Japanese Ramen

Ingredients

• •300 g Ramen noodles
• •1 teaspoon Salt
• •800 ml Pork broth
• •150 g Chashu pork
• •0.5 teaspoon Black pepper
• •2 tablespoons Vegetable oil
• •3 cloves Garlic
• •1 medium Onion

Instructions

1. 1

   Prepare the tare base by combining soy sauce, mirin, and sake in a small saucepan. Heat gently for 2 minutes until flavors meld, then set aside.

   💡 The tare is the flavor foundation - take time to balance salty, sweet, and umami notes.

2. 2

   Cook ramen noodles according to package directions, typically 2-4 minutes in boiling water. Drain immediately and divide among bowls.

   💡 Al dente is essential - overcooked noodles become mushy in the hot broth.

3. 3

   Ladle hot broth over noodles, add tare to taste, and arrange toppings artfully: chashu, soft-boiled egg, nori, green onions, and corn.

   💡 The plating is the final impression - arrange toppings symmetrically for visual appeal.

4. 4

   Add aromatics and cook for 2 minutes until fragrant.

   💡 Toast until raw smell disappears.

5. 5

   Add liquids and simmer for 10-15 minutes.

   💡 Low and slow yields tender results.

6. 6

   Adjust seasoning and serve hot.

   💡 Taste and adjust salt last.