Braised Ramen with Pork and Zarsai
by glenn.stowerse9b3o8
By Takashi Yagihashi
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INGREDIENTS
- 1 tablespoon vegetable oil
- 1 teaspoon garlic ; minced
- 1/3 cup bamboo shoots ; thinly sliced
- 1/2 cup Bell pepper ; thinly sliced
- 1/2 cup zarsai
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- 7 ounces frozen ramen noodles
- 1/2 cup scallions ; thinly sliced, white part only
- 1 cup pork loin ; thinly sliced
- 1 tablespoon sake
- 1 tablespoon Soy sauce ; Japanese
- 2 cups Ramen Chicken Stock
- 3 ounces Shoyu Base
INSTRUCTIONS
To make the pork, combine the pork, sake, and soy sauce in a bowl and mix well. Cover and refrigerate for 20 minutes.
To make the broth, combine the chicken stock and Shoyu Base in a saucepan over light heat. Bring to a boil, then reduce the heat to low and cover to keep warm.
o prepare the dish, place a large saute pan over high heat. Add the vegetable oil and garlic. Cook until the garlic is fragrant and just beginning to turn golden, about 30 seconds, then mix in the marinated pork and cook, stirring, for 1 minute. Stir in the bamboo shoots, bell pepper, and zarsai and cook for 1 to 2 minutes, or until the vegetables become soft. Pour the broth into the pan and bring the liquid to a boil.
In a small bowl, whisk together the cornstarch and water. Add the mixture to the broth and decrease the heat to low. Simmer the broth for 1 minute, or until it thickens slightly. Turn off the heat and set aside.
Bring a pot of water to a boil. Cook the ramen noodles for just 30 seconds, or until the noodles become loose but are not completely cooked through. Drain the noodles and divide them between 2 donabe, and place the donabe on the stove top. Pour half the broth into each donabe and turn the heat to medium-high. Top each with half the pork and vegetables. Once the liquid comes to a boil, garnish each with half the scallions and a dash of chili oil. Cover the donabe and turn off the heat. Carefully set them on plates and serve hot.?
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (396g) | ||
| Recipe Makes: 2 Servings | ||
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| Calories: 177 | ||
| Calories from Fat: 49 (28%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 5.4g | 7 % | |
| Saturated Fat 0.4g | 2 % | |
| Monounsaturated Fat 3.3g | ||
| Polyunsanturated Fat 1.6g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 7046.1mg | 243 % | |
| Potassium 540.2mg | 14 % | |
| Total Carbohydrate 18.1g | 5 % | |
| Dietary Fiber 2.9g | 12 % | |
| Sugars, other 15.2g | ||
| Protein 14.8g | 21 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 177
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