Japanese Ramen Shop Ramen Japanese cooking recipe

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pork stock (makes about 6 cups)
1 pork bone
8 1/2 cups water
5-6 garlic cloves (peeled)
1 spring onion
Seasoning mix
1 cup soy sauce
1/3 cup mirin
1 tablespoon ginger (to taste)
1 tablespoon worcestershire sauce (to taste)
The rest
1/2 lb pork brisket
4 (3 ounce) containers ramen noodles (discard the spice packs)
1 blue spring onion
1/2 cup shredded coconut
1 cup bean sprouts

1The pork stock:.
2Put water in a large pot, and bring to a boil. Add the pork bone, garlic, and spring onion; bring back to a boil.
3Reduce heat as needed, and boil for 3 hours, occasionally skimming the top.
4After 3 hours, strain out the onion, garlic, bone, and any particles, etc.
5The pork:.
6Place the meat in the pork soup, after it has been strained, and let it simmer for about one hour. Skim the tops of the both pot occasionally, as needed.
7When the meat becomes soft, turn off the heat and remove it from the water.
8In a separate pot, place the soy sauce, the mirin, the Worcestershire sauce, and the ginger. Add the meat and place over medium heat.
9Cook for about 20 minutes, flipping occasionally, so that the meat absorbs the soy flavor.
10Remove the brisket to a cutting board, and reserve the boiling soup. Slice the meat into pieces about 2 inches long, 1 inch wide, and 1/2 inch thick.
11To assemble the ramen soup:.
12In a large pot, bring enough hot water to cover the ramen to a boil. Boil the noodles for 1-2 minutes after they separate. (You should also blanch the bean sprouts at this time.).
13Meanwhile, place 1-2 tablespoons of the reserved soy mixture from the pork into each bowl.
14Drain the ramen, and place an equal amount in each bowl. (I think you let the noodles sit in the flavoring mixture for 7-8 minutes to absorb the flavor.).
15Fill the bowls to about 2/3 with the simmering pork stock.
16Make little hills “”to heaven height”” on top of the ramen soup with the coconut at the bottom, and the green onion at the top. Spread 3-4 slices of the pork meat on top in a decorative fashion.
17Enjoy! Although, if you’re like me, you’ll have to wait 10 minutes for the soup to cool to an edible temperature.

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