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Japanese Ramen with Crispy Pork Belly

Japanese Ramen

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 Pepper & Onion 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.
Products used in this recipe