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Quick Generic Ichiran-Style Ramen
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Pour 300ml water into a small pot. Cut the pork belly into small pieces with scissors directly into the pot.
Ingredients for this step
Water
300ml
Pork belly
30g
3:26
~2 min
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Ingredients
1
Pour 300ml water into a small pot. Cut the pork belly into small pieces with scissors directly into the pot.
Water 300ml
Pork belly 30g
3:26
~2 min
2
Add 1 tbsp lard, the Chinese-style bouillon, sake, garlic powder, ground pepper, and powdered gelatin. Stir.
4:30
~2 min
3
Once the broth boils, cover and simmer over low heat for about 10 minutes until the pork is tender.
6:26
~10 min
4
While simmering, make the secret red sauce: combine gochujang, chili powder, MSG, pepper, sesame oil, and water in a container and mix well.
10:42
~2 min
5
After 10 minutes, turn off the heat. Use a hand blender to puree the broth and pork together until emulsified and milky.
11:39
~2 min
6
Add soy sauce, sugar, salt, Hi-Me, and soy milk to the broth. Blend again to combine and adjust to taste. Keep warm.
13:01
~2 min
7
In a separate pot, bring plenty of water to a boil and cook the Marutai noodles. About 3 minutes (firm) is recommended for an Ichiran-like texture.
14:19
~4 min
8
Drain the noodles thoroughly and transfer to a pre-warmed bowl.
15:19
~1 min
9
Pour the warm broth over the noodles through a fine strainer.
15:28
~1 min
10
Finish with 3cm of lard, a dollop of red sauce in the center, and chopped scallions.
15:42
~1 min
1
Step 1
Pour 300ml water into a small pot. Cut the pork belly into small pieces with scissors directly into the pot.
Water
300ml
Pork belly
30g
2
Step 2
Add 1 tbsp lard, the Chinese-style bouillon, sake, garlic powder, ground pepper, and powdered gelatin. Stir.
Lard (for the broth)
1 tablespoon
Chinese-style bouillon (Chukaaji)
1 teaspoon
Sake
2 teaspoons
Garlic powder
5 shakes
Ground pepper
4 shakes
Powdered gelatin
1 1/2 teaspoons
4
Step 4
While simmering, make the secret red sauce: combine gochujang, chili powder, MSG, pepper, sesame oil, and water in a container and mix well.
Gochujang
1 teaspoon
Ichimi togarashi (chili powder)
1/2 teaspoon
Ajinomoto (MSG)
1 shake
Pepper
2 shakes
Sesame oil
1/2 teaspoon
Water
1/3 teaspoon
6
Step 6
Add soy sauce, sugar, salt, Hi-Me, and soy milk to the broth. Blend again to combine and adjust to taste. Keep warm.
Soy sauce
1 1/2 tablespoons
Sugar
1/4 teaspoon
Salt
a pinch
Hi-Me (or any umami seasoning)
7 shakes
Unsweetened soy milk
2 teaspoons
7
Step 7
In a separate pot, bring plenty of water to a boil and cook the Marutai noodles. About 3 minutes (firm) is recommended for an Ichiran-like texture.
Marutai stick noodles
1 bundle
8
Step 8
Drain the noodles thoroughly and transfer to a pre-warmed bowl.
Marutai stick noodles
1 bundle
10
Step 10
Finish with 3cm of lard, a dollop of red sauce in the center, and chopped scallions.
Lard (for finishing)
3cm
Gochujang
1 teaspoon
Chopped scallions
to taste
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