Sapporo Miso Ramen

Sapporo Miso Ramen

Instructions

1. 1.

   **Prepare the Broth:** Place chicken bones and pork bones in a large pot. Cover with cold water and bring to a rolling boil for 10 minutes. Skim off impurities and rinse the bones under cold water. Return bones to the clean pot, add 12 cups of fresh cold water, sliced ginger, smashed garlic, and negi green parts. Bring to a boil, then reduce heat to low, cover partially, and simmer for at least 2 hours, or up to 4 hours, skimming foam occasionally. Strain the broth, discarding solids. Keep the broth hot.

2. 2.

   **Prepare Ajitama (Marinated Eggs):** Bring a small pot of water to a boil. Gently lower the eggs into the boiling water and cook for exactly 6-7 minutes for a jammy yolk. Immediately transfer eggs to an ice bath to stop cooking. Once cooled, carefully peel the eggs. In a small container, combine 0.25 cup soy sauce, 0.25 cup mirin, and 0.25 cup water. Submerge the peeled eggs in this marinade and refrigerate for at least 30 minutes, or preferably several hours or overnight.

3. 3.

   **Prepare Aroma Oil (Chiyu):** In a small saucepan, heat the lard or neutral oil over medium-low heat. Add the thinly sliced garlic, ginger, and chopped negi white parts. Fry gently until the aromatics are golden brown and fragrant, about 10-15 minutes. Be careful not to burn them. Strain the oil, discarding the crispy bits. Set aside.

4. 4.

   **Prepare Miso Tare:** In a medium bowl, combine the red miso paste, white miso paste, sake, mirin, soy sauce, sesame oil, grated garlic, grated ginger, and optional doubanjiang. Mix thoroughly until smooth. This is your concentrated flavor base.

5. 5.

   **Prepare Pork Belly:** Heat a non-stick pan over medium-high heat. Add the thinly sliced pork belly and cook until crispy and browned on both sides. Remove from pan and set aside. (You can use some of the rendered fat for stir-frying vegetables if desired).

6. 6.

   **Assemble Each Bowl (Repeat for 4 servings):**

7. 7.

   **Stir-fry Vegetables & Pork:** In a wok or large skillet, heat a tablespoon of oil (or rendered pork fat) over high heat. Add 2 oz (about 0.125 lb) of ground pork and cook, breaking it up, until browned. Add 0.5 cup chopped cabbage, 0.5 cup bean sprouts, 0.125 medium thinly sliced onion, 0.5 clove minced garlic, and 0.25 teaspoon minced ginger. Stir-fry for 2-3 minutes until vegetables are slightly tender-crisp. Deglaze with 0.5 tablespoon sake and 0.5 tablespoon soy sauce. Remove from heat and set aside.

8. 8.

   **Prepare Ramen Bowl:** In a warm ramen bowl, add 2-3 tablespoons of the prepared Miso Tare and 1 tablespoon of the Aroma Oil. Add 1.5 cups of hot broth and stir well to combine the tare, oil, and broth.

9. 9.

   **Cook Noodles:** Bring a separate pot of water to a rolling boil. Cook one serving of fresh ramen noodles according to package directions (usually 1-2 minutes). Drain well.

10. 10.

    **Combine and Top:** Add the cooked noodles to the ramen bowl with the broth. Arrange the stir-fried pork and vegetables on top of the noodles. Add 2-3 slices of crispy pork belly, half of a marinated egg (sliced), 2 tablespoons of corn kernels, 1 tablespoon of unsalted butter, a generous sprinkle of thinly sliced green onions, and 2 tablespoons of menma. Add a nori sheet if desired. Serve immediately.