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I went to Japan with a friend to attend her son’s graduation ceremony in 2015. He brought us to a very famous Ramen Shop in Osaka which is just opposite the hotel we stayed. It was superbly good that no words can describe the soup\u00a0which is rich in taste and so thick\u00a0that it makes you\u00a0\u00a0just want to slurp every last drop of the yummy broth. It was one of the most satisfying meals we had in Japan during this trip.<\/p>\n
As usual, whenever I taste\u00a0something really good, I will always try to\u00a0cook it for my family. Since I could not\u00a0‘ta pau’ home, I try to\u00a0replicate, having registered the texture and taste in my memory. More reason for me so to whip this dish up because one of my Japanese friends personally hand-carried freshly made Ramen and Soba for me from Tokyo!<\/p>\n
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If you want to make this dish from scratch, make sure you prepare the Tonkotsu Pork Bone Ramen Broth<\/a> in advance, which you can store in the freezer. But if you can’t afford the time, then use the ready made pork bone broth concentrate that come with packets of fresh Ramen from Japanese supermarkets. I prefer to make my own stock where possible, because I am allergic to MSG.<\/p>\n For the Ramen Eggs (Japanese Soft \u00a0Boiled Eggs)<\/a>, its best to prepare them the night before to allow the flavours of the sauces to penetrate the egg. Make sure you are using eggs which are about a week old, as fresh eggs can be really difficult to peel cleanly after cooking. The eggs are very delicate, so be sure to peel carefully! To cut the eggs, you can either use nylon thread \/ fishing line to neatly slice the egg into two.<\/p>\n <\/p>\n <\/p>\n Clean the pork belly by rubbing all over with coarse salt to remove dirt, then wash thoroughly.<\/p>\n<\/div>\n<\/li>\n Pat dry and sprinkle 1 1\/2 tsp fine salt on the pork belly on both sides<\/p>\n<\/div>\n<\/li>\n Then, cut the green onion into big chunks.<\/p>\n<\/div>\n<\/li>\n<\/ol>\n<\/div>\n Heat up the skillet and place the pork belly skin down on a pan for about 10-15 mins till brown<\/p>\n<\/div>\n<\/li>\n Turn the pork over for another 5 mins. and turn off the heat. The skin should be nicely browned.<\/p>\n<\/div>\n<\/li>\n Place the pork belly skin down in the pan. Add the 3 cups of water, leek, ginger and onion and cook for a few minutes over medium heat.<\/p>\n<\/div>\n<\/li>\n Next add in the sugar, light soya and then the sake, and bring to a boil.<\/p>\n<\/div>\n<\/li>\n Once boiling, transfer the pork mixture into a pot. Lower the heat and cover the pot, then let it slowly simmer for about 4 hrs, turning the pork occasionally. By the time the pork belly is done, the water should have dried up and you should be able to see the bottom of the pot.<\/p>\n<\/div>\n<\/li>\n Remove the pork belly onto a plate and cut into slices, but not too thin nor too thick<\/p>\n<\/div>\n<\/li>\n<\/ol>\n<\/div>\n Prepare the ramen eggs using this\u00a0Japanese Soft-Boiled Egg recipe<\/a>. (Tip: You can also prepare this one day before for a more intense flavour). Once the ramen eggs are done, cut the ramen eggs into half.<\/p>\n<\/div>\n<\/li>\n Take out and defrost the pre-prepared\u00a0Tonkotsu Pork Bone Broth (see recipe here)<\/a>. If you prefer, you can also use the ready-made versions that come with the Ramen packets.<\/p>\n<\/div>\n<\/li>\n Soak the black fungus in a bowl of cold tap water for 30 mins. Then wash and cut it into thin strips.<\/p>\n<\/div>\n<\/li>\n Wash the spring onion and cut into small pieces.<\/p>\n<\/div>\n<\/li>\n (Optional) Pluck the bean sprouts at both ends.<\/p>\n<\/div>\n<\/li>\n (Optional) Cut the fish cake into thin slices and set aside.<\/p>\n<\/div>\n<\/li>\n<\/ol>\n<\/div>\n (Optional) Put the bean sprouts in a pot of cold tap water and boil. Once the water is boiling, leave it there for another 2-3 mins. Quickly remove and drain off the water. Run it under the tap for a minute to stop the cooking process. Remove and place in a bowl and set aside.<\/p>\n<\/div>\n<\/li>\n In a big pot, bring the pork bone broth to a boil.<\/p>\n<\/div>\n<\/li>\n Garnish the noodles\u00a0with the black fungus, ramen egg, chashu, spring onion bean sprout (optional) and fish cake (optional), and serve hot.<\/p>\n<\/div>\n<\/li>\n<\/ol>\n<\/div>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n Please rate<\/span><\/a>\u00a0our recipe or leave us a comment<\/a><\/span>! You can even upload a snap of your creation!<\/strong><\/p>\n Don’t forget to\u00a0subscribe<\/span><\/a> to our Youtube channel for more yummy videos! Do also\u00a0join us at\u00a0TBK Home Cooks Facebook Group<\/span><\/a> where you can post photos of your food, ask questions, share recipes and clean cooking tips from others in the group!<\/p>\nWHAT I LIKE ABOUT THIS DISH<\/span><\/h1>\n
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HOW TO MAKE TONKOTSU RAMEN?\u00a0<\/span><\/h1>\n
\nPREPARATION FOR JAPANESE PORK BELLY CHASHU<\/h4>\n
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\n\nRemove the skin of the ginger and slice the ginger<\/div>\n<\/li>\nCut the leeks into 1 1\/2″ lengthwise<\/div>\n<\/li>\n\n\nCOOKING FOR PORK BELLY CHASHU<\/h4>\n
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\n\nIn another big pot bring the water to a boil. Once boiling put the fresh ramen into the boiling water and cook for about 5 mins. Once cooked, place the cooked ramen into a bowl.<\/div>\n<\/li>\nWhen ready to serve, pour the pork broth onto the noodle.<\/div>\n<\/li>\n\nMARKETING TIPS<\/span><\/h1>\n
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COOKING TIPS<\/span><\/h1>\n
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ADJUSTMENTS TIPS<\/span><\/h1>\n
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DIETARY MODIFICATIONS<\/strong><\/span><\/h1>\n
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TRIED THIS RECIPE?<\/strong><\/span><\/h1>\n
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