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The Ultimate Yaki Ramen (Fukuoka-Style Stir-Fried Ramen)
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Soak the dried wood ear mushrooms in water to rehydrate them (hot water rehydrates them faster).
Ingredients for this step
Dried wood ear mushrooms
8 g
3:42
~15 min
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Ingredients
1
Soak the dried wood ear mushrooms in water to rehydrate them (hot water rehydrates them faster).
Dried wood ear mushrooms 8 g
3:42
~15 min
2
Cut the cabbage finely. Since the noodles are thin, keeping the ingredients small helps them blend together.
4:23
~3 min
3
Cut the pork belly into bite-sized pieces. If you do not want to dirty your cutting board, you can cut it on top of the package.
5:21
~2 min
4
Slice the rehydrated wood ear mushrooms into thin strips so they blend with the noodles.
5:43
~2 min
5
Peel and grate the garlic. At the same time, start bringing water to a boil for cooking the noodles.
7:49
~2 min
6
While waiting for the water to boil, put 2 tablespoons of lard in a frying pan and heat it, season the pork belly with salt and pepper, and stir-fry until nicely browned.
8:03
~4 min
7
Add plenty of cabbage and stir-fry, then add plenty of wood ear mushrooms and stir-fry together.
9:13
~3 min
8
Turn off the heat once, add 2 and 2/3 teaspoons of chuka-aji, 1 tablespoon of Worcestershire sauce, and 1 teaspoon of soy sauce, and coat the ingredients. Then add the grated garlic.
10:31
~2 min
9
Boil the noodles in the boiling water. Using 70g per serving as a guide, twist them as you put them in to boil them neatly. The package says 3 minutes, but for yaki ramen boil for 2 minutes (1 and a half minutes if you prefer them very firm).
12:04
~2 min
10
While the noodles are boiling, return the frying pan to the heat and cook off the acidity of the ingredients.
12:37
~2 min
11
Add the boiled noodles to the frying pan, pour in 2 tablespoons of soy milk and 1 teaspoon of water, and toss to coat. Add about 8 shakes of pepper and stir-fry over slightly high heat so the noodles take on the liquid.
13:52
~3 min
12
Serve on a plate and top with a generous (heaping) amount of red pickled ginger to finish.
15:02
~1 min
1
Step 1
Soak the dried wood ear mushrooms in water to rehydrate them (hot water rehydrates them faster).
Dried wood ear mushrooms
8 g
2
Step 2
Cut the cabbage finely. Since the noodles are thin, keeping the ingredients small helps them blend together.
Cabbage
160g
3
Step 3
Cut the pork belly into bite-sized pieces. If you do not want to dirty your cutting board, you can cut it on top of the package.
Pork belly
140g
4
Step 4
Slice the rehydrated wood ear mushrooms into thin strips so they blend with the noodles.
Dried wood ear mushrooms
8 g
5
Step 5
Peel and grate the garlic. At the same time, start bringing water to a boil for cooking the noodles.
Garlic
8 g
6
Step 6
While waiting for the water to boil, put 2 tablespoons of lard in a frying pan and heat it, season the pork belly with salt and pepper, and stir-fry until nicely browned.
Pork belly
140g
Lard
2 tablespoons
Salt and pepper
a pinch
7
Step 7
Add plenty of cabbage and stir-fry, then add plenty of wood ear mushrooms and stir-fry together.
Cabbage
160g
Dried wood ear mushrooms
8 g
8
Step 8
Turn off the heat once, add 2 and 2/3 teaspoons of chuka-aji, 1 tablespoon of Worcestershire sauce, and 1 teaspoon of soy sauce, and coat the ingredients. Then add the grated garlic.
Garlic
8 g
Chuka-aji (Chinese-style soup base)
2 and 2/3 teaspoons
Worcestershire sauce
1 tablespoon
Soy sauce
1 teaspoon
9
Step 9
Boil the noodles in the boiling water. Using 70g per serving as a guide, twist them as you put them in to boil them neatly. The package says 3 minutes, but for yaki ramen boil for 2 minutes (1 and a half minutes if you prefer them very firm).
Stick ramen (thin noodles such as Marutai, without soup packet)
140g (70g x 2 servings)
11
Step 11
Add the boiled noodles to the frying pan, pour in 2 tablespoons of soy milk and 1 teaspoon of water, and toss to coat. Add about 8 shakes of pepper and stir-fry over slightly high heat so the noodles take on the liquid.
Stick ramen (thin noodles such as Marutai, without soup packet)
140g (70g x 2 servings)
Soy milk
2 tablespoons
Water
4 teaspoons
Pepper
about 8 shakes
12
Step 12
Serve on a plate and top with a generous (heaping) amount of red pickled ginger to finish.
Red pickled ginger (beni shoga)
a generous amount
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