Ramen Bowl, BBQ Pork and Shrimp
Nick Nairn's ramen bowl loaded with sticky BBQ char siu pork, king prawns, soy egg, bok choy, and rich miso dashi broth. Deep flavours, fresh toppings, and proper comfort in a bowl.
Ingredients
- 2kg pork shoulder, split into 200g pieces
- Marinade ingredients
- 50g sugar
- 10g salt
- 1 tbsp of 5 spice powder
- 6 garlic cloves (sliced)
- 50g root ginger sliced (sliced)
- 2 shallot (sliced)
- 2 chilli (sliced)
- 1 tsp of white pepper
- 1 tbsp toasted sesame seed oil
- 2 tbsp rice wine
- 50g hoisin
- 1 tbsp honey
- 50g sweet soy
- The juice of 1 lime
- 65g Ramen noodles
Dashi
- 500mls of water
- 5g of kombu
- 5 grams of katsuobushi
Ginger garlic paste
- 50/50 garlic to ginger ratio
- 75g garlic (peeled)
- 75g ginger (peeled)
- 50ml water
- 25ml veg oil
- ½ tsp salt
Miso Tare
- 300g of white miso
- 150g of Sake
- 150g of Mirin
- 150mls of Soy Sauce
- 3 tbsp of ginger garlic paste
- 1 pinch of togarashi
Ramen Bowl
- 1 soy egg
- 70g of char siu (Nick will have made this)
- 3 king prawns halved
- 25 grams enoki mushrooms
- 1 half of a bok choy, sliced
- 1 spring onion, finely sliced
Soy Eggs
- 6 eggs
- Kikkoman Soy
- Mirin
Method
Ramen Bowl, BBQ pork and shrimp
Pork marinade
- Mix all ingredients above together.
- Leave pork to marinade over night.
- Drain juices from marinade into a pan and reduce.
- Place pork on baking sheet and roast in oven at 160 for 45mins–1 hr.
- Reduce the leftover juices in a pan till sticky.
- Paint over pork.
KEEP DOING UNTIL STICKY + GLOSSY
Ramen Noodles
- Cook for 5 mins in boiling water
- Drain and rinse with cold water
Dashi
- Add kombu to water and bring to boil but don’t let it boil
- Let it stand on a low heat.
- After 10 minutes remove the kombu, bring the stock to the boil
- Add the katsuobushi and let it stand for 10 minutes then strain.
Ginger Garlic Paste
- Add water, oil and salt before blitz
- Blitz in blender with a splash of water to thin it out
Miso Tare
Mix together
Soy eggs
- Add 6 small room temp eggs to a large pan of boiling water. Cook for exactly 6 minutes, then transfer to a bowl of iced water, when cool add to a bowl containing 150ml kikkoman soy and 50ml mirin. Refrigerate for at least 2 hours.
Cooked ramen noodles
- Bring 400ml of dashi to the boil.
- Add 60g of the miso tare and whisk to dissolve.
- Then add three king prawns halved, enoki mushrooms, soy egg, bok choy and finally the noodles.
Season with chilli oil, coriander leaf, lime juice, nori seaweed and bean sprouts.
- Turn out into a large bowl and serve.
Ingredients
- 2kg pork shoulder, split into 200g pieces
- Marinade ingredients
- 50g sugar
- 10g salt
- 1 tbsp of 5 spice powder
- 6 garlic cloves (sliced)
- 50g root ginger sliced (sliced)
- 2 shallot (sliced)
- 2 chilli (sliced)
- 1 tsp of white pepper
- 1 tbsp toasted sesame seed oil
- 2 tbsp rice wine
- 50g hoisin
- 1 tbsp honey
- 50g sweet soy
- The juice of 1 lime
- 65g Ramen noodles
Dashi
- 500mls of water
- 5g of kombu
- 5 grams of katsuobushi
Ginger garlic paste
- 50/50 garlic to ginger ratio
- 75g garlic (peeled)
- 75g ginger (peeled)
- 50ml water
- 25ml veg oil
- ½ tsp salt
Miso Tare
- 300g of white miso
- 150g of Sake
- 150g of Mirin
- 150mls of Soy Sauce
- 3 tbsp of ginger garlic paste
- 1 pinch of togarashi
Ramen Bowl
- 1 soy egg
- 70g of char siu (Nick will have made this)
- 3 king prawns halved
- 25 grams enoki mushrooms
- 1 half of a bok choy, sliced
- 1 spring onion, finely sliced
Soy Eggs
- 6 eggs
- Kikkoman Soy
- Mirin
Method
Ramen Bowl, BBQ pork and shrimp
Pork marinade
- Mix all ingredients above together.
- Leave pork to marinade over night.
- Drain juices from marinade into a pan and reduce.
- Place pork on baking sheet and roast in oven at 160 for 45mins–1 hr.
- Reduce the leftover juices in a pan till sticky.
- Paint over pork.
KEEP DOING UNTIL STICKY + GLOSSY
Ramen Noodles
- Cook for 5 mins in boiling water
- Drain and rinse with cold water
Dashi
- Add kombu to water and bring to boil but don’t let it boil
- Let it stand on a low heat.
- After 10 minutes remove the kombu, bring the stock to the boil
- Add the katsuobushi and let it stand for 10 minutes then strain.
Ginger Garlic Paste
- Add water, oil and salt before blitz
- Blitz in blender with a splash of water to thin it out
Miso Tare
Mix together
Soy eggs
- Add 6 small room temp eggs to a large pan of boiling water. Cook for exactly 6 minutes, then transfer to a bowl of iced water, when cool add to a bowl containing 150ml kikkoman soy and 50ml mirin. Refrigerate for at least 2 hours.
Cooked ramen noodles
- Bring 400ml of dashi to the boil.
- Add 60g of the miso tare and whisk to dissolve.
- Then add three king prawns halved, enoki mushrooms, soy egg, bok choy and finally the noodles.
Season with chilli oil, coriander leaf, lime juice, nori seaweed and bean sprouts.
- Turn out into a large bowl and serve.
