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1
Stir fry the ground pork in a small pan.
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2
The fat will render and the meat will become crispy.
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3
The meat juices will come out and be cloudy at first, and then turn transparent.
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4
Lower the heat, and stir fry until browned.
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5
If you brown the meat too much, it won't taste good, but just keep cooking it until it's browned all over and cooked through.
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6
This is done to add the fat and flavor of pork to the soup.
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7
Add 3 tablespoons of mirin and 1 tablespoon of sake, and cook to evaporate the alcohol.
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8
Add 3 tablespoons of brown sugar and 180 ml of soy sauce in that order.
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9
When the soy sauce has heated, turn the heat down low so that it doesn't boil.
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10
Add 1 packet of bonito flakes, a piece of kombu and grated ginger.
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11
Simmer for about 5 minutes and it's done.
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12
Let it rest for more than a day for best results.
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13
Put 3 tablespoons or a small ladleful (about 45 ml) of the soup base concentrate in a ramen bowl.
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14
Add about 180 ml of either boiling water or stir fried vegetables that have been boiled in water to the bowl.
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15
Put in the freshly cooked noodles, add the toppings, and it's done.
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16
Use some of the noodle water as a flavor booster.
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17
The photo shows how the soup should look.
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18
I've topped it with a raw egg, stir-fried bok choy and pork chitterlings.
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19
The soup is packed with the umami of bonito flakes and kombu seaweed, and is light yet rich.
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20
It's kind of an Asahikawa-style ramen soup.
