Photograph of the finished Onomichi ramen

Japan · Mì ramen mỡ heo Onomichi

Onomichi ramen

3 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fresh ramen Fresh ramen 1.5 lb
  • Photograph of Pork bones Pork bones 2.6 lb
  • Photograph of Dried anchovies Dried anchovies 3.5 oz
  • Photograph of Pork fat Pork fat 8.5 oz
  • Photograph of Soy sauce Soy sauce ¾ cup
  • Photograph of Pork belly Pork belly 1.3 lb
  • Photograph of Sour bamboo shoots (menma) Sour bamboo shoots (menma) 7.1 oz
  • Photograph of Spring onion Spring onion 4.9 oz
  • Photograph of Kombu seaweed Kombu seaweed 1.4 oz
  • Photograph of Chicken eggs Chicken eggs 4

Method

  1. 1 Simmer pork bones with kombu and dried Seto anchovies for 2 hours and 30 minutes, then strain.
  2. 2 Fry diced pork fat over low heat for 20 minutes until it becomes cracklings, and keep the cracklings.
  3. 3 Drop the pork cracklings into the bowl of noodles; the cracklings floating on the surface are a telltale sign of Onomichi ramen.
  4. 4 Add soy sauce to the broth to balance the salty flavor with the fat.
  5. 5 Simmer pork belly for 40 minutes, then slice it thickly to make chashu.
  6. 6 Boil the flat noodles for 2 minutes, then pour in the broth and top with chashu, bamboo shoots, egg, green onions, and pork cracklings.

With an appliance

  • Pressure cooker 1 hr 40 min

    Replace step 1: simmer under high pressure for 50 minutes, then release the pressure naturally; the frying of the fat should still be done slowly on the stovetop.

Start cooking