Tonkatsu Shoyu Ramen (Pork Cutlet Soy Sauce Ramen)
Description
Seasoned pork cutlet slices, naruto, and a hard-boiled egg top ramen cooked with shoyu and miso in this authentic Japanese noodle bowl.
Ingredients
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1 large egg
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1 1/2 teaspoons spicy sesame oil
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2 (1x3-inch) boneless pork chop slices
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2 tablespoons olive oil, divided
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1 tablespoon black sesame seeds, divided
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2 leaves fresh basil, chopped, divided
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1 leaf fresh sage, chopped, divided
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1 (3 ounce) package instant ramen noodles (such as Shirakiku®), seasoning packet discarded
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3 tablespoons shredded dried kombu
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1 3/4 tablespoons bonito soup stock (such as Hondashi®)
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1 3/4 tablespoons soy sauce (shoyu)
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1/2 teaspoon white miso paste with dashi
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4 1/3-inch slices fish paste stick (naruto)
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1 tablespoon tonkatsu sauce
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1 tablespoon sushi ginger (shoga), finely chopped
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1 green onion, thinly sliced
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1 pinch ground black pepper
Directions
1
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.
2
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.
3
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.
4
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.
5
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.
6
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.