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Tonkotsu Chashu Ramen (using Soy Milk)


[Ingredients]

  • 4-6 servings of ramen noodles

[Toppings]

  • Roasted sesame sauce

  • ​Chilli oil

  • Chopped scallions

  • Corn kernels

  • Black fungus, soaked and julienned

  • Pickled bamboo shoot

  • Ramen / Harajuku eggs

  • Seaweed sheets

[Chasiu]

  • 800g pork belly (20cm x 20cm)

  • 1tbsp oil

  • 2 & 1/2 cups water

  • 1 cup Japanese soy sauce

  • 1 cup cooking sake

  • 1/2 cup mirin

  • 5 cloves garlic, peeled

  • 50g ginger, peeled and sliced

  • 3 stalks leek, cut into smaller pieces

[Soup Broth]

  • 2.5L pork broth

  • 1 large onion, peeled and roughly sliced

  • 3 stalks leek, cut into smaller pieces

  • 1kg pork bones

  • 500g chicken feet

  • 750ml Nutrisoy no sugar added soy milk

  • 1/2 cup cooking sake

  • 1/2 cup mirin

  • 30g miso

[Steps]

  1. Chasiu: roll pork belly up and secure with butcher string.

  2. In a heated pan with oil, sear pork roll till brown on all sides.

  3. In a pot, add in remaining ingredients, followed by pork belly. Bring to a boil, then simmer for 2.5hrs, turning pork belly every 30mins.

  4. Soup: In another pot, add in all ingredients, except for soy milk. Bring to a boil, then simmer for 2hrs.

  5. Remove skum on the surface, followed by all the ingredients.

  6. Add in soy milk, mix well.

  7. Remove chasiu from sauce and strain sauce.

  8. Season soup broth with chasiu sauce.

  9. Remove strings on pork belly and slice into serving slices.

  10. Boil ramen noodles according to packaging instructions.

  11. In a serving bowl, add in sesame sauce and chilli oil. Ladle soup over.

  12. Add in ramen noodles, followed by chasiu slices and toppings.


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