#delicious Japanese noodles

[daily-deliciousness]

Chicken teriyaki noodles

[animeglitch]

[foodshowxyz]

Spicy Chashu Ramen with Soft Boiled Egg (Serves 2)

Ingredients:

Ramen Broth (store-bought or homemade - chicken or pork recommended)

For the Chashu Pork:

1 lb boneless pork belly

4 cloves garlic, smashed

1 inch ginger, peeled and sliced

½ cup soy sauce

¼ cup mirin

2 tablespoons sake

2 tablespoons brown sugar

4 cups water

Ramen noodles (fresh or dried according to package instructions)

2 large eggs

1 can (14 oz) bamboo shoots, sliced

4 scallions, thinly sliced (separate white and green parts)

2 sheets nori, cut into thin strips

Chili oil (to taste)

Instructions:

Marinate the Chashu Pork: In a large pot, combine garlic, ginger, soy sauce, mirin, sake, brown sugar, and water. Bring to a simmer, then reduce heat and simmer for 5 minutes. Add pork belly and ensure it's submerged in the marinade. Cover and refrigerate for at least 4 hours, or ideally overnight.

Cook the Chashu Pork: Bring the marinade in the pot to a simmer. Cover and simmer for 1.5-2 hours, or until pork is very tender. Remove pork and let cool slightly in the marinade. Once cool enough to handle, thinly slice the pork belly against the grain. Reserve the remaining marinade for later.

Soft Boil the Eggs: Place eggs in a pot and cover with cold water. Bring to a boil, then immediately remove from heat and cover for 7 minutes for a runny yolk, or 9 minutes for a slightly firmer yolk. Drain hot water and run cold water over the eggs to stop the cooking process. Peel and set aside.

Prepare the Ramen: Cook ramen noodles according to package instructions. While noodles are cooking, heat reserved marinade in a saucepan.

Assemble the Ramen: Divide broth between two serving bowls. Add cooked ramen noodles, then top with sliced chashu pork, bamboo shoots, white parts of scallions, and a soft-boiled egg (cut in half if desired). Drizzle with chili oil to taste.

Garnish and Serve: Top each bowl with green parts of scallions and nori strips. Enjoy immediately!

Tips:

Leftover chashu pork can be stored in the marinade in the refrigerator for up to 3 days.

For a richer broth, you can add a tablespoon of butter or sesame oil to each bowl before serving.

Want to make your own chili oil? Simply infuse neutral oil with crushed red pepper flakes for a few days.

Experiment with other toppings! Popular options include corn, bean sprouts, wood ear mushrooms, and seaweed salad.

[lifeblogstory]

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