Want a REAL Restaurant-fresh bowl of ramen, but aren’t anywhere near a ramen bar?
Make our Easy Umami Shoyu Ramen recipe!
Use our Hakubaku Restaurant Fresh Ramen using our Umami Shoyu flavor kit will hit the spot! Easy preparation of the shoyu ramen egg and mouth-watering Chashu pork makes this a great treat. Just prepare a day in advance and enjoy for lunch or dinner the next day.
Easy.. Umami Shoyu Ramen recipe .. Peasy
To make it easier, we used pork belly ends. A whole pork belly takes longer to prepare and maybe better for a larger gathering. You can find the recipe here. Our goal in this recipe is to bring together all the proper ingredients for that perfect balanced ramen bowl.
Fresh ramen noodles and easy to prepare toppings are the best. Give this recipe the extra kick of your own topping and experience ramen restaurant taste- AT HOME! Shoyu means soy sauce and this is the next oldest flavor type versus Shio.
Instead of salt, a sauce made by fermenting soya beans is used to make the broth salty. Shoyu sauce is not your regular table soy sauce, but, typically a special sauce with additional ingredients made according to a secret recipe. The Easy Umami Shoyu Ramen Recipe is just what you need!
Ingredients
- 4 Umami Shoyu Ramen kits BUY NOW>>
For the Ramen Egg:
- 4 eggs
- 2 tablespoons brown sugar
- 3 tablespoons rice vinegar
- 1⁄2 cup soy sauce
- 1⁄3 cup water
- 3 tablespoons sliced green onion 1 tablespoon sliced ginger
For the Quick Chashu Pork:
- 3⁄4 pounds pork belly
- 1 tablespoon oil
- 1⁄2 cup soy sauce
- 1⁄3 cup sake
- 1⁄4 cup water
- 1⁄4 cup honey
- 2 tablespoons green onions 2 tablespoon ginger
- 3 cloves garlic
Optional Toppings: Nori (dried seaweed), Chopped Green Onion
Directions
- In a small bowl add brown sugar, soy sauce, rice vinegar, and water, whisk to combine. Add green onion and ginger. Set aside until ready to use.
- In a small pot, bring 4 cups of water to a boil. Gently drop in 4 eggs and reduce heat to medium. Cook uncovered for 7 minutes. Remove eggs from hot water and place gently into ice water. Let cool for 5 minutes. Peel eggs.
- Place eggs in the marinade, cover with plastic wrap and rest a plate on top of the plastic wrap to keep the eggs submerged in the marinade. Refrigerate 4 to 8 hours depending on desired saltiness.
- Preheat oven to 300°F (150°C).
- In a frying pan heat oil. Add pork belly fat side down. Sear for 4 minutes on each side until golden brown. Remove pork belly from the pan and place it fat side up in a baking dish deep enough to hold the brine.
- In the baking dish with the pork belly add the soy sauce, sake, water, honey, garlic, ginger, and green onions. Move the pork belly around in the mixture until all of the ingredients are incorporated.
- Bake for 3 hours flipping the pork belly halfway through. Flip it back fat side up when there is one hour left.
- Let the pork belly cool slightly in the brine before covering it and placing it in the refrigerator. Refrigerate at least 8 hours or overnight.
- On a cutting board slice the pork belly 1⁄4 inch thick. Cut the eggs in half.
- In a pot bring 2 cups of water to a boil. Add the soup packet and stir. Add the fresh ramen noodles and stir for 2 minutes until cooked.
- Pour Ramen into a bowl and add the sliced Chashu Pork, Ramen Egg, nori, and green onion.
ENJOY!
BUY NOW in our Company Store!
You must log in to post a comment.