Tokushima Ramen with Rich Pork Broth and Tender Chashu

Ingredients

• For the broth: For the broth:
• 2 pounds (900g) pork bones 2 pounds (900g) pork bones
• 1 onion, quartered 1 onion, quartered
• 2 carrots, roughly chopped 2 carrots, roughly chopped
• 4 garlic cloves, smashed 4 garlic cloves, smashed
• 2-inch (5cm) piece of ginger, sliced 2-inch (5cm) piece of ginger, sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 8 cups (1.9 liters) water 8 cups (1.9 liters) water
• 1 cup (240ml) soy sauce 1 cup (240ml) soy sauce
• 1/4 cup (60ml) mirin 1/4 cup (60ml) mirin
• 2 tablespoons sake 2 tablespoons sake
• 1 tablespoon sugar 1 tablespoon sugar
• For the chashu: For the chashu:
• 1 pound (450g) pork belly 1 pound (450g) pork belly
• 1/2 cup (120ml) soy sauce 1/2 cup (120ml) soy sauce
• 1/4 cup (60ml) mirin 1/4 cup (60ml) mirin
• 1/4 cup (60ml) sake 1/4 cup (60ml) sake
• 2 tablespoons sugar 2 tablespoons sugar
• For the ramen: For the ramen:
• 4 portions of ramen noodles 4 portions of ramen noodles
• 4 soft-boiled eggs 4 soft-boiled eggs
• 4 green onions, thinly sliced 4 green onions, thinly sliced
• 1 cup (240ml) bamboo shoots, sliced 1 cup (240ml) bamboo shoots, sliced
• Nori seaweed, for garnish Nori seaweed, for garnish

Nutrition

• Calories (kcal / KJ): 650 kcal / 2720 KJ
• Fat (total, saturated): 35g, 12g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 40g
• Fiber: 3g
• Salt: 4g

Preparation

1. 1.
   Preheat the oven to 400°F (200°C). Place the pork bones on a baking sheet and roast for 30 minutes until browned.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the onion, carrots, garlic, and ginger. Sauté for 5 minutes until fragrant.
3. 3.
   Add the roasted pork bones to the pot and pour in the water. 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.
   While the broth simmers, prepare the chashu. In a separate pot, combine the soy sauce, mirin, sake, and sugar. Bring to a boil, then add the pork belly. Reduce the heat to low and simmer for 1.5-2 hours until the pork is tender and the flavors are infused.
5. 5.
   Remove the pork belly from the pot and let it cool. Slice it into thin pieces.
6. 6.
   Strain the pork broth, discarding the solids. Return the broth to the pot and add the soy sauce, mirin, sake, and sugar. Simmer for an additional 30 minutes to meld the flavors.
7. 7.
   Cook the ramen noodles according to the package instructions. Drain and set aside.
8. 8.
   To assemble the ramen bowls, divide the noodles among four bowls. Ladle the hot broth over the noodles, then top with chashu slices, soft-boiled eggs, green onions, bamboo shoots, and nori seaweed.
9. 9.
   Serve the Tokushima Ramen hot and enjoy!

Treat your ingredients with care...

• Pork belly — For a leaner option, you can use pork loin instead of pork belly. However, the belly provides a richer and more tender result.
• Ramen noodles — Look for fresh or dried ramen noodles specifically made for ramen dishes. Avoid using instant ramen noodles as they have a different texture and flavor.

Tips & Tricks

• For an extra layer of flavor, add a splash of sesame oil to the broth before serving.
• Customize your toppings by adding corn, bean sprouts, or sliced mushrooms.
• If you prefer a spicier ramen, add a dollop of chili paste or chili oil to your bowl.
• Make a larger batch of chashu and freeze the leftovers for future ramen bowls.
• Experiment with different types of noodles, such as udon or soba, for a unique twist.

Serving advice

Serve the Tokushima Ramen piping hot in large bowls. Encourage your guests to mix the toppings and noodles with the broth to ensure every bite is filled with flavor.

Presentation advice

Garnish each bowl of Tokushima Ramen with a sprinkle of sesame seeds and a drizzle of chili oil for an appetizing presentation. Serve with chopsticks and spoons to allow for easy enjoyment of the noodles and broth.