A thick, creamy broth made from pork bones simmered for hours, served with fresh noodles, braised pork, a marinated egg, and green onions. An authentic, comforting taste of Japan.
Ingredients
- 1000 g Pork bones (marrow bones, knuckle, trotter)
- 400 g Fresh pork belly
- 400 g Fresh ramen noodles
- 2 pieces Eggs
- 4 pieces Scallion (green onion)
- 4 cloves Garlic
- 30 g Fresh ginger
- 100 ml Soy sauce (shoyu)
- 50 ml Mirin
- 30 ml Sake
- 20 g Sugar
- 2 tbsp Toasted sesame oil
- 2 tbsp Neutral vegetable oil
- 10 g Salt
- 4 sheets Nori sheets
- 1 tbsp White sesame seeds
Method
- Prepare the pork bones: rinse them, place them in a large pot of cold water, bring to a boil, boil for 5 minutes, then discard the blanching water. Rinse the bones under cold water.
- Clean the pot, return the blanched bones, and add 3 liters of cold water. Bring to a rolling boil (a vigorous boil is needed for emulsification). Maintain this vigorous boil for 30 minutes, skimming foam and impurities regularly.
- Reduce the heat to a strong simmer, but not a boil. Add the crushed garlic, sliced ginger, and half the scallions (white part), cut into pieces. Cover and simmer for 4 hours, stirring occasionally and adding water as needed to keep the liquid at its initial level.
- Meanwhile, prepare the chashu (see prepared component). Once cooked, set aside the pork and its cooking broth (for the tare).
- Prepare the marinated eggs (see prepared component).
- Transfer the bone broth to a blender in batches and blend until smooth and creamy. Return it to the pot and heat gently. Add the pork fat (reserved from the chashu) or a little sesame oil for richness.
- Strain if there are too many solids, but keep the emulsion thick. Add 2 tbsp of the chashu cooking liquid as the base of the seasoning. Adjust the salt.
- Cook the ramen noodles according to the package instructions (usually 2-3 minutes). Drain and divide between two large bowls.
- Pour the piping-hot broth over the noodles (about 400 ml per bowl). Arrange the chashu slices, halved eggs, sliced scallions (green part), and nori sheets on top, then sprinkle with sesame seeds.
- Serve immediately, piping hot. Add a drizzle of sesame oil or mayu (black garlic oil) if you have it.
Nutrition
Per serving
- Energy
- 567.9 kcal
- Protein
- 28.9 g
- Carbohydrate
- 47.08 g
- Fat
- 27.68 g
- Fibre
- 2.86 g
- Calcium
- 36.61 mg
- Iron
- 1.67 mg
- Magnesium
- 50.14 mg