Ramen
6 servings
120 minutes
A simple and fairly quick recipe for ramen - usually the broth for it is cooked much longer. Ramen became very popular in Japan after the war: there was a shortage of food, and the Americans supplied cheap wheat noodles in large quantities. Now this dish exists in a huge number of variations: with pieces of meat, and with minced meat, and purely vegetable. Here - with pork belly.
1
Prepare the necessary ingredients.
2
Dry the brisket and fry it in vegetable oil on all sides until golden brown.
- Pork belly: 500 g
3
Then pour 250 ml of water, 80 ml of soy sauce, rice wine, and add 2 tablespoons of sugar into the pot. Bring to a boil and add the meat, chopped green onions, and ginger. Cook on low heat with the lid on for an hour, occasionally basting the meat with the sauce.
- Soy sauce: 140 ml
- Rice wine: 80 ml
- Sugar: 2 tablespoons
- Spring onion: 50 g
- Ginger: 50 g
4
Heat the broth, add coarsely chopped ginger, garlic cloves, and star anise, and simmer for 30 minutes.
- Ginger: 50 g
- Garlic: 2 cloves
- Star anise: 2 pieces
- Chicken broth: 1 l
5
Mix half a ladle of hot broth with miso paste until smooth and pour it into the pot with the broth. Also add soy sauce.
- Miso paste: 1 tablespoon
- Soy sauce: 140 ml
6
Boil the eggs in moderately boiling water for 7-8 minutes. Cook the noodles according to the instructions on the package.
- Chicken egg: 4 pieces
- Ramen noodles: 200 g
7
Assemble the soup directly in the bowl: Add noodles and a few slices of meat.
- Ramen noodles: 200 g
- Pork belly: 500 g
8
Pour with broth.
- Chicken broth: 1 l
9
Add sliced onions and chopped cilantro.
- Spring onion: 50 g
- Cilantro: to taste
10
Add half eggs, chili rings, and soybean sprouts.
- Chicken egg: 4 pieces
- Soybean sprouts: 150 g
