How To Make The Best Ramen At Home With June

pork belly

🥗Healthier: chicken thigh

💰Cheaper: pork shoulder

Chicken thigh is leaner while pork shoulder is more affordable.

miso paste

🥗Healthier: white bean puree

💰Cheaper: soy sauce

White bean puree offers creaminess while soy sauce provides umami.

Welcome to My Home Kitchen, today we're making homemade Ramen from scratch.

For the dashi, bring chicken broth to a simmer in a pot.

After simmering, remove from heat and let cool for 2 minutes before adding dry shiitake mushrooms and kombu.

After 5 minutes, add bonito flakes and steep for an additional 5 minutes.

Strain the dashi to remove solids and set aside to cool.

For tare, combine low sodium soy sauce, 1 cup and 1/4 of mirin, sake (or more mirin), water, granulated sugar, brown sugar, ginger slices, crushed garlic, and green onions in a pot over medium heat.

Once it simmers, turn heat to low and add pork belly, cover, and let cook for 1 hour and 20 minutes.

Check the pork belly occasionally, flipping it to ensure even cooking.

After 1 hour and 25 minutes, check the tenderness of the pork belly with a cake tester.

Remove the pork belly from the liquid and let it cool before slicing.

Prepare nitamago by boiling eggs to a soft-medium consistency, then marinate in tare.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens