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This is authentic shoyu ramen made with a pork belly broth base, without using any commercially available soup stock. It features a W soup that combines the rich flavor of pork with the aroma of dried bonito flakes. The chashu, simmered for 1 hour and then marinated in a special sauce, is surprisingly tender and juicy. Please try this ultimate bowl that you can make at home, as good as any restaurant.
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Simmer the pork belly block with aromatic vegetables for 1 hour to make the chashu meat and pork broth. → Make the marinade (kaeshi) with soy sauce, sake, mirin, etc., and marinate the simmered pork belly for 1 hour. → Combine the pork broth, chashu marinade, dried bonito powder, aromatic vegetables, and seasonings to warm the soup. → Boil the noodles, drain, combine with the soup, and garnish with sliced chashu and green onions.
Simmer the pork belly block with aromatic vegetables for 1 hour to make the chashu meat and pork broth. → Make the marinade (kaeshi) with soy sauce, sake, mirin, etc., and marinate the simmered pork belly for 1 hour. → Combine the pork broth, chashu marinade, dried bonito powder, aromatic vegetables, and seasonings to warm the soup. → Boil the noodles, drain, combine with the soup, and garnish with sliced chashu and green onions.
This is authentic shoyu ramen made with a pork belly broth base, without using any commercially available soup stock. It features a W soup that combines the rich flavor of pork with the aroma of dried bonito flakes. The chashu, simmered for 1 hour and then marinated in a special sauce, is surprisingly tender and juicy. Please try this ultimate bowl that you can make at home, as good as any restaurant.
Mince the long green onion to put in the soup, and prepare to grate half of the garlic.
Heat the dried bonito flakes in a 600W microwave for 40 seconds to bring out the aroma.
Prepare the aromatic vegetables for simmering the chashu. Slice the ginger thinly and crush the garlic.
Rub the microwaved dried bonito flakes by hand to make them powdery. This will be the base of the seafood broth.
Put 1100ml of water and the pork belly block in a pot.
This recipe is characterized by making an authentic soup from pork belly broth, without using any commercially available soup stock.
The chashu is not salted when simmering, but is marinated in the marinade afterward, so the meat does not become hard and remains tender.
When marinating the chashu in the marinade, submerge the bag in water to remove air, so that the flavor permeates the entire piece even with a small amount of sauce.
Adding lard, which is essential for restaurant ramen, increases the richness of the soup and prevents it from cooling down easily.
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