Ramen with Soybean Sauce
What You Will Need
Ingredients
- 14 oz. Japanese ramen
- 1 half-boiled egg
- 1 lb. pork butt
- 1/4 cup evaporated milk
- 4 narutomaki (fish paste), sliced
- 4 oz. bamboo shoots, shredded
- 2 Tbsp. green onion, chopped
- Dried seaweed as desired
Marinade
- 2 ginger slices
- 2 Tbsp. rice wine
- 4 Tbsp. mirin (sweet rice wine)
- 1/2 cup Lee Kum Kee Premium Soy Sauce
- 1/2 cup of water
- 1/2 Tbsp. sugar
- 1/2 Tbsp. bonito dashi powder
Seasoning
- 1/4 cup Lee Kum Kee Soybean Sauce
- 2 Tbsp. Lee Kum Kee Premium Soy Sauce
- 2 Tbsp. Lee Kum Kee Concentrated Chicken Bouillon
- 4 Tbsp. rice wine
- 1/8 cup mirin (sweet rice wine)
- 1/2 Tbsp. bonito dashi powder
- 10 cups water
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 1 lb. 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. Arrange narutomaki slices, bamboo shoots, egg, BBQ pork, and seaweed on top. Sprinkle with green onion. Ready to serve.
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