{"id":1123,"date":"2022-01-28T01:30:10","date_gmt":"2022-01-28T00:30:10","guid":{"rendered":"https:\/\/lacuisinedenounours.fr\/?p=1123"},"modified":"2024-12-03T22:02:36","modified_gmt":"2024-12-03T21:02:36","slug":"classic-ramen-with-shiitake-mushrooms","status":"publish","type":"post","link":"https:\/\/lacuisinedenounours.fr\/?p=1123&lang=en","title":{"rendered":"Classic Ramen with Shiitake Mushrooms"},"content":{"rendered":"

The quintessential classic, featuring shiitake mushrooms.<\/em><\/p>\n

Serves 4 bowls<\/strong><\/p>\n

Ingredients<\/strong><\/h4>\n
    \n
  • 500g fresh pork belly<\/li>\n
  • 400g extra-fine semolina or an equivalent amount of store-bought dry ramen noodles<\/li>\n
  • 4 eggs<\/li>\n
  • 4 scallion stalks<\/li>\n
  • A splash of soy sauce<\/li>\n
  • A drizzle of sesame oil<\/li>\n<\/ul>\n
    \n

    Preparation Steps<\/strong><\/h3>\n

     <\/p>\n

    Well… yeah… I\u2019m showing off here because I really enjoyed making the noodles myself, but honestly, don\u2019t bother. There are some great ones available in stores these days.<\/p>\n

    The pork cooking, however\u2014do that yourself. Seriously, you\u2019ll understand why<\/p>\n

    This step is critical as the braised pork cooking liquid becomes the base for the ramen broth.<\/p>\n

      \n
    1. Trim and Prepare the Pork Belly<\/strong>:\n
        \n
      • Begin by removing the rind from the pork belly.<\/li>\n
      • Roll the pork belly tightly and secure it with kitchen twine. This step ensures the meat stays in a compact shape during cooking and results in uniform slices later.<\/li>\n<\/ul>\n<\/li>\n
      • precook the Pork<\/strong>:\n
          \n
        • Place the prepared pork belly in a pot.<\/li>\n
        • Pour in enough soy sauce diluted with water to cover the meat. Add a pinch of salt to enhance the flavor.<\/li>\n
        • braise on low heat for 4 hours, turning the pork every 60\u201390 minutes to ensure even cooking.<\/li>\n
        • The long cooking time allows the collagen in the pork to break down, contributing richness to the broth.<\/li>\n<\/ul>\n<\/li>\n
        • Cooling and Slicing<\/strong>:\n
            \n
          • Once cooked, allow the pork to cool in its braising liquid. This helps it reabsorb some of the flavorful juices.<\/li>\n
          • Once cool, slice the pork into 4 thick pieces for a traditional visual presentation, or into thinner slices if you prefer.<\/li>\n
          • Submerge the slices back into the liquid and refrigerate until needed.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n

            I’ll assume you got your noodles ready homemade or ready to cook<\/p>\n

            Two hours before serving:<\/p>\n

              \n
            1. Reheat the Pork<\/strong>:\n
                \n
              • Bring the pork slices and their liquid to a simmer. Braise them again for one hour to reinfuse the meat with flavor.<\/li>\n<\/ul>\n<\/li>\n
              • Prepare the Broth<\/strong>:\n
                  \n
                • Remove the pork and keep it warm. Skim off the fatty layer from the cooking liquid.<\/li>\n
                • Dilute the remaining liquid with cold water. Yes, it will cause the fat to solidify, but this is intentional\u2014it allows you to skim off the excess fat easily, resulting in a clearer broth.<\/li>\n
                • Once defatted, adjust the flavor with additional salt or soy sauce as needed.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n
                  \n

                  3. Preparing the Ramen Components<\/strong><\/h4>\n
                    \n
                  1. Eggs<\/strong>:\n
                      \n
                    • Bring water to a boil. Add the eggs and cook for exactly 5 minutes and 30 seconds.<\/li>\n
                    • Immediately transfer the eggs to an ice bath or cold running water to stop the cooking process. This will result in eggs with a soft, creamy yolk.<\/li>\n
                    • Once cooled, peel the eggs carefully. Halve them just before assembly for a clean, visually appealing presentation.<\/li>\n<\/ul>\n<\/li>\n
                    • Scallions<\/strong>:\n
                        \n
                      • Slice the scallions thinly. These will provide freshness and a pop of green to the dish.<\/li>\n<\/ul>\n<\/li>\n
                      • Shiitake Mushrooms<\/strong>:\n
                          \n
                        • Thinly slice the mushrooms.<\/li>\n
                        • Heat a bit of oil in a pan and saut\u00e9 the mushrooms until golden.<\/li>\n<\/ul>\n<\/li>\n
                        • Noodles<\/strong>:\n
                            \n
                          • for fresh noodles: boil a couple of minutes<\/li>\n
                          • If using store-bought noodles: depends on your brand, but should be around 6 to 8 minutes<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n
                            \n

                            4. Assembling the Ramen<\/strong><\/h3>\n
                              \n
                            1. \n
                                \n
                              • Place the prepared noodles into the base of each bowl.<\/li>\n
                              • Lay the braised pork slices on top of the noodles<\/li>\n
                              • Add the saut\u00e9ed shiitake mushrooms over the pork and noodles.<\/li>\n
                              • Pour the hot broth into the bowl, ensuring everything is partially submerged.<\/li>\n
                              • Sprinkle the sliced scallions over the top.<\/li>\n
                              • place a halved soft-boiled egg on top of each bowl for a finishing touch.<\/li>\n
                              • Drizzle a small amount of sesame oil over the assembled ramen for a fragrant, nutty aroma.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n

                                Serve immediately while everything is hot<\/p>\n

                                 <\/p>\n

                                \"bol<\/p>\n","protected":false},"excerpt":{"rendered":"

                                The quintessential classic, featuring shiitake mushrooms. Serves 4 bowls Ingredients 500g fresh pork belly 400g extra-fine semolina or an equivalent amount of store-bought dry ramen noodles 4 eggs 4 scallion […]<\/p>\n","protected":false},"author":2,"featured_media":804,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_crdt_document":"","footnotes":""},"categories":[12,731,720],"tags":[],"class_list":["post-1123","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nounours_recipes","category-simple-things","category-slow-food-en"],"_links":{"self":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/1123","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1123"}],"version-history":[{"count":3,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/1123\/revisions"}],"predecessor-version":[{"id":1126,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/1123\/revisions\/1126"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/media\/804"}],"wp:attachment":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1123"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1123"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1123"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}