Food Forum
Vol. 32 No. 4  January 2019

MORE ABOUT JAPANESE COOKING

FUSION RECIPE

RAMEN-STYLE CELLOPHANE NOODLE SOUP WITH SIMMERED PORK

Soup seasoning used by ramen shops consists mainly of reduced simmering liquid from cooking pork. This is ladled into individual ramen bowls, followed by clear soup. The character of ramen soup lies in its simple aroma and flavor, created not with spices, but by adding only green or long onions and ginger to the simmering liquid.

Ingredients

Cellophane Noodles
Serves 4-5

314 kcal Protein 6.3 g Fat 7.4 g (per serving)

  • Pork butt, 700-800 g / approx. 1.5 lb.
  • Pure olive oil or vegetable oil
Simmering liquid for cooking pork
  • 6 T Kikkoman Soy Sauce
  • 500 ml / 2 C water, plus more if needed
  • 1 T light brown sugar
  • 1 knob ginger with skin (20 g / 0.7 oz.), cut in thin slices
  • 2-3 green onions
  • 50-100 g / 1.5-3.5 oz. potato or mung bean cellophane noodles; reduce or increase amount depending on preference
Ramen-style soup
  • 1000 ml / 4 C water
  • 1 1/2 T Japanese Tori-Gara chicken soup stock granules or powder
  • 4 T or more reduced simmering liquid from cooked pork
  • Green onions, cut slantwise, 5 cm / 2 in. for garnish

Directions

  1. Cut pork into two or three pieces along the grain of the muscle fibers. Pierce the meat lightly with a fork.
  2. Warm a small amount of oil in a frying pan over medium heat. Sear the meat until golden brown.
  3. Place the seared meat in a stock pot* and pour in the simmering liquid ingredients to just cover the pork; add extra water if needed. Bring to a boil over high heat, then reduce to low or lower-medium heat, maintaining a steady simmer. After 3-4 minutes, turn the pork over. Cover with a drop-lid or parchment paper and continue cooking for 20 more minutes, turning once or twice. If the meat can be pierced easily with a skewer or bamboo stick, it is done. Turn off heat. Remove meat from pot, strain liquid** then boil it down to about half. Return pork to the reduction, set aside to steep for 2-3 hours; remove and cut the meat into about 0.5 cm- / 0.2 in.-thick slices; set aside.***
  4. Prepare cellophane noodles as per package instructions.
  5. To make the ramen-style soup, boil water and add chicken stock granules. Add 4 T of the reduced pork simmering liquid or more if desired.
  6. In individual serving bowls, place desired amount of noodles and sliced pork, then ladle soup over both. For a stronger ramen flavor, add more of the reduction. Garnish with green onion to serve.

* Pot should be just the right size to fit the meat.
** To remove fat from simmering liquid, cool it in refrigerator, then remove the congealed fat.
*** Consider using any remaining simmered pork in fried rice or other recipes.

Recipe by Michiko Yamamoto

1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml