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Tonkatsu ramen 

  • 2h 37m
    • Preparation 30 min
    • Cooking 2h 07m
Recipe for One Pot Pressure Cooker Perfect / Perfect Premium


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


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)
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