Products used in this recipe
Japanese Ramen with Crispy Pork Belly
A deeply flavorful noodle dish with an impressive presentation. This satisfying bowl is sure to be a winner with your patrons.
| Ingredient | Weight | Measure |
|---|---|---|
| White miso paste | 2 oz. | |
| Dashi broth, hot | 128 fl. oz. | |
| Kombu | 4 pieces | |
| Pork belly, portioned evenly | 32 oz. | |
| Simplot RoastWorks®: RTE Flame-Roasted Peppers & Onions Blend 6/2.5lb | 20 oz. | |
| Simplot Good Grains™: Thai Style Red Quinoa & Vegetable Blend 6/2.5lb | 20 oz. | |
| Shitake mushrooms, fresh, stems removed, thinly sliced | 5 oz. | |
| Ramen noodles | 10 oz. | |
| Mung bean sprouts, fresh | 5 oz. | |
| Green onion, julienne, soaked in ice water | 5 oz. | |
| Watercress | 5 oz. | |
| Crushed Red Pepper Flakes | to taste | |
| Sesame oil | to taste | |
| Soy sauce | to taste |
Preparation Instructions:
- Step 1
- Preheat fryer to 350°F.
- Step 2
- Whisk white miso paste into hot dashi broth. Reserve. Soak kombu in hot water to soften. Roll and thinly slice. Reserve.
- Step 3
- Deep fry large chunks of pork belly in 350°F deep fryer. Cook until fully cooked and dark brown. Reserve.
- Step 4
- Heat a large non-stick skillet over medium-high heat. Cook Thai Style Red Quinoa Blend and Roasted Peppers & Onions until warm.
- Step 5
- Add in shitake mushrooms. Cook mixture until hot.
- Step 6
- Soak ramen noodles in a bowl of hot water until soft. Drain. Reserve.
- Step 7
- In large serving bowls, place ramen noodles. Spoon 4 oz. vegetable mixture on top of noodles. Pour hot broth into bowl, covering ingredients ¾ of the way. Place piece of 3 oz. crispy pork belly on top of noodles. Garnish with bean sprouts, green onions and watercress. Serve with crushed red pepper flakes, sesame oil and soy sauce at the table.
