adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Restaurant-Style Shoyu Miso Ramen
Restaurant-Style Shoyu Miso Ramen
0 Likes
Prep Time:
15 minutes
Cook Time:
270 minutes
Total Time:
528 minutes
Transform your kitchen into a gourmet ramen spot with succulent chashu pork belly slow-cooked in a rich blend of mirin, soy sauce, and brown sugar.
Ingredients:
  • 0.25 cup dried black fungus
  • 2 cups mirin
  • 1.25 cups soy sauce, divided
  • 0.5 cup brown sugar
  • 6 green onion bulbs, chopped, divided
  • 0.5 onion, coarsely chopped
  • 6 cloves garlic, peeled
  • 2 pounds skin-on, boneless pork belly
  • butcher's twine
  • 2 tablespoons brown sugar
  • 0.5 cup miso paste
  • 4 (3 ounce) packages ramen noodles, or to taste
  • 4 sheets nori (dry seaweed), quartered
  • 1 naruto (fish paste stick with a red spiral pattern). sliced
Instructions:
  • Preheat the oven to 275°F (135°C) for the perfect cooking temperature.
  • Place the black fungus in a large bowl and cover it with water.
  • In a pot, mix mirin, soy sauce, brown sugar, green onion bulbs, onion, and garlic over high heat until it boils.
  • Lay the pork belly skin-side down on a flat surface. Roll it up lengthwise and tie with butcher's twine. Transfer the pork belly to the pot with the mirin mixture and cover partially with a lid.
  • Roast in the oven until the pork is tender and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), for around 4 hours.
  • 1. Boil a pot of water. Gently add in eggs and cook until yolks are just set, 8 to 10 minutes. Transfer eggs to a bowl of ice water and let sit for about 1 minute. Remove from water and peel eggs.
  • Combine eggs with a delicious blend of water, soy sauce, and brown sugar in a container. Cover the container with a moistened paper towel and refrigerate for 4 hours or overnight for optimal flavor infusion.
  • Strain the mushrooms and combine them with the pork belly in the pot. Cover and refrigerate for 4 hours to overnight.
  • Remove any fungus from the surface of the pork belly mixture and transfer it to a pot with 8 cups of water, making sure the fungus is submerged in pork belly fat. Stir in 1/4 cup of soy sauce and miso paste. Bring to a boil.
  • Use a knife to peel off the skin from the pork belly. Cut the meat into pieces of your preferred thickness. Slice the eggs in half lengthwise.
  • Boil water in a pot. Add ramen noodles and cook until al dente, about 3 minutes. Drain before using.
  • In each bowl, elegantly position 4 slices of nori in a diagonal pattern. Add noodles on top, and place 2 egg halves and some pork belly slices in separate corners. Sprinkle black fungus and green onions over the ingredients, then carefully pour in the broth. Finish by garnishing each bowl with a few slices of naruto. Allow the flavors to meld for approximately 3 minutes before presenting.

Similar Recipes