Then I took it into my own hands. I was going to attempt an authentic ramen.
I did a lot of research trying to find the perfect way to make authentic ramen with ingredients that I’d be able to find around town. I ended up choosing to try a classic pork ramen with a soft boiled egg and garlicky shiitake mushrooms.
I found this website explaining how to make chashu or steamed pork. They called for a pork belly, but I could only find pork chop and it still worked well. The way that it’s cooked seals in all of the flavors of the soy sauce, ginger, and green onions giving it a really flavorful crust as well.
I personally didn’t have a otoshibuta, or a drop lid, so I opted to make one with aluminum foil poking holes in the top. If you’d like to see the steps for that check out this website. I recommend trying to make the otoshibuta while the pot is empty and not hot yet. It’s a little challenging with hot liquid inside. ?
The soft boiled egg was a little tricky to peel and cut through without yolk going everywhere, but I believe in you.
The other great thing about this recipe is how easy it is to change up your toppings and how it’ll still be good. If you don’t love spicy, forget about the sambal. Love onions? Add as many as you’d like. Go crazy and forget about those flavor packets immediately.