Refreshing Yuzu Shio Ramen
Seared Chashu
A bright and elegant Japanese ramen featuring a delicate salt-based broth infused with zesty yuzu, served with handmade noodles and melt-in-your-mouth caramelized chashu pork.
Yuzu Shio Ramen represents the lighter side of Japanese noodle culture, originating from coastal regions where salt-based broths were preferred. The addition of yuzu citrus provides a refreshing aromatic lift that cuts through the richness of the pork, creating a perfectly balanced bowl. It is a sophisticated alternative to the heavier tonkotsu or miso varieties.
Ingredients
- 300 g handmade ramen noodles
- 800 ml creamy white ramen broth base
- 2 tbsp yuzu juice
- 150 g rolled chashu pork belly
- 1 soft-boiled egg (ajitsuke tamago)
- 2 tbsp corn kernels
- 1 tbsp wakame seaweed
- 2 slices narutomaki fish cake
- 2 sheets nori seaweed
- optional shredded leeks
- to taste shio tare (salt seasoning)
Instructions
- 1Prepare the handmade noodles
Begin by preparing the ramen noodles. Use a professional noodle-making machine to extrude the dough into long, thin, uniform strands. This process ensures the perfect texture and elasticity for the handmade noodles used in the Yuzu Shio Ramen.
Tip: Keep the extruded noodles lightly dusted with flour to prevent them from sticking together before cooking. - 2Boil and drain the noodles
Cook the fresh noodles in a pot of boiling water until they reach the desired al dente texture. Once cooked, use a mesh strainer to lift the noodles out of the water, shaking gently to drain all excess liquid before adding them to the serving bowl.
Tip: Do not overcook the noodles; they will continue to soften slightly once they are placed in the hot broth. - 3Prepare the yuzu broth base
Pour the rich, creamy white soup base into a ceramic ramen bowl. This base is typically seasoned with a shio tare and infused with yuzu juice to create the signature aromatic profile of the dish.
Tip: Warm your ramen bowl with hot water before adding the broth to help keep the soup hot for longer. - 4Sear the chashu pork
Place the rolled logs of Japanese-style chashu pork into a flat pan. Sear the meat over medium-high heat, turning frequently, until the entire surface is deeply browned and beautifully caramelized. This step adds a smoky depth and enhances the richness of the pork.
Tip: The caramelization of the sugars in the marinade is key to the flavor, so ensure the pan is hot enough to create a crust.
