Rāmen from Tokyo Cult Recipes by Maori Murota
To prepare the toppings, cut the pork into 1 cm (½ in) thick pieces. Soft or hard boil the egg, according to your preference. If you have any leftover sauce from the pork, marinate the egg in it...
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Mixing bowl
- Airtight container
Ingredients
- 1 tablespoon fish sauce
- 4 tablespoons sauce from the pork
- 400 ml (14 fl oz) water
- finely chopped spring onion (scallion)
- 100 g (3½ oz) dried ramen noodles
- freshly ground pepper
- 1 teaspoon soy sauce
- 1 tablespoon sesame oil
- 2 cm (¾ in) leek (white part), thinly sliced on the diagonal
- 1 egg
- 4 slices pork simmered with star anise
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