Mazi’s Recipe Book
tonkotsu ramen
4 servings
분량30 minutes
활동 시간12 hours 30 minutes
총 시간재료
8 cups tonkotsu pork broth (- recipe link below)
12 oz good quality dried ramen noodles
4 large or extra large eggs
2-3 oz enoki or other mushrooms
thinly sliced green onions
2 lb pork belly (- rolled and tied)
1/4 cup soy sauce
1/2 cup sake
1/2 cup mirin (- sweet Japanese wine)
1/4 cup sugar
2-3 cloves garlic (- left whole)
2 green onions (- coarsely chopped)
2 slices bacon (- use good quality bacon here)
1/4 cup soy sauce
2 Tbsp mirin
2 Tbsp sake
4 Tbsp shiro miso
1/2 cup shiro miso
1/4 cup sake
1/4 cup mirin
pinch shichimi togarashi (optional)
1-2 tsp kosher salt (- depending on how salty you like your ramen.)
방향
Chashu pork belly
Combine the soy, sake, mirin, sugar, garlic and green onions in a ziploc bag large enough to hold the pork belly. Stick a straw in the bag and seal the ziploc bag up against it (so the straw is the only opening). Suck as much of the air out as you can and seal.
Sous vide the pork for 10-11 hours at 170F.
Remove pork from the ziploc bag. Discard the bag and marinade.
Let the chashu pork belly cool completely.
Slice across the chashu pork (so you get bacon like slices) - into 8-12 slices about 1/8 to 3/16 inches thick. Reserve. You won't need all the pork for 4 servings.
Soy bacon tare
Combine all the ingredients in a small sauce pan. Simmer at the lowest setting for about an hour. Top up with a bit of chicken stock if needed.
Remove the bacon.
Miso tare
Combine all ingredients in a small sauce pan and simmer at the lowest setting for about 5 minutes.
Medium boiled eggs
Bring enough water to cover the eggs to a boil. If you have a way to prick the eggshell do it. Boil large eggs for 6 minutes 30 seconds. If using extra large eggs boil them for 7 minutes 30 seconds. You may have to adjust your times slightly depending on the exact size of your eggs but this should get you pretty close.
Submerge the eggs in cold or ice water to chill. This stops the egg yolks from continuing to set up. Peel. Cut in half right before you serve your tonkotsu ramen.
Assemble the tonkotsu ramen
Boil the ramen noodles in plenty of water as directed by the packaging. If there's no translation on the packaging usually its 4 minutes. You don't need to salt the water.
Cook the mushrooms along side the noodles - you just want them softened.
Gently fry the chashu pork in a non-stick skillet until lightly browned.
Place 1/4 of whichever tare you are using in the bottom of four bowls.
Ladle in about 1/2 cup of the tonkotsu broth into each of the bowls and stir to mix.
Add the noodles. Pour in another 1 1/2 cups of the tonkotsu broth per bowl.
Top with the egg, mushrooms, pork and green onions.
영양 정보
1회 제공량
-
칼로리
1262 kcal
지방 전체
71 g
포화 지방
25 g
불포화 지방
-
트랜스 지방
-
콜레스테롤
252 mg
나트륨
2803 mg
탄수화물 전체
108 g
식이섬유
4 g
총 당류
28 g
단백질
33 g
4 servings
분량30 minutes
활동 시간12 hours 30 minutes
총 시간