Ichiraku ramen rezept

The liquid should come about halfway up the sides. To add a kick to your ramen, mix in some spicy chili oil, sriracha, or a sprinkle of chili flakes. For best results, refrigerate it overnight in the liquid. My personal journey to perfect chashu was filled with tough, dry results until I learned the secret: roll it, tie it, sear it, then braise it gently.

• The Pork: You’ll need about a 1.5 lb slab of skin-on or skin-off pork belly.
• Roll and Tie: Roll the pork belly tightly into a log and secure it with butcher’s twine every inch or so.

  Add the pork, then bring to the boil over a medium heat. As you can see, it’s about more than just combining ingredients; it’s a process of building deep, comforting flavors layer by layer. It’s the foundation upon which all other flavors are built. This is exactly what we want to remove.

• Clean the Bones: Drain the bones in a colander and rinse them thoroughly under cold water to remove all the scum and impurities.

  Keep the broth in an airtight container in the refrigerator for up to 3 days. This helps it cook evenly and makes for beautiful round slices.

• The Sear: Heat a little oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Just make sure to choose a high-quality, low-sodium broth so you can control the seasoning to your taste.

  Place a few slices of chashu pork, a small pile of menma, your halved ramen egg (yolk side up!), and 3-4 slices of narutomaki.

• Garnish and Serve: Finish with a generous sprinkle of sliced scallions and a sheet of nori tucked in on the side. Additionally, rinse the noodles after cooking to remove some of the surface starch and salt.