Recipe by Random Rachel
From a Japanese home style cooking website. I haven't tried it yet, but I can't wait to because it looks just like the stuff we had at ramen shops in Japan. The recipe is supposed to serve 4, however it looks to me like it would make more than 4 servings. I translated it with Excite's Japanese translator engine. I left the directions in the same order, and just tried to fix the 'engrish' and adapt it to use American ingredients. The only thing I had trouble finding an equivalent for was the "boiling - scorch pig / rib mass." In the ingredients I listed 1/2 lb pork brisket, but I think you can use any moderately fatty cut of pork meat. The actual translation comment is "Ribs with moderate fat can be done delicious also by the sirloin meat and the peach meat though it doesn't care."
Top Review by Andromache
Time and dedication in this dish, but it was well worth it! We enjoyed searching for the ingredients and cooking it all together. It was amazing! I raved about it to family and friends and will certainly be making more!
pork stock (makes about 6 cups)
- 1 pork bone
- 8 1⁄2 cups water
- 5 -6 garlic cloves (peeled)
- 1 spring onion
- 1 cup soy sauce
- 1⁄3 cup mirin
- 1 tablespoon ginger (to taste)
- 1 tablespoon Worcestershire sauce (to taste)
- 1⁄2 lb pork brisket
- 4 (3 ounce) containers ramen noodles (discard the spice packs)
- 1 blue spring onion
- 1⁄2 cup shredded coconut
- 1 cup bean sprouts
Directions See How It's Made
- 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.