1. Tonkatsu Ramen (Pa-ko-men)
Ingredients (for 1 serving)
・4 oz (110g) Ramen noodles (raw)
Tonkatsu
・3.5 oz (100g) Pork loin
・2 tsp Soy sauce☆
・1 tsp Curry powder☆
・1 tsp Oyster sauce☆
・1 tsp Sake☆
・1 tsp Sugar☆
・2-3 tbsp Potato starch
・Oil for frying
Soup
・1.5 cups (350ml) Water★
・1 tbsp Soy sauce★
・2 tsp Oyster sauce★
・1 tsp Chicken stock powder★
・1/2 tsp Sugar★
・A pinch of Garlic powder★
Topping
・Spinach
・Minced green onion
Direction
1. Make a cut in the fatty part of the pork. Soak the pork in the sauce made with ☆. Soak for 10 minutes, turning over halfway through.
2. In a pot, make ramen soup by mixing ★. Heat and mix well.
3. Coat the pork with potato starch and fry in oil for 3 minutes on each side.
4. Boil ramen noodles according to the package and drain well.
5. Heat up the soup again. Serve noodles and soup in bowl. Place the tonkatsu and toppings as you like.
2. Tonkotsu Style Ramen
Ingredients (for 1 serving)
・4 oz (110g) Ramen noodles (raw)
Chashu (imitation)
・1.4 oz (40g) Pork belly
・2 tsp Sake☆
・2 tsp Soy sauce☆
・2 tsp Mirin☆
・1 tsp Sugar☆
Soup
・0.8 cups (200ml) Water★
・0.6 cups (150ml) Milk★
・1.5 tbsp Miso paste★
・1/2 tbsp Chicken stock powder★
・2 tsp Soy sauce★
・2 tsp Mirin★
・1 tsp Sugar★
・1/2 tsp Grated ginger★
・1/3 tsp Grated garlic★
Topping
・Minced green onion
・Red pickled ginger (Beni-shoga)
・Nori seaweed
Direction
1. Cook pork belly in a pan. Season it with ☆. Boil down a little.
2. In a pot, make ramen soup by mixing ★. Heat and mix well.
3. Boil ramen noodles according to the package and drain well.
4. Heat up the soup again. Serve noodles and soup in bowl. Place the chashu and other toppings as you like.
3. Spicy Egg Ramen
Ingredients (for 1 serving)
・4 oz (110g) Ramen noodles (raw)
・2.5 oz (70g) Ground pork
・2 oz (60g) Bean sprouts
・1 oz (30g) Chinese chive
・2 Eggs
・2 tsp Sesame oil
・1 tsp Minced garlic
・1 tsp Minced ginger
・2 tsp Doubanjiang (Spicy bean sauce)
Soup
・1.5 cups (350ml) Water★
・1.5 tbsp Soy sauce★
・2 tsp Chicken stock powder★
・1 tsp Sugar★
Direction
1. Stir-fry minced garlic and ginger with sesame oil.
2. Add ground pork and cook for a while. Add doubanjiang and mix well.
3. Add ★ and bring to a boil. Add bean sprout and Chinese chive, and simmer for 2 minute.
4. Boil ramen noodles according to the package and drain well.
5. Add beaten eggs to boiling soup and stir gently. When the eggs are hardened, place them in the bowl with the noodles.
4. Shoyu Ramen with Homemade Chashu
Ingredients (for 1 serving)
Chashu (about 10 slices of chashu)
・1.3 lb (600g) Pork belly
・Salt and pepper
・2 tbsp Oil
・1.25 cups (300ml) Water☆
・0.4 cups (100ml) Soy sauce☆
・0.4 cups (100ml) Sake☆
・4 tbsp Sugar☆
・1 oz (30g) Ginger slices☆
・2 cloves of Garlic☆
・Green part of green onion☆
・4 Eggs
Shoyu ramen (Soy sauce flavor ramen)
・4 oz (110g) Ramen noodles (raw)
Soup
・1.5 cups (350ml) Water used to boil chashu pork*★
・1.5 tbsp Soy sauce★
・1 tsp Chicken stock powder★
・1/2 tsp Sugar★
・A pinch of Salt★
*If you don’t have water used to boil chashu pork, please use water and 1 tsp sesame oil.
