Pork and Chicken Ramen with Mara Seaweed Kombu

Pork and Chicken Ramen with Mara Seaweed Kombu Mara Seaweed Furikake 30g Pouch - add to basket Kombu Kelp Seaweed Flakes 50g Pouch - add to basket

Thanks to Matt from @my_plate_or_yours for sharing this delicious #MaraMeal on Instagram! 

"Ramen - pork and chicken broth finished with chashu, greens and little bit of fresh chilli.

I really wanted to get a creamy tonkotsu broth, and this one was a labour of love, 12hrs of rolling boil with pork bones and chicken bones, charred leeks, onion, ginger and garlic. I had to keep topping up that pan with about 1ltr per hour!

This is attempt 2 or 3 I think, but still not quite making it. If anyone has any advice please let me know!!! Still though didn’t get to the full creamy stage, it does have a great depth of flavour.

I finished it with soy sauce, Japanese rice vinegar, some sugar and infused with seaweed and bonito flakes. As usual in my UK larder I don’t have the perfect noodles or accompaniments but spinach and some medium egg noodles are ok and will keep me going until I finally get to eat ramen in a restaurant again!
Channeling my inner Tim Anderson - and using ideas from the wonderful Tokyo Stories cookbook.

Sprinkled with the amazing seaweed seasoning by @mara_seaweed"

We recommend adding Kombu and Furikake to your ramen bowl to give it that extra kick of flavour! 

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