Kitakata Ramen

🛒 Ingredients

• Kitakata Ramen Noodles (fresh) 150 g · 380 kcal
• Pork Chashu (braised pork belly) 100 g · 450 kcal
• Kitakata Ramen Broth (pork & niboshi base) 400 g · 190 kcal
• Menma (fermented bamboo shoots) 30 g · 10 kcal
• Narutomaki (fish cake) 30 g · 30 kcal
• Scallions (green onions, chopped) 10 g · 3 kcal

👨‍🍳 Instructions

1. Prepare the Chashu: Roll pork belly tightly and tie with twine, then sear all sides in a hot pan. Transfer to a pot with soy sauce, mirin, sake, water, ginger, and garlic, and simmer for 2-3 hours until tender.
2. Make the Broth: Combine pork bones, dried sardines (niboshi), water, a piece of ginger, and scallion greens in a large pot. Simmer gently for at least 3-4 hours, skimming impurities occasionally, then strain to yield a clear broth.
3. Prepare the Tare: In a small bowl, combine a portion of the chashu braising liquid, soy sauce, mirin, and a pinch of salt to create the ramen seasoning base.
4. Cook the Noodles: Boil the Kitakata ramen noodles in a separate pot of rapidly boiling water according to package instructions until al dente.
5. Assemble the Ramen: Pour the tare into a serving bowl, then add the hot strained broth. Place the cooked noodles into the bowl, arrange slices of chashu, menma, narutomaki, and chopped scallions on top.