Supreme Yaki Ramen
ID: c3480c97...
This is the ultimate recipe for Fukuoka's famous street-food specialty, 'Yaki Ramen,' easily recreated at home using Marutai stick ramen and 'Chuka Aji' seasoning. The sauce, packed with the umami of pork and enriched by the creaminess of soy milk, gives the noodles a deep flavor as if they had absorbed a rich tonkotsu broth. Perfect as both an appetizer or a main dish.
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🍳 Cooking Flow
Chop the vegetables and pork, rehydrate the wood ear mushrooms in hot water, and slice them into strips. → Heat lard in a frying pan, stir-fry the pork, cabbage, and wood ear mushrooms, then season to taste. → Boil the stick ramen for 2 minutes, rinse thoroughly under cold water to remove the sliminess, and squeeze out the water well. → Add the noodles, soy milk, water, and pepper to the stir-fried ingredients and toss quickly over high heat. → Serve on a plate and garnish generously with red pickled ginger and sesame seeds.
Cooking Steps
Brief Cooking Order
Chop the vegetables and pork, rehydrate the wood ear mushrooms in hot water, and slice them into strips. → Heat lard in a frying pan, stir-fry the pork, cabbage, and wood ear mushrooms, then season to taste. → Boil the stick ramen for 2 minutes, rinse thoroughly under cold water to remove the sliminess, and squeeze out the water well. → Add the noodles, soy milk, water, and pepper to the stir-fried ingredients and toss quickly over high heat. → Serve on a plate and garnish generously with red pickled ginger and sesame seeds.
Introduction
This is the ultimate recipe for Fukuoka's famous street-food specialty, 'Yaki Ramen,' easily recreated at home using Marutai stick ramen and 'Chuka Aji' seasoning. The sauce, packed with the umami of pork and enriched by the creaminess of soy milk, gives the noodles a deep flavor as if they had absorbed a rich tonkotsu broth. Perfect as both an appetizer or a main dish.
Step 1
Rehydrate the dried wood ear mushrooms in warm water. Once rehydrated, drain and slice into thin strips.
Step 2
Roughly chop the cabbage and cut the pork belly into bite-sized pieces.
Step 3
Heat lard (2 tablespoons) in a frying pan over high heat, add the pork belly, sprinkle with salt and pepper to taste, and stir-fry until browned.
Step 4
Once the meat is browned, add the cabbage and continue stir-frying; once the cabbage has softened, add the wood ear mushrooms.
Step 5
Temporarily turn off the heat and add the 'Chuka Aji' (2 and 2/3 teaspoons), Worcestershire sauce (1 tablespoon), soy sauce (1 teaspoon), and grated garlic (8g).
Ingredients List
Important Notes
Washing the boiled noodles under running water removes excess starch and sliminess, ensuring a non-sticky finish. Never skip this step. ⚠️
Adding a small amount of unsweetened soy milk (or cow's milk) perfectly replicates the cloudy, creamy texture and emulsified richness characteristic of tonkotsu broth. 💡
Using Worcestershire sauce as a secret ingredient adds the deep, spicy, and unique flavor found at street food stalls. 🍳
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