Japanese-Inspired Bak Chor Mee Ramen
September 20, 2022
We love walking into Don Don Donki and choosing from the freshest Japanese produce. Besides getting our favourite ingredients — like premium meats and hotpot must-haves — this time, we picked out top-quality Japanese ingredients to make a Japanese-Inspired Bak Chor Mee or a local-fusion dry ramen recipe. This al-dente bowl of noodles combines classic Japanese ramen elements and familiar local flavours! From tender, juicy Chasu slices to crispy pork lard that right in your mouth, you’re in a for a treat. Level up your Japanese fusion repertoire with this springy ramen recipe topped with minced pork marinated in umami Japanese soy sauce mixture and braised shiitake mushrooms in oyster sauce — oishii!
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Ingredients
Adjust Servings
| 300 g Shiitake mushrooms | |
| 2 tbsp Pork Lard (optional) | |
| 600 ml Water | |
| 20 g Rock sugar | |
| 3 tbsp Japanese soy sauce | |
| 2 tbsp Oyster sauce | |
| 1 tbsp Mirin | |
| 1 tbsp Sake | |
| 2 tbsp Black vinegar | |
| 1 tbsp Sesame oil | |
| 200 g Pork Collar slices | |
| 1/2 tbsp Japanese soy sauce | |
| 200 g Minced Pork | |
| 1/2 tbsp Japanese soy sauce | |
| 1 tbsp Cooking oil | |
| 1/4 tsp White pepper | |
| 1/2 tsp Cornstarch | |
| 1/2 tsp Sesame oil | |
| 200 g Meatballs | |
| 4 portions Ramen noodles | |
| 200 g Beansprouts | |
| 50 g Minced Pork | |
| 2 pack Tonkotsu Shoyu Pork Broth | |
| 1 tbsp Cooking oil | |
| 2 stalk Leeks | |
| 500 ml Water | |
| Lettuce |
Sauce per serving
| 2 tsp Pork Lard (optional) | |
| 1 tsp Japanese soy sauce | |
| 1/2 tsp Miso | |
| 3 tbsp Mushroom braising sauce | |
| 2 tbsp Soup |
Directions
Slice mushrooms. In a small pot over medium heat, add 2 tbsp lard, add sliced mushrooms and saute until lightly browned. Add in water, soy sauce, oyster sauce, mirin, sake, black vinegar and sesame oil.
Mix well and bring to boil, simmer over low heat for 20 minutes. Set aside.
In another pot over medium heat, add 1 tbsp cooking oil, add in leaks and brown them slightly. Add pork broth and water. Bring to a boil and simmer for 15 minutes.
Season minced pork with soy sauce, white pepper, cornstarch and mix evenly.
Season pork slices with soy sauce.
In a pan over high heat, sear pork slices until nice and browned.
Add meatballs into soup and simmer for about 10-15 minutes.
When ready, boil minced pork, 50g per serving.
Boil ramen noodles and beansprouts.
In a bowl, add 2 tsp of pork lard, 1 tsp soy sauce, ½ tsp miso, 3 tbsp of mushroom braising sauce, 2 tbsp soup and mix well.
Add noodles and bean sprouts into bowl and mix with sauce.
Top with minced pork, meatballs, seared pork slices, braised mushrooms, seaweed and lettuce.
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