Chashu Ramen (Japanese Braised Pork Belly Ramen)
Chashu ramen is one of the most well-known dishes in Japanese cuisine, celebrated for the harmony of its rich broth, springy ramen noodles, and tender chashu pork belly. Originally from China, it became truly popular in Japan, where various ramen variations have become part of everyday meals. The slow braising of the chashu pork belly ensures the tenderness and flavor of the meat, which perfectly complements the broth. This dish is not only filling but also provides a genuine taste experience for lovers of Japanese cuisine.
Ingredients for this recipe
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Preparation Steps
1
Prepare the chashu pork belly: In a large pot, bring the soy sauce, mirin, sake, sugar, crushed garlic, and grated ginger to a boil. Add the pork belly and simmer over low heat for 2 hours, or until tender.
2
Once the pork belly is cooked, remove it from the braising liquid and let it cool. Slice thinly before serving.
3
In a large pot, bring the chicken broth to a boil. Season with soy sauce and a little sugar to taste.
4
Cook the ramen noodles in boiling water according to the package instructions. Drain and rinse with cold water.
5
Prepare the toppings: slice the soft-boiled eggs, thinly slice the green onions, and prepare the bamboo shoots and nori sheets.
6
To serve: place the cooked ramen noodles in deep bowls, pour over the hot chicken broth, and top with the chashu slices, soft-boiled egg, green onions, bamboo shoots, and nori sheets. Serve immediately.
