Nibuta (Stewed Pork) Shoyu Ramen
Nibuta (Stewed Pork) Shoyu Ramen

Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, nibuta (stewed pork) shoyu ramen. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Nibuta (Stewed Pork) Shoyu Ramen is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Nibuta (Stewed Pork) Shoyu Ramen is something that I’ve loved my entire life.

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.

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

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

Bringing ramen home takes a trip to an Asian market, three days of work, and your largest pot, but this low-stress (really!) recipe is worth it. One day ahead: Season pork shoulder with salt and pepper. The pork was amazing, really, really tender. Didn't quite have the carmalization of classic chashu, but I'm going to work on that for the next iteration.

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.

The pork was amazing, really, really tender. Didn't quite have the carmalization of classic chashu, but I'm going to work on that for the next iteration. More sugar in the marinade an getting a better crust from the cast iron using butter+sesame oil (we were hungry and rushed it). You can cook modern Japanese home meals by yourself with her fun Chef Rika's ramen recipe features a light, clean soup made with pork back ribs for great flavor, and seasoned with soy sauce. This shoyu (soy sauce) ramen recipe is quick and easy.

So that’s going to wrap it up for this special food nibuta (stewed pork) shoyu ramen recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!