| Level: | Easy |
| Total: | 2 hr |
| Active: | 40 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 2 hr |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 4 large eggs
- 1/2 cup low-sodium soy sauce
- 3 tablespoons mirin
- 1 tablespoon sugar
- 1/2 teaspoon chili garlic sauce
- 1 star anise
- 1 tablespoon vegetable oil
- 2 pounds pork neck bones (you could also use chicken wings or backs and necks)
- 1 cup coarsely chopped ginger
- 1 teaspoon chili garlic sauce
- 6 scallions, coarsely chopped
- 1 head garlic, halved crosswise
- 4 boneless pork loin cutlets (about 1 1/2 ounces each, 6 ounces total)
- Kosher salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- Vegetable oil, for frying
- 1/3 cup light miso
- 2 tablespoons mirin
- 2 tablespoons sake or rice wine
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon chili garlic sauce
- 1 teaspoon sesame oil
- 12 to 16 ounces fresh ramen (see Cook’s Note)
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 2 scallions, chopped
- 2 teaspoons toasted sesame seeds
Instructions
- For the soy sauce eggs: Put the eggs in a saucepan of water to cover. Bring to a simmer, reduce the heat to the lowest setting and simmer for 7 minutes (for medium-soft yolks). Remove to an ice bath to cool. Peel and set aside.
- In a small saucepan, combine the soy sauce, mirin, sugar, chili garlic sauce, star anise and 1/2 cup water. Bring to a simmer and remove from the heat. Add the eggs and let cool until evenly colored a light brown, about 1 hour. (The eggs will keep a day or 2 in the refrigerator.)
- For the broth: Heat the vegetable oil in a medium Dutch oven over medium heat. Add the neck bones and cook, tossing occasionally, until browned, 3 to 4 minutes. Add the ginger, chili garlic sauce, scallions, garlic and 10 cups water. Bring to a gentle simmer and cook until slightly reduced (about 8 cups) and flavorful, about 1 hour. Remove the solids with a spider or slotted spoon and discard.
- For the pork cutlets: Put the cutlets between plastic wrap and pound to between 1/4 and 1/2 inch thick. Season the cutlets with salt and pepper. Put the flour, eggs and panko separately in 3 shallow bowls. Dredge the pork first in the flour, then in the egg and finally in the breadcrumbs. Set the cutlets on a baking sheet, without touching.
- Heat a large skillet with about 1/2 inch vegetable oil over medium-high heat until an edge of a cutlet sizzles on contact. Add half of the cutlets and cook, turning once, until golden brown and crispy on both sides, about 1 to 2 minutes per side. Remove to a wire rack, seasoning lightly with salt and repeat with the remaining pork. Cut into 1-inch slices.
- For the miso ramen: When ready to serve, combine the miso, mirin, sake, soy sauce, chili garlic sauce and sesame oil in a small bowl and whisk until combined and creamy. Add the mixture to the broth and simmer.
- Meanwhile, bring a pot of water to a boil and cook the ramen noodles according to the directions on the package. Drain and divide the ramen among 4 bowls. Ladle the broth over the ramen.
- For the garnishes: Top with the shredded cabbage and carrots, scallions, sesame seeds, pork cutlets and eggs. Serve immediately.
Reviews
Delicious! I make this about once a month and it’s always good.
Love this recipe! I explored and found a local Asian market for the fresh ramen noodles-that was a life changing experience and I hadn’t started cooking yet! After I assembled all my ingredients, everyone in our household came down with a cold. I used store bought chicken broth and skipped making the eggs. It was delicious comfort food when we really needed it. The pork paired well with the hearty noodle soup. It was flavorful and delicious. Next time I make it, I will start with chicken pieces for the broth, but this was great too.
The eggs didn’t work for me at all. I tried them twice. First time they were raw. Second time I couldn’t peel them after they sat in ice water for a while. All the whites came off. Next time I will use my usual technique: cover eggs with cold water, bring to a boil for one minute. Remove from heat and let sit 10 minutes, then cool and peel for a jammy egg.
My first time making ramen and pork Katsu and this recipe made it so easy!! It was insanely delicious!
I was so excited to try after watching the episode. Used Chicken instead of Pork and omitted the egg, otherwise followed the recipe exactly. I have to say it was a bit lacking in the rich flavor expected. The broth smelled and looked rich, but it was a bit bland. After dinner I decided to play a bit with the remaining broth, adding some fish sauce and reducing further. It turned out great! I love trying new dishes and will make this again. Also, I’ll be using the chicken wings used in making the broth, to make chicken salad.
Really really good! Had my doubts about the lack of salt while making the broth but once you add the miso it brings it all together. I’m a critic who always wants to improve a recipe; it’s perfect
Delicious! I didn’t have enough time to make the broth from scratch so I used store bought and mixed in the miso mixture to it. The ramen is delicious and it’s such a good meal! The work is worth the flavor! I
I thought this was okay…it wasn’t worth the time and amount of dishes to me…
This was absolutely delicious! Worth all the steps…great comfort food!
Unique and absolutely delicious! I will make it again! It’s involved and created a lot of dishes but totally worth it.