Ramen is so popular in Japan. In Tokyo you find Ramen Towns, lots of shops in one small area. Japanese people like to talk about ramen and each person has their own favourites, much like football. Each ramen shop has a different style and different taste etc. Also, if you go to the supermarkets you find sooo many cup noodles. Cheap and easy to cook so busy people and single people eat them a lot.
Sometimes people just take the time and make ramen at home so that’s why I posted this recipe using Coles Ramen broth and Dry Ramen noodle from Supermarket or Asian shop.
It’s good winter food especially on a rainy day. Hearty and warms you up nicely. This recipe is very easy to make at home the only time-consuming part is the Chashu which takes 2-3 hours for the pork to be soft, juicy, and tasty. Once you’ve cooked the Chashu the rest is so easy.
I will post a Ramen Stock from scratch recipe one day but this one is a request from friend, so I quickly made this recipe and video as it’s winter and her family is very busy with the ski season.
Leftover Chashu can be used for other things like on a bowl of rice or even on a sandwich. Don’t throw out the Chashu sauce as you can use it for stir frying veggies, making fried rice, or a glaze for panfrying chicken. Keep it in a jar it in your fridge.

RAMEN – The EASY WAY

Servings 2 People | Prep Time 30mins| Total Time 3hours

Ingredients

(For Ramen)

*Chashu sauce is the stock left over from cooking the pork-Chashu.

(*For Chashu)

(*For Boiled Egg with Chashu sauce)

*Chashu sauce is the stock left over from cooking the pork-Chashu.

METHOD

Making Chashu (For 4-5 people)

1. Wash the vegetables.
2. Heat 1 Tbsp of oil in a frypan and sear all surfaces of the pork over a high heat.
3. Cut the spring onion, carrot, and onion.
4. Place the pork into a pot large enough to completely contain it.
5. Add the spring onion, onion, and the carrot.
6. Add 1500ml water.
7. Add 500ml of soy sauce, 200ml of Mirin, 100ml of Sake, and 100g of sugar.
8. Add 1 Tbsp of ginger and 1 Tbsp of garlic.
9. Bring to the boil.
10. Keep boiling and skim the scum off the top of Chashu sauce.
11. Reduce the heat to between mid and low and simmer Chashu (the pork) for 2-3 hours.
12. After 3 hours later, let Chashu cool. (When slicing Chashu, cool is better.)
13. Remove the Chashu from the stock and strain the sauce into a separate container (we’ll use this later).

Boiling eggs in Chashu sauce* (*The stock left over from cooking the pork-Chashu.)

1. Add eggs into a pot and cover with water.
2. With the hear on high, heat until bubbles start to form on the bottom of the pot.
3. Once the bubbles start forming reduce the heat to mid and simmer eggs for 8-9mins.
4. Let the eggs cool.
5. Peel the eggshells.
6. In a bowl with 100ml of Chashu sauce 100ml add the boiled eggs, cover with plastic, and place them in your fridge.

Making Ramen (For 2 People)

1. Slice the Chashu.
2. Cut eggs in half.
3. Cut Nori-sheet in to strips.
4. Cut the spring onion.
5. Clean the bok choy remove the edges.
6. Add the Chashu sauce 3 Tbsp to each bowl.
7. Heat 1 Tbsp of sesame in a frypan and stir-fry the bok choy.
8. Add a pinch of salt to the frypan and continue stir-frying bok choy until soft.
9. Boil water in a pot to cook the ramen noodles.
10. Heat up 500ml of Coles Ramen Broth into another pot.
11. Add 2 bunches of dry ramen noodles into the pot of boiling water and cook noodles for 4 mins. (or whatever the instructions of your ramen noodles say).
12. Drain the water from the noodles.
13. Pour the ramen broth into the bowls you will serve the dish in.
14. Add the cooked ramen noodles to the bowls.
15. Add the topping (bok choy, Chashu, egg, cut nori sheet, and spring onion)
16. Itadakimasu!!