Kumamoto Danji Ramen Recipe
Pork bone soup with Mayu oil (dark roasted leek with crushed garlic oil), topped with roasted pork (charshu), Bamboo Shoots, mushrooms, cabbage and carrot, chopped scallion, and seasoned boiled egg. Yellow thick noodles
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Ingredients
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Broth
Mayu Oil
Toppings
Noodles
Method
Broth Preparation
- 1
Prepare the Broth
In a large pot, combine the pork bones and water. Bring to a boil over high heat, then reduce to a simmer. Skim off any impurities that rise to the surface. Add garlic, ginger, soy sauce, mirin, and salt. Simmer for 8-12 hours, adding water as needed to keep the broth level constant.
Mayu Oil Preparation
- 2
Prepare the Mayu Oil
In a small saucepan, heat the vegetable oil over medium heat. Add the leeks and garlic. Fry until the leeks are dark brown and caramelized, being careful not to burn them. Remove from heat and let cool. Strain the oil and set aside.
Toppings Preparation
- 3
Noodle Cooking
- 4
Cook the Noodles
Bring a separate pot of water to a boil. Add the yellow thick ramen noodles and cook according to package instructions, usually about 4-6 minutes. Drain and rinse with cold water to stop the cooking process.
Assembly
- 5
Assemble the Ramen
In a large bowl, add a serving of noodles, then ladle the hot broth over the noodles. Arrange the charshu, bamboo shoots, mushrooms, cabbage, and carrot on top. Halve the soft-boiled eggs and place them on top. Drizzle with mayu oil and garnish with chopped scallions.