Miso Chashu Ramen

Updated at: Thu, 17 Aug 2023 02:48:05 GMT

Step 1

1 Heat the sesame oil in a large pot over medium-low heat and add the onion, ginger, and garlic. Cook until just tender and fragrant, about 10 minutes. Add the ground pork, breaking up the meat with a wooden spoon. Cook until the meat is no longer pink, about 5 minutes, and then stir in the miso paste until evenly distributed. Pour in the chicken stock, dashi stock, and mirin. Add the green onion and increase the heat to medium. Bring to a simmer, then reduce the heat to medium-low. Simmer for 10 minutes, skimming off the foam as needed.

Step 2

2 Strain the soup through a fine-mesh strainer into a large pitcher or pot, reserving the solids for rice or ramen toppings if desired. Season with salt and white pepper, and the la-yu oil, if using.

Step 3

3 Bring a large pot of water to boil and stir in the noodles. Cook according to package directions, about 3 minutes, until the noodles are just tender and cooked all the way through. Drain but don't rinse and divide into 2 serving bowls. Spoon broth over the noodles, then top each with 5 to 7 overlapping slices of chashu, menma, chopped green onion, 2 slices of narutomaki, 1 ramen egg cut in half, and 3 sheets of nori.

Step 4

1 In a large, deep pot over high heat, combine 2 cups of water with the sake, soy sauce, sugar, green onions or leek, and ginger. Roll the pork belly tightly into a log and secure very snuggly with baker's twine in at least 5 equally spaced spots. Place a large skillet over high heat and add the oil. Once the pan is very hot, sear the rolled meat well on all sides, 2 to 3 minutes per side. Transfer the meat to the deep pot and stir to coat with the marinade. Bring the marinade to a boil, skim off any foam, then reduce the heat to medium-low. Cover the pot and cook for 2 hours, rotating the meat every so often in the marinade and skimming foam as needed.

Step 5

2 Remove the pot from the heat and let the meat cool in the marinade. Remove the meat from the pot and place in a sturdy zip-top bag. Strain and reserve the marinating liquid, pouring enough into the bag with the meat to cover.

Step 6

Refrigerate overnight. The leftover marinade can be used to make the Menma and Ajitsuke Tamago ramen toppings (recipes follow), which also marinate overnight.

Step 7

3 The next day, preheat your oven to broil and line a baking sheet with aluminum foil or parchment paper.

Step 8

Remove the meat from the bag and discard any solidified fat bits. Cut the strings and slice the meat into 1/4-inch-thick slices. Place the slices on the baking sheet and broil for 2 to 3 minutes, just until the meat crisps up. Serve on top of the ramen- Naruto often gets 5 to 7 slices on his.

Step 9

1 In a medium pot over medium heat, combine all of the ingredients and bring to a boil. Cover, reduce the heat to low, and simmer for 30 minutes, until the bamboo is softened.

Step 10

2 Remove from the heat and let the bamboo cool in the liquid. Pour everything into a freezer bag or plastic container and marinate in the refrigerator overnight. Strain when ready to use.

Step 11

1 Fill a medium pot with enough water to cover the eggs. (Do not put the eggs in the pot at this time.) Bring the water to a boil, then reduce to medium heat. Lower the eggs into the water and gently roll them around for 2 minutes, then let them cook for exactly 4 more minutes. While the eggs are cooking, prepare an ice bath by filling a medium bowl with enough cold water to cover the eggs and several ice cubes. Once the eggs are cooked, quickly remove them from the water and place them in the ice bath to cool.

Step 12

2 Once cool, gently tap and roll the eggs on the countertop to crack the shells all over. Carefully peel away the shell, then place the eggs in a freezer bag. Pour the marinade over the eggs and seal the bag. Marinate in the refrigerator overnight. When ready to serve, remove the eggs from the liquid and carefully slice in half lengthwise; the whites will be solid and the yolks will be runny.

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