Ramen Recipe | Best of Japanese Cooking 101

By Japanese Cooking 101 · 120 min

Ingredients

Instructions

1. Rub salt onto the pork and refrigerate it overnight.
2. Put water, ginger, garlic, green onions and the salted pork in a pot and bring to a boil over high heat. Skim off fat and scum.
3. Cover, lower the heat and simmer for 1 1/2 to 2 hours (or pressure cook for 20 minutes).
4. Let the broth and pork cool completely in the pot, then strain and keep the broth and the pork separately.
5. Chill the broth at least a couple of hours or overnight, then remove the hardened fat. Keep the pork chilled so it slices easily.
6. Prepare the toppings (boiled eggs, blanched bean sprouts, finely cut green onions) before cooking the soup and noodles.
7. Boil the broth and add soy sauce, sake, salt and sesame oil. Keep it at a very low simmer until the noodles are ready.
8. Cook the Chuka noodles according to the package, stopping just before they are done. Meanwhile, pour the soup into serving bowls.
9. If using thin spaghetti: boil water in a pot, add baking soda (it may boil over), then cook the pasta according to the package and drain.
10. Drain the noodles immediately and divide them among the bowls with the soup.
11. Top with the eggs, bean sprouts, green onions and sliced pork.

Summarized from Japanese Cooking 101's video. Watch it for the details.

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