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23 lines
1.3 KiB
23 lines
1.3 KiB
Tonkotsu "Pork bone" Ramen
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1 1/2 quarter tonkotsu soup (1 pork bone with meat, 2 liters water, 5-6 cloves of garlic, 1 onion), 4 packs Ramen noodles, "yakibuta" roast pork (600 g pork rib, 1 cup soy sauce, 1/3 cup mirin cooking wine, worcestershire sauce, ginger),bean sprouts, 1 green onion, sliced boiled. egg.
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In a deep large pot, bring water to a boil. Add tonkotsu soup, and add pork meat after the water is boiling, and onion and garlic cloves. Boil and skim for three hours.
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Yakibuta
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Cut pork rib or any meat with fat into 4-5 cm pieces.
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Put tonkotsu soup back into the pot and bring to a boil. Add meat and boil for 1 hour. Remove foam on top often.
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When meat is tender, turn off heat and remove meat.
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In a different pot, add together soy sauce, mirin, ginger slices and a few drops of worcestershire sauce and add the meat to this. Turn meat over. Boil fortwenty minutes.Slice the meat and separate the liquid for stock.
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Wash bean sprouts and boil for one minute and drain. Slice green onions thinly. Loosen Ramen noodles before adding to a large pot of boiling water. Cook one to two minute. In noodle bowls, put in one to two tbsp of soup stock. Drain noodles. Place in bowls immediately.
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Fill bowls with tonkotsu soup, add bean sprouts and green onions, yakibuta, egg slices and pepper.Enjoy!
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