Japanese home cooking · Japan

Yuzu and Ginger Fukushima-Style Kitakata Ramen

Name: Yuzu and Ginger Fukushima-Style Kitakata Ramen
Total time: 62 min
Yield: 4 servings
Cuisine: Japanese home cooking
Ingredients: 2.5 L pork bone broth; 150 g wheat noodles; 100 g chashu pork; 50 g menma bamboo shoots; 20 g nori seaweed; 10 g green onions; 2 tbsp soy sauce; 1 tbsp sesame oil; 100g braised pork belly (optional); 1 tsp yuzu zest; 1 tbsp grated ginger

Brightens the dish with zesty yuzu and a warm ginger kick.

62 minutes4 servings

Method

Zest 1 tsp yuzu over the broth. 2: Mix 1 tbsp grated ginger into the broth before pouring.
Heat pork bone broth in a pot until simmering.
Cook noodles in boiling water for 2 minutes, drain.
Add chashu pork, menma, nori, and green onions to bowls.
Pour broth over noodles, drizzle with soy sauce and sesame oil.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

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