Kagoshima Ramen

Dennis

A recipe inspired by the ramen made in Kagoshima, Japan. A mild tonkotsu and chicken broth, with chashu pork belly, bean sprouts, mushrooms, and scorched scallions.

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Prep Time 8

Cook Time 30

Total Time 8 30

Servings: 2

Course: Main Course, Soup

Cuisine: Japanese

Calories: 826

Ingredients Method Nutrition Notes

Ingredients

Ramen Broth

1½ cup tonkotsu broth
2 cups chicken broth
½ cup water
1 tbsp dried sardines
1 tbsp sake
1 tsp mirin

Ramen Toppings

0.25 lbs chashu pork (sliced)
¼ cup bean sprouts
4 shiitake mushrooms (sliced)
2 green onions (sliced)
2 packages udon noodles
1 tsp soy sauce

Method

Ramen Broth

Combine tonkotsu broth, chicken broth, water, sardines, sake, and mirin in a pot. Simmer on medium low for 20 minutes, strain before serving.

Ramen Toppings

Boil the udon noodles in a separate pot of water for about 12 minutes, or as specified on package.
Sear the sliced pork in a skillet on medium high heat, about 30 seconds on each side.
Add scallions to the skillet. Let them scorch on the bottom, take out after about 2 minutes, or until starting to turn black on the bottom.
Lower to medium heat, add mushrooms to the skillet. Cook for about 5 minutes, add soy sauce in the last minute.
Strain the noodles, divide between 2 bowls. Add noodles, toppings, and enjoy!

Nutrition

Calories: 826kcalCarbohydrates: 159gProtein: 37gFat: 7gSaturated Fat: 1gSodium: 3773mgPotassium: 326mgFiber: 14gSugar: 23gVitamin A: 120IUVitamin C: 20mgCalcium: 23mgIron: 1mg

Notes

For how to make tonkotsu broth and chashu pork, follow Iekei ramen recipe.

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