Asians > Japanese > Ramen

Kanpei-Style Ramen Recipe

Ingredients with Measurements:
- 4 packs of ramen noodles
- 1 lb of pork belly, sliced
- 4 cups of chicken broth
- 1 cup of soy sauce
- 1 cup of sake
- 1 cup of mirin
- 1 tbsp of sugar
- 4 cloves of garlic, minced
- 1 inch of ginger, grated
- 2 green onions, chopped
- 4 soft-boiled eggs
- 2 sheets of nori
- 1 cup of bean sprouts
- 1 cup of sliced shiitake mushrooms
- 1 cup of sliced bamboo shoots
- 1 cup of corn kernels
- 1 tbsp of sesame oil
- Salt and pepper to taste

Special equipment needed:
- Large pot
- Skillet
- Tongs
- Strainer
- Soup bowls

Step-by-step instructions:

1. In a large pot, bring the chicken broth to a boil. Add the soy sauce, sake, mirin, sugar, garlic, and ginger. Reduce the heat and let it simmer for 10 minutes.

2. In a skillet, cook the pork belly over medium heat until crispy. Remove from the skillet and set aside.

3. In the same skillet, add the shiitake mushrooms and cook until tender. Set aside.

4. In the same skillet, add the bean sprouts and cook until slightly wilted. Set aside.

5. In the same skillet, add the bamboo shoots and corn kernels. Cook for 5 minutes. Set aside.

6. Cook the ramen noodles according to the package instructions. Drain and set aside.

7. To assemble the ramen bowls, divide the noodles among four soup bowls. Pour the broth over the noodles.

8. Add the pork belly, shiitake mushrooms, bean sprouts, bamboo shoots, and corn kernels to each bowl.

9. Top each bowl with a soft-boiled egg, chopped green onions, and a sheet of nori.

10. Drizzle sesame oil over each bowl and season with salt and pepper to taste.


Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Simmer the broth over low heat.
Serving size:
This recipe serves 4 people.

Nutritional information:
Calories per serving: 750
Fat: 35g
Carbohydrates: 70g
Protein: 30g

Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Shiitake mushrooms can be substituted with any type of mushroom.
- Bean sprouts can be substituted with sliced cabbage.
- Bamboo shoots can be substituted with sliced carrots.

Variations:
- Add sliced jalapenos for a spicy kick.
- Use vegetable broth instead of chicken broth for a vegetarian option.
- Add a tablespoon of miso paste to the broth for extra flavor.

Tips and tricks:
- Soft-boil the eggs for 6 minutes for a runny yolk.
- Cook the pork belly until crispy for added texture.
- Use fresh ramen noodles for a more authentic taste.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the ramen in a pot over low heat until heated through.

Presentation ideas:
Serve the ramen in traditional Japanese ramen bowls for an authentic presentation.

Garnishes:
Garnish with chopped cilantro, sliced jalapenos, or a sprinkle of sesame seeds.

Pairings:
Pair with a cold Japanese beer or a glass of sake.

Suggested side dishes:
Serve with a side of edamame or a seaweed salad.

Troubleshooting advice:
- If the broth is too salty, add more chicken broth to dilute it.
- If the pork belly is not crispy enough, cook it for a few more minutes.

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. It has since become a staple in Japanese cuisine and has evolved into many different regional styles.

Flavor profiles:
Savory, umami, salty, and slightly sweet.

Serving suggestions:
Serve hot and enjoy as a comforting meal on a cold day.

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Region: Japanese

Taste: Savory, Umami, Rich, Spicy, Tangy, Aromatic