Recipe of Nibuta (Stewed Pork) Shoyu Ramen in 18 Minutes at Home

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, nibuta (stewed pork) shoyu ramen. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Nibuta (Stewed Pork) Shoyu Ramen is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Nibuta (Stewed Pork) Shoyu Ramen is something which I have loved my entire life.

Easiest Chashu / Char Siu (Japanese Ramen Pork) ever! Easy for kids to eat 😋 We call any kind of pork slices on top of Ramen "Char Siu". "Buta" in japanese means "pork". Shoyu Ramen is usually made from chicken.

To begin with this recipe, we have to prepare a few ingredients. You can cook nibuta (stewed pork) shoyu ramen using 8 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Nibuta (Stewed Pork) Shoyu Ramen:

1. Get Pork Shoulder
2. Take Soy sauce
3. Make ready Sake or White Wine (Don't use cooking sake or wine which contain salt)
4. Prepare Oyster sauce
5. Get Galic
6. Take Leek
7. Prepare Green Onion as topping
8. Prepare Ramen noodle, or Spaghettini+baking soda

A classic chintan shoyu ramen—a light broth flavored with soy sauce—made easier with the help of a pressure cooker. But recently, as I looked through our ramen library, I realized that we'd never published a recipe for a shoyu ramen. Making a homemade shoyu ramen might seem daunting, but it's actually much easier to do than you would guess. Nibuta is made by first simmering the pork shoulder in water in a pot with some leeks and ginger.

Instructions to make Nibuta (Stewed Pork) Shoyu Ramen:

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.

Then it is left to cool overnight. The pork is fall-apart-tender and bursting with flavor from the simmering liquid. The pork is also delicious served as a donburi (Japanese rice bowl)—rice topped with slices of. Noodles in chinese pork stewed pork stew beautiful side dishes, thai food. Miso ramen asian noodles with egg, pork and pak choi cabbage in bowl on dark surface.

So that is going to wrap this up for this exceptional food nibuta (stewed pork) shoyu ramen recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!