For those who have read my previous post on Weekend in Hong Kong (Part 3), you would have an idea how much hubby loves ramen. On the average, we would have ramen every fortnight. And there were times that he would
secretly have ramen twice a week.
Over the weekend, we were quite exhausted with all the travelling and definitely it has been awhile since we had a proper home-cooked meal. As the guilt of a wife set in, hence, I decided to prepare and cook his favourite food with the Marutai Instant Tonkotsu Hakata Ramen before flying off the following day for work assignment.
Hakata ramen (博多ラーメン), is a type of ramen that originates from the Hakata district of Fukuoka city in Kyushu. It is well known for its thick, milky, pork-bone cloudy white coloured (tonkotsu) broth along with its thin, and resilient noodle.
I would definitely give credit to its packaging. The noodles were all nicely bundled up with sachets of Tonkotsu soup powder and seasoning oil. The only disadvantage would be the instructions, as they were all in Japanese.
I know the taste of an instant ramen could not be compared to the authentic ramen, but hey, what matters the most is none other than the smile of satisfaction on the faces of your loved ones. Though hubby is not a picky eater, but when it comes to ramen, he would definitely know what constitutes the best quality. I opted to use pork teppanyaki instead of pork belly because of its cheaper price and also because it came thinly sliced in the package. So, if budget is not an issue to you, I would definitely recommend the usage of pork belly (drawback: most stores don’t or refuse to slice them for you).
Marutai Hakata Style Tonkotsu Ramen Recipe
Serves: 2-3 pax / Preparation Time: 15 mins / Cook Time: 30 mins / Level of Difficulty: Easy
Per Serving (92.5g):
- Energy: 340kcal
- Protein: 13.7g
- Fat: 6.4g
- Carbohydrate: 56.8g
- Sodium: 2.3g (Noodles & Garnish: 0.7g) (Soup: 1.6g) (As Salt: 5.8g)
- 1 packet of Marutai Hakata- Tonkotsu Ramen
- Canola oil for frying
- 1 tbsp. sesame oil
- 3 cloves garlic (finely chopped)
- 1 inch ginger (finely chopped)
- 6 strips of pork teppanyaki
- 940 mls of water
Pork Teppanyaki Marinate
- 1 tsp. soy sauce
- 1 tsp. salt
- 2 tbsp. scallion (finely chopped)
- 2 ramen eggs
- 6 sheets of seasoned seaweeds
- 1 dash of black pepper
- Marinate the pork teppanyaki and set aside for 15 minutes.
- Heat the frying pan and add in 1-2 tbsp. of canola oil. Add in the pork teppanyaki and stir fry till meat is fully cooked. Set aside.
- Heat sesame oil in a pot that can fit 4 cups of water. Add garlic and ginger and saute until fragrant.
- Add 940mls of water into the pot and bring to boil. Loosen the 2 bundles of noodles before putting them into the boiling water and cook for approximately 2 minutes for normal noodle texture (if you would like a soft noodle texture, you may cook up till 3 minutes).
- Turn off the heat and add 2 sachets of Tonkotsu soup powder and seasoning oil into the pot. Stir thoroughly.
- Immediately serve them in the bowl and decorate with the toppings.
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