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Marutai Bou Ramen Nagahama Style (Tonkotsu-Style Ramen with Homemade Chashu)
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Place the garlic, ginger, and a block of pork belly sized to fit the pot into the pot.
Pork belly block sized to fit the pot
Garlic to taste
Ginger to taste
0:01
~5 min
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Ingredients
1
Place the garlic, ginger, and a block of pork belly sized to fit the pot into the pot.
Pork belly block sized to fit the pot
Garlic to taste
Ginger to taste
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
1
Step 1
Place the garlic, ginger, and a block of pork belly sized to fit the pot into the pot.
Pork belly block
sized to fit the pot
Garlic
to taste
Ginger
to taste
2
Step 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.
Pork belly block
sized to fit the pot
Garlic
to taste
Ginger
to taste
Water
to taste
3
Step 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.
Pork belly block
sized to fit the pot
Lard
as desired
4
Step 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.
Pork belly block
sized to fit the pot
Soy sauce
to taste
5
Step 5
Slice the finished chashu to your preferred thickness and chop the green onion.
Pork belly block
sized to fit the pot
Green onion
to taste
6
Step 6
Prepare the Marutai bou ramen (original), heat the broth, and add the included soup powder and aroma oil.
Marutai bou ramen (original)
2 servings
Included soup powder packet
1 serving
Included aroma oil packet
1 serving
7
Step 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.
Marutai bou ramen (original)
2 servings
Soy sauce
to taste
Lard
as desired
Included soup powder packet
1 serving
Included aroma oil packet
1 serving
8
Step 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.
Marutai bou ramen (original)
2 servings
Pork belly block
sized to fit the pot
Soy sauce
to taste
9
Step 9
Arrange the chashu, chopped green onion, and other toppings on top to finish.
Pork belly block
sized to fit the pot
Green onion
to taste
Toppings of your choice
to taste
10
Step 10
Add the kaedama refill. Drop the pre-seasoned first portion of noodles into the remaining soup and enjoy.
Marutai bou ramen (original)
2 servings
Soy sauce
to taste
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Marutai Bou Ramen Nagahama Style (Tonkotsu-Style Ramen with Homemade Chashu) — cook along with the video