Easiest Way to Make Tasty Nibuta (Stewed Pork) Shoyu Ramen

Nibuta (Stewed Pork) Shoyu Ramen. Great recipe for Nibuta (Stewed Pork) Shoyu Ramen. This is my favourite classic Tokyo style ramen which can be easily made at home. It takes time to stew the pork, but steps are quite simple.

But also you can make it with strong broth that you can get from pork. The pork is better the next day. First, make the soup: In a pressure cooker, combine the pork back ribs and the water. You can have Nibuta (Stewed Pork) Shoyu Ramen using 8 ingredients and 7 steps. Here is how you cook it.

Ingredients of Nibuta (Stewed Pork) Shoyu Ramen

1. You need 1 lb of Pork Shoulder.
2. You need 50 cc of Soy sauce.
3. You need 100 cc of Sake or White Wine (Don't use cooking sake or wine which contain salt).
4. You need 1 tbsp of Oyster sauce.
5. You need 1 clove of Galic.
6. You need 10 cm of Leek.
7. Prepare of Green Onion as topping.
8. Prepare of Ramen noodle, or Spaghettini+baking soda.

Attach the lid as shown in the pressure cooker's instructions, and heat. Nibuta (Stewed Pork) Shoyu Ramen Pork Shoulder • Soy sauce • Sake or White Wine (Don't use cooking sake or wine which contain salt) • Oyster sauce • Galic • Leek • Pork, chicken, shrimp, tofu, soft boiled eggs, and narutomaki (fish cakes) are probably the most common proteins found in shoyu ramen bowls but you can also use beef, fish, and shell-fish such as crab or lobster. You can use one or multiple proteins to make it just how you prefer. Bring to a boil over medium-high heat, then reduce heat to a simmer.

Nibuta (Stewed Pork) Shoyu Ramen instructions

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 Key Ingredients for Spicy Shoyu Ramen. Since we're making Spicy Shoyu Ramen today, the key ingredient for the recipe is spicy chili bean paste (la doubanjiang). You can always make slight modifications to the spiciness level. If you can't handle spicy food at all, you can use regular chili bean paste (doubanjiang) instead. More about this Broad Bean Paste (Doubanjiang) on this post and.