Kagoshima Ramen with Rich Pork Broth and Tender Chashu

Ingredients

• 1.5 kg (3.3 lbs) pork bones 1.5 kg (3.3 lbs) pork bones
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 100g (3.5 oz) pork fat 100g (3.5 oz) pork fat
• 1 onion, roughly chopped 1 onion, roughly chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1 thumb-sized piece of ginger, sliced 1 thumb-sized piece of ginger, sliced
• 4 liters (16 cups) water 4 liters (16 cups) water
• 200ml (3/4 cup) soy sauce 200ml (3/4 cup) soy sauce
• 100ml (1/3 cup) mirin 100ml (1/3 cup) mirin
• 2 tablespoons salt 2 tablespoons salt
• 500g (1.1 lbs) ramen noodles 500g (1.1 lbs) ramen noodles
• 4 chashu slices 4 chashu slices
• 4 soft-boiled eggs, marinated 4 soft-boiled eggs, marinated
• 200g (7 oz) bamboo shoots, sliced 200g (7 oz) bamboo shoots, sliced
• 4 sheets of nori (seaweed) 4 sheets of nori (seaweed)
• 4 green onions, thinly sliced 4 green onions, thinly sliced

Nutrition

• Calories (kcal / KJ): 650 kcal / 2720 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 70g, 5g
• Protein: 35g
• Fiber: 5g
• Salt: 4g

Preparation

1. 1.
   In a large pot, heat the vegetable oil and pork fat over medium heat. Add the onion, garlic, and ginger, and sauté until fragrant.
2. 2.
   Add the pork bones to the pot and cook until browned on all sides.
3. 3.
   Pour in the water, soy sauce, mirin, and salt. Bring to a boil, then reduce the heat to low and simmer for 4-6 hours, skimming off any impurities that rise to the surface.
4. 4.
   Once the broth is rich and flavorful, strain it through a fine-mesh sieve, discarding the solids.
5. 5.
   Cook the ramen noodles according to the package instructions. Drain and set aside.
6. 6.
   In a separate pan, heat a small amount of oil and sear the chashu slices until lightly caramelized.
7. 7.
   To assemble the ramen bowls, divide the noodles among four serving bowls. Ladle the hot broth over the noodles, ensuring each bowl has a generous amount.
8. 8.
   Arrange a slice of chashu, a marinated soft-boiled egg, bamboo shoots, nori, and green onions on top of each bowl.
9. 9.
   Serve the Kagoshima Ramen immediately and enjoy!

Treat your ingredients with care...

• Pork bones — For a richer broth, roast the bones in the oven at 200°C (400°F) for 30 minutes before adding them to the pot.
• Ramen noodles — Cook the noodles al dente to maintain their texture when combined with the hot broth.
• Chashu — For extra tenderness, braise the pork slices in the broth for an additional 30 minutes before searing them.

Tips & Tricks

• To add a spicy kick, garnish the ramen with a drizzle of chili oil or sprinkle some shichimi togarashi (Japanese seven spice).
• Customize your toppings by adding corn kernels, bean sprouts, or sliced mushrooms.
• If you prefer a thicker broth, simmer the strained broth for an additional 30 minutes to reduce it slightly.
• Make a double batch of the broth and freeze it in portions for future ramen cravings.
• Experiment with different types of noodles, such as udon or soba, for a unique twist on Kagoshima Ramen.

Serving advice

Serve the Kagoshima Ramen piping hot in large bowls. Encourage your guests to slurp the noodles, as it is considered a sign of enjoyment in Japanese culture. Provide chopsticks and spoons for easy eating.

Presentation advice

Garnish each bowl of Kagoshima Ramen with a sprinkle of finely chopped green onions and a sheet of nori standing upright. This adds a pop of color and visual appeal to the dish. Serve the ramen with a side plate of pickled ginger and a small dish of soy sauce for dipping the chashu.