Ingredients with Measurements:
- 4 packs of ramen noodles
- 1 pound of pork belly, sliced
- 4 eggs
- 4 cups of chicken broth
- 1/4 cup of soy sauce
- 1/4 cup of mirin
- 1 tablespoon of miso paste
- 1 tablespoon of sesame oil
- 1 tablespoon of grated ginger
- 1 tablespoon of minced garlic
- 2 green onions, sliced
- 1/2 cup of kinkoji (fermented soybean paste)
- 2 unshiu oranges, peeled and segmented
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Skillet
- Mixing bowl
- Tongs
- Ladle
- Strainer
Step-by-step instructions:
1. In a large pot, bring the chicken broth to a boil. Add the soy sauce, mirin, miso paste, sesame oil, ginger, and garlic. Stir well 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, crack the eggs and cook until the whites are set but the yolks are still runny. Remove from the skillet and set aside.
4. Cook the ramen noodles according to the package instructions. Drain and set aside.
5. Add the kinkoji to the broth and stir well. Let it simmer for another 5 minutes.
6. To assemble the ramen bowls, divide the noodles among four bowls. Pour the broth over the noodles.
7. Top each bowl with sliced pork belly, a cooked egg, green onions, and unshiu orange segments.
8. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmering temperature for the broth: medium-low heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 650
Fat: 35g
Carbohydrates: 50g
Protein: 30g
Sodium: 2000mg
Substitutions for ingredients:
- Pork belly can be substituted with chicken or tofu.
- Unshiu oranges can be substituted with mandarin oranges or tangerines.
- Kinkoji can be substituted with miso paste.
Variations:
- Add sliced mushrooms to the broth for an earthy flavor.
- Add sliced bamboo shoots for a crunchy texture.
- Add chili oil for a spicy kick.
Tips and tricks:
- Use a strainer to remove any impurities from the broth.
- Cook the eggs in the skillet before cooking the pork belly to save time.
- Use tongs to remove the pork belly from the skillet to prevent it from breaking apart.
Storage instructions:
Store the leftover broth and toppings separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the broth in a pot over medium heat until hot. Reheat the pork belly and eggs in the microwave or skillet.
Presentation ideas:
Serve the ramen bowls with chopsticks and spoons.
Garnishes:
Garnish with sesame seeds and nori (dried seaweed).
Pairings:
Pair with a cold beer or a glass of sake.
Suggested side dishes:
Serve with a side of edamame or gyoza (dumplings).
Troubleshooting advice:
- If the broth is too salty, dilute it with more chicken broth or water.
- If the pork belly is not crispy, cook it for a few more minutes in the skillet.
Food safety advice:
Make sure to cook the pork belly and eggs thoroughly to prevent any foodborne illnesses.
Food history:
Ramen originated in China and was brought to Japan in the late 19th century. It has since become a popular dish in Japan and around the world.
Flavor profiles:
This ramen has a savory and umami flavor from the kinkoji and miso paste. The pork belly adds a rich and fatty flavor, while the unshiu oranges add a sweet and citrusy flavor.
Serving suggestions:
Serve hot and enjoy as a comforting meal on a cold day.
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Region: Japanese