Instant Pot Pork Ramen Shoyu Food

INSTANT POT SHOYU PORK

Steps:

• Set Instant Pot to saute and set aside.
• In a medium mixing bowl add shoyu, water, sugar, mirin, sake, and miso paste. Whisk to combine and set aside.
• Add avocado oil (or the oil of your choice) to the Instant Pot. Add pork and saute until lightly browned.
• Add onion, garlic, ginger to the Instant Pot along with the shoyu mixture.
• Place lid on Instant Pot and set to sealing. Press the cancel button to turn off the saute mode. Set Instant Pot to manual high pressure for 35 minutes. Once cooking has completed allow pressure to naturally release for 20 minutes. Turn vent to venting. Enjoy!

OKINAWAN SHOYU PORK

Steps:

• In a pot, over medium-high heat, brown the pork belly on all sides. This should take about 5-minutes.
• Add the garlic and ginger to the pot. Mix and saute for another minute till the garlic and ginger is fragrant. Then add the water, soy sauce, sake, brown sugar, and mirin.
• Bring everything to a boil. Then reduce the heat to low. Cover the pot and simmer for 1.5 hours (give it a stir every 20 minutes). The pork is ready when it is tender and easily pierced with a fork.
• Remove the lid, and turn the heat to medium-high. Let the sauce bubble away and reduce until it becomes thick and glaze-y. Pour it out into a bowl, and serve hot, with rice. Enjoy ^_^

INSTANT POT® TONKOTSU RAMEN BROTH

Steps:

• Place the pork bones into a large pot and cover with water. Bring to a boil over medium-high heat and cook at a rolling boil for 5 minutes. Drain the pork bones into a colander in the sink and rinse well until water against the bones runs clear; this is the most important step of the process.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Warm the olive oil in the pot. Add leeks, onion, and garlic. Saute until onion is clear and has begun to brown, 7 to 10 minutes. Turn Saute mode off.
• Place the cleaned pork bones into the inner pot on top of the onion mixture. Add 4 cups of water. Place the lid onto the Instant Pot®, with the vent set to Sealing. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes, or turn vent to Venting.
• Remove lid and carefully remove the inner pot. Strain the stock in a cheesecloth-lined colander that is placed on top of a large saucepan. Set aside. Remove any remaining meat from bones and set aside.
• Season strained broth with salt and pepper. Add in dashi and remaining 1 cup water. Stir in soy sauce. Bring broth to a slow boil over medium-low heat; turn heat down to a simmer. Scoop out 1/3 cup of the broth into a bowl. Add the miso into the bowl and "soften" the miso with a spoon, dissolving it into the broth. Return this paste to the saucepan. Mix paste into the broth and combine well. Add spinach to the broth. Continue simmering for 10 minutes (do not bring to a boil).
• Meanwhile, bring water to a boil in a pot. Add ramen noodles and cook until soft, about 2 minutes. Drain and rinse and place a good handful into a serving bowl. Pour tonkotsu broth into the bowl using a ladle. Add the pulled meat from the bones atop the noodles; add the spinach.

JAPANESE SHOYU RAMEN (PRESSURE COOKER)

Steps:

• Place chicken, scallops, anchovies, shrimp, bonito flakes, half the ginger, and kombu in an electric pressure cooker. Add water; close and lock the lid. Select the Soup setting; set timer for 90 minutes according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Strain broth through a colander or fine-mesh sieve. Skim the fatty oil off the top of the broth.
• Combine soy sauce, mirin, sake, green onions, bonito flakes, sugar, garlic, and kombu in a medium saucepan over high heat. Bring to a boil. Reduce heat to low and simmer until flavors blend, about 10 minutes. Strain tare sauce through a fine-mesh sieve into a bowl.
• Pour 2 tablespoons of tare sauce into a large bowl. Ladle in about 2 cups of broth. Add 1/6 of the ramen noodles. Repeat with remaining tare, broth, and ramen.

RESTAURANT-STYLE SHOYU MISO RAMEN

Steps:

• Preheat the oven to 275 degrees F (135 degrees C).
• Place black fungus in a large bowl and fill with water.
• Combine mirin, 1/2 cup soy sauce, 1/2 cup brown sugar, 3 green onion bulbs, chopped onion, and garlic in an oven-safe pot over high heat. Bring to a boil.
• Place pork belly skin-side down on a flat work surface. Roll up lengthwise and wrap with butcher's twine. Place pork belly in the pot with the mirin mixture and partially cover with a lid.
• Bake in the preheated oven until pork is tender and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 4 hours.
• Bring a separate pot of water to a boil over high heat. Gently place eggs in the pot and cook until yolks are barely set, 8 to 10 minutes. Transfer eggs to a bowl filled with ice water. Let sit, about 1 minute. Remove from water and peel eggs.
• Place eggs in a container with 1 cup water, 1/2 cup soy sauce, and 2 tablespoons brown sugar. Dampen a paper towel in the mixture and use it to cover the container. Refrigerate 4 hours to overnight.
• Drain the fungus and add to the liquid in the pot with the pork belly. Cover with a lid and refrigerate, 4 hours to overnight.
• Skim fungus from the top of the pork belly mixture and place in a pot with 8 cups water; fungus should be covered in pork belly fat. Add 1/4 cup soy sauce and miso paste. Bring to a boil.
• Remove skin from the pork belly using a knife. Chop the meat into pieces of desired thickness. Cut eggs in half lengthwise.
• Bring a separate pot of water to a boil. Cook ramen in boiling water, stirring occasionally, until noodles are tender, yet firm to the bite, about 3 minutes. Drain.
• Place 4 slices of nori diagonally in the corner of each bowl. Place noodles on top; arrange 2 egg halves and a few pork belly slices in separate corners. Cover with black fungus, top with green onions, and pour in broth. Top each bowl with a few slices of naruto. Let sit, about 3 minutes, before serving.

