Ingredients
- 400g Pork Rashers
- 10ml Sesame Oil
- 50 ml Mirin Seasoning
- 50 ml Premium Soy Sauce
- 30 ml Tonkatsu Sauce
- 1/4 Cup Miso Paste
- 100g Spring Onion
- 1/2 Cup Corn
- 1 tsp Chopped Ginger
- 1L Vegetable Sock
- 270g Organic Ramen
- Sliced Pickled Ginger to taste.
Method
- For the marinade, combine 10ml Sesame Oil, 30ml Mirin Seasoning, 30ml Premium Soy Sauce, 30ml Tonkatsu Sauce in a medium sized bowl. Roll Pork Rashers through marinade and leave for at least 1 hour.
- For broth, combine 1L Vegetable Stock, 20 ml Premium Soy Sauce, 20 ml Mirin Seasoning, 1/2 Cup Miso Paste, and 1 tsp ginger. Bring to the boil and allow to simmer, covered, on low for at least half an hour, making sure to scrape down the sides occasionally.
- Bring a pot of water to boil for the ramen. Meanwhile, heat a frying pan on high then add the marinated Pork Rashers (no need to add any cooking oil). Cook until well seared on all sides.
- Cook Ramen for 4 minutes. Strain and divide among 3 serving bowls.
- Slice pork rashers into strips, and place onto the ramen noodles with the sliced spring onion and corn, divided evenly. Add pickled Ginger to taste. Strain the broth to remove solid parts, then pour the broth over the other ingredients.
- For more flavours, excellent additions include a soft boiled egg, dried seaweed, and chilli bean shoots. All of these can be added straight to the bowl in step 5.
Product used in recipe
- Obento - Mirin Seasoning
- Lee Kum Kee - Premium Soy Sauce
- Obento - Sliced Pickled Ginger
- Yeo's - Pure Sesame Oil
- Hakubaku - Hakubaku Organic Ramen
