Recipes - Japanese

Tokushima Ramen
Tokushima Ramen


Tokushima ramen for true ramen lovers! This dish started receiving a national recognition in 1999 when a famous restaurant displayed this dish at an expo in the Shin-Yokohama Ramen Museum. Identifiable by its broth colours (brown, yellow of white), the broth is made from various combinations of pork/chicken bones or vegetables. As every restaurant have a slightly different take on their ramen, add a little homemade touch to this well-loved brown broth Tokushima ramen by making it on your own.
Cooking Time: > 120mins
Serves:3 to 4
Total time: > 120mins
Course: Main
Cook Method: Slow Cook
Cuisine: Japanese









Ingredients:

500g ramen noodles (cooked according to package directions)
4 eggs
2 spring onions (chopped, for garnishing)

For Broth

(simmer for 6-12hrs or 12-18hrs in slow cooker)
1.2kg pork bones (ask the butcher to cut the smallest piece possible)
120g chicken bones (cut into small pieces)
Note: Tokushima Ramen uses a ratio of 10:1 pork bones to chicken bones to prepare the thick soup base. Follow this ratio when increasing the portions.

For Pork Belly

300-400g pork belly (thinly sliced)
100ml soy sauce
60ml mirin
2-3 tbsp light brown sugar
1tbsp dark soy sauce
120ml sake




Steps:

Broth:

  1. Place the pork and chicken bones in a stock pot. Add enough water to the pot to fully immerse them. Cover with a lid. Over high heat, bring the water to boil. Once boiled, drain the bones and wash any dark marrow or coagulated blood off from the pork with cold water.
  2. Rinse the pot, put the bones back in along with the rest of the ingredients for the broth. Add water to barely just cover the ingredients. Cover with a lid. Over high heat, bring the water to a boil.
  3. Once boiled, simmer the ingredients in the pot while covered on low for 6-12 hrs on the stove, or 12-18 hrs in a slow cooker. Check the first 10-15 mins after turning down the heat to make sure it’s just barely simmering.

Pork Belly:

  1. Put all the ingredients in a small pot.
  2. Simmer over high heat until meat turns golden brown and the sauce thickens.
  3. Remove from heat and separate meat from thick sauce.

To serve:

  1. In a serving bowl, add 2-3 tbsp of thick sauce (from pork belly) as base. Then pour over the thick bone broth to fill half of the bowl.
  2. Add ramen noodles and top with cooked pork belly and a raw egg. Garnish with spring onions and serve.

 


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Tokushima Ramen

Tokushima Ramen

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Tokushima ramen for true ramen lovers! This dish started receiving a national recognition in 1999 when a famous restaurant displayed this dish at an expo in the Shin-Yokohama Ramen Museum. Identifiable by its broth colours (brown, yellow of white), the broth is made from various combinations of pork/chicken bones or vegetables. As every restaurant have a slightly different take on their ramen, add a little homemade touch to this well-loved brown broth Tokushima ramen by making it on your own.

Cooking Time: > 120mins
Serves: 3 to 4
Total time: > 120mins
Course: Main
Cook Method: Slow Cook
Cuisine: Japanese
Ingredients

500g ramen noodles (cooked according to package directions)
4 eggs
2 spring onions (chopped, for garnishing)

For Broth

(simmer for 6-12hrs or 12-18hrs in slow cooker)
1.2kg pork bones (ask the butcher to cut the smallest piece possible)
120g chicken bones (cut into small pieces)
Note: Tokushima Ramen uses a ratio of 10:1 pork bones to chicken bones to prepare the thick soup base. Follow this ratio when increasing the portions.

For Pork Belly

300-400g pork belly (thinly sliced)
100ml soy sauce
60ml mirin
2-3 tbsp light brown sugar
1tbsp dark soy sauce
120ml sake

Instructions

Broth:

  1. Place the pork and chicken bones in a stock pot. Add enough water to the pot to fully immerse them. Cover with a lid. Over high heat, bring the water to boil. Once boiled, drain the bones and wash any dark marrow or coagulated blood off from the pork with cold water.
  2. Rinse the pot, put the bones back in along with the rest of the ingredients for the broth. Add water to barely just cover the ingredients. Cover with a lid. Over high heat, bring the water to a boil.
  3. Once boiled, simmer the ingredients in the pot while covered on low for 6-12 hrs on the stove, or 12-18 hrs in a slow cooker. Check the first 10-15 mins after turning down the heat to make sure it’s just barely simmering.

Pork Belly:

  1. Put all the ingredients in a small pot.
  2. Simmer over high heat until meat turns golden brown and the sauce thickens.
  3. Remove from heat and separate meat from thick sauce.

To serve:

  1. In a serving bowl, add 2-3 tbsp of thick sauce (from pork belly) as base. Then pour over the thick bone broth to fill half of the bowl.
  2. Add ramen noodles and top with cooked pork belly and a raw egg. Garnish with spring onions and serve.

 

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