Ramen Recipe by Andy Cheng
Ramen is arguably Japan’s most famous dish. The deep broth combined with the noodles and succulent chashu make for a perfect dish. There are many variations of ramen throughout Japan, from miso to soy sauce to pork.
Ramen chefs take hours, if not days, making their ramen broth as it’s the key to a great bowl of ramen. Pork bones and various vegetables are simmered for hours and hours to create an umami-packed stock.
Each restaurant has their own special way to make ramen, so there really is no right or wrong way to cook it! I’m going to share next my favorite ramen recipe.
- Butcher’s string
- 1 kg pig trotters with skin on
- 1 shallot
- 1 long green onion
- 1 large onion
- 5 cm knob of ginger
- 500 g pork belly (skin on or off is okay)
- 120 ml soy sauce
- 180 ml mirin
- 80 ml water
- 200 ml rice wine
- 3 scallions
- 4 garlic cloves
- 5 cm knob of ginger
- 180 ml dashi
- 150 ml soy sauce
- 70 ml mirin
- 1 egg
- 1 tbsp soy sauce
- 1 tbsp mirin
- 3 tbsp water
- Ramen noodles
- Nori (seaweed)
How to make ramen
- Boil the egg for 7 minutes. Rinse under cold water to stop the cooking process and peel.
- In a ziplock bag, add the egg, soy sauce, mirin and water.
- Try to remove as much air as possible and close tightly. Make sure the whole egg is submerged in the liquid. Marinate overnight or for 3-4 days.
- In a large saucepan, place the pig trotters and enough water to cover. Bring to a boil and using a sieve, skim the foam off the top for 10 minutes.
- Strain and rinse the trotters with cold water.
- Place the trotters in a large saucepan and fill with cold water. Add the remaining pork broth ingredients.
- Bring to a boil and lower the heat so it slowly boils for 12 hours. Stir every often to prevent anything from burning.
- Cut the scallions into 5 cm pieces and peel the ginger.
- Place all the chashu ingredients in a large saucepan.
- Roll the pork belly into a log shape and tie together with the butcher’s string.
- Place into the pot and bring to a boil. Reduce the heat to a simmer and cover with a lid so there is a slight gap to let the steam out.
- Place in a 140 ºC oven for 4-5 hours.
- Put all the tare ingredients into a saucepan and bring to a boil.
- If you have any of the braising liquid from the chashu, add a couple of tablespoons for extra umami.
- Season with salt to taste.
- Slice the scallions as thinly as possible. Slice the chashu to 3 mm thickness.
- Boil the ramen noodles according to the package.
- In a bowl, add 3 tbsp of tare and then the pork broth till half full.
- Add the ramen noodles and top with chashu, marinated egg, scallions and nori.