Ingredients with Measurements:
- 1 pound pork belly, cut into 1-inch cubes
- 6 cups chicken broth
- 1 cup soy sauce
- 1 cup mirin
- 1/2 cup sake
- 1/4 cup sugar
- 2 tablespoons vegetable oil
- 1 tablespoon ginger, grated
- 4 cloves garlic, minced
- 1 onion, chopped
- 4 packs ramen noodles
- 4 soft-boiled eggs, halved
- 4 green onions, thinly sliced
- 1/2 cup corn kernels
- 1/2 cup bean sprouts
- 1/4 cup nori sheets, cut into thin strips
Special equipment needed:
- Pressure cooker or slow cooker
Step-by-step instructions:
1. In a pressure cooker or slow cooker, combine the chicken broth, soy sauce, mirin, sake, and sugar. Stir until the sugar is dissolved.
2. Add the pork belly, ginger, garlic, and onion to the cooker. Close the lid and cook on high pressure for 45 minutes or on low heat for 8 hours.
3. Once the pork is cooked, remove it from the cooker and set it aside. Strain the broth and discard the solids.
4. In a large pot, heat the vegetable oil over medium heat. Add the strained broth and bring it to a boil.
5. Cook the ramen noodles according to the package instructions. Drain and set aside.
6. To serve, divide the noodles among four bowls. Top each bowl with pork belly, soft-boiled egg, green onions, corn kernels, bean sprouts, and nori strips.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes (pressure cooker) or 8 hours (slow cooker)
Temperature:
High pressure (pressure cooker) or low heat (slow cooker)
Serving size:
4 servings
Nutritional information:
Calories per serving: 800
Fat: 40g
Carbohydrates: 60g
Protein: 45g
Substitutions for ingredients:
- Pork belly can be substituted with beef or chicken.
- Mirin can be substituted with rice vinegar or white wine vinegar.
- Sake can be substituted with dry sherry or white wine.
- Corn kernels and bean sprouts can be substituted with other vegetables such as spinach, mushrooms, or bamboo shoots.
Variations:
- Add chili oil or hot sauce for a spicy kick.
- Use udon noodles instead of ramen noodles.
- Add a tablespoon of miso paste for a richer flavor.
Tips and tricks:
- To make soft-boiled eggs, bring a pot of water to a boil. Gently lower the eggs into the water and cook for 6 minutes. Remove the eggs from the water and place them in a bowl of ice water to stop the cooking process.
- For a more intense flavor, marinate the pork belly in the soy sauce mixture overnight before cooking.
- To make the broth even richer, add a tablespoon of butter or sesame oil before serving.
Storage instructions:
Store leftover broth and pork belly separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the broth and pork belly in a pot over medium heat until heated through. Cook the noodles separately and add them to the hot broth before serving.
Presentation ideas:
Serve the ramen in large bowls and garnish with additional nori strips, sesame seeds, or sliced jalapeños.
Garnishes:
Nori strips, sesame seeds, sliced jalapeños, chopped cilantro, or sliced radishes.
Pairings:
Serve with a side of steamed rice or a cucumber salad.
Suggested side dishes:
Steamed rice, cucumber salad, or edamame.
Troubleshooting advice:
- If the broth is too salty, dilute it with water or unsalted chicken broth.
- If the pork belly is tough, cook it for a longer time in the pressure cooker or slow 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.
- Store leftover broth and pork belly in the refrigerator within 2 hours of cooking.
Food history:
Ramen is a Japanese dish that originated in China. It consists of Chinese-style wheat noodles served in a meat or fish-based broth, often flavored with soy sauce or miso. Kakuni is a Japanese dish of braised pork belly, often served as a topping for ramen.
Flavor profiles:
Savory, salty, sweet, umami.
Serving suggestions:
Serve hot with a side of steamed rice or a cucumber salad.
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Region: Japanese