Mayu Ramen Recipe

Prepare the Pork Bone Broth

In a large pot, add the pork bones and cover with water. Bring to a boil over high heat, then reduce to a simmer. Skim off any scum that rises to the surface.

Add garlic cloves and ginger to the pot. Simmer for at least 6 hours, adding more water as necessary to keep the bones covered, until the broth is rich and flavorful.

After simmering, strain the broth to remove bones and solids. Return the liquid to the pot and stir in soy sauce and mirin. Keep warm.

Prepare the Mayu Oil

In a saucepan, heat the vegetable oil over medium heat.

Add the whole leeks and garlic cloves to the pan. Cook slowly, stirring occasionally, until the leeks are dark brown and caramelized, about 15-20 minutes.

Remove from heat and let cool slightly. Blend the mixture until smooth. This is your Mayu oil.

Prepare the Toppings

Boil the eggs in a pot of water for 7 minutes for a soft-boiled texture. Transfer them to an ice bath to cool, then peel and set aside.

Sauté the mushrooms in a pan over medium heat until tender, about 5 minutes.

Prepare the bamboo shoots and bean sprouts by rinsing them under cold water.

Cook the Noodles

In a separate pot, bring water to a boil. Add the ramen noodles and cook according to package instructions, usually about 3-4 minutes.

Drain the noodles and rinse under cold water to stop the cooking process.

Assemble the Ramen Bowl

In a large bowl, place a portion of the cooked noodles at the bottom.

Ladle the hot pork bone broth over the noodles until submerged.

Top with roasted pork, bamboo shoots, sautéed mushrooms, bean sprouts, chopped scallions, and half a soft-boiled egg.

Drizzle a generous amount of Mayu oil on top and serve immediately.