Best 4 Japanese Ramen Recipes

JAPANESE-STYLE CHASU PORK BELLY FOR SPICY MISO RAMEN

Steps:

• Mix together the sake, water, soy sauce, sugar, green onions and ginger in a large pot.
• Halve or quarter the pork belly into large, manageable pieces.
• Transfer the pork belly pieces to the pot. Bring to just under a boil, but do not boil. Reduce the heat to a simmer poach slowly on the stove (alternatively, you can use an oven at 300 degrees F) until tender, about 2 hours 30 minutes.
• Check for tenderness by piercing the middle of each piece. When tender, allow to cool in the liquid for 2 hours off the heat, then transfer to the refrigerator to completely rest overnight in the liquid.
• The next day, remove the pork belly from the liquid and cut into 1/2-inch-thick slices. Warm the pork belly with a bit of sauce and serve as a topping for Spicy Miso Ramen with the various garnishes. Serve 2 slices per person.

AUTHENTIC JAPANESE SCALLOP SOUP WITH RAMEN NOODLES

Steps:

• Bring 2 cups water to a boil in a saucepan. Cook ramen noodles in boiling water until tender, 2 to 3 minutes; drain. Rinse with cold water to stop cooking process. Divide noodles between 2 soup bowls.
• Bring 2 1/2 cups water to a boil in a saucepan. Stir soy sauce, mirin, dashi no moto, and rice vinegar into the boiling water. Reduce heat to low. Add shiitake mushrooms, green onions, and ginger to the water; cook at a simmer until mushrooms are tender, 3 to 5 minutes. Pour about half the mixture over each portion of noodles.
• Melt butter in a skillet over medium-high heat. Cook scallops in melted butter until opaque in the middle, about 3 minutes. Put 4 cooked scallops into each soup bowl to serve.

JAPANESE RAMEN SHOP RAMEN

Steps:

• The pork stock:.
• Put water in a large pot, and bring to a boil. Add the pork bone, garlic, and spring onion; bring back to a boil.
• Reduce heat as needed, and boil for 3 hours, occasionally skimming the top.
• After 3 hours, strain out the onion, garlic, bone, and any particles, etc.
• The pork:.
• Place the meat in the pork soup, after it has been strained, and let it simmer for about one hour. Skim the tops of the both pot occasionally, as needed.
• When the meat becomes soft, turn off the heat and remove it from the water.
• In a separate pot, place the soy sauce, the mirin, the Worcestershire sauce, and the ginger. Add the meat and place over medium heat.
• Cook for about 20 minutes, flipping occasionally, so that the meat absorbs the soy flavor.
• Remove the brisket to a cutting board, and reserve the boiling soup. Slice the meat into pieces about 2 inches long, 1 inch wide, and 1/2 inch thick.
• To assemble the ramen soup:.
• In a large pot, bring enough hot water to cover the ramen to a boil. Boil the noodles for 1-2 minutes after they separate. (You should also blanch the bean sprouts at this time.).
• Meanwhile, place 1-2 tablespoons of the reserved soy mixture from the pork into each bowl.
• Drain the ramen, and place an equal amount in each bowl. (I think you let the noodles sit in the flavoring mixture for 7-8 minutes to absorb the flavor.).
• Fill the bowls to about 2/3 with the simmering pork stock.
• Make little hills "to heaven height" on top of the ramen soup with the coconut at the bottom, and the green onion at the top. Spread 3-4 slices of the pork meat on top in a decorative fashion.
• Enjoy! Although, if you're like me, you'll have to wait 10 minutes for the soup to cool to an edible temperature.

JAPANESE RAMEN

Steps:

• 1. Trim fat from pork chops and bake in 350 degree oven for 30 minutes until done. Slice into very thin strips and divide between four large soup bowls. Keep Pork in one section of bowl, close together.
• 2. Divide ribboned bok choy and green onions into soup bowl. Keep each in their own section of the bowl, leaving room for noodles.
• 3. Cook noodles according to package directions and drain. Divide into four bowls, in one section of each bowl.
• 4. Place eggs in a small saucepan and cover with water. Heat on high only until boiling point. Remove from heat and let stand until the remainder of the soup is done cooking. Peel off shell and slice each egg in half. and place on top of the noodles.
• 5. Heat sesame oil in the bottom of a dutch oven. Saute garlic and ginger until fragrant. Lower heat to medium and add chicken stock, rice wine, soy sauce, sugar. Bring just to a boil, lower heat and simmer for 5 minutes. Ladle over soup bowls and serve.