Asian > Japanese > Ramen

Shonan Gold Ramen Recipe

Ingredients with Measurements:
- 4 packs of ramen noodles
- 1 pound of pork belly, sliced
- 4 cloves of garlic, minced
- 1 tablespoon of ginger, minced
- 1 onion, chopped
- 4 cups of chicken broth
- 2 tablespoons of soy sauce
- 2 tablespoons of mirin
- 2 tablespoons of sake
- 1 tablespoon of sesame oil
- 1 tablespoon of vegetable oil
- 2 cups of bean sprouts
- 4 soft-boiled eggs
- 4 green onions, chopped
- 1 cup of shiitake mushrooms, sliced
- 1 cup of corn kernels
- Salt and pepper to taste

Special equipment needed:
- Large pot
- Skillet
- Tongs
- Ladle

Step-by-step instructions:

1. In a large pot, bring water to a boil and cook the ramen noodles according to the package instructions. Drain and set aside.

2. In a skillet, heat the vegetable oil over medium-high heat. Add the pork belly and cook until browned on both sides. Remove from the skillet and set aside.

3. In the same skillet, add the garlic, ginger, and onion. Cook until the onion is translucent.

4. Add the chicken broth, soy sauce, mirin, sake, sesame oil, and salt and pepper to taste. Bring to a boil and then reduce the heat to low. Simmer for 10 minutes.

5. In a separate skillet, sauté the shiitake mushrooms until they are tender. Set aside.

6. To assemble the ramen bowls, divide the cooked noodles among four bowls. Top with the pork belly, bean sprouts, shiitake mushrooms, corn kernels, and soft-boiled eggs.

7. Ladle the hot broth over the ingredients in each bowl.

8. Garnish with chopped green onions.


Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Cooking temperature: Medium-high heat
Serving size:
4 servings

Nutritional information:
Calories per serving: 650
Fat per serving: 28g
Carbohydrates per serving: 70g
Protein per serving: 30g

Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Shiitake mushrooms can be substituted with any other type of mushroom.
- Corn kernels can be substituted with peas or carrots.

Variations:
- Add sliced bamboo shoots for extra crunch.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add a tablespoon of miso paste to the broth for extra depth of flavor.

Tips and tricks:
- Soft-boiled eggs can be cooked by boiling for 6-7 minutes and then immediately placing them in ice water to stop the cooking process.
- To make the broth richer, add a tablespoon of butter at the end of cooking.
- To make the pork belly extra crispy, broil it in the oven for a few minutes after cooking it in the skillet.

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

Reheating instructions:
To reheat, microwave the ramen bowls for 1-2 minutes or until heated through.

Presentation ideas:
Serve the ramen bowls in large, deep bowls to showcase the ingredients.

Garnishes:
Garnish with chopped green onions, sesame seeds, or nori seaweed.

Pairings:
Serve with a side of steamed rice or a side salad.

Suggested side dishes:
- Edamame
- Gyoza
- Tempura vegetables

Troubleshooting advice:
- If the broth is too salty, add more water to dilute it.
- If the pork belly is too fatty, trim off some of the excess fat before cooking.

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 leftovers in the refrigerator within 2 hours of cooking.

Food history:
Ramen originated in China but has become a staple in Japanese cuisine. Shonan Gold Ramen is a popular variation that originated in the Shonan region of Japan.

Flavor profiles:
Shonan Gold Ramen is savory and rich with a slightly sweet and nutty flavor from the addition of sesame oil and mirin.

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