Japanese ramen is available in many wonderful versions. This version has a rich soup and chashu which is the pork. It takes a bit of time to cook, but if you make extra chashu and freeze it then it’s really quick to serve ramen another time.
- Preparation Time20 mins
- Cooking Time2 hours 45 mins
- 600 g pork belly without skin and bone
- 1 leek
- 25 g ginger
- 150 ml sake
- 150 ml Kikkoman Naturally Brewed Soy Sauce
- 300-400 ml water
- 100 g cane sugar
1200 ml chicken or pork stock
- 5 tbsp. miso paste
- 6 tbsp. Kikkoman Naturally Brewed Soy Sauce
- 4 tbsp. mirin
- 3 tbsp. rice vinegar
- 300 g ramen noodles
- 8-12 large shiitake mushrooms
- 200 g sweetcorn
- 4 eggs
- 4 spring onions, finely sliced
- 2 sheets nori seaweed
For the Chashu:
Roll up the pork belly tightly and tie string around it. Fry the meat on all sides until it takes some colour. Place the meat in a pan with the chashu ingredients and bring it to the boil. Turn down the heat and leave to simmer for approx. 2 hours under lid. Turn over the meat every half hour. Take out the meat and let it cool.
Cut the meat in thin slices (½-1 cm thickness) and grill them.
For the Ramen:
Bring the stock to the boil. Add miso paste, soy sauce, mirin and rice vinegar. Let the soup simmer for 15 minutes.
Boil the eggs for 7 minutes.
Boil the noodles according to the instructions on pack. Place them in bowls with lightly fried mushrooms, sweetcorn, spring onions, slices of chashu, the yolks from the boiled eggs and nori seaweed. Pour over the hot soup and serve.