Tokushima Ramen
🛒 Ingredients
- Fresh Ramen Noodles 150 g · 380 kcal
- Pork Belly (sliced, braised) 100 g · 300 kcal
- Large Egg (raw yolk separated) 50 g · 70 kcal
- Menma (seasoned bamboo shoots) 30 g · 10 kcal
- Green Onions (chopped) 15 g · 5 kcal
- Narutomaki (fish cake) 20 g · 25 kcal
- Pork Bone Broth Base 150 g · 50 kcal
- Water 400 g · 0 kcal
- Soy Sauce 35 g · 20 kcal
- Mirin 16 g · 30 kcal
- Sake (cooking) 15 g · 20 kcal
- Granulated Sugar 5 g · 20 kcal
- Garlic (minced) 5 g · 5 kcal
- Ginger (grated) 5 g · 5 kcal
- Lard (or pork fat) 10 g · 90 kcal
👨🍳 Instructions
- Prepare the pork bone broth by simmering pork bones with ginger and garlic in water for at least 2 hours, skimming impurities regularly. Strain the broth and set aside.
- For the braised pork belly, sear slices of pork belly until browned, then transfer to a pot with soy sauce, mirin, sake, granulated sugar, minced garlic, and grated ginger. Simmer until very tender, about 1-1.5 hours.
- Prepare the toppings: Thinly slice the menma and narutomaki. Chop the green onions and separate the raw egg yolk from the white.
- Cook the ramen noodles according to package instructions until al dente. Drain thoroughly.
- Warm the pork bone broth and combine with a tablespoon of lard in a serving bowl. Add the drained ramen noodles to the bowl.
- Carefully pour the hot broth over the noodles, then arrange the sliced braised pork belly, menma, narutomaki, and green onions on top. Gently place the raw egg yolk in the center of the bowl. Serve immediately.
