Tonkatsu ramen 

157 min
- Preparation 30 min
- Resting 0 min
- Cooking 127 min

Recipe for One Pot Pressure Cooker Perfect / Perfect Premium

Ingredients

4 People

1 kg Pig's feet
600 g Pork belly (with rind, boneless)
2 Onions
4 Garlic
50 g Ginger
1 bunch Of spring onions
100 ml Mirin
200 ml White wine
1.5 l Dashi (Japanese broth) or chicken stock
For the tare (seasoning sauce):
150 ml Mirin
100 ml Soy sauce
For the topping:
500 g Fresh ramen noodles
150 g Tin sweet corn
Spring onion
4 Small eggs
Nori sheets

Preparation

Step 1

Saw each of the pig's feet into 3 pieces and pour plenty of water into the pressure cooker pot, close the lid and bring to the boil. As soon as cooking setting 2 is reached, remove the pot from the hob, release the steam and open the lid. Then pour the pig's feet through a sieve and rinse under running water.

kg Pig's feet

Step 2

For the charshu, season the pork belly with salt and wrap tightly into a roll using kitchen twine so that the rind is on the outside and can be placed in the center of the pot. Peel the onions, garlic and ginger, chop roughly together with the spring onion and add to the pork belly together with the pig's feet in the pot.

g Pork belly (with rind, boneless)

Onions

Garlic

g Ginger

bunch Of spring onions

Step 3

Pour in the mirin along with the white wine and dashi. If necessary, add enough water to cover everything well. Close the pressure cooker lid and heat on the highest setting. Once cooking setting 2 is reached, reduce the temperature and leave to simmer for 1.5 hours.

ml Mirin

ml White wine

l Dashi (Japanese broth) or chicken stock

Step 4

Release the steam, open the lid, remove the pork belly from the broth and place in a bowl. Pour in 1 ladle of the broth, cover the bowl with cling film, prick 4-5 holes in it and set aside. Close the lid again and set to cooking setting 2. Once cooking setting 2 is reached, simmer the tonkatsu broth for another hour.

Step 5

Meanwhile, for the tare (seasoning sauce), mix the mirin and soy sauce in a separate bowl. Then, for the topping, cook the ramen noodles according to the instructions on the packet and drain them. Boil the eggs for 5-6 minutes until soft and cut the nori sheets into strips. Then release the steam, open the lid, and pour the broth through a sieve.

ml Mirin

ml Soy sauce

g Fresh ramen noodles

Small eggs

Nori sheets

Step 6

Divide the tare between the bowls and add the cooked ramen noodles. Cut the chashu into slices and place on top. Finally, pour the broth over the noodles and meat and garnish with sweet corn, spring onion, nori strips and 2 egg halves.

g Tin sweet corn

Spring onion