Ingredients with Measurements:
- 1 lb Kurobuta pork belly
- 4 cups chicken broth
- 2 cups water
- 2 cloves garlic, minced
- 1-inch piece ginger, peeled and sliced
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sake
- 1 tbsp brown sugar
- 1 tbsp vegetable oil
- 4 packs ramen noodles
- 4 soft-boiled eggs
- 4 green onions, sliced
- 4 sheets nori seaweed
- 1 cup bean sprouts
- 1 cup sliced shiitake mushrooms
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Grill or grill pan
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F. Season the pork belly with salt and pepper and place it on a grill or grill pan. Grill for 5-7 minutes on each side until browned.
2. Transfer the pork belly to a baking dish and bake for 45 minutes until cooked through.
3. In a large pot, combine chicken broth, water, garlic, ginger, soy sauce, mirin, sake, and brown sugar. Bring to a boil and reduce heat to a simmer.
4. Add shiitake mushrooms and bean sprouts to the pot and let simmer for 10 minutes.
5. Cook ramen noodles according to package instructions.
6. Slice the pork belly into thin pieces.
7. Divide the noodles among four bowls. Ladle the broth with mushrooms and bean sprouts into each bowl.
8. Top each bowl with sliced pork belly, a soft-boiled egg, sliced green onions, and a sheet of nori seaweed.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Grill: Medium-high heat
Oven: 375°F
Serving size:
4 servings
Nutritional information:
Calories: 700
Fat: 35g
Carbohydrates: 60g
Protein: 35g
Substitutions for ingredients:
- Pork belly: You can use regular pork belly or substitute with chicken or beef.
- Shiitake mushrooms: You can use any type of mushroom you prefer.
- Bean sprouts: You can use any type of sprouts or omit them altogether.
Variations:
- Spicy Kurobuta Pork Belly Ramen: Add chili flakes or hot sauce to the broth for a spicy kick.
- Vegetarian Kurobuta Pork Belly Ramen: Omit the pork belly and use vegetable broth instead of chicken broth.
Tips and tricks:
- Soft-boil the eggs for 6-7 minutes for a runny yolk.
- Make the broth ahead of time and store it in the fridge for up to 3 days.
- Use a sharp knife to slice the pork belly thinly.
Storage instructions:
Store leftover ramen in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat the ramen in a pot on the stove over medium heat until heated through.
Presentation ideas:
Serve the ramen in a large bowl and garnish with sliced green onions and nori seaweed.
Garnishes:
- Sliced green onions
- Nori seaweed
- Sesame seeds
- Chili flakes
Pairings:
- Sake
- Japanese beer
- Green tea
Suggested side dishes:
- Edamame
- Gyoza
- Seaweed salad
Troubleshooting advice:
- If the pork belly is not cooked through after 45 minutes, bake for an additional 10-15 minutes.
- If the broth is too salty, add more water to dilute it.
Food safety advice:
- Make sure the pork belly is cooked to an internal temperature of 145°F.
- Store leftovers in the fridge within 2 hours of cooking.
Food history:
Ramen originated in China and was brought to Japan in the late 1800s. It has since become a popular dish in Japan and around the world.
Flavor profiles:
Savory, salty, umami
Serving suggestions:
Serve the ramen hot with a side of edamame and a cold glass of sake.
Related Categories
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Region: Japanese
Taste: Savory, Umami, Rich, Hearty, Comforting