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Wakayama Ramen
Wakayama Ramen is a delightful and comforting regional specialty hailing from Wakayama Prefecture in Japan. This dish boasts a rich, savory soy-based broth infused with the umami flavors of dried bonito and shiitake mushrooms, creating a depth of flavor that warms the soul. Tender chashu pork belly brings a melt-in-your-mouth texture, while vibrant toppings like green onions, narutomaki, and red pickled ginger add freshness and color to each bowl. Perfect for a cozy night in or impressing guests, this ramen captures the essence of Japanese culinary tradition.
Ingredients
- Pork belly
- 1 lb, sliced
- Soy sauce
- 1/2 cup
- Mirin
- 1/4 cup
- Sake
- 1/4 cup
- Chicken broth
- 4 cups
- Dried shiitake mushrooms
- 1/2 cup
- Dried kelp (kombu)
- 1 piece (about 4 inches)
- Dried bonito flakes
- 1/4 cup
- Ramen noodles
- 2 servings
- Soft-boiled eggs
- 2, halved
- Narutomaki (fish cake)
- 2 slices
- Menma (bamboo shoots)
- 1/4 cup
- Green onions
- 2, sliced
- Red pickled ginger
- to taste
- Toasted sesame seeds
- to taste
Instructions
- In a bowl, combine the soy sauce, mirin, and sake. Add the pork belly slices and marinate for at least 1 hour (or overnight for deeper flavor).
- In a large pot, bring the chicken broth to a boil. Add the dried shiitake mushrooms, dried kelp, and dried bonito flakes. Reduce the heat and let it simmer for 30 minutes. Strain the broth to remove the solids, and keep it warm.
- Cook the ramen noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
- In a frying pan over medium heat, cook the marinated pork belly until browned and cooked through, about 5-7 minutes. Remove from heat and slice thinly.
- Divide the cooked ramen noodles into two bowls. Pour the hot broth over the noodles.
- Top each bowl with sliced pork belly, soft-boiled egg halves, green onions, narutomaki, menma, toasted sesame seeds, and red pickled ginger.
- Serve hot and enjoy this authentic taste of Wakayama!
Tips
- For a spicier version, add chili oil or shichimi togarashi to your toppings.
- You can substitute pork belly with chicken or tofu for a lighter option.
- If you want a richer broth, consider adding a piece of pork bone during the simmering process.
Dietary Information
Servings: 2 Dish Type: Main Course Prep Time: 10 minutes Cook Time: 1 hour Total Time: 1 hour 10 minutes Calories: 650 Fat: 35g Carbs: 60g Protein: 25g Sodium: 1200mg Sugar: 5g
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