When you cook Sapporo Ichiban, following to the official recipe might be safe. But you can try this recipe if you consider trying Japanese home cooking.
(for 2 servings)
- 2 packs instant ramen (I used RAOH this time. Sapporo Ichiban might be ichiban!)
- 200g Chinese cabbage
- 40g carrot
- 200g thinly sliced pork belly
- 1 tbsp vegetable oil
- 2 tbsp mirin
- 1 tsp chicken flavour bouillon powder
- 2 tbsp miso
- 2 tbsp butter
- 500 mL water
- black pepper for seasoning
- 2 Onsen Tamago (eggs)
- Prepare Onsen Tamago. See the link to check the recipe.
- Cut the Chinese cabbage leaves into bite-size length. Cut the carrot into thin rectangle slices. Cut the sliced pork into bite-size length.
- Grease vegetable oil to a saucepan to heat. Add the sliced pork to stir-fry over medium-high heat.
- When the pork is half cooked, add the vegetables to stir-fry over high heat.
- Add the water, the chicken flavour bouillon powder, the mirin and the soup attached to the instant ramen to heat until it comes to a boil.
- Add miso and ramen soup to the pan to dissolve.
- Add the instant noodles and keep cooking for 3 mins.
- Serve in a ramen bowl and add an egg.