Ramen with pork
4 servings
20 minutes
Pork ramen is a classic Japanese dish that combines rich broths, tender noodles, and aromatic chashu pork. Its history traces back to Chinese cuisine but over time ramen has become one of Japan's symbols. This version blends three types of broth to create a deep flavor enhanced by sesame oil. The noodles are cooked for just two minutes, remaining firm and perfectly complementing the spicy meat, marinated eggs, and crunchy greens. Sesame seeds add nutty notes while nori leaves provide a light sea accent. Ramen is served hot to highlight its warming and rich taste and is best enjoyed immediately after preparation while the noodles retain their texture. This dish is not only nutritious but also a true delight for gourmets, embodying the traditions and craftsmanship of Japanese cuisine.
1
In a small pot, bring soy sauce to a boil, add boiled peeled eggs, and turn them from side to side for one minute until they are evenly colored on all sides.
- Soy sauce: 4 ml
- Chicken egg: 4 pieces
2
Dry the sesame seeds in a pan, chop the green onion, slice the pork thinly against the grain, and prepare the nori leaf.
- Sesame seeds: 1 tablespoon
- Spring onion: 1 g
- Smoked pork belly: 4 pieces
- Dried nori seaweed: 1 piece
3
Three broths are needed for ramen: dashi, strong bone broth, and meat-based tasyu. They are used in equal proportions or to taste. Add sesame oil to the broth.
- Dashi stock: 1 glass
- Meat broth: 1 glass
- Bone broth: 1 glass
- Sesame oil: 1 tablespoon
4
Noodles are boiled separately or in broth for ONLY 2 MINUTES. If left in the broth for a couple of extra minutes, the noodles will become mushy, so it's best to eat this dish right after cooking.
- Ramen noodles: 300 g
5
Pour broth with noodles into a bowl, add half an egg, a piece of pork, sprinkle with sesame and onion. Optionally, you can add a piece of nori on the side.
- Chicken egg: 4 pieces
- Smoked pork belly: 4 pieces
- Sesame seeds: 1 tablespoon
- Spring onion: 1 g
- Dried nori seaweed: 1 piece