Ramen
made.by.jerwat Ramen Bowl
Ingredients:
Package of Nissin Frozen Ramen
Bones & Marrow Ramen Broth
Chasu Pork Belly
Soy Sauce Egg
Green Onions
Seaweed
Bones & Marrow Ramen Broth
Chasu Pork Belly
Soy Sauce Egg
Green Onions
Seaweed
Chashu Sauce:
100ml cooking sake
100ml mirin
4 tbsp sugar
250ml soy sauce
500ml water
500ml water from the boiled pork
½ chopped onion
100ml cooking sake
100ml mirin
4 tbsp sugar
250ml soy sauce
500ml water
500ml water from the boiled pork
½ chopped onion
Soya Sauce Marinated Egg:
1 cup water
1/2 cup soy sauce
1 tablespoon sugar
6 tablespoons mirin
2 cloves garlic, smashed
1/4-inch piece unpeeled ginger, smashed
6 large eggs, cold straight from the fridge
Ice, for chilling the eggs
1/2 cup soy sauce
1 tablespoon sugar
6 tablespoons mirin
2 cloves garlic, smashed
1/4-inch piece unpeeled ginger, smashed
6 large eggs, cold straight from the fridge
Ice, for chilling the eggs
instructions:
Soya Sauce Marinated Egg
In a small saucepan, add the water, soy sauce, sugar, mirin, garlic, and ginger, and bring to a boil over medium-high heat. Reduce the heat to medium-low to maintain a simmer, swirling the pot once or twice, for 3 to 5 minutes, until the sugar dissolves and the marinade reduces slightly.
Transfer the marinade into a heatproof container with a tight-fitting lid and wide enough to hold 6 eggs in a single layer. Set aside to cool. Then boil an egg for 7 minutes. Chill the egg in an ice bath. Peel the egg and place them in the marinade for 4 to 20 hours.
Transfer the marinade into a heatproof container with a tight-fitting lid and wide enough to hold 6 eggs in a single layer. Set aside to cool. Then boil an egg for 7 minutes. Chill the egg in an ice bath. Peel the egg and place them in the marinade for 4 to 20 hours.
Chasu Pork Belly:
Remove any moisture with a paper towel and cut off any uneven parts. Prick both sides with a fork and make thin slices down the non-fatty part of the belly.
Roll the pork belly up tightly so the side with the least fat is in the middle
Tie up the pork with kitchen twine
Make one knot on the end of the pork and then make a circle with your hand – pull the pork through and tighten the string
Repeat this step down the pork and tie a tight knot at the end. Then tie the twine around the length of the pork a few times before making another tight knot. –
Fill a saucepan with enough water to cover the pork and bring to a boil
– drain the pork in a sieve and wash away any impurities/bitterness from the pan and the pork (this will give you a better tasting chashu in the end)
– Put the pork back in a saucepan with ginger, garlic, and the green stems of Japanese negi (green onion)
– bring to a boil and simmer for 90 minutes. You can place a piece of kitchen towel over the pork to make sure it doesn’t overflow and if the liquid evaporates too quickly – re add more water as necessary. (Make sure to save 500ml of this liquid for later)
– Once 90 minutes has passed, remove the pork and prepare a saucepan for the chashu sauce
– Add the cooking sake and mirin – and burn away the alcohol, once the alcohol has burned away, add the sugar and stir.
– Once the sugar had dissolved, add soy sauce, 500ml of water and 500ml of the your saved liquid from boiling the pork and then add the pork
– Let that simmer for 40 minutes, turning every 10 minutes.
– Once 40 minutes has passed, take out your pork and save the sauce.
– In a frying pan, cook the edges of your pork until nice and crispy
– take out the pork and add 2 large ladle-fulls (or enough to coat your pork) of your sauce to the fry-pan. Cook on a low heat until it thickens up.
– Coat your pork in this sauce and let rest.
– drain the pork in a sieve and wash away any impurities/bitterness from the pan and the pork (this will give you a better tasting chashu in the end)
– Put the pork back in a saucepan with ginger, garlic, and the green stems of Japanese negi (green onion)
– bring to a boil and simmer for 90 minutes. You can place a piece of kitchen towel over the pork to make sure it doesn’t overflow and if the liquid evaporates too quickly – re add more water as necessary. (Make sure to save 500ml of this liquid for later)
– Once 90 minutes has passed, remove the pork and prepare a saucepan for the chashu sauce
– Add the cooking sake and mirin – and burn away the alcohol, once the alcohol has burned away, add the sugar and stir.
– Once the sugar had dissolved, add soy sauce, 500ml of water and 500ml of the your saved liquid from boiling the pork and then add the pork
– Let that simmer for 40 minutes, turning every 10 minutes.
– Once 40 minutes has passed, take out your pork and save the sauce.
– In a frying pan, cook the edges of your pork until nice and crispy
– take out the pork and add 2 large ladle-fulls (or enough to coat your pork) of your sauce to the fry-pan. Cook on a low heat until it thickens up.
– Coat your pork in this sauce and let rest.
Assembly
Add cooked ramen noodles to a large bowl. Ladle hot Bones & Marrow Ramen Broth over top of the Noodles. Slice your Marinated Egg and Chasu Pork Belly and add to your bowl, lastly add a few pieces of dried Seaweed and Green Onion to garnish.
Enjoy!