Mazemen Ramen
There is literally nothing better than a bowl of ramen in the dead of winter. Lucky for you, now you don't have to leave the house to get it! We've engineered a few shortcuts to the ancient process that make it easy for you to satisfy a ramen craving in the comfort of your own home.
Recipe photos by Bruce Plotkin Photography.
COOKING INSTRUCTIONS:
Making your shoyu eggs
- Place 2 quarts of water on the stove. Add eggs to the water and then turn heat on, to high. Set a timer for 12 minutes.
- Remove the eggs after 12 minutes and place into an ice bath.
- Once eggs are cool enough to handle, peel and place in a bath of shoyu or soy sauce.
- Reserve until you're finishing each bowl of noodles.
Making your Shortcut Ramen Broth
- Combine vegetable stock, chicken stock, soy sauce, mirin, miso, fish sauce and kombu in a tall pot.
- Simmer over medium-high heat, reducing by half.
- Once the broth has reduced, keep warm and season to taste.
Pan Roasting your Pork
- Pan roast your pieces of pork over medium heat in a saute pan.
- Once the sides and edges are golden brown and delicious-looking, remove from pan and keep warm.
Cooking and finishing your ramen noodles
- In salted, boiling water, cook ramen for 3 minutes (or according to package directions)
- Strain and place in a metal mixing bowl.
- Add egg yolks and ramen broth to the noodles and toss vigorously but carefully. The end result should be more creamy than brothy.
- Divide noodles between four bowls and top with pork, eggs, scallions, shiitake mushrooms, roasted corn and bamboo shoots.
- Served immediately!