Topping
・Minced green onion
・Menma (Seasoned bamboo shoots)
Direction
1. [Chashu] Pound pork belly and stretch thin. Rub salt and pepper over the whole surface. Cut them in half and roll it up to form a chashu pork. Tie with string to fix the shape.
2. Oil the pan, and fry the pork until the surface is golden brown. (Remove excess fat from pork by browning in oil.)
3. In a clean pot, fill with water until the pork is submerged. Boil the pork for 1 hour on low heat. (Save boiled water for later use in ramen soup.)
4. In a clean pot, mix ☆. Simmer pork with the sauce for 1 hour on low heat. Turn off the heat and add boiled eggs to soak up the flavor. (The chashu pork can be eaten right away, but it’s even better if you let it soak up the flavor for a while with the egg.)
5. [Shoyu ramen] In a pot, make ramen soup by mixing ★. Heat and mix well.
6. Boil ramen noodles according to the package and drain well.
7. Heat up the soup again. Serve noodles and soup in bowl. Place the chashu and other toppings as you like.
5. Miso Ramen
Ingredients (for 1 serving)
・4 oz (110g) Ramen noodles
・1.7 oz (50g) Ground pork
・1 tbsp Minced green onion☆
・1 tsp Sesame oil☆
・1/2 tsp Grated garlic☆
・1/2 tsp Grated ginger☆
・1.5 cups (350ml) Water★
・1.5 tbsp Miso paste★
・1/2 tbsp Chicken stock powder★
・1/2 tbsp Sugar★
・1 tsp Sake★
・1 tsp Soy sauce★
・1/2 tsp Oyster sauce★
・A pinch of Chili pepper★
Topping
・Bean sprouts
・Corn
・Green onion
・Boiled egg
Direction
1. Boil bean sprouts. Mince green onion.
2. Mix ☆ in a pot, and heat a little. Add ground pork and cook. Add ★ and stir to combine. Dissolve miso paste well.
3. Boil ramen noodles according to the package and drain well.
4. Heat up the soup again. Serve noodles and soup in bowl. Place the toppings as you like.
6. Stir-fried Meat and Vegetable Ramen (Tanmen)
Ingredients (for 1 serving)
・4 oz (110g) Ramen noodles (raw)
・1.4 oz (40g) Pork belly
・1.4 oz (40g) Kamaboko (Boiled fish paste)
・1 oz (30g) Bean sprouts
・1 oz (30g) Cabbage
・1 oz (30g) Green bell pepper
・1 oz (30g) Onion
・0.5 oz (15g) Carrot
・0.5 oz (15g) Wood ear mushroom
・1 tsp Sesame oil
・Salt and pepper
Soup
・1.5 cups (350ml) Water★
・1 tbsp Chicken stock powder★
・1/2 tbsp Sake★
・1 tsp Soy sauce★
・1/2 tsp Sugar★
・A pinch of Salt★
・Salt and pepper (as needed)
Direction
1. Stir-fry carrot and onion with sesame oil. When they are cooked slightly, add cabbage and pork. Sprinkle a little salt and pepper on the pork. When pork is cooked, add green bell pepper and mushroom. Stir-fry for a while and take out once.
2. In the same pot, add ★ to make ramen soup. Bring to a boil and add bean sprouts. Cook for 1 minute and return the stir-fried veggie and meat to the pot. Add kamaboko together. Simmer for 1-2 minutes and turn off the heat. (Check the taste, and if it’s too thin add salt and pepper to your taste.)
3. Boil ramen noodles according to the package and drain well.
4. Heat up the soup again. Place noodles in a bowl and pour soup over them.
