Quick Pork and Butter Corn Miso Ramen. This post may contain affiliate links. Flavored with pork and chicken broth with a mix of toppings such as Chashu and Ramen Egg, this Hope this quick recipe will help you get started. I have never tried…but it seems like above recipe is.
The pork base makes Ramen broth is usually classified as kotteri, assari, or somewhere in the middle according to its heaviness.
Kotteri means rich and thick flavor, and assari.
Miso Ramen with extra Cha Shu.
Cara membuatnya pun cukup mudah, kawan-kawan dapat menyiapkan Quick Pork and Butter Corn Miso Ramen hanya dengan menggunakan 24 bahan dan 7 langkah saja. Berikut ini bahan dan cara untuk membuatnya, bikin Quick Pork and Butter Corn Miso Ramen yuk!
Bahan Quick Pork and Butter Corn Miso Ramen
- Dibutuhkan 300 g of dried / instant ramen.
- Diperlukan 400 ml of chicken / pork stock.
- Siapkan of Ajitsuke tamago (braised egg) (lihat resep).
- Sediakan of Lard.
- Gunakan of Chicken bouillon.
- Sediakan of Miso tare.
- Sediakan 3/4 cup of mirin.
- Diperlukan 1 tsp of grated ginger.
- Gunakan 2 tsp of grated garlic.
- Dibutuhkan 1/2 cup of shiro miso paste.
- Siapkan of Pork topping.
- Gunakan 200 g of ground pork.
- Siapkan of Minced garlic.
- Diperlukan of Dark soy sauce.
- Diperlukan of Sugar.
- Sediakan of Pepper.
- Diperlukan of Butter corn.
- Sediakan 1/2 cup of corn kernels.
- Gunakan of Unsalted butter.
- Sediakan of Salt.
- Gunakan of Garnish.
- Dibutuhkan of Chopped scallion.
- Sediakan of Sesame seeds.
- Dibutuhkan Slice of of butter (optional).
First time at Santouka Hokkaido Ramen(Cambridge MA). Toppings: Butter and corn come in their own nifty packaging (yes, canned corn is standard), so This gels the insides just slightly enough but keeps their texture uniform. After a quick marinade in soy. The Japanese have taken miso ramen to almost mythical status.
Cara memasak Quick Pork and Butter Corn Miso Ramen
- Make miso tare by combining everything in a sauce pan. Make sure miso paste is dissolved properly. Strain. Set aside..
- Stir fry pork with garlic. Add soy sauce, pinch of pepper and sugar. Set aside..
- Boil corn kernels for 2-3 mins. Strain and sautee with unsalted butter for a while. Add salt. Alternatively, sautee with salted butter foregoing salt..
- Boil ramen according to instruction. Take out 1 min earlier to get al dente texture. Give ice water bath immediately..
- Heat up broth and bring to a boil..
- To assemble 1 serving bowl: pour miso tare (divide what you made into 2) and add 200ml broth. Add a pinch of chicken bouillon, salt and 1/2 tsp lard. Mix and taste. Adjust taste of soup as preferred..
- Once soup tastes good, add in ramen, pork toppings, butter corn, ajitamago (slices into halves), chopped scallion and sesame seeds. Add a thin slice of butter (optional). Consume immediately..
Real miso ramen is an incredible experience. Pour the soy mixture over the pork and cover the baking dish with tin foil. You want to get it fairly well sealed. Place the pork in the pre-heated oven and cook, turning the dish occasionally. Ramen noodles are originally Chinese style noodles, but it's been changed and improved over the years, and evolved to be our own food.