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
-
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.
-
Directions for Japanese-style BBQ pork: Cook 1 lb. pork butt in boiling water until fully cooked. Remove and drain.
-
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.
-
Directions for ramen: Mix Soup Base Seasoning ingredients and boil 2 minutes. Add evaporated milk to make soup base.
-
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.
You May Also Like
Spicy Korean Fried Chicken Sandwich
- Difficulty
60 mins
0
E-Fu Noodles Recipe
- Difficulty
13 mins
0
Honey Garlic Beef Noodles - Slow Cooker Edition
- Difficulty
210 mins
0