Pork Main

Japanese curry ramen

Name: Japanese curry ramen recipe
Yield: 2
Ingredients: 1l chicken stock; 8 pieces (150g) Japanese curry cubes (see notes); 40.00 ml tamari soy sauce (substitute Kikkoman soy sauce); 60ml mirin; 400g cooked ramen noodles, to serve; Finely sliced long green shallots, to serve; Japanese pickled ginger, to serve; 1 soft-boiled egg, halved, to serve; 20.00 ml vegetable oil; 300g pork mince; 40.00 ml doubanjiang chilli bean paste (see notes); 100g baby spinach; 20.00 ml tamari soy sauce (substitute Kikkoman soy sauce)

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by delicious. team

delicious. team

Jul 18, 2024

"A curry broth. A topping that’s brimming with savoury, porky goodness. A smattering of pickled, gingery perfection to tie it all together, and you’ve got something very special to savour." – Marion Grasby.

This recipe is an edited extract from The Essential Wok Companion by Marion Grasby, published by Oriana Press, RRP $70.00. Available exclusively from cookdinehost.com

4 cups (1L) chicken stock
8 pieces (150g) Japanese curry cubes (see notes)
2 tbs tamari soy sauce (substitute Kikkoman soy sauce)
1/4 cup (60ml) mirin (see notes)
400g cooked ramen noodles, to serve
Finely sliced long green shallots, to serve
Japanese pickled ginger, to serve
1 soft-boiled egg, halved, to serve

Spicy pork topping

1 tbs vegetable oil
300g pork mince
2 tbs doubanjiang chilli bean paste (see notes)
100g baby spinach
1 tbs tamari soy sauce (substitute Kikkoman soy sauce)

Method

1.

Place your wok over high heat, and when it starts to smoke, swirl in your oil. Add the pork and spread it out in the wok. Allow it to sear for 2 minutes to start the browning process. Then stir-fry, using your spatula to break up the mince, for 2-3 minutes, until it’s almost cooked. Add the doubanjiang paste (you could also use gochujang here instead, if you’d like to add a spicy Korean twist to the flavour) and stir-fry until well combined. Then add the spinach and soy sauce, and stir-fry for another 2 minutes or until the spinach has wilted. Transfer to a bowl or plate.
2.

For the curry broth, place your wok back on a high heat (don’t wash it, because we’ve got that lovely layer of salty porky flavour there now). Pour in the chicken stock. Once it’s simmering, add the curry cubes, soy sauce and mirin. Next, reduce the heat to medium-low, then simmer, stirring occasionally, for 4-5 minutes or until the curry cubes have dissolved and the broth has thickened slightly.
3.

To serve, divide your cooked ramen noodles between two serving bowls. Ladle the hot broth over the noodles. Top with the spicy pork and sprinkle over the shallot. Add some Japanese pickled ginger and half a soft-boiled egg, then serve immediately.

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Recipe Notes

Japanese curry cubes are available in the Asian aisle of most supermarkets, or search them out online. A popular brand is S&B Golden Curry. Mirin is a type of Japanese cooking rice wine (it has less alcohol than sake but is sweeter). It’s available in the Asian aisle of some major supermarkets or from an Asian grocery store. If you prefer not to use it, feel free to substitute it with some apple juice instead. Doubanjiang is a spicy Chinese fermented broad bean and chilli paste. It can be found at Asian grocers or ordered online.