Spicy Tonkatsu Ramen Recipe
Pork Broth | Pork chashu, bean sprouts, corn, chili oil, green onion, nori dried seaweed, and seasoned egg.
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Ingredients
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Pork Broth
Pork Chashu
Toppings
Ramen Noodles
Method
Pork Broth
- 1
Prepare the Broth
In a large pot, combine the pork bones, water, ginger, garlic, and green onions. Bring to a boil over high heat.
- 2
Simmer the Broth
Once boiling, reduce the heat to low and let it simmer for at least 4 hours, skimming off any impurities that rise to the surface.
- 3
Pork Chashu
- 4
Prepare the Chashu
Roll the pork belly tightly and tie it with kitchen twine. Heat a pan over medium-high heat and sear the pork on all sides until browned.
- 5
Simmer the Chashu
In a pot, combine soy sauce, mirin, sugar, and water. Add the seared pork belly, cover, and simmer for 2 hours.
- 6
Cool and Slice
After cooking, let the chashu cool in the sauce. Once cooled, slice it into thin pieces.
Toppings
- 7
Prepare the Toppings
Blanch the bean sprouts in boiling water for 1-2 minutes, then drain. Cook the corn in boiling water for 3-5 minutes until tender.
- 8
Prepare the Eggs
Soft-boil the eggs by cooking them in boiling water for 6-7 minutes, then transfer to ice water. Once cool, peel and marinate in soy sauce for 15 minutes.
- 9
Chop Green Onions
Chop the green onions for garnish.
Ramen Noodles
- 10
Cook the Noodles
Cook the ramen noodles according to package instructions until al dente. Drain and set aside.
Final Assembly
- 11
Assemble the Ramen Bowl
In a bowl, add a serving of ramen noodles, pour hot pork broth over the top, and add sliced chashu, bean sprouts, corn, green onions, nori, chili oil, and the marinated egg.
- 12
Serve
Serve hot and enjoy your spicy tonkatsu ramen!
