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Chashu pork ramen
Japanese-style stock coupled with full-flavoured braised pork and overnight marinated eggs.
Ingredients
- 750g/1lb 10oz ramen noodles (alternatively use udon noodles)
- drizzle sesame oil
2.5 litres/4½ pints toridashi stock
- 30g/1oz fresh root ginger, cut into 4 thick slices
- 2 garlic cloves, cut into slithers
- 10 fresh shiitake mushrooms, cut into slithers
- 1 carrot, cut into matchsticks
- 100g/3½oz shimeji mushrooms
- 200g/7oz soya beansprouts (or beansprouts)
- 50g/1¾oz sliced bamboo shoots
- 100g/3½oz enoki mushrooms
- 200g/7oz choi sum, ends trimmed and cut in half
500g/1lb 2oz chashu pork, about 16 slices
- 4 spring onion, cut on the diagonal
- 1 long red chilli, finely sliced on a diagonal
4 whole tomago eggs, halved
To serve (optional)
- Japanese shop-bought chilli oil
- shichimi togarashi (Japanese seven-spice seasoning)
- dried tuna flakes
Method
Cook the noodles following the instructions on the packet. Once cooked, drain and drizzle with a little sesame oil to stop the noodles from sticking.
Heat the stock in a large pan with the ginger, garlic, shiitake mushrooms and carrots.
Simmer for 5-8 minutes. Add the shimeji mushrooms.
Carefully arrange the warm noodles, beansprouts, bamboo shoots, enoki mushrooms, choi sum and sliced pork in four large serving bowls.
Carefully pour the stock over the pork and vegetables with a ladle. Top with the spring onions and sliced chilli.
Carefully half the eggs and place on the top of each serving.
Serve at once with a drizzle of chilli oil, a sprinkling of shichimi togarashi (Japanese seven-spice seasoning) and a flourish of dried tuna flakes (if liked).
Prepare
Cook
Serve
Dietary
Recipe tips
If you don’t have any chashu pork, you could substitute it with leftover roast pork.
Shopping List
Chashu pork ramen
Fruit and vegetables
Tins, packets and jars
Cooking ingredients
Other
2.5 litres/4½ pints toridashi stock
500g/1lb 2oz chashu pork, about 16 slices
4 whole tomago eggs, halved
A Brief History of Japanese Food and Its Cultural Meaning
Japanese food, known as Washoku, has a history stretching back thousands of years. Its traditions have been influenced by geography, religion, seasonal changes and contact with other countries. Rice became a staple food, while fish, vegetables, seafood and fermented ingredients formed the foundations of traditional Japanese cooking.
During the Nara and Heian periods, Chinese influences introduced new ingredients and cooking techniques. Later, Buddhist traditions encouraged vegetarian cooking, while the Edo period saw sushi, tempura and soba noodles become popular. Today, Japanese cuisine combines traditional dishes with modern international influences.
Food has a special meaning in Japanese culture, representing respect, harmony, gratitude and appreciation for nature. Seasonal ingredients are particularly important, with meals often reflecting the time of year. Before eating, Japanese people traditionally say Itadakimasu, expressing gratitude to everyone involved in preparing and providing the food.
There are several important etiquette rules to follow when eating in Japan. Chopsticks should be held correctly, and food should not be passed directly between people’s chopsticks. Never stick chopsticks upright into a bowl of rice, as this resembles a funeral ritual.
It is polite to finish your meal, avoid wasting food and say Gochisousama deshita afterwards. Slurping noodles is generally acceptable and can show enjoyment. However, talking loudly, playing with chopsticks or pointing them at others should be avoided.
Understanding Japanese food etiquette helps visitors appreciate the country’s traditions, values and hospitality.
