Photograph of the finished Wakayama ramen

Japan · Mì ramen nước tương xương heo Wakayama

Wakayama 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 3.1 lb
  • Photograph of Soy sauce Soy sauce 1 cups
  • Photograph of Pork belly Pork belly 1.3 lb
  • Photograph of Sour bamboo shoots (menma) Sour bamboo shoots (menma) 7.1 oz
  • Photograph of Kombu seaweed Kombu seaweed 1.4 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Saba mackerel Saba mackerel 11.3 oz
  • Photograph of Rice Rice 8.5 oz

Method

  1. 1 Simmer pork bones with kombu for 2 hours and 30 minutes until a moderately cloudy broth is formed.
  2. 2 Adding soy sauce directly to the broth instead of mixing it with tare (a type of dipping sauce) is the Wakayama way.
  3. 3 Wakayama broth is somewhere between tonkotsu and shoyu: slightly cloudy, but the soy sauce flavor is much more prominent.
  4. 4 Simmer pork belly in broth for 45 minutes, then slice it thickly to make chashu.
  5. 5 Pressed rice with salted mackerel into two hayazushi (rice balls) to be served as a side dish is a staple at Wakayama ramen shops.
  6. 6 Boil the straight, thin noodles for 90 seconds, then pour in the broth and top with chashu, bamboo shoots, egg, and green onions.

With an appliance

  • Pressure cooker 1 hr 40 min

    Replace step 1: simmer under high pressure for 50 minutes, then release the pressure naturally; braise the pork belly with the lid open in the broth.

Start cooking