Summary

Ingredients

• 1 soup chicken
• 12 cm ginger
• 250 ml soy sauce, Japanese
• 500 g pasta, (Mie-)
• 6 cloves garlic
• 1 onion (s)
• 1 leek
• 6 carrot (s)
• 1 nori sheet
• 100 g bean sprouts, fresh
• 4 egg (s)
• 6 spring onion (s)
• 1 pinch (s) salt
• 1 pinch (s) pepper
• 1 tablespoon sugar
• 450 g pork belly or shoulder
• 2 tablespoon Mirin, (Japanese cooking wine)
• 50 ml sake, (Japanese rice wine)
• 8 grains pepper
• 1 tablespoon honey
• 1 tablespoon maple syrup
• water
• Oil, for frying

Print Recipe Pin Recipe

Instructions

1. The recipe consists of two broths, so you should wait until both are combined before seasoning. We`ll get to the second later, first of all let`s get down to the chicken broth:
2. Add the following ingredients to a large saucepan:
3. the soup chicken
4. three spring onions
5. Leek
6. a peeled onion
7. four peeled garlic cloves
8. four carrots
9. a nori sheet
10. 4cm peeled ginger
11. Now that all the ingredients are in the pot, pour in enough water to cover the chicken, add salt, pepper and sugar and heat everything. Now the broth has to simmer for three to four hours over medium heat. If foam forms, skim it off so that the broth later becomes nice and clear.
12. When the cooking time is over, strain the broth and set it aside. The contents of the sieve can be disposed of.
13. Now that the chicken broth is ready, let`s move on to the meat and the second broth:
14. First of all we peel the remaining two cloves of garlic and the remaining ginger and put both aside. Then we grab a saucepan, add oil and fry the meat on all sides over medium heat. When this is done, we take out the meat, clean the pot and put it back on the stove at the same heat.
15. Now the following ingredients come into the pot:
16. soy sauce
17. Mirin
18. sake
19. Peppercorns
20. Maple syrup
21. honey
22. Stir everything well and bring to the boil. As soon as this is done, we add the seared meat and the remaining ingredients, i.e. the peeled ginger, 2 spring onions and the garlic cloves, to the pot and fill it up with enough boiling water until the meat is lightly covered. Now we put the lid on the pot and let everything simmer over a moderate heat for one to one and a half hours. Turn the meat every now and then.
23. During this time you can then boil the eggs hard. As soon as the meat is ready, we take it out of the pot, cut it into slices and sift this broth as well.
24. Now we have both broths ready, you can pour them both together and bring to the boil again so that the broth is nice and hot. At this point it is also advisable to season everything and, if necessary, add soy sauce and / or rice wine. Now we are almost ready to eat, just cook and drain the pasta, rinse off the bean sprouts and cut a few raw carrots into thin strips.
25. Everything should be done and ready to serve:
26. Put some of the vegetable strips, the bean sprouts and the noodles in a bowl, fill up with the hot broth (this is enough to heat the vegetables) and garnish with a few slices of meat, half an egg and a couple of spring onion rings.
27. Bon appetit or Itadakimasu in the local language!