Pork Tonkatsu Ramen
Pork tonkatsu ramen is my favorite of all the ramen varieties. It is known for it’s creamy rich white broth and slices of chasu pork that dwell inside of this bowl of perfection. The ramen is also topped with a ramen egg, bean sprouts, black fungus, and lots of green onions. If you want to go all out with your ramen like in this recipe, you are going to have to plan out 2 days to really make this ramen right. Making the chasu pork and the ramen egg is a 2 day process; both of which are included at the bottom of the recipe. The rest of the ramen ingredients and assembly will only take 25 minutes to prepare.
Ingredients
Broth
- 2 cups chicken stock
- 2 cups dashi
- 2 cups unsweetened soy milk or cashew, almond, or oat milk
- 1/4 cup lard
Tonkatsu Ramen
- 1 portion ramen noodles
- 3 tbsp tare sauce
- 1 green onion chopped
- 1/2 cup bean sprouts
- 3 dried black fungus rehydrated
- 3 slices chasu pork
- 1 ramen egg sliced in half
Instructions
Broth
- Bring the chicken stock and lard to a boil.
- Add in the dashi and soy milk. Bring to a simmer over medium heat.
Prepping Tonkatsu Ramen Ingredients
- Bring a pot of water to boil. Blanch the black fungus for 1 minute. Scoop out and set aside.
- Blanch the bean sprouts for 1 minute. Set aside.
- Place the ramen noodles into the boiling water and cook according to the package directions. Set aside.
- Thinly slice a few pieces of the chasu pork.
- Sear the pork in a sauté pan for a minute a side over high heat. Set aside.
Tonkatsu Ramen Assembly
- Place the tare sauce in the bottom of a large ramen bowl.
- Ladle 1 1/2 cups of the broth into the bowl.
- Add the noodles and toss in the broth.
- Top with the chasu pork, ramen egg, black fungus, bean spouts, and green onions.
