Ton Kotsu Ramen

Skilled

Ingredients:

Serves 4

4 servings of ramen noodles and soup

8 slices of chashu (see left) 

2 nitamago egg (see left) cut into halves

2 spring onions, finely sliced

80g memma (soy flavoured bamboo shoot)

1 tbsp toasted white sesame seeds 

2 tsp garlic, grated

20g benishoga

 

Chashu (simmered pork)

1.5kg pork belly

10g ginger, skin on, sliced

10cm green part of leek (or 2 spring onions)

Boil for 20 minutes

 

500 ml cooked water

200 ml tamari soy sauce

100 ml sake

50 ml mirin

2 tbsp brown sugar

2 tbsp rice vinegar

 

Nitamago Egg (soy flavoured)

Makes 8 halves

4 medium eggs

Marinade:

2 tbsp soy sauce

2 tbsp mirin

4 tbsp dashi stock

 

In Japanese, ton kotsu is literally "pork bone" which is used to make the broth of this ramen dish which originates from Fukuoka on the island of Kyushu in Japan.


Preparing the Ramen Noodles

Prepare ramen noodles and soup (following the instructions on the packaging) and finish by adding the below toppings as desired.


Preparing the Chashu (simmered pork)

Remove the skin from the pork.

Roll the pork belly into a cylindrical shape. When you roll, notice the fiber of the flesh - you will be slicing across it after it cooked.

Tie the pork belly tightly with some cooking string so the meat holds its shape.

Transfer the pork belly into a saucepan. Add water to cover the pork. Add the ginger and leek then bring to the boil, then reduce the heat to cook for 40 minutes.

When cooked, remove from the heat and remove the pork. Keep 500ml of cooked water in the pan, then add soy sauce, sake, mirin, brown sugar and rice vinegar. Put back the pork then slow cook for 1 hours.

After the meat has been slow cooked, place the pork and cooked seasonings in a suitable container or resealable plastic bag to ensure the meat is covered with the sauce.  When the pork belly and the sauce have cooled down, refrigerate overnight.

Take the pork belly out of the container and remove the string and discard.

Slice the pork belly thinly before serving.

Cover in the seasonings in airtight container. It can be preserved for a week long.


Preparing the Nitamago Egg (soy flavoured)

Bring 1.5L water to the boil in a medium-sized saucepan. Carefully add the eggs into the boiling water with a slotted spoon to prevent them from breaking. Boil for an exact 7 minutes on medium high heat for a soft egg yolk.

To make the marinade, combine the soy sauce, mirin, dashi stock in a plastic bag. Set aside.
 
When the eggs have finished boiling, transfer to a bowl of cold water. Run under cold water to quickly cool down.

When cooled, peel the eggs. Place the eggs and the marinade in a resealable plastic bag: the eggs have to be immersed in seasonings (my tip here is to dip the bag in a bowl of cold water to remove the air from the bag. Seal immediately so it is almost vacuumed), and marinate in the fridge for at least 20 minutes, or up to 2 days. Turn a few times to ensure even coating and marinating.