Ingredients with Measurements:
- 4 packs of ramen noodles
- 1 lb pork belly
- 1 cup soy sauce
- 1 cup mirin
- 1 cup sake
- 1 cup brown sugar
- 1 tbsp grated ginger
- 4 cloves garlic, minced
- 4 cups chicken broth
- 4 soft boiled eggs
- 4 green onions, sliced
- 2 cups bean sprouts
- 1 cup sliced mushrooms
- 1 cup corn kernels
- 1 cup bamboo shoots
Special equipment needed:
- Pressure cooker
- Large pot
- Tongs
Step-by-step instructions:
1. In a pressure cooker, combine soy sauce, mirin, sake, brown sugar, ginger, and garlic. Mix well.
2. Add the pork belly to the pressure cooker and cook on high pressure for 45 minutes.
3. Once done, remove the pork belly from the pressure cooker and let it cool.
4. In a large pot, bring chicken broth to a boil.
5. Cook the ramen noodles according to the package instructions and drain.
6. Slice the pork belly into thin pieces.
7. Divide the cooked noodles into four bowls.
8. Add the sliced pork belly, soft boiled eggs, green onions, bean sprouts, mushrooms, corn kernels, and bamboo shoots to each bowl.
9. Pour the hot chicken broth over the ingredients in each bowl.
10. Garnish with additional sliced green onions and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Pressure cooker: High pressure
Chicken broth: Boiling
Serving size:
4 servings
Nutritional information:
Calories per serving: 850
Fat: 32g
Carbohydrates: 90g
Protein: 50g
Substitutions for ingredients:
Pork belly can be substituted with chicken or beef.
Soy sauce can be substituted with tamari or coconut aminos.
Mirin can be substituted with rice vinegar or apple cider vinegar.
Sake can be substituted with white wine or rice wine vinegar.
Brown sugar can be substituted with honey or maple syrup.
Variations:
Add chili oil or hot sauce for a spicy kick.
Add seaweed or nori for a seafood flavor.
Add sesame oil or seeds for a nutty flavor.
Tips and tricks:
To make soft boiled eggs, bring a pot of water to a boil, gently add eggs, and cook for 6-7 minutes.
To make the pork belly more tender, marinate it overnight before cooking.
To make the ramen noodles more flavorful, cook them in the chicken broth instead of water.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove until hot.
Presentation ideas:
Serve in a large bowl with chopsticks and a spoon.
Garnishes:
Sliced green onions, sesame seeds, nori, chili oil.
Pairings:
Green tea or sake.
Suggested side dishes:
Gyoza or edamame.
Troubleshooting advice:
If the pork belly is tough, cook it for an additional 10-15 minutes in the pressure cooker.
Food safety advice:
Make sure to cook the pork belly to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Ramen originated in China and was brought to Japan in the late 1800s. Chashu, or braised pork belly, is a popular topping for ramen in Japan.
Flavor profiles:
Savory, sweet, umami.
Serving suggestions:
Serve hot and enjoy as a comforting meal.
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Region: Japanese