Ryuji has repeatedly prototyped and recreated 'Generic Ippudo' that can be made at home. This recipe details the secret to emulsifying tonkotsu soup and how to make authentic ramen easily using instant noodles. You can also make Chashu Mazeshi Gohan (chashu mixed rice) at the same time, truly the ultimate combination. Please try this authentic taste that rivals restaurant quality.
Ingredients
Main Ingredients (1 serving)
- Marutai Ramen 70g
- Garlic 10g
- Onion 10g
- Pork Belly (for ramen) 30g
- Wood Ear Mushrooms 3g
- Chopped Green Onions to taste
- Bean Sprouts 1 handful
- Milk 1.5 tbsp
- Rice 200g
- Pork Belly (for chashu rice) 80g
- Scallions to taste
- Shredded Nori to taste
- Shredded Nori to taste
Seasonings
- [A] Chinese seasoning 1.5 tsp
- [A] Chicken stock powder 1/3 tsp
- [A] Gelatin powder 1 tsp
- [A] Kombu dashi 1 tsp
- [A] Mirin (Sweet Rice Wine) 1 tsp
- [B] Light soy sauce 2 tsp
- [B] Black Pepper 4 shakes
- [B] Garlic Powder 4 shakes
- [B] Salt 1/5 tsp
- [B] Lard 1 tbsp
- [C] Soy sauce 2.5 tsp
- [C] Oyster sauce 1 tsp
- [C] Sugar 2 pinches
- [C] Garlic Powder 2 shakes
- [C] Sake 1 tsp
- [C] MSG(Ajinomoto) (MSG) 3 shakes
Steps
- Prepare to make the ramen soup base.
- Crush garlic and add to the pot.
- Add pork belly and rehydrated wood ear mushrooms to the pot.
- Add ramen soup seasonings to the pot.
- Simmer the pot.
- Boil water for noodles.
- Blend the simmered soup with an immersion blender.
- Season the soup.
- Add milk and salt, then blend again.
- Add lard and finish the soup.
- Make the sauce for chashu mixed rice.
- Coat pork belly in the sauce.
- Heat pork belly in the microwave.
- Plate the rice and top with heated pork belly.
- Boil bean sprouts.
- Boil ramen noodles.
- Drain the boiled noodles.
- Heat the soup and serve in a bowl.
- Garnish the ramen.
- Finish the chashu mixed rice.
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