How To Make Yakibuta Roasted Pork Ramen Noodles

Ramen is a Japanese noodle dish which is said to have originated from China. To this day, ramen continues to evolve in different varieties, where the soup base can be shōyu, shio, miso or even curry. This recipe uses shōyu or soy sauce-based soup.

Instead of heading to a ramen house, make this ramen at home and impress your family or friends. It may take some time to prepare but the steps themselves are really simple. This yakibuta roasted pork ramen is perfect for the cold season.

Ingredients:

• 2 packs of raw ramen noodles
• 2 tsp chicken stock powder

Yakibuta:

• 500 grams of pork ribs
• 1 scallion, top green part only
• 1 thumb ginger, crushed
• 4 tbsp soy sauce
• 2 tbsp sake
• 1 tbsp brown sugar

Ajitsuke Tamago:

• 2 eggs
• 1 tbsp soy sauce
• 1 tbsp sake
• 1 tbsp mirin

Dashi Stock:

• 5 cups of water
• 10 grams of dried anchovies
• 4 2-inch dried kombu kelp

Toppings:

• white bottom part of scallions, thinly sliced, soaked in cold water and rinsed
• 80 grams of boiled spinach, cut into bite-size pieces
• narutomaki slices
• menma/fermented bamboo shoots
• toasted nori

Instructions:

This recipe takes about 30 minutes to make. The pork needs to cook for 2 hours. The anchovies and kelp need to soak in water for 2 hours. The eggs marinade overnight. Serves 2.

Cut pork ribs in half.
Sear all sides of pork ribs in a saucepan over high heat.
Remove excess oil from the saucepan.
Pour enough water to cover the pork ribs.
Add ginger and scallion.
Put a bowl on top of the pork to make sure it is submerged in water.
Simmer over low heat for 2 hours or until pork is fork-tender.
Remove pork ribs, ginger, and scallion from the saucepan and place in a bowl.
Cover bowl with a plastic wrap and set aside.
Let the pork stock cool but submerging the saucepan in an ice bath.
To make the ajitsuke tamago or seasoned soft-boiled eggs, mix soy sauce, sake, and mirin in a small microwave-safe bowl.
Warm in the microwave for 30 seconds.
Pour this seasoning liquid in a plastic bag.
Cook eggs in boiling water for 4 minutes.
Immediately submerge eggs in an ice bath.
Peel the eggs and place it in the plastic with the seasoning liquid.
Place this is the fridge overnight.
To prepare the dashi stock, place water, dried anchovies, and dried kombu kelp in a pot.
Set aside for 2 hours.
Heat dashi stock over high heat and remove kelp just before the water boils.
Let the stock boil for 5 minutes then remove the anchovies.
Skim off fat from the cooled pork stock.
Pour pork stock into a bowl and add soy sauce and sake.
Pour the stock back into the saucepan and boil over high heat.
Add sugar and continue boiling for 3 to 5 minutes.
Add pork ribs and boil for a minute.
Turn off heat and let the pork cool in the stock.
Slice Pork ribs into 1/2-inch thick slices.
Heat in a toaster oven while you assemble the ramen.
Follow packet directions for cooking the ramen noodles.
Warm pork and dashi stock.
To assemble the ramen, sprinkle chicken stock powder into a soup bowl.
Pour in half of the pork stock and half of the dashi stock into the bowl.
Add ramen noodles.
Top with scallions, spinach, narutomaki, menma, toasted nori, sliced ajitsuke tamago and white pepper.

Ideas And Tips:

• Other topping suggestions include bean sprouts, corn or bok choy.

images – https://www.youtube.com/watch?v=-wa0umYJVGg