Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, tokushima ramen pork belly. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Tokushima Ramen Pork Belly is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Tokushima Ramen Pork Belly is something which I’ve loved my entire life. They’re fine and they look wonderful.

The house special is undoubtedly the Tokushima ramen, a blend of shoyu and tonkotsu broth, that latter made from long-boiled Kurobuta pork bones. It's not as buttery as Sapporo-style ramen, nor as complex in flavor as Toyko-style, nor as densely porcine as Hakata-style. Get your hands on this mouth watering bowl of our Spicy Pork Tonkotsu Ramen. The delicious pork belly with crispy garlic will have you craving seconds.

To begin with this particular recipe, we must first prepare a few components. You can have tokushima ramen pork belly using 5 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Tokushima Ramen Pork Belly:

1. Take 300 to 400 grams Thinly sliced pork belly
2. Make ready 100 ml Soy sauce
3. Prepare 60 ml Mirin
4. Make ready 2 to 3 tablespoons Sugar (light brown sugar recommended)
5. Take 120 ml Sake

Tokushima ramen for true ramen lovers! Follow this ratio when increasing the portions. A simple bowl of unctuous roasted pork belly ramen with noodles in a deeply flavourful broth is the perfect warming, comfort food. I decided to use pork belly because I just can't get over how unctuous and decadent it feels to eat generous slices of it.

Instructions to make Tokushima Ramen Pork Belly:

1. Put all the ingredients in a small pan.
2. Simmer over high heat.
3. When the meat has turned golden brown, and there's no liquid left in the pan, it's done!

A simple bowl of unctuous roasted pork belly ramen with noodles in a deeply flavourful broth is the perfect warming, comfort food. I decided to use pork belly because I just can't get over how unctuous and decadent it feels to eat generous slices of it. This satisfying and easy pork belly ramen recipe develops its intense flavor from oven-braising the pork belly in a liquid that becomes part of the broth. Return the pork belly, skin side up, to the pot and add the mushrooms, soaking liquid, ginger, vinegar, soy sauce, mirin and a large pinch of salt. This chashu pork (pork belly braised in soy sauce, sake, and mirin) is the perfectly tender addition to your next bowl of ramen.

So that is going to wrap this up for this special food tokushima ramen pork belly recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!