Hakata Tonkotsu Pork Stock Ramen

Video

Preparazione

1. If you'd like marinated eggs with your ramen (optional), be sure to marinate 1 hour before you start to cook the ramen. In a pan, bring to the boil enough water to cover all your eggs, add the eggs, and cook over a medium heat for 8 minutes. When the eggs have finished cooking, plunge into ice water and leave to sit for 5 minutes. Carefully peel the shells while the eggs are still in the water. Add the eggs and the marinade to a sealable container or zip lock bag and gently rotate the eggs to ensure completely covered in the marinade, then leave for 1 hour in the fridge.

2. Add 400ml of water to a small pan and bring to the boil. Pour the tonkotsu stock into the pan of water and mix well to create your soup. Bring the tonkotsu soup to a gentle boil and simmer (be careful not to simmer off too much liquid).

3. While the stock is coming to the boil, cut the nitamago egg in half and the char siu pork into 6 even slices (3 for each ramen) and chop your spring onion.
4. In a non-stick frying pan, gently brown each side of the sliced char siu pork.
5. While the meat is browning, fill another small pan with water for the ramen noodles and bring to the boil. With your hands, gently loosen the ramen noodles, add to the water and boil for 45 seconds. Stir to separate them fully.
6. Drain the ramen and divide between two bowls. Pour the piping hot tonkotsu soup evenly over both of the bowls of ramen noodles. With your chopsticks, mix the noodles and soup together well in the bowl.
7. Arrange your spring onion, beni shoga red ginger, kikurage mushrooms, char siu pork belly slices, half nitamago egg on the top of each ramen, finally add the 2 sheets of nori seaweed to the side of each bowl.