Kare Burosu Ramen Recipe

Prepare and blanch bones

Place pork bones (or chicken carcass) in a large stockpot and cover with cold water. Bring to a rolling boil for 10 minutes to remove impurities. Drain, rinse bones and clean the pot.

Simmer broth

Return cleaned bones to the pot, add 5 l fresh water, halved onion, crushed garlic, smashed ginger and kombu. Slowly bring to a simmer over medium heat. Once simmering, reduce to low and cook gently for 3–4 hours, skimming scum occasionally.

Finish broth

During the last 15 minutes remove kombu. Optionally add bonito flakes for 5 minutes then strain. Add soy sauce, mirin and salt to taste. Keep broth hot until assembly.

In a saucepan melt butter over medium heat. Add finely minced onion and sauté gently until translucent and lightly caramelized, about 10–12 minutes.

Add minced garlic and grate in the apple; cook 2 minutes until fragrant. Stir in ketchup, soy sauce, sugar, curry powder and garam masala and cook 1–2 minutes to bloom the spices.

If using commercial curry roux: break it up and stir into the mixture until melted. If using flour/butter roux: add 30 g butter to the pan, sprinkle in 2 tbs flour and cook, stirring, until a light brown roux forms. Slowly whisk in soy milk or 120 ml stock until smooth and simmer until thickened (about 3–4 minutes). Taste and adjust salt/sweetness.

Remove from heat and let cool slightly. You should have a concentrated curry tare (about 200 ml equivalent). Keep warm or reheat gently before assembly.

Roll and tie the pork belly with kitchen twine if not already rolled. Sear all sides in a hot pan until browned to develop flavor.

Combine soy sauce, mirin, sake, 200 ml water, sugar, crushed garlic and sliced ginger in a pot. Add seared pork and bring to a simmer. Cover and simmer gently for 45–60 minutes until tender, turning occasionally.

When cooked, let pork cool in the braising liquid to absorb flavor (at least 30 minutes). Remove, slice into 6–8 mm rounds. Reserve braising liquid to spoon over slices or to add to broth if desired.

Soft-boiled eggs: bring a pot of water to a gentle boil. Lower eggs and cook 6–6.5 minutes for slightly runny yolks. Transfer to an ice bath, peel and marinate in a little soy/mirin mixture for 2–4 hours or overnight for ajitsuke tamago.

Noodles and bean sprouts: bring a large pot of water to a rolling boil. Cook fresh ramen noodles per package directions (typically 1–2 minutes); dried may take longer. In the last 30 seconds, blanch bean sprouts. Drain both together.

Warm menma and nori: heat menma briefly in a small pan with a teaspoon of the curry tare or braising liquid. Cut nori to size.

Assemble bowls: for each serving (makes 4): place 100 g cooked noodles into a warmed bowl. Ladle about 500 ml hot broth into a measuring cup, stir in 2–3 tablespoons of the curry tare (adjust to taste) until fully incorporated — you want a rich, curry-flavored soup but not too thick. Pour 350–400 ml of this finished curry broth over noodles.

Top each bowl with 2–3 slices chashu, half an ajitsuke egg, a small handful of blanched bean sprouts, a spoonful of menma, sliced green onions, a sprinkle of toasted sesame seeds, half a sheet of nori and a drizzle of chili oil if using.

Serve immediately. Encourage stirring so the tare mixes evenly with the broth and noodles.