Anhui-style Takayama Ramen

Ingredients

In this adaptation, we infuse the original Takayama ramen with the bold and spicy flavors of Anhui cuisine. The broth is enhanced with Anhui-style spices, such as Sichuan peppercorns and dried chili peppers, to give it a fiery kick. Additionally, we incorporate Anhui's love for braised meats by slow-cooking the pork in a fragrant mixture of soy sauce, ginger, and star anise. These modifications add a unique twist to the traditional Japanese ramen, creating a fusion dish that showcases the best of both cuisines. We alse have the original recipe for Takayama ramen, so you can check it out.

• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 2 cups (470ml) water 2 cups (470ml) water
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce 1 tablespoon dark soy sauce
• 1 tablespoon Shaoxing wine 1 tablespoon Shaoxing wine
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon Sichuan peppercorns 1 teaspoon Sichuan peppercorns
• 2 dried chili peppers 2 dried chili peppers
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1-inch piece ginger, sliced 1-inch piece ginger, sliced
• 2 star anise 2 star anise
• 1 pound (450g) pork belly, sliced 1 pound (450g) pork belly, sliced
• 4 servings of ramen noodles 4 servings of ramen noodles
• Toppings: sliced green onions, soft-boiled eggs, bamboo shoots, nori seaweed Toppings: sliced green onions, soft-boiled eggs, bamboo shoots, nori seaweed

Nutrition

• Calories (kcal / KJ): 650 kcal / 2720 KJ
• Fat (total, saturated): 35g, 12g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 40g
• Fiber: 3g
• Salt: 3g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the Sichuan peppercorns, dried chili peppers, garlic, ginger, and star anise. Sauté for 1-2 minutes until fragrant.
2. 2.
   Add the pork belly slices to the pot and cook until browned on all sides.
3. 3.
   Pour in the chicken broth, water, soy sauce, dark soy sauce, and Shaoxing wine. Bring to a boil, then reduce the heat and simmer for 1.5-2 hours until the pork is tender.
4. 4.
   While the broth is simmering, cook the ramen noodles according to the package instructions. Drain and set aside.
5. 5.
   Once the pork is tender, remove it from the broth and slice it into thin pieces.
6. 6.
   To serve, divide the cooked ramen noodles among bowls. Ladle the hot broth over the noodles and top with the sliced pork, green onions, soft-boiled eggs, bamboo shoots, and nori seaweed.

Treat your ingredients with care...

• Pork belly — For a leaner option, you can use pork loin instead of pork belly. However, the belly cut adds richness and flavor to the dish.
• Sichuan peppercorns — Toasting the peppercorns in a dry pan before using them will enhance their aroma and flavor.

Tips & Tricks

• Adjust the spiciness by adding more or fewer dried chili peppers.
• For a vegetarian version, replace the pork with tofu or mushrooms.
• Customize the toppings to your liking by adding corn, bean sprouts, or sliced chili peppers.
• To achieve a silky texture, simmer the broth on low heat without boiling it vigorously.
• For an extra umami boost, add a splash of black vinegar to the broth before serving.

Serving advice

Serve the Anhui-style Takayama Ramen piping hot in individual bowls. Garnish with a sprinkle of sesame seeds and a drizzle of chili oil for an added kick. Accompany the dish with a side of pickled vegetables or a simple cucumber salad to refresh the palate between bites.

Presentation advice

To create an appealing presentation, arrange the sliced pork belly, soft-boiled eggs, and other toppings in an organized manner on top of the noodles. Sprinkle some finely chopped green onions and nori seaweed on the surface of the broth for an attractive touch. Serve the ramen in beautiful ceramic bowls to enhance the visual appeal.