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Ramen recipe

This is a recipe Masahiko Iga has been able to extract from a Japanese chef who wishes to remain anonymous. There are a few steps but take your time and slowly allow the broth to simmer. It should not boil but just gently simmer, allowing the fat to disperse into the stock. Skim away the floating bits and pieces, but not the fat, with a strainer. Look for fresh or frozen ramen noodles. We used Korean-made frozen “chopped noodles” we bought at a suburban Asian market and they were acceptable. Another thing to try and make this weekend 🙂

1kg chicken bones

1kg pork bones

2 onions

2 carrots

1 leek, washed and trimmed

1 bulb garlic

1kg pork neck, trimmed

1 tbsp sesame oil

2 cloves garlic, crushed

2 stems spring onion, chopped

1cm piece of ginger, peeled and finely grated

50ml sake

50ml mirin

120ml soy sauce

2 tablespoon honey

1 tbsp miso paste

6 eggs

1kg ramen noodles (defrost if frozen)

extra chopped spring onions

1. Boil five litres of water. Place the bones in a large heatproof bowl and rinse the bones with the boiling water. Drain the bones, spread them over two baking pans and bake them at 180C for 45 minutes or until golden. At the same time roast the onions on a small tray until brown. Place the roasted bones in a very large stock pot and cover with cold water. Place over a high heat and when water starts to simmer, reduce heat to low. Gently simmer for two hours, skimming scum from the top of the stock but not taking too much fat. This is essential to the flavour. Add the vegetables, including the whole bulb of garlic, and simmer for another two hours, skimming frequently. Strain the stock.

2. Meanwhile, make the pork and chasu sauce by seasoning the pork with a little salt and pepper. Heat the sesame in a heavy-based frying pan over high heat and brown the pork on all sides.

3. Remove pork and place in a baking tray. Make the tare, or sauce, by reducing the heat a little and add the garlic, spring onion and ginger.

4. After a few minutes add the sake and mirin and cook for a few minutes to evaporate the alcohol, add the soy sauce, honey and miso. Pour the sauce over the pork and roast in the oven at 180C for 45 minutes, rotating the pork every 15 minutes. Pour off the sauce and reserve, allow the meat to rest before slicing into three millimetre slices.

5. Cook the eggs for seven minutes from cold water to boiling. Remove, peel and cover the eggs in the sauce.

6. Cook the noodles as per instructions. Warm six large soup bowls and spoon a few tablespoons of the chasu sauce into the bottom of each and cover with hot broth. Top with sliced pork, egg (sliced in two) and spring onions. Serve immediately.

Serves 6

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