. Add enough water to the pot to …

Rating: 4.9/5(10)
1. Soak the pork bones for 1 hour to remove any impurities.
2. Roll the pork into a log starting with the fatty side on the outside. Using kitchen twine, tightly wrap one end of the log and tie with a knot, leave a little extra string loose. Take the twine and wrap it across to the other end of the log. Wrap tightly on the other end and then continue wrapping tightly as you make your way back to the beginning end. Tie with the loose piece of string.
3. In a medium pot, combine the soy sauce, mirin, sake, sugar, and rice vinegar. Bring to a boil and then simmer, set aside until ready to use.
4. Bring 3" of water to a boil in a large pot. Lower the heat and use a spoon to very carefully and gently lower the eggs into the water. Once all of the eggs are added, increase the heat to medium, set a timer, and boil for 6-7 minutes. Immediately transfer the eggs to a bowl of ice water to stop the cooking.

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Shoyu Ramen with Chashu Pork Cherry on my Sundae

WEBNov 26, 2020 · Cover the pot and bring to a boil. Reduce heat to low and continue to simmer for 2 hours or until pork is fall-apart tender. Make …

1. Make the chicken stock for the ramen. Rinse the chicken bones and place them in a large pot covered with water. Bring to a boil over high heat and continue to simmer for 10 minutes. Remove from heat and drain the chicken bones, rinsing the bones and pot. Place the chicken bones back in the pot with 8 cups of water, ginger, garlic, and 3 stalks of green onion. Cover the pot, bring to a boil, reduce heat to low, and simmer for 2 hours. Skim the fat and keep warm.
2. Meanwhile, make the chashu pork. Combine the pork belly with sake, soy sauce, mirin, water, sugar, ginger, garlic, and the stalk of green onion. Cover the pot and bring it to a boil. Reduce heat to low and continue to simmer for 2 hours or until the pork is fall-apart tender.
3. Make the tare. Combine all ingredients for the tare in a small saucepot and bring to a boil over medium heat. Reduce heat to low and simmer for 5 minutes. Strain, discarding ingredients. Let cool.
4. Assemble the ramen. Cook the noodles and drain. Pour 1 tbsp tare, 2 cups chicken broth, and 1 tsp MSG per bowl. Add the noodles, thinly shaved onion, radish sprouts, scallions, and a boiled egg. Serve immediately.

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