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Delicious Japanese Ramen
This is a recipe for an authentic version of Japanese ramen. As someone who has prepared this recipe several times and experimented with various ingredients and techniques, I can tell you that this ramen is full of flavor and will transport you to the streets of Japan with just one bite.
Ingredients
- 4 fillets Of pork
- 4 Eggs
- salt and pepper to taste
- 1 liter of chicken broth
- 4 clove minced garlic
- 1 tablespoon chopped ginger
- 2 cdas soy sauce
- 1 tablespoon of fish sauce
- 1 tablespoon of sesame oil
- 4 portions of ramen noodles
- 2 Chopped scallions
- Bean sprouts to taste
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Directions
Season the pork fillets with salt and pepper to taste and brown them in a frying pan with a little oil. This helps to seal the meat juices for a richer flavor. Set aside.
In a large pot, bring the chicken stock to a boil. Add the garlic and ginger and simmer for about 10 minutes.
Add the soy sauce, fish sauce and sesame oil to the pot. This will provide a deep, umami flavor to the broth.
Cook the ramen noodles according to package directions and drain, being careful not to overcook them as they will continue to cook in the hot broth.
For the eggs, we boil them for exactly 6 and a half minutes to obtain a soft and creamy yolk that is characteristic of ramen. Then, we bathe them in cold water to stop the cooking and peel them carefully.
To plate, place a portion of noodles in each bowl, pour the broth on top and add a piece of pork, a halved egg, spring onions and bean sprouts.
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CooklikeBourdainDelicious Japanese Ramen
This is a recipe for an authentic version of Japanese ramen. As someone who has prepared this recipe several times and experimented with various ingredients and techniques, I can tell you that this ramen is full of flavor and will transport you to the streets of Japan with just one bite.
Season the pork fillets with salt and pepper to taste and brown them in a frying pan with a little oil. This helps to seal the meat juices for a richer flavor. Set aside.
In a large pot, bring the chicken stock to a boil. Add the garlic and ginger and simmer for about 10 minutes.
Add the soy sauce, fish sauce and sesame oil to the pot. This will provide a deep, umami flavor to the broth.
Cook the ramen noodles according to package directions and drain, being careful not to overcook them as they will continue to cook in the hot broth.
For the eggs, we boil them for exactly 6 and a half minutes to obtain a soft and creamy yolk that is characteristic of ramen. Then, we bathe them in cold water to stop the cooking and peel them carefully.
To plate, place a portion of noodles in each bowl, pour the broth on top and add a piece of pork, a halved egg, spring onions and bean sprouts.
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