Ramen with Pork Bone, In addition to having a single dish menu and fried dishes One of the most popular Japanese food that you must have in your indispensable menu is Ramen. Soft chewy ramen with pork bone broth Put the chashu pork over it. Decorated with boiled eggs Chikuwa Fish Balls And sheet seaweed I really get a Japanese vibe in this bowl.
1. Put some water in the pot, enough to cover the pork bones. Then put it over the heat and boil until it boils. Put the pork bone and pork shoulder to boil for 5 minutes (without stirring). You can see that there are air bubbles and brown stains on top. Let it sit like that.)
2. After boiling for 5 minutes, drain the water, then scoop out the pork bones and rinse thoroughly twice (rinse thoroughly, do not leave any stains or debris mixed in, make sure it is clean. ) prepared
3. add 3 liters of water into the pan and bring to high heat. Put on the cleaned pork ribs. Continue to boil Japanese leeks, garlic, and onion. If the pot is dry, add water periodically.
4. Continue to boil the broth until it starts to turn white. To increase the sweetness of the broth Add 2 onions and Japanese scallions each, add to the broth and simmer over high heat, keep a spoonful. Simmer until the vegetables and meat begin to turn into the same consistency as the broth.
Ramen with Pork Bone instructions
1. Marinate the pork belly with 5 tablespoons of soy sauce, 5 tablespoons of mirin and 1 tablespoon of salt. Add Japanese spring onions, fresh garlic and onion. Then tied with a rope tightly
2. Pork Chashu put into the pan until cooked, then add water to fill the pan and put it down to simmer and boil the marinade
3. Switch to a boil in a pot, add water 1. Liter and simmer over medium heat and wait until the chashu pork is cooked. Remove the chashu pork. Then cut into pieces prepared.
How to serve
1. Blanch the ramen noodles and prepare them.
2. Put the soup into a bowl Followed by boiled ramen noodles and chashu pork
3. Followed by boiled eggs with chashu sauce. Star shaped chikuwa fish balls Japanese scallion soy sesame seeds and served with seaweed