Simple Way to Make Any-night-of-the-week Pork Belly Mazemen Ramen

4 min read

Pork Belly Mazemen Ramen. Chile-Eggplant Mazemen Ramen with Pork Belly. I love using this instant ramen when I don't feel like eating spicy. I've been eating Sapporo Ichiban Original Flavor for years!

Spicy Pork Ramen Noodle Soup Nicky S Kitchen Chile Eggplant Mazemen Ramen With Pork Belly Recipe Ivan Orkin Food Wine. Easy Pork Ramen The Flavor Bender. Pork Belly Ramen Noodle Bowl Paleo Aip Strictlydelicious.

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to make a special dish, pork belly mazemen ramen. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Chile-Eggplant Mazemen Ramen with Pork Belly. I love using this instant ramen when I don't feel like eating spicy. I've been eating Sapporo Ichiban Original Flavor for years!

Pork Belly Mazemen Ramen is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Pork Belly Mazemen Ramen is something that I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can have pork belly mazemen ramen using 24 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Pork Belly Mazemen Ramen:

  1. Get of Shoyu Tare.
  2. Take 1/3 cup of canola oil.
  3. Make ready 1 large of onion, minced.
  4. Get 3 tbsp of minced peeled fresh ginger.
  5. Prepare 2 tsp of minced garlic.
  6. Prepare 2/3 cup of reduced-sodium soy sauce.
  7. Get 1/2 cup of dry sake.
  8. Prepare 1/2 cup of mirin.
  9. Take 2 cup of chicken stock or low-sodium broth.
  10. Prepare 1 tbsp of instant dashi, such as Ajinomoto Hon Dashi.
  11. Take of Toasted Rye Noodles.
  12. Take 20 grams of (1 tablespoon plus 3/4 teaspoon) baking soda.
  13. Get 70 grams of (1/3 cup plus 2 1/2 tablespoons) rye flour.
  14. Prepare 620 grams of (4 cups) bread flour.
  15. Take 300 grams of (2 cups) cake flour.
  16. Prepare 13 grams of (1 1/2 tablespoons) kosher salt.
  17. Take 430 ml of (2 cups plus 2 tablespoons) cool water.
  18. Make ready 1 of Cornstarch, for dusting.
  19. Get 1 tbsp of Thinly sliced scallions and chipotle chile powder, for garnish.
  20. Take of Pork Belly.
  21. Take 2 lb of piece of skinless meaty pork belly.
  22. Take 1 tbsp of canola oil.
  23. Prepare 1 pinch of Kosher Salt and Black Pepper.
  24. Prepare 3 cup of chicken stock or low-sodium broth.

Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! It uses pork belly, chili pepper, onion, bean sprouts, ramen, mirin, egg, sesame oil, ginger, chicken broth, spinach, soy sauce, garlic. BBQ Pork Belly Mazemen (brothless ramen). Japanese "carbonara" style ramen noodles with bbq pork belly, choose umami savory or Sriracha spicy served with a medium boiled egg.

Instructions to make Pork Belly Mazemen Ramen:

  1. PREPARE THE PORK BELLY Preheat the oven to 425°. Rub the pork belly on both sides with the oil, season with salt and pepper and set it on a rack in a medium roasting pan. Add the stock to the pan, cover and roast the pork for about 2 1/2 hours, until very tender. Let the pork rest for 30 minutes. Strain the rendered fat through a cheesecloth-lined sieve into a bowl; the stock will have evaporated. Cut the pork into 1/2-inch-thick slices and keep warm..
  2. MAKE THE SHOYU TARE In a medium saucepan, heat the oil. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the ginger and garlic and cook, stirring occasionally, until lightly caramelized, about 10 minutes. Add the soy sauce, sake and mirin and bring to a boil; simmer for 2 minutes. Add the stock and dashi powder and simmer for 3 minutes. Keep warm..
  3. MAKE THE TOASTED RYE NOODLES Preheat the oven to 275°. In a small ovenproof skillet lined with aluminum foil, spread the baking soda in an even layer and bake for 1 hour. Let cool..
  4. Meanwhile, in a small nonstick skillet, toast the rye flour over moderately low heat, stirring, until fragrant, about 4 minutes. Using a rubber spatula, scrape the toasted rye flour into the bowl of a standing electric mixer fitted with the dough hook. Add the bread flour and cake flour. In a medium bowl, stir the baked baking soda and salt with the cool water until dissolved. With the mixer at low speed, slowly blend the baking soda solution into the flour in three additions. Mix, scraping down the bowl frequently, until the dough starts to come together. At medium speed, knead the dough until it forms a shaggy ball, about 10 minutes. Cover the bowl with plastic wrap and let stand at room temperature for 30 minutes..
  5. Pat the dough into a disk and cut into 8 equal pieces. Work with 1 piece at a time and keep the rest covered with a damp kitchen towel: Flatten the dough about 1/4 inch thick. Roll the dough through a pasta machine at the widest setting. Fold the dough in thirds, like a letter, and roll it again at the widest setting. Repeat this folding and rolling until the dough feels smooth and elastic, about 3 more times. Roll the dough through successively narrower settings, two times per setting without folding, until the sheet of dough is 1/16 inch thick. Cut the sheet of dough into roughly 1-foot lengths and transfer them to a baking sheet or work sur-face lightly dusted with cornstarch. Lightly dust the pasta sheets with cornstarch and cover with a dry kitchen towel. Repeat with the remaining dough, slightly overlapping the pasta sheets on the baking sheet..
  6. Run each sheet of pasta through the spaghetti cutter. Gently toss the noodles with cornstarch and spread them on a baking sheet or work surface in a single layer in 8 even portions (roughly 5 ounces each)..
  7. To build a bowl of ramen: Pour 1/3 cup of the warm shoyu tare and 1 teaspoon of the reserved rendered pork fat into a bowl. Boil one portion of noodles in unsalted water just until al dente, about 1 minute. (If you're assembling multiple bowls of ramen, you can cook up to 4 portions of noodles together at the same time.) Drain the noodles well and add to the bowl. Top with a slice or two of pork belly. Garnish with scallions and chipotle powder..

This Spicy Pork Ramen Noodles is an adaptation of the Loco Moco Mazemen from Food Truck Road Trip – A Cookbook, and is a restaurant quality dish The Hawaiian Loco Moco features hamburger patty and fried egg while Mazemen is a Japanese brothless ramen. I made the original version with. The Best Pork Ramen Recipes on Yummly Miso Ramen Bacon Yakitori Miso Glaze Ramen-sesame Crunch, Pork Ramen, Braised Pork Ramen. Spicy Pork Ramen (Pork Loco Moco Mazemen)

So that’s going to wrap it up with this special food pork belly mazemen ramen recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

Leave a Reply

Your email address will not be published.