Usuba
Ramen with Pork Belly
Quick recipe for Japanese soup with tender meat, fragrant broth and noodles. The dish can easily be complemented with shiitake mushrooms, spicy chili or nori seaweed to taste.
- Total
- 120 min
- Standard serving
- 413.3 g
Ingredients
Total 14- Pork brisket
83.33 g - Ginger
8.33 g≈ 1.5 slice - Soy sauce
23.33 ml≈ 1.5 tbsp - Rice wine
13.33 ml≈ 1 tbsp - Green onion
8.33 g≈ 2 tbsp - Garlic
0.99 g≈ 1/3 clove - Anise (star anise)
1.155 g≈ 1 sprig - Miso paste
3.06 g≈ 1/2 tsp - Ramen Noodles
33.33 g - Chicken egg
33.5 g≈ 2/3 pcs - Soy sprouts
25 g≈ 1/4 cup - Sugar
3.96 g≈ 1 tsp - Cilantro
to taste≈ 1 tbsp - Chicken broth
170 ml≈ 2/3 cup
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Pat the brisket dry and fry it in vegetable oil on all sides until golden brown.
- 3
Step 3
Pour 250 ml of water, 80 ml of soy sauce, and rice wine into a pot. Add sugar and bring to a boil. Add the meat, coarsely chopped green onions, and ginger.
Cook over low heat covered for about an hour, periodically basting the meat with sauce.
- 4
Step 4
Heat the chicken broth. Add coarsely chopped ginger, garlic cloves and anise. Simmer for 30 minutes.
- 5
Step 5
Dilute the miso paste in a ladle of hot broth until smooth. Pour into a pot with the broth. Add the remaining soy sauce.
- 6
Step 6
Boil the eggs in moderately boiling water for 7–8 minutes. Separately, cook the noodles according to the package instructions.
- 7
Step 7
Put noodles and a few slices of meat on a plate.
- 8
Step 8
Pour with hot broth.
- 9
Step 9
Add sliced green onions and chopped cilantro.
- 10
Step 10
Place the egg halves, bean sprouts and, if desired, chili rings.
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