Can YOU handle THIS MUCH flavor?

Jiro ramen packs an incredible flavor punch with rich pork bone broth, chewy noodles and braised pork belly (chashu), all piled high with toppings. You will LOVE it!

MY JIRO RAMEN RECIPE:
Start the evening before you’d like to serve. Makes 4 servings

Day 1: Chashu and tare (cooking sauce)
Ingredients:
1 lb pork belly (chashu), skin layer removed
1 cup water
½ cup soy sauce
½ cup sake or mirin
2 Tablespoons miso paste
5 green onion tops (use the green sections only)
5 slices unpeeled ginger
⅓ cup sugar

Directions:
Over medium heat in a Dutch oven, sear all sides of the pork belly
Remove pork belly from Dutch oven and briefly set aside
Add water, soy sauce, sake or mirin, miso, green onions, ginger and sugar to Dutch oven, stir
Add seared pork belly back to the Dutch oven and bring tare to a gentle boil
Reduce heat, cover, and braise 1 hour, turning chashu every 15 min
Note: Move the lid to the side the last 30 min to thicken sauce. This yields about 2 cups of tare.
Remove chashu and strain tare into a glass bowl
Add chashu to the bowl, cover with plastic wrap, and refrigerate overnight

Day 2: Pork soup and toppings
Ingredients:
4 cups water
One 200 g package Otafuku Tonkotsu Ramen Soup concentrate
Chashu, sliced into ¼-inch thick pieces and heated on a skillet
Tare, heated in microwave
Noodles (thick Jiro-style wheat noodles made with kansui), cooked in water, then strained
Bean sprouts, blanched 60 sec in boiling water, strained, and seasoned with salt and sesame oil
Cabbage, blanched 60 sec in boiling water, strained, and seasoned with salt and sesame oil
Garlic, minced
Green onions, sliced
Soy sauce egg(s) (shoyu tamago)
Chili sauce

Directions:
Add water and Otafuku Tonkotsu Ramen Soup concentrate to a pot and heat until simmering
Add ¼ cup tare to the bottom of a bowl
Add 1 ¼ cups soup, noodles, chashu and other toppings of choice
Serve and enjoy!

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