This ramen gives a deep broth, rolled pork braised until it falls apart and glossy brown marinated eggs. The demanding part is the five hour cook and the number of tasks running at once.
The bones are blanched and dropped straight into iced water, which keeps the broth clear, and the rolled pork belly is seared before a 45 minute braise. Shredded leek soaked in iced water curls up crisp.
This batch weighs about 7.7kg, at roughly 105 calories per 100g.
Method
Cut 3 leeks into lengths, quarter the onion, cut the carrot and potato into thick slices, slice the ginger thinly and crush the garlic.
Blanch the pork bones in boiling water, then lift them out into a basin of iced water.
Put the leek, onion, potato, carrot, ginger, garlic, dried chili and pork bones in a pot with 4 liters of water and simmer.
Remove the skin from the pork belly, cut the piece in half lengthwise, roll each half up and tie it tightly with string, then season with salt and black pepper.
Sear the pork until golden all over, boil it for about 10 minutes, then lift it into a basin of iced water.
Bring 200ml sake, 50ml mirin, garlic, ginger, 90g kOBE Monk Fruit Blend, 300ml dark soy sauce and 1 liter of water to a boil until everything dissolves, then add the pork and braise for 45 minutes.
Lift the pork out, let it cool, slice it and keep it in the fridge.
Boil 5 eggs for about 8 minutes and peel them. Bring 300ml water, 100ml sake, 100ml dark soy sauce, 90g kOBE Monk Fruit Blend and some ginger to a boil until dissolved, cool it, then put the eggs in to marinate.
Bring water to a boil and cook the noodles, stopping before they lose their bite.
Cut the white part of the remaining leek into fine strips and the green part into thin slices, and soak each separately in a bowl of iced water.
Mix the noodle base from the pork braising liquid and the broth in a ratio of 1 to 3.
Put the noodles in a bowl, arrange the chashu, the halved marinated eggs and the leek on top, ladle over the noodle base and add a sheet of seaweed.
Tips
Sake and mirin are sold at large supermarkets, and cooking wine covers when they are missing.
Ramen noodles are sold at supermarkets and Japanese grocers, and they can be made from 500g all purpose flour, 150ml water and 5g fine salt.
Tie the rolled pork belly tightly at every turn, since a loose tie lets the chashu unravel as it braises.
Drop the bones and the meat into ice water right after blanching for a clear broth and firm meat.
Eggs marinated overnight take on deeper color and flavor.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.