Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, japanese style pork char-siu miso ramen. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Japanese style pork char-siu miso ramen is one of the most popular of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Japanese style pork char-siu miso ramen is something that I have loved my whole life. They are fine and they look fantastic.
Throw some chili peppers in your marinade for a spicy kick. The combination is entirely up to you and how you want to use your roast pork. I will be tinkering with this recipe and catering it for different, specific uses (Tsukemen, char siu bowls, Shoyu ramen, Shio ramen, Niboshi ramen, etc.) so be sure to check back for future recipes.
To get started with this recipe, we have to first prepare a few ingredients. You can cook japanese style pork char-siu miso ramen using 32 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Japanese style pork char-siu miso ramen:
- Prepare 400 g Noodles
- Make ready 1 tin Bamboo shoots
- Prepare 2 Tablespoons Dry seaweed
- Take 200 g Bean sprouts
- Get Shredded spring onion (green part only) a bit
- Get 2 Soft- boiled eggs
- Take Soup base
- Prepare 1 Tablespoon Sesame paste
- Get 3 g Japanese katsuobushi
- Make ready 3 cloves Garlic
- Prepare 5 slices Garlic
- Take 1 Tablespoon Miso paste
- Prepare 1 Tablespoon Sugar
- Get 2 Tablespoons Soy sauce
- Get 1 teaspoon White pepper powder
- Prepare 1 pinch Salt
- Get 2 teaspoons Sesame oil
- Get 900 cc Chicken or pork broth
- Make ready 50 cc Milk
- Get 5 g Butter
- Get Pork char- siu
- Make ready 800 g Pork belly or shoulder
- Make ready 2 Spring onion
- Take Ginger 1 small cube
- Get 3 cloves Garlic
- Take 150 cc Soy milk
- Get 100 cc Rice wine
- Get 50 cc Mirin
- Get 1000 cc Water
- Take 1 teaspoon White pepper powder
- Get 1 teaspoon Seafood flavour seasoning (optional)
- Prepare 50 g Sugar
TIPS & TRICKS: Reserve the braising liquid and use it as a master stock or use it to add extra flavour to soup broths. Big pork broth flavour without the big pork broth effort. This is more approachable version of miso ramen. Miso ramen is one serious bowl of soup.
Steps to make Japanese style pork char-siu miso ramen:
- Put all the soup base ingredients (apart from butter and katsuobushi) in to a sauce pan and bring it to boil.
- Turn off the heat. Add in katsuobushi and leave it to soak for 15 minutes with the lid on.
- Filter the soup and pour it back to the sauce pan and heat it up again. Add in the butter.
- Pan fry the pork, spring onion, ginger and garlic.
- Add in all the other ingredients in and cook for 1.5 hours. Let the meat cool down for easy carving.
- Take some sauce from the char-siu pot and cook the bamboo shoots for 10-15 minutes. Boiled some water to cook noodles, seaweed, and bean sprouts. Drain all of them and put them in a bowl. Pour in the hot soup and put in some pork char-siu and soft boiled egg. Finally garnish with some spring onion on the top and enjoy.
The Japanese have taken miso ramen to almost mythical status. Real miso ramen is an incredible. But the word 'yaki' might have come from the fact that the pork is seared at the beginning. Some people call even nibuta "char siu". Chashu - braised pork belly; Ramen Egg (Ajitsuke Tamago) - eggs marinated in soy sauce base sauce Add pork belly (it won't be submerged).
So that is going to wrap it up for this special food japanese style pork char-siu miso ramen recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
