A recipe inspired by the pork shoyu ramen served in the city of Kitakata, Japan.
- 3 cups pork broth
- 2 tbsp soy sauce
- 1½ tbsp mirin
- 2 tbsp dried sardines (optional)
- 2 servings udon noodles (bundles)
- 0.50 lbs pork belly (char siu)
- ½ cup menma (fermented bamboo shoots)
- ½ cup scallions
- 4 slices naruto fish cake
Heat pork broth in a pot with soy sauce, mirin, and dried sardines (optional). Bring to a gentle simmer, keep simmering for about 15 minutes, or until all other ingredients are ready.
Bring a separate pot of water to boiling and add udon noodles. Boil for 12 minutes, or as specified by package, while stirring occasionally. Strain water out immediately when ready and portion into bowls.
While udon is boiling, set up the toppings. Slice the cha siu pork belly into thin slices, slice the naruto fish cake and the scallions. If you can't find menma, you can stir fry some bamboo shoots in a skillet with 1/2 tbsp of soy sauce and 1 tbsp of miso paste.
Strain the sardines from the broth, pour into 2 bowls. Add noodles, then arrange toppings to suit your tastes. Enjoy!
Recipe assumes premade char siu pork and pork broth. Full process for making both at home can be found in my Hakata ramen recipe.
Calories: 646kcalCarbohydrates: 10gProtein: 15gFat: 61gSaturated Fat: 22gCholesterol: 82mgSodium: 2445mgPotassium: 599mgFiber: 1gSugar: 4gVitamin A: 249IUVitamin C: 29mgCalcium: 45mgIron: 2mg