Epic shoyu ramen broth, epic chashu pork… in a FRACTION of the time. And it’s all thanks to a spot of meecro-wah-vay magic. Yep, the humble microwave is taking the Japanese shoyu ramen – typically made in 30+ hours – to new heights. Never making ramen the same way again!
In collaboration with Panasonic.
200g (7 oz) dried ramen noodles
4 tsp white vinegar
1 cup soy sauce
⅓ cup sugar
⅓ cup mirin*
⅓ cup sake
2 garlic cloves, lightly crushed
4cm (1.5”) piece of ginger, sliced
1.2kg (2.6 lb) pork belly, skin removed
2kg (4 lb 6 oz) chicken wings
2 carrots, cut into small pieces
1 tbsp vegetable oil
2 x 20cm (8”) pieces kombu*, cut into small pieces
6 dried shiitake mushrooms
¼ cup soy sauce
4cm (1.5”) piece ginger, sliced
1 head of garlic, halved
6 spring onions (scallions), plus extra, finely sliced, to serve
Tare (seasoning sauce):
¼ cup soy sauce
2 tbsp mirin*
To make the chashu pork, add soy salt, sugar, mirin and sake to a large, microwave-safe deep dish. Stir to mix, then add the garlic cloves and ginger, followed by 1 cup of water.
Roll the pork belly into a tight roll and use kitchen twine to truss (watch the video for my very easy technique!). Place the pork into the marinade then roll until it’s covered all over. Transfer the dish to the microwave and select the Steam function for 60 minutes, flipping the pork halfway.
At the end of the cook, remove the pork from the liquid and transfer to a roasting rack, sitting atop of a convection-safe bake tray. Marinate with a little of the cooking liquid, reserving the rest for later. Grill on high heat for 5 minutes, then glaze with more of the liquid. Repeat process a further 3 times until the pork is looking crispy, golden and charry. Allow to cool.
On to the broth. Place chicken wings and carrots into a convection-safe dish. Drizzle with oil and sprinkle with salt, then give everything a good mix with your hands. Transfer dish to the microwave, then use the Combination setting for 30 minutes.
Transfer the roasted wings, carrots and any cooking juices to a lidded microwave-safe dish. Add in the kombu, shiitake mushrooms, soy sauce, ginger, garlic and spring onions, plus 6 cups of water. Cover with the lid and microwave for 15 minutes. Once the time is up, carefully (it will be very hot!) remove the dish from the microwave and take off the lid.
Remove and reserve the shiitake mushrooms for later, then remove and discard the chicken and aromatics. Strain the broth through a fine mesh sieve.
Spread the dried ramen noodles out in the base of a large microwave-safe container, then cover with room temperature water. Microwave at 1000W for 13 minutes. Strain and leave aside.
Meanwhile, for the tare, add ingredients to a bowl and stir to combine. Divide the tare among your individual serving bowls, then divide the noodles up and share among the individual serving bowls, placing on top of the tare.
To poach the eggs, fill 4 small bowls halfway with water. Add a ½ teaspoon of vinegar to each bowl. Crack an egg into each. Use a toothpick to poke 2 holes in the white and yolk parts of the egg (this will stop them from exploding in the microwave). Microwave at 1000W for 3 minutes.
To serve, ladle shoyu broth over the noodles. Top with slices of chashu pork, poached eggs and a scattering of spring onion.
– Mirin is a type of Japanese cooking rice wine (it has less alcohol than sake but is sweeter). It’s available in the Asian aisle of some major supermarkets or from an Asian grocery store.
– Kombu is a firm dried seaweed that you can buy from any Asian or Japanese grocery store.
– This recipe was made in the Panasonic All-in-One Convection Microwave Oven
– To learn more about the Panasonic Kitchen range, click here.