Recipe of Favorite Nibuta (Stewed Pork) Shoyu Ramen

Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, nibuta (stewed pork) shoyu ramen. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Shoyu Ramen is usually made from chicken. But also you can make it with strong broth that you can get from pork. The pork is better the next day. After cooking let everything cool leave the pork in the broth put in fridge.

Nibuta (Stewed Pork) Shoyu Ramen is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Nibuta (Stewed Pork) Shoyu Ramen is something that I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can have nibuta (stewed pork) shoyu ramen using 8 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Nibuta (Stewed Pork) Shoyu Ramen:

1. Make ready 1 lb Pork Shoulder
2. Make ready 50 cc Soy sauce
3. Make ready 100 cc Sake or White Wine (Don't use cooking sake or wine which contain salt)
4. Prepare 1 tbsp Oyster sauce
5. Prepare 1 clove Galic
6. Make ready 10 cm Leek
7. Get Green Onion as topping
8. Take Ramen noodle, or Spaghettini+baking soda

One day ahead: Season pork shoulder with salt and pepper. This shoyu (soy sauce) ramen recipe is quick and easy. It uses chicken stock and chukamen noodles for a relatively light soup that is salty and tangy. Other common categories include shio, tonkotsu, and miso ramen.

Instructions to make Nibuta (Stewed Pork) Shoyu Ramen:

1. Tie the meat with kitchen string, then place into a deep pot. Pour the water till the meat is covered till half of its hight
2. Pour Sake, Soy sauce, Oyster sauce and add leeks (can be scratch), garlic.
3. Cook over high heat until boiling. Skim the scam off the top, then turn into low.
4. Simmer with lid for 50 -60 min. Meat should turn tender enough to be stubbed by chopstick smoothly. Cool down to room temperature, then take out the meat. Slice into 5mm thickness. Set aside.
5. Make Ramen soup from the broth. This broth might be too salty as a soup, add water or chicken broth for your taste.
6. Boil ramen noodle as instructed on the package. Drain the water and place a big bowl. Pour the soup and place the sliced meat. Scratch green onion which cut into a small piece.
7. A TIP : If you cannot find ramen noodle at your end, can use pasta spaghettini or fedelini. Try to boil it with 1 -2 tbsp of baking soda.

It uses chicken stock and chukamen noodles for a relatively light soup that is salty and tangy. Other common categories include shio, tonkotsu, and miso ramen. Among these, the soy sauce version is noted for its curly noodles and tangy, salty and. A classic chintan shoyu ramen—a light broth flavored with soy sauce—made easier with the help of a pressure cooker. But recently, as I looked through our ramen library, I realized that we'd never published a recipe for a shoyu ramen.

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