PRESSURE COOKER CHINTAN SHOYU RAMEN RECIPE

Steps:

• For the Cured Pork Belly, at Least 8 and up to 24 Hours Before Cooking: Combine salt and sugar in a bowl and stir to mix thoroughly. Sprinkle pork belly all over with sugar-and-salt mixture, then shake off any excess. Place in a zip-top bag and store in the refrigerator at least 8 and up to 24 hours.
• For the Tare , at Least 8 and up to 24 Hours Before Cooking: Combine kombu and water for the tare in a covered container and store in the refrigerator at least 8 and up to 24 hours.
• For the Broth : Place chicken in a pressure cooker and cover with 6 1/4 cups (1.5L) water. (No matter what, be sure not to exceed the max-fill line of your cooker.) Rinse cured pork belly of salt and sugar, then add to pot, nestling it on top (the pork belly does not have to be submerged). Cover pressure cooker, bring to low pressure, and cook for 40 minutes. Allow pressure cooker to depressurize naturally.
• In a large heatproof bowl, combine leek, onion, carrot, garlic, and ginger. Using tongs and a spatula, carefully transfer pork belly to a plate or rimmed baking sheet. Carefully pour broth through a fine-mesh strainer into the bowl of chopped vegetables. (Reserve all chicken bones and meat for a second broth, if desired; see note.) Stir broth once, then add the kombu for the broth and stir again. Let broth steep for 45 minutes.
• Strain broth into a large, clean mixing bowl, then decant into pint or other storage containers. (Reserve chopped vegetables and kombu for a second broth, if desired; see note.) Cover containers and place in refrigerator.
• For the Tare: Transfer kombu and its soaking water to a medium saucepan and bring to a bare simmer over medium-high heat. Remove from heat and add katsuobushi flakes. Let dashi steep 3 minutes.
• Strain dashi into a small mixing bowl through a cheesecloth- or coffee filter-lined fine-mesh strainer, pressing on the solids to extract as much liquid as possible. You should have about 1 1/2 cups (350ml) of dashi. If you have less than that, top up with water to make 1 1/2 cups (350ml).
• In a saucepan, combine dashi with sake and soy sauce and bring to a boil over high heat. Reduce heat to maintain a steady simmer and cook until reduced by half, or until you have about 2 1/4 cups (525ml) of liquid. Transfer to a heatproof container and set aside.
• For the Aroma Oil: Scoop off the top layer of congealed fat from the broth and place it in a saucepan over medium-low heat. (Don't worry if some broth gets in there, too.) You should have about 1/2 cup (120ml) rendered fat; if you do not, either add a handful of small pieces of solid fat trimmed from the cooked pork belly and cook it in the rendered fat until it renders enough additional fat to make 1/2 cup (120ml), or supplement with a neutral oil like vegetable oil. (If you add extra fat from the belly, there's no need to remove it until you strain in the next step.)
• When the fat is hot, add sliced garlic and minced ginger. Sauté until fragrant, but not brown. Place lemon zest in the bottom of a fine-mesh strainer set over a heatproof bowl. Pour the hot aroma oil through the strainer, pressing on the solids to extract as much fat as possible; discard solids. Set aroma oil aside.
• To Assemble the Ramen Bowls: Bring a large pot of unsalted water to boil over high heat. Place broth in a separate pot and bring to a simmer over high heat; try not to let the broth boil, as boiling will make it more opaque. Set out containers of tare, aroma oil, and freshly ground white pepper, along with appropriate measuring spoons and serving bowls, and make sure all garnishes and toppings are close at hand.
• Ladle 5 ounces (150ml) boiling water into each serving bowl to warm it. After 30 seconds, place noodles in the pot of boiling water and stir vigorously with chopsticks or tongs to prevent sticking.

TONKATSU SHOYU RAMEN (PORK CUTLET SOY SAUCE RAMEN)

Steps:

• Fill a small pot halfway with water. Bring to a boil; add egg and cook for 15 minutes. Drain. Run cold water over egg and let cool.
• Pour sesame oil into a large skillet. Add pork slices. Cover pork with half the olive oil, sesame seeds, basil, and sage. Flip and cover pork with remaining olive oil, sesame seeds, basil, and sage.
• Cook pork, covered, over medium-low heat, until evenly browned on the bottom, about 5 minutes. Flip and continue cooking until second side is browned, about 5 minutes more. Remove from heat.
• Bring a large pot of water to a boil. Add ramen noodles; cook for 3 minutes. Drain in a colander set in the sink; rinse noodles until water runs clear. Return noodles to the pot.
• Stir kombu, bonito stock, soy sauce, and miso paste into the noodles. Cook, stirring with chopsticks, over medium heat, until miso paste is dissolved, 3 to 5 minutes. Transfer noodles to a bowl.
• Peel and cut egg in half lengthwise. Top noodles with egg, pork slices, and fish paste slices. Garnish with tonkatsu sauce, ginger, green onion, and black pepper.