Miso Ramen with Fried Pork Cutlet
- Level: Easy
- Yield: 4 servings
- Total: 2 hr (includes cooling time)
- Active: 40 min
Ingredients
Soy Sauce Eggs:
4 large eggs
1/2 cup low-sodium soy sauce
3 tablespoons mirin
1 tablespoon sugar
1/2 teaspoon chili garlic sauce
1 star anise
Broth:
1 tablespoon vegetable oil
2 pounds pork neck bones (you could also use chicken wings or backs and necks)
1 cup coarsely chopped ginger
1 teaspoon chili garlic sauce
6 scallions, coarsely chopped
1 head garlic, halved crosswise
Pork Cutlets:
4 boneless pork loin cutlets (about 1 1/2 ounces each, 6 ounces total)
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups panko breadcrumbs
Vegetable oil, for frying
Miso Ramen:
1/3 cup light miso
2 tablespoons mirin
2 tablespoons sake or rice wine
2 tablespoons low-sodium soy sauce
1 teaspoon chili garlic sauce
1 teaspoon sesame oil
12 to 16 ounces fresh ramen (see Cook's Note)
Garnishes:
1 cup shredded cabbage
1 cup shredded carrots
2 scallions, chopped
2 teaspoons toasted sesame seeds
Directions
- For the soy sauce eggs: Put the eggs in a saucepan of water to cover. Bring to a simmer, reduce the heat to the lowest setting and simmer for 7 minutes (for medium-soft yolks). Remove to an ice bath to cool. Peel and set aside.
- In a small saucepan, combine the soy sauce, mirin, sugar, chili garlic sauce, star anise and 1/2 cup water. Bring to a simmer and remove from the heat. Add the eggs and let cool until evenly colored a light brown, about 1 hour. (The eggs will keep a day or 2 in the refrigerator.)
- For the broth: Heat the vegetable oil in a medium Dutch oven over medium heat. Add the neck bones and cook, tossing occasionally, until browned, 3 to 4 minutes. Add the ginger, chili garlic sauce, scallions, garlic and 10 cups water. Bring to a gentle simmer and cook until slightly reduced (about 8 cups) and flavorful, about 1 hour. Remove the solids with a spider or slotted spoon and discard.
- For the pork cutlets: Put the cutlets between plastic wrap and pound to between 1/4 and 1/2 inch thick. Season the cutlets with salt and pepper. Put the flour, eggs and panko separately in 3 shallow bowls. Dredge the pork first in the flour, then in the egg and finally in the breadcrumbs. Set the cutlets on a baking sheet, without touching.
- Heat a large skillet with about 1/2 inch vegetable oil over medium-high heat until an edge of a cutlet sizzles on contact. Add half of the cutlets and cook, turning once, until golden brown and crispy on both sides, about 1 to 2 minutes per side. Remove to a wire rack, seasoning lightly with salt and repeat with the remaining pork. Cut into 1-inch slices.
- For the miso ramen: When ready to serve, combine the miso, mirin, sake, soy sauce, chili garlic sauce and sesame oil in a small bowl and whisk until combined and creamy. Add the mixture to the broth and simmer.
- Meanwhile, bring a pot of water to a boil and cook the ramen noodles according to the directions on the package. Drain and divide the ramen among 4 bowls. Ladle the broth over the ramen.
- For the garnishes: Top with the shredded cabbage and carrots, scallions, sesame seeds, pork cutlets and eggs. Serve immediately.
Cook’s Note
I made this with several brands of fresh ramen; some expanded a lot more than others, which is why I give a range.