Cuttlefish Ink Ramen with Sea Bream and Braised Pork Belly by @cedriklorenzen

3h20

4 servings

🐟

400 g

Royal sea bream

🥬

1 large

Leek

🥣

30 g

Miso

🫘

30 ml

Sweet soy puree

🍜

300 g

Cuttlefish ink ramen noodles

🧅

4 stalks + 4

Scallion

🥣

100 g

Batter

🍖

600 g

Pork belly

🧄

2 cloves

Garlic

🫚

2 slices

Ginger

🍶

300 ml

Sake

🥫

300 ml

Reduced salt soy sauce

💧

800 ml

Water

🍬

240 g

Brown sugar

🫗

15 ml

Neutral oil

  1. Cut

    Cut the pork belly into large portions; season it lightly.

  2. Heat

    Heat 15 ml neutral oil in a large pot; sear the 600 g pork belly on every side.

  3. Pour

    Pour 300 ml sake, 300 ml reduced-salt soy sauce, and 800 ml water into the pot; stir in 240 g brown sugar until dissolved.

  4. Add

    Add 2 crushed garlic cloves, 4 chopped scallion stalks, and 2 ginger slices; return the pork belly to the liquid.

  5. Simmer

    Cover the pork belly with a cartouche or lid; simmer gently until fork-tender.

  6. Roast

    Roast the leek until deeply browned; blend it with 30 g miso paste and 30 ml sweet soy puree.

  7. Warm

    Warm 1 litre seafood stock with the roasted leek, miso, and sweet soy puree; strain the broth if desired.

  8. Cook

    Cook 300 g cuttlefish ink ramen noodles until tender; drain them well.

  9. Coat

    Coat the 400 g royal sea bream in 100 g batter; fry it until crisp and cooked through.

  10. Divide

    Divide the noodles and sliced pork belly among four bowls; ladle over the hot seafood broth.

  11. Top

    Top each bowl with fried royal sea bream and fresh scallion; serve immediately.

Cuttlefish Ink Ramen with Sea Bream and Braised Pork Belly by @cedriklorenzen

3h20

4 servings

🐟

400 g

Royal sea bream

🥬

1 large

Leek

🥣

30 g

Miso

🫘

30 ml

Sweet soy puree

🍜

300 g

Cuttlefish ink ramen noodles

🧅

4 stalks + 4

Scallion

🥣

100 g

Batter

🍖

600 g

Pork belly

🧄

2 cloves

Garlic

🫚

2 slices

Ginger

🍶

300 ml

Sake

🥫

300 ml

Reduced salt soy sauce

💧

800 ml

Water

🍬

240 g

Brown sugar

🫗

15 ml

Neutral oil

Preparation Steps

  1. Step 1/11

    Cut the pork belly into large portions; season it lightly.

    🍖pork belly
    🔪chef's knife
    🪵cutting board

  2. Step 2/11

    Heat 15 ml neutral oil in a large pot; sear the 600 g pork belly on every side.

    🫗neutral oil
    🍖pork belly
    🍲large pot
    🥢tongs

  3. Step 3/11

    Pour 300 ml sake, 300 ml reduced-salt soy sauce, and 800 ml water into the pot; stir in 240 g brown sugar until dissolved.

    🍶sake
    🥫reduced-salt soy sauce
    💧water
    🍬brown sugar
    🍲large pot
    🥄ladle

  4. Step 4/11

    Add 2 crushed garlic cloves, 4 chopped scallion stalks, and 2 ginger slices; return the pork belly to the liquid.

    🧄garlic
    🧅scallion
    🫚ginger
    🍖pork belly
    🍲large pot

  5. Step 5/11

    Cover the pork belly with a cartouche or lid; simmer gently until fork-tender.

    🍖pork belly
    🍲large pot
    cartouche

  6. Step 6/11

    Roast the leek until deeply browned; blend it with 30 g miso paste and 30 ml sweet soy puree.

    🥬leek
    🥣miso paste
    🫘sweet soy puree
    🍳frying pan
    🥣mixing bowl

  7. Step 7/11

    Warm 1 litre seafood stock with the roasted leek, miso, and sweet soy puree; strain the broth if desired.

    🐟seafood stock
    🥬leek
    🥣miso paste
    🫘sweet soy puree
    🍲large pot
    🧺fine-mesh strainer

  8. Step 8/11

    Cook 300 g cuttlefish ink ramen noodles until tender; drain them well.

    🍜cuttlefish ink ramen noodles
    🍲large pot
    🧺fine-mesh strainer

  9. Step 9/11

    Coat the 400 g royal sea bream in 100 g batter; fry it until crisp and cooked through.

    🐟royal sea bream
    🥣batter
    🫗neutral oil
    🍳frying pan
    🥢tongs

  10. Step 10/11

    Divide the noodles and sliced pork belly among four bowls; ladle over the hot seafood broth.

    🍜cuttlefish ink ramen noodles
    🍖pork belly
    🐟seafood stock
    🥄ladle

  11. Step 11/11

    Top each bowl with fried royal sea bream and fresh scallion; serve immediately.

    🐟royal sea bream
    🧅scallion
    🥢tongs

Composition

Ingredients

Types

Fish, Vegetables, Condiments, Grains, Flours, Meat, Alcohol, Liquids, Sweeteners, Oils

Ingredients

Royal sea bream, Leek, Miso, Sweet soy puree, Cuttlefish ink ramen noodles, Scallion, Batter, Pork belly, Garlic, Ginger, Sake, Reduced salt soy sauce, Water, Brown sugar, Neutral oil

Notes

Royal sea bream (used for the seafood stock and also batter-fried as a topping), Leek (roasted, used to finish the stock), Miso (used to finish the stock), Sweet soy puree (used to finish the stock), Scallion (fresh, as a topping, stems, chopped), Batter (for frying the sea bream, composition not given), Pork belly (skin removed and seared on all sides), Garlic (crushed), Neutral oil (for searing the pork belly)

Allergens

Fish, Soy, Gluten, Molluscs, Eggs

Dietetics

Dietary regimen

High-protein

Calories

980 kcal

Macro nutrients

Protein: 39g, Carbohydrates: 103g, Fat: 39g, Fiber: 4g

Nutritional Information

Minerals

Sodium: 1850mg, Iron: 5mg, Potassium: 720mg

Vitamins

Vitamin B12: 4.2mcg, Vitamin C: 8mg, Vitamin A: 180mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

3 hours 0 minutes

Overall

3 hours 20 minutes

Difficulty

Level

Hard (3/4)

Steps

11 steps

Equipments

Utensils

chef's knife, cutting board, large pot, frying pan, tongs, fine-mesh strainer, ladle, mixing bowl, cartouche

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Soup

Occasions

Dinner, Special occasion

Origin

Source

Platform

instagram

Original Creator

@cedriklorenzen

Origin

Cuisine

Japanese

Geographic

Japan, Asia

Various

Aspect

Texture

Tender, Silky, Chewy, Crispy, Brothy

Flavors

Umami, Sweet, Salty, Savory, Rich

Other

Price

High

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours), fridge : 3 days (Store broth and toppings separately,Use an airtight container), freezer : 90 days (Freeze braised pork belly and broth separately,Do not freeze cooked noodles or fried fish)