Tonkatsu Shoyu Ramen (Pork Cutlet Soy Sauce Ramen)
If you've ever aspired to recreate the delectable ramen served in Japanese noodle houses, this tonkatsu recipe is tailor-made for you. This everyday dish is ideal for individuals with some cooking know-how, although it might take a bit longer for those less experienced in the kitchen. To streamline the process, I often forgo precise measurements because of the numerous small quantities involved in the recipe.
Ingredients
- 1 large egg
- 1 ½ teaspoons spicy sesame oil
- 2 (1x3-inch) boneless pork chop slices
- 2 tablespoons olive oil, divided
- 1 tablespoon black sesame seeds, divided
- 2 leaves fresh basil, chopped, divided
- 1 leaf fresh sage, chopped, divided
- 1 (3 ounce) package instant ramen noodles (such as Shirakiku®), seasoning packet discarded
- 3 tablespoons shredded dried kombu
- 1 ¾ tablespoons bonito soup stock (such as Hondashi®)
- 1 ¾ tablespoons soy sauce (shoyu)
- ½ teaspoon white miso paste with dashi
Toppings
- 4 1/3-inch slices fish paste stick (naruto)
- 1 tablespoon tonkatsu sauce
- 1 tablespoon sushi ginger (shoga), finely chopped
- 1 green onion, thinly sliced
- 1 pinch ground black pepper
Instructions
- Fill a small pot halfway with water. Bring to a boil; add egg and cook in boiling water for 15 minutes. Drain. Run cold water over egg and set aside to cool.
- Pour sesame oil into a large skillet. Lay pork slices in oil. Cover pork with 1 tablespoon olive oil, 1/2 tablespoon sesame seeds, 1/2 of the basil, and 1/2 of the sage. Flip and cover pork with these remaining ingredients: 1 tablespoon olive oil, 1/2 tablespoon sesame seeds, basil, and sage.
- Cook pork, covered, over medium-low heat, until evenly browned on the bottom, about 5 minutes. Flip and continue cooking until second side is browned, about 5 minutes more. Remove from heat.
- Bring a large pot of water to a boil. Cook ramen noodles in boiling water until tender, about 3 minutes. Drain in a colander set in the sink; rinse noodles until water runs clear. Return noodles to the pot.
- Stir kombu, bonito stock, soy sauce, and miso paste into noodles. Cook, stirring with chopsticks, over medium heat, until miso paste is dissolved, 3 to 5 minutes. Transfer noodles to a serving bowl.
- Peel and cut egg in half lengthwise. Place egg, pork slices, and fish paste slices over noodles. Garnish with tonkatsu sauce, ginger, green onion, and black pepper.
Nutrition
Calories: 1406kcalCarbohydrates: 90gProtein: 76gFat: 82gSaturated Fat: 23gCholesterol: 321mgSodium: 3660mgPotassium: 1043mgFiber: 3gSugar: 10gVitamin C: 4mgCalcium: 188mgIron: 5mg
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