See other ways to make Ramen12 cooks, each with their own take

Marutai Bou Ramen Nagahama Style (Tonkotsu-Style Ramen with Homemade Chashu)

Name: Marutai Bou Ramen Nagahama Style (Tonkotsu-Style Ramen with Homemade Chashu)
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 1 servings
Cuisine: 和食
Ingredients: Marutai bou ramen (original) 2 servings; Pork belly block sized to fit the pot; Garlic to taste; Ginger to taste; Water to taste; Soy sauce to taste; Lard as desired; Included soup powder packet 1 serving; Included aroma oil packet 1 serving; Green onion to taste; Toppings of your choice to taste

A Marutai bou ramen variation that simmers a block of pork belly with garlic and ginger over low heat for 1 to 2 hours and uses the resulting broth as the soup base. Adding the packet soup powder and aroma oil to the broth and boiling it hard to emulsify gives it the rich body of a ramen shop bowl. Comes with homemade chashu made by marinating the simmered pork in soy sauce, plus a kaedama noodle refill.

WashokuNoodleStaple1 serving105 min(Prep 15 min + Cook 90 min)850 kcal

Authentic Meal Prep Solo Meal

けんた食堂

The only place to catch my latest videos is right here on YouTube! Please subscribe to the channel. 【Greeting】 I'm a home cooking enthusiast with 18 years of experience. As the operator of the long-established recipe site Puchi Guru, I'll share dishes made with the skills and flavor I've cultivated over the years — the kind of cooking that brings a smile to your face. On this channel, I share recipes that are easy to make at home but come with a little extra twist. I cover a wide range of genres while always aiming for the highest quality, hoping to bring a bit of inspiration to your everyday meals.

54recipes·129cooked

INGREDIENTS

Ingredients

1 serving

INSTRUCTIONS

Instructions

1
Place the garlic, ginger, and a block of pork belly sized to fit the pot into the pot.
0:01~5 min
2
Add water, simmer over low heat for 1 to 2 hours, then let cool. For a lighter finish, skim off the fat floating on the surface.
0:07~90 min
3
Lift out the meat and place it in a plastic bag, and strain the broth. If you like it rich, add lard to the strained broth.
0:14~5 min
4
Pour soy sauce over the meat in the bag, seal it, and let it sit for a while. Turn the bag over partway through so the flavor soaks in evenly.
0:22~30 min
5
Slice the finished chashu to your preferred thickness and chop the green onion.
0:29~5 min
6
Prepare the Marutai bou ramen (original), heat the broth, and add the included soup powder and aroma oil.
0:35~3 min
7
Boil hard for a while to emulsify the soup, and warm the bowl. Cook the first portion of noodles for the kaedama refill and drizzle soy sauce over it.
0:42~5 min
8
Cook the second portion of noodles. Season the chashu with soy sauce to tighten the flavor, then transfer the cooked noodles to the bowl and pour in the soup.
0:50~3 min
9
Arrange the chashu, chopped green onion, and other toppings on top to finish.
0:56~2 min
10
Add the kaedama refill. Drop the pre-seasoned first portion of noodles into the remaining soup and enjoy.
1:15~1 min

REVIEWS

Reviews

Similar recipes

Cross-channel picks by ingredients, cuisine, and what others are loving