Restaurant-Style Shoyu Miso Ramen
Ingredients
- ¼ cup dried black fungus
- 2 cups mirin
- 1 ¼ cups soy sauce, divided
- ½ onion, coarsely chopped
- ½ cup brown sugar
- 6 green onion bulbs, chopped, divided
- 6 cloves garlic, peeled
- 2 pounds skin-on, boneless pork belly
- kitchen twine
- 4 eggs
- 2 tablespoons brown sugar
- ½ cup miso paste
- 4 (3 ounce) packages ramen noodles, or to taste
- 4 sheets nori (dry seaweed), quartered
- 1 naruto (fish paste stick with a red spiral pattern), sliced
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Instructions
- Preheat the oven to 275 degrees F (135 degrees C).
- Place black fungus in a large bowl; fill with water.
- Combine mirin, 1/2 cup soy sauce, onion, 1/2 cup brown sugar, 3 chopped green onion bulbs, and garlic in an oven-safe pot over high heat; bring to a boil.
- Place pork belly skin-side down on a flat work surface. Roll up lengthwise; secure with twine. Place pork belly into mirin mixture; partially cover pot with lid.
- Bake in the preheated oven until pork is tender and an instant-read thermometer inserted into center reads at least 145 degrees F (63 degrees C), about 4 hours.
- Fill a bowl with ice and cold water; set aside. Meanwhile, bring a separate pot of water to a boil over high heat; gently add eggs and cook until yolks are barely set, 8 to 10 minutes. Transfer eggs to the bowl of ice water; let sit about 1 minute. Remove eggs from water; peel.
- Place eggs in a container with 1 cup water, 1/2 cup soy sauce, and 2 tablespoons brown sugar. Dampen a paper towel in soy sauce mixture; cover container with dampened paper towel. Refrigerate 4 hours to overnight.
- Drain black fungus; add to liquid in pork belly pot. Cover pot with a lid; refrigerate 4 hours to overnight.
- Skim fungus from top of pork belly mixture; place in a pot with 8 cups water. Fungus should be covered in pork belly fat. Add remaining 1/4 cup soy sauce and miso paste; bring to a boil.
- Remove and discard skin from pork belly using a knife. Chop meat into pieces of desired thickness. Cut eggs in half lengthwise.
- Bring a separate pot of water to a boil. Add ramen and cook until noodles are tender yet firm to the bite, stirring occasionally, about 3 minutes. Drain.
- Place 4 nori slices diagonally in corner of each bowl. Place noodles on top; arrange 2 egg halves and a few pork belly slices separately. Cover with black fungus, top with remaining 3 chopped green onion bulbs, and pour in broth. Top each bowl with a few slices of naruto. Let sit before serving, about 3 minutes.
Source
Original recipe: View Original