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Tonkatsu Shoyu Ramen (Pork Cutlet Soy Sauce Ramen)
Tonkatsu Shoyu Ramen (Pork Cutlet Soy Sauce Ramen)
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Japanese ramen bowl with seasoned pork, naruto, hard-boiled egg, shoyu, and miso broth.
Ingredients:
  • 1 large egg
  • 1.5 teaspoons spicy sesame oil
  • 2 (1x3-inch) boneless pork chop slices
  • 2 tablespoons olive oil, divided
  • 1 tablespoon black sesame seeds, divided
  • 2 leaves fresh basil, chopped, divided
  • 1 leaf fresh sage, chopped, divided
  • 1 (3 ounce) package instant ramen noodles (such as Shirakiku®), seasoning packet discarded
  • 3 tablespoons shredded dried kombu
  • 1.75 tablespoons bonito soup stock (such as Hondashi®)
  • 1.75 tablespoons soy sauce (shoyu)
  • 0.5 teaspoon white miso paste with dashi
  • 4 1/3-inch slices fish paste stick (naruto)
  • 1 tablespoon tonkatsu sauce
  • 1 tablespoon sushi ginger (shoga), finely chopped
  • 1 green onion, thinly sliced
  • 1 pinch ground black pepper
Instructions:
  • In a small pot, bring water to a boil. Gently add the egg and let it cook in the boiling water for 15 minutes. Drain the water. Rinse the egg with cold water and let it cool.
  • In a large skillet, drizzle sesame oil and place pork slices in the skillet. Sprinkle 1 tablespoon olive oil, 1/2 tablespoon sesame seeds, and half of the basil and sage over the pork. Flip the pork and sprinkle with the remaining 1 tablespoon olive oil, 1/2 tablespoon sesame seeds, basil, and sage.
  • Sear pork over medium-low heat with a lid on until evenly browned on one side for about 5 minutes. Flip and cook until the other side is browned for another 5 minutes. Take off heat.
  • Bring a large pot of water to a boil. Cook ramen noodles for 3 minutes until tender. Drain in a colander, rinse with water until clear, and return to the pot.
  • Combine kombu, bonito stock, soy sauce, and miso paste into noodles. Cook over medium heat, stirring with chopsticks until the miso paste is fully dissolved, about 3 to 5 minutes. Serve noodles in a bowl.
  • Peel and halve the egg lengthwise, then arrange on top of noodles with pork slices and fish paste slices. Sprinkle with tonkatsu sauce, ginger, green onion, and black pepper for a delicious finish.

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