1/1 Photo of Japanese Ramen Shop Ramen
Random Rachel's Note:
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."
My Private Note
Units: US | Metric
pork stock (makes about 6 cups)
- 1 cup soy sauce
- 1/3 cup mirin
- 1 tablespoon ginger (to taste)
- 1 tablespoon Worcestershire sauce (to taste)
- 1The pork stock:.
- 2Put water in a large pot, and bring to a boil. Add the pork bone, garlic, and spring onion; bring back to a boil.
- 3Reduce heat as needed, and boil for 3 hours, occasionally skimming the top.
- 4After 3 hours, strain out the onion, garlic, bone, and any particles, etc.
- 5The pork:.
- 6Place 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.
- 7When the meat becomes soft, turn off the heat and remove it from the water.
- 8In a separate pot, place the soy sauce, the mirin, the Worcestershire sauce, and the ginger. Add the meat and place over medium heat.
- 9Cook for about 20 minutes, flipping occasionally, so that the meat absorbs the soy flavor.
- 10Remove 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.
- 11To assemble the ramen soup:.
- 12In 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.).
- 13Meanwhile, place 1-2 tablespoons of the reserved soy mixture from the pork into each bowl.
- 14Drain 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.).
- 15Fill the bowls to about 2/3 with the simmering pork stock.
- 16Make 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.
- 17Enjoy! Although, if you're like me, you'll have to wait 10 minutes for the soup to cool to an edible temperature.
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Nutritional Facts for Japanese Ramen Shop Ramen
Serving Size: 1 (734 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 519.7
- Calories from Fat 170
- Total Fat 18.9 g
- Saturated Fat 10.2 g
- Cholesterol 0.0 mg
- Sodium 5215.4 mg
- Total Carbohydrate 71.6 g
- Dietary Fiber 2.0 g
- Sugars 8.3 g
- Protein 17.2 g
The following items or measurements are not included: