How to Cook Perfect Japanese style pork char-siu miso ramen

Russell Sutton

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How to Cook Perfect Japanese style pork char-siu miso ramen Delicious, fresh and tasty.

Japanese style pork char-siu miso ramen. Traditionally, Chinese char siu is marinated in soy sauce, honey, hoisin sauce, rice wine, five spice powder, and red food coloring, and then roasted in a covered oven or barbecued over a fire. But as a Ramen topping, it is always called as "Char Siu." Chinese Char Siu is roasted literally, but Japanese Char Siu is a little different. I think Japanese style Char Siu is tender than Chinese original Char Siu because it is simmered.

Some people call it char siu (叉燒) but that is not quite accurate.

Char siu is a Chinese barbequed pork and, as the name suggests, it is grilled after seasoning strips of pork.

On the other hand, yakibuta (焼き豚) is made by searing a block of meat first, then cooking in soy-based sauce until tender.

You can have Japanese style pork char-siu miso ramen using 32 ingredients and 6 steps. Here is how you cook that.

Ingredients of Japanese style pork char-siu miso ramen

It’s 400 g of Noodles.
It’s 1 tin of Bamboo shoots.
Prepare 2 Tablespoons of Dry seaweed.
You need 200 g of Bean sprouts.
You need of Shredded spring onion (green part only) a bit.
It’s 2 of Soft- boiled eggs.
It’s of Soup base.
It’s 1 Tablespoon of Sesame paste.
You need 3 g of Japanese katsuobushi.
It’s 3 cloves of Garlic.
It’s 5 slices of Garlic.
You need 1 Tablespoon of Miso paste.
It’s 1 Tablespoon of Sugar.
Prepare 2 Tablespoons of Soy sauce.
It’s 1 teaspoon of White pepper powder.
You need 1 pinch of Salt.
Prepare 2 teaspoons of Sesame oil.
You need 900 cc of Chicken or pork broth.
You need 50 cc of Milk.
It’s 5 g of Butter.
You need of Pork char- siu.
Prepare 800 g of Pork belly or shoulder.
Prepare 2 of Spring onion.
Prepare of Ginger 1 small cube.
Prepare 3 cloves of Garlic.
Prepare 150 cc of Soy milk.
Prepare 100 cc of Rice wine.
It’s 50 cc of Mirin.
Prepare 1000 cc of Water.
It’s 1 teaspoon of White pepper powder.
It’s 1 teaspoon of Seafood flavour seasoning (optional).
It’s 50 g of Sugar.

Ramen pork Chashu is the most popular ramen toppings along with ramen eggs!

It is quite easy to make this succulent and tender Chashu at home.

Although it takes a bit of time to make, it is well worth your patience and effort for it is truly a melt in the mouth experience when done well!

Chashu - braised pork belly; Ramen Egg (Ajitsuke Tamago) - eggs marinated in soy sauce base sauce Ramen is a Japanese dish - It consists of Chinese-style wheat (ramen) noodles served in a meat or fish-based broth, often flavoured with soy sauce or miso.

Japanese style pork char-siu miso ramen step by step

Put all the soup base ingredients (apart from butter and katsuobushi) in to a sauce pan and bring it to boil..
Turn off the heat. Add in katsuobushi and leave it to soak for 15 minutes with the lid on..
Filter the soup and pour it back to the sauce pan and heat it up again. Add in the butter..
Pan fry the pork, spring onion, ginger and garlic..
Add in all the other ingredients in and cook for 1.5 hours. Let the meat cool down for easy carving..
Take some sauce from the char-siu pot and cook the bamboo shoots for 10-15 minutes. Boiled some water to cook noodles, seaweed, and bean sprouts. Drain all of them and put them in a bowl. Pour in the hot soup and put in some pork char-siu and soft boiled egg. Finally garnish with some spring onion on the top and enjoy..

In this recipe, the pork mince is flavoured with garlic, ginger, soy and red miso.

Along with some crisp blanched greens, a soft boiled egg and light chicken stock - this pork ramen might.

But Miso Ramen soup is quite rich with a lot of miso, plain dishes will go well with Miso Ramen.

I included Kimchi because chilli and Miso Ramen are good mates.

Main: Miso Ramen - today's recipe, either Sapporo Miso Ramen or Moyashi Miso Ramen.