Ramen With Soy Braised Pork And Miso Broth Recipes

RAMEN WITH SOY-BRAISED PORK AND MISO BROTH

Steps:

• For the pork rib:.
• Preheat the oven to 350 degrees F. Heat the sesame oil in a braising pan over medium-high heat until smoking. Season the pork with blackening spice, then sear it, skin-side down. When the skin begins to crackle, flip the pork and add the leeks, garlic and ginger, and cook until the leek begins to wilt. Add the vinegar, soy sauce and sugar and stir to dissolve the sugar. Cover and bake until the meat is tender, 2 1/2 to 3 hours. Remove the meat from the braising pan and let cool. Slice into 1/2-inch slices.
• For the miso broth:.
• Poach the bacon in 1 quart water for 30 minutes. Meanwhile, soak the kombu in 2 quarts of water. Combine the two liquids, then using a fine-mesh cone strainer, steep the miso paste and bonito flakes into the broth. Simmer very slowly for 1 hour, still with the strainer set into it (do not boil or the broth will become murky). Remove the strainer and the kombu from the broth and keep the broth warm.
• For the ramen:.
• Bring a large pot of water to a boil and add the noodles. Cook about 7 minutes, then strain and place in a wide serving bowl.
• Add enough miso broth to the bowl to cover the noodles. Dress with 3 slices pork rib, the sprouts, pickled egg and scallions.

MISO RAMEN WITH FRIED PORK CUTLET

Steps:

• For the soy sauce eggs: Put the eggs in a saucepan of water to cover. Bring to a simmer, reduce the heat to the lowest setting and simmer for 7 minutes (for medium-soft yolks). Remove to an ice bath to cool. Peel and set aside.
• In a small saucepan, combine the soy sauce, mirin, sugar, chili garlic sauce, star anise and 1/2 cup water. Bring to a simmer and remove from the heat. Add the eggs and let cool until evenly colored a light brown, about 1 hour. (The eggs will keep a day or 2 in the refrigerator.)
• For the broth: Heat the vegetable oil in a medium Dutch oven over medium heat. Add the neck bones and cook, tossing occasionally, until browned, 3 to 4 minutes. Add the ginger, chili garlic sauce, scallions, garlic and 10 cups water. Bring to a gentle simmer and cook until slightly reduced (about 8 cups) and flavorful, about 1 hour. Remove the solids with a spider or slotted spoon and discard.
• For the pork cutlets: Put the cutlets between plastic wrap and pound to between 1/4 and 1/2 inch thick. Season the cutlets with salt and pepper. Put the flour, eggs and panko separately in 3 shallow bowls. Dredge the pork first in the flour, then in the egg and finally in the breadcrumbs. Set the cutlets on a baking sheet, without touching.
• Heat a large skillet with about 1/2 inch vegetable oil over medium-high heat until an edge of a cutlet sizzles on contact. Add half of the cutlets and cook, turning once, until golden brown and crispy on both sides, about 1 to 2 minutes per side. Remove to a wire rack, seasoning lightly with salt and repeat with the remaining pork. Cut into 1-inch slices.
• For the miso ramen: When ready to serve, combine the miso, mirin, sake, soy sauce, chili garlic sauce and sesame oil in a small bowl and whisk until combined and creamy. Add the mixture to the broth and simmer.
• Meanwhile, bring a pot of water to a boil and cook the ramen noodles according to the directions on the package. Drain and divide the ramen among 4 bowls. Ladle the broth over the ramen.
• For the garnishes: Top with the shredded cabbage and carrots, scallions, sesame seeds, pork cutlets and eggs. Serve immediately.

BRAISED RAMEN WITH PORK AND ZARSAI

Steps:

• To make the pork, combine the pork, sake, and soy sauce in a bowl and mix well. Cover and refrigerate for 20 minutes.
• To make the broth, combine the chicken stock and Shoyu Base in a saucepan over light heat. Bring to a boil, then reduce the heat to low and cover to keep warm.
• To prepare the dish, place a large sauté pan over high heat. Add the vegetable oil and garlic. Cook until the garlic is fragrant and just beginning to turn golden, about 30 seconds, then mix in the marinated pork and cook, stirring, for 1 minute. Stir in the bamboo shoots, bell pepper, and zarsai and cook for 1 to 2 minutes, or until the vegetables become soft. Pour the broth into the pan and bring the liquid to a boil.
• In a small bowl, whisk together the cornstarch and water. Add the mixture to the broth and decrease the heat to low. Simmer the broth for 1 minute, or until it thickens slightly. Turn off the heat and set aside.
• Bring a pot of water to a boil. Cook the ramen noodles for just 30 seconds, or until the noodles become loose but are not completely cooked through. Drain the noodles and divide them between 2 donabe, and place the donabe on the stove top. Pour half the broth into each donabe and turn the heat to medium-high. Top each with half the pork and vegetables. Once the liquid comes to a boil, garnish each with half the scallions and a dash of chili oil. Cover the donabe and turn off the heat. Carefully set them on plates and serve hot.