Jiro-style Ramen
ID: 46cbcc07...
This is a recipe recreating the "Jiro-style Ramen" featured in the popular manga "1-nichi Gaishutsuroku Hanchō," known for its overwhelming volume and punchy flavor. It is a highly satisfying bowl topped with extra-thick chashu pork, plenty of minced garlic, a mountain of vegetables, and marinated quail eggs.
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🍳 Cooking Flow
Tie the pork belly with kitchen twine, sear the surface, and simmer with kiwi, lemon, and aromatics to make the chashu. → Simmer pork bones, dried sardines, and aromatics to create a rich broth, marinate the quail eggs in sauce, and mince the garlic for topping. → Boil the cabbage, bean sprouts, and extra-thick noodles separately, then drain well. → Combine the sauce and soup in a bowl, add noodles, top with a mountain of vegetables, chashu, marinated quail eggs, minced garlic, and sprinkle with black pepper.
Cooking Steps
Brief Cooking Order
Tie the pork belly with kitchen twine, sear the surface, and simmer with kiwi, lemon, and aromatics to make the chashu. → Simmer pork bones, dried sardines, and aromatics to create a rich broth, marinate the quail eggs in sauce, and mince the garlic for topping. → Boil the cabbage, bean sprouts, and extra-thick noodles separately, then drain well. → Combine the sauce and soup in a bowl, add noodles, top with a mountain of vegetables, chashu, marinated quail eggs, minced garlic, and sprinkle with black pepper.
Introduction
This is a recipe recreating the "Jiro-style Ramen" featured in the popular manga "1-nichi Gaishutsuroku Hanchō," known for its overwhelming volume and punchy flavor. It is a highly satisfying bowl topped with extra-thick chashu pork, plenty of minced garlic, a mountain of vegetables, and marinated quail eggs.
Step 1
Pierce the entire pork belly with a fork, then use kitchen twine to tie it into a firm, round shape.
Step 2
Place the tied pork in a frying pan without oil and sear over high heat until browned on all sides.
Step 3
In a pot, combine water, soy sauce, and mirin. Add halved kiwi, lemon, 1 whole bulb of garlic, and 1 stalk of long green onion. Add the seared pork, cover, and simmer slowly until tender to make the chashu.
Step 4
Mince the other bulb of garlic. Place the boiled quail eggs into the soy sauce-based marinade to soak up the flavor.
Step 5
In another large pot, add pork bones, a whole bulb of garlic, long green onion, dried sardines, and water. Simmer for a long time until a rich broth is extracted.
Ingredients List
Important Notes
✨ When simmering the chashu, adding kiwi and lemon makes the meat extremely tender and adds a unique refreshing flavor.
🔥 To fully draw out the umami of the pork bones, simmer the soup slowly over low to medium heat while removing any scum.
💡 Mincing the garlic right before serving will bring out a stronger aroma and flavor punch.
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