Chashu Ramen
Chashu ramen is one of the most well-known dishes in Japanese cuisine, made special by its rich broth, tender pork, and unique toppings. This dish is a symbol of Japanese ramen culture, often enjoyed in casual restaurants and on special occasions. The chashu, or slow-cooked pork belly, harmonizes perfectly with the ramen noodles and flavorful broth.
Ingredients for this recipe
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Preparation Steps
1
Cut the pork belly into even rectangles, then roll up tightly. Tie with kitchen twine to help it maintain its shape during cooking.
2
In a saucepan, combine the soy sauce, mirin, sesame oil, sliced ginger, and garlic. Add the rolled pork belly and pour in enough water to cover. Simmer over low heat for 1.5-2 hours, or until the pork is tender and easily pierced with a fork.
3
Meanwhile, cook the eggs until they are soft-boiled (6-7 minutes), then transfer them to an ice bath. Peel the eggs and, optionally, marinate them in the chashu braising liquid for extra flavor.
4
Prepare the ramen soup: heat the chicken broth, then add soy sauce, mirin, and a drizzle of sesame oil. Season with salt or other spices to taste.
5
Cook the ramen noodles according to the package instructions. Drain and divide among serving bowls.
6
Thinly slice the chashu pork and arrange it over the noodles. Add halved soft-boiled eggs, bamboo shoots, nori sheets, and chopped green onions.
7
Pour the hot soup into the bowls and serve immediately with chopsticks and a soup spoon.
