Pork Ramen
Enjoy the deep umami of pork.
- Nutrition facts are for one serving.
- Prepare the braised pork and soy sauce egg a day before.
- Time required to marinate the pork and egg are not included in the cooking time.
- Nutrition values are for consumption of 30% of the soup and 20% of the boiled egg marinade.
Ingredients(Servings: 2)
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Feel free to prepare a large portion of braised pork and soy sauce egg. These both can be kept in a refrigerator for 4-5 days. The braised pork can also be sliced thinly and enjoyed with mustard or in sandwiches.
Directions
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Place the pork shoulder into a small pot, cover completely with water (1 to 1.2 liters or about 0.3 gallons) and place over medium heat. Once boiling gently remove any scum that forms and boil over low heat for up to 40 minutes. Turn off the heat and leave to cool down.
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In a separate pot place the ingredients from (A) and bring these to a boil, then allow to cool. Place the mixture into a storage-use plastic bag and add in the pork shoulder from (1) after removing excess cooking liquids. Remove the air from the bag, seal it off and leave overnight to marinate in a refrigerator. Once sufficiently cooled, store the pork cooking liquids in the refrigerator also.
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Remove shells from the boiled egg, place it and the ingredients from (B) into a storage-use plastic bag and remove the air. Seal off the bag and marinate it for half a day in a refrigerator to prepare soy sauce egg.
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Prepare the ramen. Into a pot place 800 ml (27.1 fl. oz.) of the pork cooking liquid, all the pork marinade and the cabbage leaves chopped into easy-to-eat pieces. Bring the mixture to a boil. Add in a large dash of pepper to adjust the flavor. When the flavor is too salty add in water and when the flavor is too watery add soy sauce to prepare the soup.
Cooking Up a Harmony
Kikkoman Soy Sauce brings it all together - ingredients, flavors and people gathering to share a meal - all that is the “harmony of cooking”!
Cooking Basics
Separate the leaves, remove the core, cut the leaves in half lengthwise, and then stack. Cut into 3 cm (1.2 in.) wide strips, then cut into 3 cm (1.2 in.) wide squares.
Remove the eggs from a refrigerator about 30 minutes prior to return to room temperature. Place a small amount of salt into boiled water, then add in the eggs. Using a ladle to gently add in the eggs can help prevent cracking. Once the desired boiling time has passed, remove the eggs into cold water and allow to cool completely.
- Recipe Junko Ueda
- Styling Misa Nishizaki
- Photo Taku Kimura
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