Yesterday, I went to Tokyo Street (Pavillion KL) for my dinner. However, I’m not stratified with the dinner whereby the food quality ain’t that really good and pricey(I ate a bowl of Ramen for RM40 at the newly opened Santouka Hokkaido Ramen Restaurant). After went home, I try to look for the Ramen recipes from my favorite cookbook…Thus, I make this Chashu Miso Ramen for today’s breakfast. It is really easy and delicious.
昨天又去KL Pavillion里的Tokyo Street“烧饼”了，这一次去了新开的山头火北海道拉面店吃晚餐，吃了一套超贵的拉面，一套叉烧拉面要价RM40(而且是味精汤，吃后超渴的)。价钱不是问题，最在意的是食物素质…所以回家后赶紧翻查烹调拉面的食谱。今天早餐就这样搞定了这一道超简单又美味的日式叉烧味噌拉面咯(而且材料都很便宜)！
Chashu Miso Ramen
Ingredients (for 2 to 3 portions):
300g Pork Loin
3 Ramen
2 hard-boiled eggs
Seaweed
Kamaboko
Green onion, chopped
Chashu seasoning sauce:
1 / 2 cup Japanese soy sauce
1 / 3 cup Mirin
1 / 4 cup sake
1 cup water
Miso soup seasonings:
1000ml Japanese soup broth (* I use 5 tablespoons Japanese concentrated soup stock / bonito fish seasoning powder mix with hot water, super simple!)
80-90g Miso paste
Sugar to taste
Methods:
1. Fry the pork loin until is nicely browned on all sides.
2. Add in the Chashu seasoning sauce, shimmer in low heat until the sauce is concentrated, remove Chashu from the wok, let it cool and cut it into thin slices, set aside.
3. Heat up the Japanese soup broth, add in the Miso paste, add a little bit of sugar to taste.
4. Add the cooked noodle into a big bowl, add in the miso soup, then topped with Chashu slices, egg, kamaboko, seaweed, sprinkle some chopped green onion, done!
1. Fry the pork loin until is nicely browned on all sides.
2. Add in the Chashu seasoning sauce, shimmer in low heat until the sauce is concentrated, remove Chashu from the wok, let it cool and cut it into thin slices, set aside.
3. Heat up the Japanese soup broth, add in the Miso paste, add a little bit of sugar to taste.
4. Add the cooked noodle into a big bowl, add in the miso soup, then topped with Chashu slices, egg, kamaboko, seaweed, sprinkle some chopped green onion, done!
材料(2~3人份)：
300g梅肉/五花肉
3团拉面
2 颗水煮蛋
少许海苔
少许鱼板
少许葱花
日式叉烧调味料：
1/2杯日式昆布醬油
1/3杯味霖
1/4 杯清酒
1杯水
味噌汤底调味料：
1000ml日式高汤（*我是用5汤匙日式浓缩高汤煮汁/鲣鱼粉加热水，超简单的！）
80-90g味噌
少许砂糖
做法：
1. 把梅肉放入锅中加入少量的油，煎至表面微黄。
2. 加入所有日式叉烧调味料，小火焖煮至到汤汁浓缩，取出叉烧放凉后切片，备用。
3. 将高汤煮开，加入味噌，并加入少量的糖调味。*味噌汤不可煮太久，风味会散掉。
4. 把煮熟的面条放入面碗，加入味噌汤，然后放上日式叉烧，蛋，鱼板，海苔片，撒上葱花，就好啦！
1. 把梅肉放入锅中加入少量的油，煎至表面微黄。
2. 加入所有日式叉烧调味料，小火焖煮至到汤汁浓缩，取出叉烧放凉后切片，备用。
3. 将高汤煮开，加入味噌，并加入少量的糖调味。*味噌汤不可煮太久，风味会散掉。
4. 把煮熟的面条放入面碗，加入味噌汤，然后放上日式叉烧，蛋，鱼板，海苔片，撒上葱花，就好啦！
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