Chashu pork ramen
Ramen is one of the mainstays of Japanese cooking. It’s eaten everywhere and every day in different forms and with various ingredients, but it’s always comforting, nutritious and full of flavour and texture. And as if that wasn’t enough, it’s also flaming great to look at.
- 750g thick udon noodles sesame oil
- 2.5 litres toridashi stock
- 30g fresh root ginger, peeled and cut into 4 thick slices
- 2 garlic cloves, cut into slivers
- 10 fresh shiitake mushrooms, cut into slivers
- 1 carrot, peeled and cut into matchsticks
- 100g shimeji mushrooms
- 16 good slices of chashu pork
- 200g soya bean sprouts (or ordinary bean sprouts)
- 50g bamboo shoots, sliced
- 100g enoki mushrooms
- 200 choi sum, ends trimmed and cut in half
- 4 whole tomago eggs, halved
- 4 spring onions, sliced at an angle
- 1 long red or green chilli, deseeded and ﬁnely sliced at an angle
- chilli oil
- shichimi (Japanese 7-spice seasoning)
Cook the noodles according to the instructions on the packet. Toss the noodles in a little sesame oil to stop them sticking, then keep them warm.Pour the stock into a saucepan, add the ginger, garlic, shiitake mushrooms and carrot, then bring everything to a simmer for 8 minutes to infuse all the ﬂavours. Add the shimeji mushrooms and cook for a further 2 minutes.
Pour the stock into a saucepan, add the ginger, garlic, shiitake mushrooms and carrot, then bring everything to a simmer for 8 minutes to infuse all the ﬂavours. Add the shimeji mushrooms and cook for a further 2 minutes.
Take 4 large serving bowls and place 4 slices of pork in each bowl. Divide the warm noodles, bean sprouts, bamboo shoots, enoki mushrooms and choi sum between the bowls and arrange them carefully. Pour the hot stock over the pork and vegetables. The heat from the stock will cook the vegetables and reheat the noodles.
Cut the eggs in half and add them to each bowl, together with the spring onions and sliced chilli. Drizzle on a little chilli oil and add a sprinkle of shichimi pepper, then serve right away. Delicious!