Serves 1
Directions
- 1Cook pork belly for 5 to 7 minutes or until fully cooked.
- 2Remove the cooked pork fat from the pot.
- 3Chop the cooked pork fat into small pieces.
- 4Add the chopped pork fat to a blender.
- 5Add 2 cups of chicken stock to the blender.
- 6Cover the blender.
- 7Blend until smooth and creamy.
- 8Pour the blended mixture into a pot.
- 9Add 2 cups of dashi stock to the pot with the blended mixture.
- 10Add 2 cups of unsweetened soy milk, unsweetened cashew, or unsweetened oat milk to the pot.
- 11Stir and bring the broth to a simmer over medium heat.
- 12Chop the green onions.
- 13Chop a handful of black fungus.
- 14Cut the ramen egg in half.
- 15Slice the chashu.
- 16Torch the chashu slices.
- 17Add a handful of beansprouts to boiling water.
- 18Remove the beansprouts from the boiling water with a colander.
- 19Add the chopped black fungus to boiling water.
- 20Remove the black fungus from the boiling water with a colander.
- 21Add one portion of fresh, frozen, or instant ramen noodles to boiling water.
- 22Add 3 to 4 tablespoons of tsuyu or chashu tare to a bowl.
- 23Pour 1.5 cups of the prepared broth into the bowl.
- 24Drain the cooked ramen noodles.
- 25Add the drained noodles to the bowl with the broth.
- 26Arrange the noodles in the bowl.
- 27Add the beansprouts on top of the noodles.
- 28Add the black fungus next to the beansprouts.
- 29Add two slices of chashu to the bowl.
- 30Sprinkle chopped green onions over the ingredients.
- 31Grate 1 clove of garlic over the ramen (optional).
- 32Place half of the ramen egg in the bowl.
- 33Serve and enjoy the thick, rich, and creamy ramen.
Ingredients
- 3 to 4 oz pork fat
- enough to cover water
- 2 cups chicken stock
- 2 cups dashi stock
- 2 cups unsweetened soy milk, unsweetened cashew or unsweetened oat milk
- green onions, chopped
- 1 handful black fungus
- ramen egg
- chashu
- 1 handful beansprouts
- 1 portion fresh frozen or instant ramen noodles
- 3 to 4 tbsp tsuyu or chashu tare
- 1.5 cup broth
- 1 clove garlic, grated
Equipment
potcutting boardknifeblenderstovetorchcolanderbowlchopsticksgrater
Tips
- for tonkotsu, I like thin noodles
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