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Finished and plated dish: Miso Ramen with Braised Chashu Pork and Marinated Egg
Fotografía del plato terminado: Miso Ramen with Braised Chashu Pork and Marinated Egg
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Miso Ramen with Braised Chashu Pork and Marinated Egg

Por Álvaro (RecetAI)•Actualizada recientemente
Japón (Sapporo, Hokkaido)
Crazy with Chopsticks, Slow Cooked, Romantic Dinner
Traditional
  • 4
    servings
  • 688 kcal/serving
  • avanzado

Ingredients

Still life with the fresh ingredients needed for the recipe

  • Fresh Ramen noodles (or quality dried, thick wavy style)

    400 g

  • Pork belly in one piece (for the Chashu, skin-on if possible)

    500 g

  • Miso paste (preferably red Aka Miso, or a red/white blend 'Awase Miso')

    80 g

  • Rich homemade chicken stock (or Dashi broth, or a combination)

    1.5 litros

  • Dark soy sauce (Koikuchi Shoyu)

    4 cucharadas

  • Mirin (sweet Japanese rice wine)

    3 cucharadas

  • Cooking sake

    3 cucharadas

  • Eggs (for Ajitsuke Tamago — marinated egg)

    4 units

  • Fresh grated ginger and Garlic

    Un trozo de 3 cm de jengibre, 3 dientes de ajo

  • Toasted sesame oil

    1 cucharada

  • Toppings: Scallions, Sweet corn, Nori (seaweed), Bean sprouts, Naruto (spiral surimi)

    Al gusto

Utensils needed

    About this recipe

    Miso Ramen is the crowning achievement of Hokkaido cuisine, Japan's northernmost and coldest island.

    Born in Sapporo in the 1950s as a response to brutal winters: a rich, deep, opaque, comforting broth like a liquid blanket.

    What sets Miso Ramen apart from other styles (Shoyu, Shio, Tonkotsu) is the use of fermented soybean miso paste as the main broth seasoning, delivering that earthy, sweet, fermented umami punch that no other base can match.

    'Chashu' is pork belly rolled and slowly braised in soy sauce, mirin, sake, and sugar until the fat turns translucent and the meat falls apart with chopsticks.

    The 'Ajitsuke Tamago' egg is soft-boiled to keep the yolk creamy and runny, then marinated in the Chashu braising liquid.

    Instructions

    1
    Step 1

    Step 1

    The Chashu (Start First — Needs Time): Roll the pork belly tightly into a cylinder and tie with kitchen twine. Sear all sides in a pot with a little oil over high heat. Add soy sauce, mirin, sake, smashed ginger, and crushed garlic. Add water to cover. Bring to a boil, reduce to minimum heat, cover, and braise slowly for 2 hours, turning every 30 minutes. The pork is ready when a chopstick pierces it effortlessly and the fat is gelatinous and translucent. Reserve the meat in its braising liquid (this becomes your 'Tare' sauce).

    You will need:

    500 gPork belly in one piece (for the Chashu, skin-on if possible)4 cucharadasDark soy sauce (Koikuchi Shoyu)3 cucharadasMirin (sweet Japanese rice wine)3 cucharadasCooking sakeJengibre golpeadoNaN 2 dientes de ajoJengibre fresco rallado y Ajo
    2
    Step 2

    Step 2

    The Marinated Egg (Ajitsuke Tamago): Boil the 4 eggs for exactly 6 minutes 30 seconds from when the water reaches a rolling boil. Immediately transfer to an ice bath. Peel carefully (the yolk inside should be creamy and runny). Submerge in the Chashu braising liquid (Tare) and marinate in the fridge for at least 4 hours (ideally overnight). The eggs will absorb a golden-brown color and a deep soy-mirin-umami flavor.

    You will need:

    4 unidadesEggs (for Ajitsuke Tamago — marinated egg)
    3
    Step 3

    Step 3

    The Miso Broth Base: Heat toasted sesame oil in the large pot over medium heat. Sauté minced garlic and remaining grated ginger for 1 minute. Add the 4 generous tablespoons of Miso paste directly and 'fry' it briefly for 1-2 minutes in the hot oil — this step is called 'toasting the miso' and exponentially intensifies its flavor. Pour in the cold chicken stock, stirring to dissolve the miso completely. Bring to a gentle simmer. The golden rule: miso broth must NEVER be boiled vigorously; a violent boil destroys the miso's living enzymes and beneficial bacteria.

    You will need:

    4 cucharadas generosasMiso paste (preferably red Aka Miso, or a red/white blend 'Awase Miso')1.5 litrosCaldo de pollo casero denso (o caldo Dashi, o combinación de ambos)1 cucharadaToasted sesame oilJengibre restanteNaN 1 diente de ajoJengibre fresco rallado y Ajo
    4
    Step 4

    Step 4

    The Noodles (With a Timer): Bring a separate pot of unsalted water to boil (the Japanese don't salt ramen noodle water because the broth is already intensely salty). Cook ramen noodles according to package directions. The ideal texture is 'al dente' with bounce: what Japanese ramen schools call 'katame' (硬め). Drain well and divide among 4 Donburi bowls.

    You will need:

    400 gFresh Ramen noodles (or quality dried, thick wavy style)
    5
    Step 5

    Step 5

    The Sacred Bowl Assembly: For each bowl: ladle hot miso broth over the noodles generously. Slice the Chashu into thick 1cm rounds — each slice should show concentric rings of meat and translucent fat. Place 2-3 slices leaning against the bowl's edge. Halve the marinated egg: the inside yolk should be creamy, runny, and bright orange. Place both halves yolk-up. Arrange toppings in neat sections around the bowl like a clock: sliced scallions, sweet corn kernels, a rectangle of Nori seaweed standing vertically in the broth, white bean sprouts, and if you have it, a slice of Naruto. Don't mix anything; each topping occupies its own visual territory.

    You will need:

    Al gustoToppings: Cebollino picado, Maíz dulce, Nori (alga), Brotes de soja, Naruto (surimi espiral)

    Your culinary masterpiece is ready to enjoy!

    Share your version and surprise your guests with art and flavor.

    Celebración cómica y surrealista de Miso Ramen with Braised Chashu Pork and Marinated Egg, con ingredientes: Fresh Ramen noodles (or quality dried, thick wavy style), Pork belly in one piece (for the Chashu, skin-on if possible), Miso paste (preferably red Aka Miso, or a red/white blend 'Awase Miso'), Rich homemade chicken stock (or Dashi broth, or a combination), Dark soy sauce (Koikuchi Shoyu).

    Composición final humorística de Miso Ramen with Braised Chashu Pork and Marinated Egg con Fresh Ramen noodles (or quality dried, thick wavy style), Pork belly in one piece (for the Chashu, skin-on if possible), Miso paste (preferably red Aka Miso, or a red/white blend 'Awase Miso'), Rich homemade chicken stock (or Dashi broth, or a combination), Dark soy sauce (Koikuchi Shoyu)
    Imagen final de la receta Miso Ramen with Braised Chashu Pork and Marinated Egg, ingredientes: Fresh Ramen noodles (or quality dried, thick wavy style), Pork belly in one piece (for the Chashu, skin-on if possible), Miso paste (preferably red Aka Miso, or a red/white blend 'Awase Miso'), Rich homemade chicken stock (or Dashi broth, or a combination), Dark soy sauce (Koikuchi Shoyu)

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