Yakibuta Ramen - Pork Ramen Recipe (2024)

Ingredients

Scale

• 150gr (1 1/4 cup) of flour with high protein content
• 150gr (1 1/4 cup) of durum wheat flour
• 1 pinch of baking soda
• 125ml hot (not boiling) water (1/2cup)
• 600gr of lean pork belly
• 2 eggs
• 1lt water + the water to cook the pork
• 1 knob of ginger
• 2 spring onion
• 2 tbsp saké
• 5 tbsp soy sauce
• 2 tbsp mirin
• 2 tbsp powdered dashi stock
• 1 tsp of sugar

Cook ModePrevent your screen from going dark

1. Prepare the ramen noodles: in a food processor put the flour and the baking soda. Start the processor and add a little at a time the hot water.
2. The dough should be crumbly. Stop the processor and check the dough: if it’s too dry add some more water, otherwise put it on to the cutting board and knead it until smooth. Let it sit for at least 30minutes in the fridge, then take it out and wait until it’s at room temperature. Roll it it with a rolling pin or with a pasta maker. Cut the ramen into fine strips.
3. Put the eggs into a pot with cold water and bring to a boil. Let it cook for 4 minutes than put the pan under running water to ease the peeling process. Remove the shell and put into a ziplock with 1 tsp of soy sauce, 1 of saké and 1 of mirin, let it sit for at least 1 hour. You can prepare the eggs the day before and let them sit in the fridge overnight.
4. Heat a non stick pot and cook the meat (fat side down). Squeeze the pork belly to let the grease melt. With a tong and a paper towel, remove the excess oil in the pan and seal the meat on every side (it will take about 6/8 minutes).
5. As the sides of the pork belly are evenly cooked, remove it from the pan, wash it under running water and dry with a paper towel.
6. Clean the pan and put the meat back in, cover it with water, add the crushed ginger, 1 tbsp of saké and the green part of one onion. Cover with a drop lid (you can make by cutting in round shape some parchment paper and cutting a hole in the middle) and cook for about 1,5/2 hours. The meat should always be submerged so add more water if the level it’s too low. Check the meat by piercing it with a bamboo skewer, it should be tender. When the meat is cooked, remove it from the pan.
7. To get a lighter broth, put the pan into the fridge as it’s cooled down. In 30minutes the fat will solidify on the surface, so you can remove it easily with a fork or a mesh strainer.
8. Lightly boil the sliced spring onion and put aside.
9. Bring the water in the recipe to a boil with the dashi stock, add 2 tbsp of soy sauce, 1 tsp of mirin. Add the broth in which you cooked the meat and let it boil until serving.
10. Slice the meat. In a pan dissolve the sugar with the remaining soy sauce, mirin and sake, add the pork slices and let them absorb the liquid evenly.
11. Cook the ramen in abundant boiling water for 2 minutes, drain them and wash them under cold running water to improve the texture.
12. Put the ramen into the bowls, cover with pork slices, half egg and some shredded ginger (the knob you used to cook the meat). If you can find it, add also some kamaboko slices (japanese fish cakes).