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Japanese Ramen with Crispy Pork Belly

Japanese Ramen

128 fl oz Dashi broth, hot
2 oz White miso paste
4 pieces Kombu
32 oz Pork belly, portioned evenly
20 oz Simplot Good Grains™: Thai Style Red Quinoa & Vegetable Blend 6/2.5lb
20 oz Simplot RoastWorks®: Flame-Roasted Pepper & Onion Blend 6/2.5lb
5 oz Shitake mushrooms, fresh, stems removed, thinly sliced
10 oz Ramen noodles
5 oz Mung bean sprouts, fresh
5 oz Green onion, julienne, soaked in ice water
5 oz Watercress
Crushed Red Pepper Flakes, Sesame Oil, Soy Sauce
Preparation Instructions:
• Whisk white miso paste into hot dashi broth. Reserve.
• Soak kombu in hot water to soften. Roll and thinly slice. Reserve.
• Deep fry large chunks of pork belly in 350°F deep fryer. Cook until fully cooked and dark brown. Reserve.
• Heat a large non-stick skillet over medium-high heat. Place Thai Style Red Quinoa Blend and Roasted Peppers & Onions in pan. Cook until warm.
• Add in shitake mushrooms. Cook mixture until hot.
• Soak ramen noodles in a bowl of hot water until soft. Drain. Reserve.
• 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 to taste.
Products used in this recipe