Ramen KatsuEpisode 201, 'Observe the Whole Bowl'
For years, ramen has been synonymous with Top Ramen. But traditional ramen bares little resemblance to those fried MSG filled noodles. Real ramen is a broth simmered for up to 3 days served over noodles and topped with thinly sliced pork, egg, bamboo, seaweed & green onions. But you can create the wonderful umami flavors of ramen at home in just a few hours.
1 1/2 pound bone in pork roast
2 Tbsp. vegetable oil
2 bunches green onions, chopped
2 carrots, coarsely chopped
6 cloves garlic
1 piece of ginger
8 cups chicken broth*
1/4 cup soy sauce
2 Tbsp. sake
1 Tbsp. brown sugar
1 hard boiled egg, sliced, per bowl
3 oz. dried ramen noodles
1 small can bamboo shoots
1 piece nori or toasted seaweed
1 Tbsp. sesame oil
1 Tbsp. Miso paste*
- Heat oil in a large pot. Brown pork shoulder, turning, until brown all over 10-12 minutes.
- Remove pork and let rest. Add carrots, green onions, ginger and garlic. Brown vegetables for 3 to 5 minutes.
- Return pork shoulder to pot. Add chicken broth*. Bring to a boil, reduce heat & simmer for 2 to 3 hours.
- Remove pork, and cut the meat off the bone. Chill in refrigerator for easier slicing. Return bone to the broth and continue to simmer another hour.
- Prepare the noodles by boiling them in water. Remove solids from broth with a slotted spoon.
- Mix soy sauce, sake, brown sugar & sesame oil into a small bowl. Add to broth. Divide noodles into bowls. Ladle broth over noodles.
- Top bowls with cooked pork, sliced thinly, sliced egg, chopped geen onions, and bamboo shoots.
Enjoy ramen as described in the beginning of the movie Tampopo.
*Ramen traditionally uses dashi broth (kombu soaked in water) but chicken broth with miso is a good substitute.