Tonkatsu Chasu Ramen Recipe
Delight in our Tonkatsu Chasu Ramen, a rich and savory bowl of noodles swimming in a creamy tonkotsu broth. Each bite of tender chasu pork melts in your mouth, perfectly complemented by fresh scallions, soft-boiled eggs, and a hint of nori. Topped with a sprinkle of sesame seeds, this hearty dish is a comforting embrace for your taste buds, transporting you straight to the streets of Japan with every slurp.
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Ingredients
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Ramen and Broth Ingredients
Method
Preparation Steps
Prepare the Pork Belly
In a pot, combine the pork belly, soy sauce, mirin, and enough water to cover the pork. Bring to a boil, then reduce to a simmer and cook for 2-3 hours until tender. Once cooked, let it cool in the broth and then slice thinly.
Make the Broth
In a separate pot, bring 8 cups of water to a boil and stir in the dashi powder. Once dissolved, add the soy sauce and sesame oil. Adjust seasoning with salt to taste.
Cook the Ramen Noodles
In another pot, bring water to a boil and cook the ramen noodles according to package instructions. Drain and set aside.
Prepare the Toppings
Soft boil the eggs by boiling them in water for 6-7 minutes, then transferring them to an ice bath. Peel them once cool. Slice the green onions thinly.
Assemble the Ramen
In bowls, place a portion of ramen noodles, ladle the hot broth over the noodles, and top with sliced pork belly, soft-boiled eggs, green onions, and nori sheets.
