Ramen with Soybean Sauce
What You Will Need
Ingredients
- Japanese ramen 385 g
- half-boiled egg 1 pc
- Pork butt 450 g
- Evaporated milk 1/4 cup
- Narutomaki (fish paste) (sliced) 4 pcs
- Bamboo shoots (shredded) 110 g
- green onion (chopped) 55 g
- Dried seaweed as desired
Marinade
- Ginger slices 2 pcs
- Rice wine 2 Tbsp.
- Mirin (sweet rice wine) 4 Tbsp.
- Lee Kum Kee Premium Soy Sauce 1/2 cup
- Water 1/2 cup
- Sugar 1/2 Tbsp.
- Bonito dashi powder 1/2 Tbsp.
Seasoning
- Lee Kum Kee Soybean Sauce 1/4 cup
- Lee Kum Kee Premium Soy Sauce 2 Tbsp.
- Lee Kum Kee Concentrated Chicken Bouillon 2 Tbsp.
- Rice wine 4 Tbsp.
- Mirin (sweet rice wine) 1/8 cup
- Bonito dashi powder 1/2 Tbsp.
- Water 10 cups
Made with
Lee Kum Kee products
How to make it
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Directions for half-boiled egg: Place egg in cold water (room temperature) and boil for 3 minutes. Remove and rinse with cold water. Cut egg in half.
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Directions for Japanese-style BBQ pork: Cook 450 g pork butt in boiling water until fully cooked. Remove and drain.
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Directions for Japanese-style BBQ pork: Heat pan, add ginger, rice wine, mirin, soy sauce, half-cup water, sugar, bonito flakes, and bring to a boil. Turn off heat and marinate pork butt in this mixture for 45 minutes. Remove and bake in oven until slightly golden. Slice and set aside.
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Directions for ramen: Mix Soup Base Seasoning ingredients and boil 2 minutes. Add evaporated milk to make soup base.
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Directions for ramen: Cook ramen in boiling water according to package instructions. Drain and ladle into a bowl. Pour soup base over ramen.
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Directions for ramen: Arrange narutomaki slices, bamboo shoots, egg, BBQ pork, and seaweed on top. Sprinkle with green onion. Ready to serve.
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