Japanese-Inspired Bak Chor Mee Ramen

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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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
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



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.

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Mix well and bring to boil, simmer over low heat for 20 minutes. Set aside.

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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.

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Season minced pork with soy sauce, white pepper, cornstarch and mix evenly.

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Season pork slices with soy sauce.

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In a pan over high heat, sear pork slices until nice and browned.

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Add meatballs into soup and simmer for about 10-15 minutes.

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When ready, boil minced pork, 50g per serving.

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Boil ramen noodles and beansprouts.

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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.

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Add noodles and bean sprouts into bowl and mix with sauce.

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Top with minced pork, meatballs, seared pork slices, braised mushrooms, seaweed and lettuce.

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