Ramen
Ingredients
Ramen
- 1 portion of ramen
- Salt
- 4 cups of dashi
Cha Su
- 1 Tbsp oil
- 500 g Pork Belly rolled up and tied by yourself or butcher
- 3 Tbsp Soya sauce
- 3 Tbsp Sake
- 3 Tbsp Mirin
- Water to just cover pork belly
- 1 stalk spring or green onion
- 1 big onion cut coarsely
- 1 knob of ginger
- 2 Tbsp sugar
Toppings
- 4 eggs at room temperature boiled for 5 minutes
- Spinach Boiled till soft and squeezed dry
- A few pieces of toasted nori
- Shichi mi togarashi
- Ground Japanese fatter variety sesame seeds
Instructions
- Heat up oil in a pressure cooker and fry the ginger, onions, and then brown the pork on the skin side.
- Place all the liquid and bring to a boil.
- Close the pressure cooker to cook for 30 minutes. If using a normal cooker, this can take 2-3 hours.
- When done, take the pork out, cool and refrigerate. Place the peel boiled eggs into this liquid and cool together as well.
- Remove the oil from the cooled cha su liquid, and strain.
- Measure 4 cups of this liquid and mix with the dashi stock, bring to a boil and divide into 4 bowls. Season with salt (shio) or soya sauce (soyu).
- Cook the ramen in hot salted water until al dente.
- Add the ramen to the bowls of stock, and add the toppings.
- This recipe yields 8 portions.
Cook everything from scratch! It tastes wonderful and you don’t have to guess what goes into anything! This is a relatively simple recipe compared to what people do to get their ramen. But it is equally tasty.
