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Whitney Hempsey
Tonkotsu windows with streaky bacon
Ramen with onion, ginger, fennel, shoulder chop, mushrooms, bacon steaks, eggs, spring onions, noodles, pointed cabbage and nori.
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Ingredients
Directions
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Remove the underside and hard core from the fennel. Cut the onion, fennel and garlic into coarse pieces.
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Peel the ginger root and cut into slices. Cut the pork chops into pieces.
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Bring together with the pepper and the water to the boil. Scoop the foam off when the water is boiling. Add the mushrooms.
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Turn down the fire as low as possible and let it run for 3 hours without the lid. Strain the stock. There is now about 1½ liters left.
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Season with the miso soup and salt.
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In the meantime, preheat the oven to 130 ° C.
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Mix the cola with the soy sauce and the rice vinegar, place the meat in a small oven dish where the net fits and pour the marinade over it.
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Cook in the oven for 2 hours. Allow to cool in the moisture. Cut into slices.
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Boil the eggs for 6 minutes, scare them under cold water and cut them in half lengthwise.
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Cut the salad onion into thin rings. Cook the noodles according to the instructions on the package. Let the ginger drain.
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Put the pointed cabbage in a colander and pour boiling water over it.
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Divide the cabbage and noodles over 6 wide bowls.
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Spoon the hot stock and place in parts the egg, the slices of meat and the salad onion.
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Put the ginger in the middle. Put in a few sheets of nori snack and sprinkle with sesame seeds.
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Nutrition
800Calories
Sodium0% DV1.800mg
Fat75% DV49g
Protein106% DV53g
Carbs12% DV35g
Fiber16% DV4g
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