Pork ramen

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What would suit better a rainy summer weekend than a spicy Japanese ramen? Cannot think of anything. The secret of a good ramen is in the bouillon. It has to have an intense taste of savoury and spices from ginger and chili not to forget the fish sauce. You can always use vegetarian option instead of pork meat or why not chicken if that is what you prefer! The recipe serves four persons.

Pork Ramen

The marinade

300g Pork neck (fläskkarré på svenska)
200g champingnon
3 tablespoons sesame oil
2 tablespoons soy sauce

The bouillon

1 liter water
2 chicken bouillon stocks
0,5dl fish sauce
2 tablespoons soy sauce
2 tea spoons chili flakes
1-2 cm fresh ginger
1 tea spoon brown sugar

On top

4 eggs
250g egg noodles
spring onion
2 tablespoons sesame seeds
fresh cilantro
Chili flakes

  1. Start with marinading the meat. Slice the champignons. Mix the pork meat and the sliced champignons in a oven tray with sesame oil and soy sauce. Fry in oven for 30 minutes.
  2. Start cooking the bouillon in a spacious kettle. Add all the ingredients and grate the ginger with a grater, add in the bouillon and let it boil. When the meat is ready, add the left over gravy from the oven tray in the bouillon. Check the taste, add water it too salty.
  3. Cook the eggs around 6 minutes if you don’t want them to be hard boiled, otherwise cook around 10 minutes. you can divide the eggs after cooling them down if preferred for the aesthetics.
  4. Fry the sesame seeds without oil quickly on a frying pan, avoid burning them by using medium heat.
  5. Cook the noodles, chop the spring onions and cilantro. Slice the meat and start putting your ramen bowls together. Begin with the noodles on the bottom, then comes pork meat, mushrooms and finally the bouillon. Decorate with eggs, spring onions, cilantro, chili flakes and fried sesame seeds.

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Lets hope these rainy days will be over soon, enjoy!

//Anniina

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