Best Japanese Ramen Shop Ramen Recipes

EASY JAPANESE RAMEN NOODLES

Easy Japanese Ramen Noodles image

Easy Japanese Ramen Noodles recipe uses store bought soup and noodles, but the toppings are homemade. With a little bit of effort to make good toppings, you can enjoy great ramen almost like the ones you order at restaurants.The recipe explains how to make ramen with 3 different toppings.

Provided by Yumiko

Categories Main

Time 15m

Number Of Ingredients 28

Ingredients

1 sachet of ramen soup ((note 1))
80-100 g (2.8-3.5oz) fresh thin egg noodles ((note 2))
2 slices of thinly sliced yakibuta (braised pork) ((note 3))
1 boiled egg halved ((note 4))
2 tbsp chopped shallots ((scallions))
10 cm x 10cm (4" x 4") nori ((roasted seaweed sheet))
70 g (2.5oz) thinly sliced pork
1 shiitake mushroom, thinly sliced
30 g (1.1oz) carrot halved vertically then diagonally sliced thinly
2 cups of cabbage chopped into bite size pieces
1 cup bean sprouts
4-5 small buck choy leaves ((or 2-3 large leaves cut in half))
1 shallot ((scallions) cut into 5cm (2") pieces)
20 g (0.9oz) garlic chives cut into 5cm ((2") pieces)
1 tsp oil
Happosai sauce ingredients per Happosai (Combination Stir Fry) (recipe (1 person worth))
1 tsp sesame oil
1 tsp minced garlic
1 tsp minced ginger
100 g (3.5oz) pork thinly sliced into bite size pieces
200 g (7oz) beansprouts
30 g (1.1) garlic chives
1 tsp Chinese style chicken stock powder ((note 6))
½ tsp soy sauce
1½ tsp chilli bean sauce
½ tbsp corn flour (corn starch) diluted in 1 tbsp water
Rayu (chilli oil)
Ground pepper

Steps:

Open the ramen soup sachet (note 7) and squeeze the contents out into a serving bowl.
Boil about 600ml (20oz) water in a kettle.
Boil water in a small to medium pot to cook noodles. If noodles are stack together, untangle as much as possible then add to the boiling water.
Using chopsticks or a fork, untangle the noodles to separate individual strands. If water starts bubbling and reaching to the rim of the pot, reduce the heat to medium high to medium so that the water is still boiling rapidly but does not overflow.
Cook for about 30 seconds to 1 minute and drain (note 8).
Add 400-500ml (13.5 - 16.9oz) of boiling water (note 9) from the kettle to the serving bowl with the condensed soup, then transfer the noodles into the bowl. Tidy up the noodles to submerge in the soup.
Place topping of your choice and serve immediately with chilli oil and ground pepper if you are using.

JAPANESE RAMEN SHOP RAMEN

Japanese Ramen Shop Ramen image

From a Japanese home style cooking website. I haven't tried it yet, but I can't wait to because it looks just like the stuff we had at ramen shops in Japan. The recipe is supposed to serve 4, however it looks to me like it would make more than 4 servings. I translated it with Excite's Japanese translator engine. I left the directions in the same order, and just tried to fix the 'engrish' and adapt it to use American ingredients. The only thing I had trouble finding an equivalent for was the "boiling - scorch pig / rib mass." In the ingredients I listed 1/2 lb pork brisket, but I think you can use any moderately fatty cut of pork meat. The actual translation comment is "Ribs with moderate fat can be done delicious also by the sirloin meat and the peach meat though it doesn't care."

Provided by Random Rachel

Categories Japanese

Time 5h

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 pork bone
8 1/2 cups water
5 -6 garlic cloves (peeled)
1 spring onion
1 cup soy sauce
1/3 cup mirin
1 tablespoon ginger (to taste)
1 tablespoon Worcestershire sauce (to taste)
1/2 lb pork brisket
4 (3 ounce) containers ramen noodles (discard the spice packs)
1 blue spring onion
1/2 cup shredded coconut
1 cup bean sprouts

Steps:

The pork stock:.
Put water in a large pot, and bring to a boil. Add the pork bone, garlic, and spring onion; bring back to a boil.
Reduce heat as needed, and boil for 3 hours, occasionally skimming the top.
After 3 hours, strain out the onion, garlic, bone, and any particles, etc.
The pork:.
Place the meat in the pork soup, after it has been strained, and let it simmer for about one hour. Skim the tops of the both pot occasionally, as needed.
When the meat becomes soft, turn off the heat and remove it from the water.
In a separate pot, place the soy sauce, the mirin, the Worcestershire sauce, and the ginger. Add the meat and place over medium heat.
Cook for about 20 minutes, flipping occasionally, so that the meat absorbs the soy flavor.
Remove the brisket to a cutting board, and reserve the boiling soup. Slice the meat into pieces about 2 inches long, 1 inch wide, and 1/2 inch thick.
To assemble the ramen soup:.
In a large pot, bring enough hot water to cover the ramen to a boil. Boil the noodles for 1-2 minutes after they separate. (You should also blanch the bean sprouts at this time.).
Meanwhile, place 1-2 tablespoons of the reserved soy mixture from the pork into each bowl.
Drain the ramen, and place an equal amount in each bowl. (I think you let the noodles sit in the flavoring mixture for 7-8 minutes to absorb the flavor.).
Fill the bowls to about 2/3 with the simmering pork stock.
Make little hills "to heaven height" on top of the ramen soup with the coconut at the bottom, and the green onion at the top. Spread 3-4 slices of the pork meat on top in a decorative fashion.
Enjoy! Although, if you're like me, you'll have to wait 10 minutes for the soup to cool to an edible temperature.