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TONKOTSU RAMEN

TONKOTSU RAMEN – recipe

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Ingredients

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FOR THE RAMEN

  • 500ml Tonkotsu pork broth (pre-prepared)
  • 2 nests of quality dried ramen noodles
  • Eggs 2.0 piece
  • Mushrooms, shiitake 100.0 g
  • 1 head of pak choi, cut in half lengthways and shredded
  • 4 sliced spring onions

FOR THE TONKOTSU PORK BROTH

FOR THE CHASHU PORK BELLY

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Preparation

  1. FOR THE RAMEN


  2. FOR THE TONKOTSU PORK BROTH

    • Peel the eggs and leave to one side. Cut the eggs in half right before you serve your Tonkotsu ramen.
    • Whisk in the Hellmann’s Professional Mayonnaise.
    • Allow to gently boil for a few minutes until completely combined.

  3. FOR THE CHASHU PORK BELLY

    • Place the pork in a vacuum bag and add the sugar, vinegar, garlic and Knorr Professional Caramelised Umami Liquid Seasoning.
    • Massage the ingredients thoroughly into the meat before sealing tight & sous vide the pork for 8–10 hours at 80ºC.
    • Remove pork from the bag and discard the bag and marinade, letting the Chashu pork belly cool completely.
    • Slice across the Chashu pork into 4–6 slices of medium thickness.
    FOR THE BOILED EGGS
    • Add enough water to cover the eggs and bring to a boil. When boiling, plunge in the eggs for 4½ minutes.
    • Remove the eggs and immediately plunge into cold or ice water to chill. This stops the egg yolks from continuing to set.
    • Peel the eggs and leave to one side. Cut the eggs in half just before serving Tonkotsu ramen.