Tag Archives: soy sauce

Pork Ramen

Pork Ramen

Serves 4

1 pork fillet (I’d give you a weight but I threw away the package.  Mine was about 6″)
sesame oil
1 tbsp chilli flakes
1 tbsp sesame seeds
1 tsp mixed spices
1 litre chicken stock*
1 clove garlic, bruised (press down on it with the flat of your knife)
1 chilli, cut in half
1″ chunk ginger root, cut into smaller chunks
3 pak choi
2 packets instant miso (Mine has tofu in it too)
5 tbsp soy sauce
2 bundles of ramen noodles if you can find them or 2 nests of egg noodles if you can’t
1 carrot cut into matchsticks or julienned
1/2 can bamboo shoots (select the best looking ones)
2 hard boiled eggs

– Heat the oven to Gas mark 7.
– Drizzle sesame oil oven the base of an oven proof dish then put in the chilli flakes mixed spices and sesame seeds. 
– Roll the pork fillet in this until it is coated all over. 
– Leave it to stand for about 10 minutes to absorb the flavours and then roast it for 25 minutes. 
– Let the meat stand for 10 minutes then slice into thin slices. 
– Take the chicken stock and add the garlic, chilli and ginger.  Bring to the boil in a large pan for 5 minutes. 
– Fish out the bits so you’re left with a clear stock.
– Slice the pak choi into quarters and cook in the stock for 7 minutes.  Drain and put 3 quarters in each bowl.  
– Add the instant miso and soy sauce to the stock.  Stir until it’s combined. 
– Cook the noodles as per the packet instructions then divide equally between the bowls. 
– Divide the carrots, bamboo shoots, half a boiled egg** and sliced pork between the bowls. 
– Arrange everything nicely then ladle the stock over the top. 
– Serve with a dash of chilli oil. 

* See next post for how to make chicken stock from scratch. 
** Obviously you see no hard boiled egg in that photo.  That is because they are still sitting in the fridge.  I forgot them, oops!

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Filed under Easy, Japanese, Mains

Nikuman Recipe


Aesthetically pleasing they are not yet but my technique will improve with practice… I hope.  That or I’ll just start placing them seam down.  It’s supposed to be a sort of pinch and twist motion but I obviously haven’t mastered this yet!

Makes 10

For the dough:
300g bread or plain flour
40g sugar
10g baking powder
4g fast action yeast
pinch of salt
40ml milk
100ml water
15g vegetable shortening (Trex)

For the filling:
475g minced pork
3 spring onions, chopped
1/2 a can bamboo shoots, chopped
3 tbsp soy sauce
2 tbsp sake
1 tbsp sugar
1/4 tsp salt
1 tbsp sesame oil

– Mix together the dry ingredients in a bowl and make a well in the centre. 
– Pour the milk and water into the well and mi well with a spoon until it all combines into a dough. 
-Then add the vegetable shortening and knead this into the dough. 
– Continue to knead for 5-10 minutes until the dough is smooth and soft. 
– Place the dough in a bowl and cover. Put in a warm place for 30-45 minutes or until the dough is doubled in size. 
– While you’re waiting mix together all of the filling ingredients in a bowl. 
– When the dough has risen knock it down and divide into 10 pieces. 
– Keeping the dough you’re not working with covered, roll out the pieces into circles of about 5″.
– Put a large spoonful of filling in the centre of the circle, run a wet finger round the outside of the dough and then pinch and gather together in the centre.  Place on a circle of waxed/parchment paper (I actually used flattened bun cases but they stuck).  *
– Place in a steamer so that they’re not touching and steam for 15 minutes.  

*At this point you can flash freeze them and keep them for later.  To cook just defrost and steam as normal.


Filed under Breads, Japanese, Moderately easy

Spicy Japanese Beansprout Salad Recipe

I’ve had this recipe floating around my desk on a post-it for weeks now and finally remebered to post it.  Basically I had beansprouts to use up and didn’t want stirfry.  When I was living in Japan and you went to a restaurant you would get a cup of green tea and a little bowl of salady type stuff when you sat down.  One of the usual things was this spicy beansprout salad, lovely and refreshing with a bit of a kick.  I searched around online and found a few variations on it but nothing seemed quite right so I basically made it up.  It worked rather well I think!

Spicy Japanese Beansprout Salad

Serves 4

1 clove garlic, crushed
3/4 tsp salt
1 tbsp sugar
3 tbsp rice vinegar
1 tbsp japanese soy sauce (kikkoman* is best)
1 tsp sesame oil
1 tbsp sesame seeds
1/2 tsp chilli flakes**
1/4 tsp Tabasco
4 handfulls beansprouts

– Put everything aside from the beansprouts in a medium sized bowl and whisk until the salt and sugar are dissolved. 
– Toss the beansprouts in the dressing so they’re nicely coated.
– Put the bowl in the fridge to chill for at least 30 minutes. 
– Decant into small bowls as a starter or use as part of a main. 

* I cook a lot of Japanese food and you need a lighter soy sauce for this, Kikkoman is the best but it has become harder to find it as some supermarkets have stopped stocking it.  If you have a minute then go here and help Bring back Kikkoman!  I think Waitrose do an own brand Japanese soy sauce as well as stocking Kikkoman but I don’t live particularly close to one. 

**I couldn’t find the chilli flakes so just used a grindy garlic salt and chilli thing I found first.  The chilli flakes are mostly for the look, most of the heat comes from the Tabasco.

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Filed under Easy, Japanese, Starters