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Atsuko says: Ramen is a noodle dish that has taken the world by storm. Tonkotsu ramen comes from Kyushu, my area, and the first thing I do after i return home is have a giant bowl of it. This recipe is time-consuming but price the effort! You can make both the inventory and the marinade a day prematurely and keep them refrigerated.

Char Sui pork

– 1.5kg pork stomach, pores and skin eliminated

– 10g fresh ginger, unpeeled, sliced

– 10cm leek, inexperienced part only (or 2 spring onions)

– 200ml soy sauce

– 100ml sake

– 50 ml mirin

– 2 tbsp delicate light brown sugar

– 2 tbsp rice vinegar

Pork stock

– 1.25kg pork shoulder bones

– 1 massive onion, peeled and cut in half

– 1 carrot, unpeeled, diced

– 20g fresh ginger, unpeeled, thinly sliced 2 garlic cloves, peeled and left entire

Soup

– 1.2 litres pork inventory

– 1 tsp wonderful sea salt

– 60 ml Char Siu Pork sauce

– 2 tsp light soy sauce

– 4 x portions dried ramen noodles, cooked following the packet directions till al dente, then drained

Optionally available toppings

– four Nitamago Eggs, halved

– 2 spring onions, thinly sliced

– 1 tbsp toasted white sesame seeds

– 2 tsp grated garlic

– 2 dried wood ear mushrooms, soaked in water for 10 minutes, well drained and sliced

– 20g pickled ginger

– 1 sheet nori seaweed, minimize into squares

– kitchen string

Serves 4

Technique

For the char siu pork, roll the meat right into a cylindrical form and safe tightly with kitchen string. Transfer to a medium saucepan and cover with chilly water.

Add the ginger and leek, then bring to the boil. Scale back the heat, cowl with a lid and simmer for forty minutes.

Take away the pork from the pan and set aside. Keep 500ml of cooking water within the pan (discarding excess), then add the soy sauce, sake, mirin, brown sugar and rice vinegar. Return the pork to the pan, cowl and cook over a low heat for 2 hours.

Place the pork and sauce in a suitable container, ensuring it’s lined with the sauce. Let cool, then refrigerate and marinate in a single day. The pork will keep this way for as much as 1 week till you might be ready to serve.

For the pork stock, boil the bones in a big saucepan with three litres of water for 10 minutes. Substitute the cooking water with three litres of recent water. Add the onion, carrot, ginger and garlic to the bones, then deliver again to the boil. Simmer gently, 太子 ディナー lined with a lid, for 8 hours for greatest outcomes (6 hours minimum). Add roughly 2 litres recent water each 2 hours, whenever you see any of the bones uncovered, the inventory should turn milky-white. Strain the inventory utilizing a fantastic-mesh sieve and return to the pan over a low heat.

Remove the char siu pork from the fridge. Take away the kitchen string (save the marinade) and thinly slice the meat, able to high the soup.

To the pork stock within the pan, combine within the sea salt, 60 ml char siu marinade and light soy sauce. Carry the soup nearly to the boil once more to heat by way of.

To serve, divide the recent soup between serving bowls and add the cooked noodles. High with slices of char siu pork and a choice of different toppings, resembling eggs, spring onions, sesame seeds, grated garlic, mushrooms, pickled ginger and nori seaweed.