Shirodashi Pork Belly Ramen – recipe inspired by the "just one cookbook" miso ramen recipe & wagamamas shirodashi ramen recipe
serving 4:
broth:
2l chicken stock
seaweed cut into small pieces
shiitake mushrooms – 100g (add to broth, reserve some to top with)
mirin 1tbsp
miso paste – 6tbsp
fresh ginger – 1tsp (2tsp if using ginger paste)
fresh garlic – 4 cloves
gochujang 2tsp
sake – 2tbsp (alternatively 1.5tbsp vodka, 1tbsp water)
0.5 tsp white pepper powder
1 onion, diced
white sesame seeds 1tbsp, toasted
Suggested toppings: green onion. shoyu egg. seaweed. shiitake mushrooms. bamboo shoots. (simmer/fry the bamboo shoots with leftover shoyu egg marinade for 3 mins)
meat:
Pork belly 220g, in Bulgogi marinade (3tbsp soy sauce, 2tbsp honey, garlic, ginger, 1tbsp sesame oil) (marinate overnight then sear in 2tbsp sesame oil before adding to slow cooker)
Noodles:
Boil the ramen noodles in a big pot of water.
Do not salt the water like pasta.
by Ashuuki
3 Comments
Recipe:
Shirodashi Pork Belly Ramen – recipe inspired by the “just one cookbook” miso ramen recipe & wagamamas shirodashi ramen recipe
serving 4:
broth:
2l chicken stock
seaweed cut into small pieces
shiitake mushrooms – 100g (add to broth, reserve some to top with)
mirin 1tbsp
miso paste – 6tbsp
fresh ginger – 1tsp (2tsp if using ginger paste)
fresh garlic – 4 cloves
gochujang 2tsp
sake – 2tbsp (alternatively 1.5tbsp vodka, 1tbsp water)
0.5 tsp white pepper powder
1 onion, diced
white sesame seeds 1tbsp, toasted
Suggested toppings: green onion. shoyu egg. seaweed. shiitake mushrooms. bamboo shoots. (simmer/fry the bamboo shoots with leftover shoyu egg marinade for 3 mins)
meat:
Pork belly 220g, in Bulgogi marinade (3tbsp soy sauce, 2tbsp honey, garlic, ginger, 1tbsp sesame oil) (marinate overnight then sear in 2tbsp sesame oil before adding to slow cooker)
Noodles:
Boil the ramen noodles in a big pot of water.
Do not salt the water like pasta.
It looks great!
That looks WILD 😍