Tonkatsu Shoyu Ramen (Pork Cutlet Soy Sauce Ramen)

1. Fill a small pot halfway with water. Bring to a boil; add egg and cook in boiling water for 15 minutes. Drain. Run cold water over egg and set aside to cool.

2. Pour sesame oil into a large skillet. Lay pork slices in oil. Cover pork with 1 tablespoon olive oil, 1/2 tablespoon sesame seeds, 1/2 of the basil, and 1/2 of the sage. Flip and cover pork with these remaining ingredients: 1 tablespoon olive oil, 1/2 tablespoon sesame seeds, basil, and sage.

3. 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.

4. Bring a large pot of water to a boil. Cook ramen noodles in boiling water until tender, about 3 minutes. Drain in a colander set in the sink; rinse noodles until water runs clear. Return noodles to the pot.

5. Stir kombu, bonito stock, soy sauce, and miso paste into noodles. Cook, stirring with chopsticks, over medium heat, until miso paste is dissolved, 3 to 5 minutes. Transfer noodles to a serving bowl.

6. Peel and cut egg in half lengthwise. Place egg, pork slices, and fish paste slices over noodles. Garnish with tonkatsu sauce, ginger, green onion, and black pepper.

Tips

You can find most of the ingredients in a Japanese market.

You can substitute dried Welsh onions for green onions. You can substitute dried basil and sage for fresh if preferred.

Start preparing pork while waiting for the water to boil for the egg so everything is finished by the time the egg is cooked and cooled.

Editor's Note:

Nutrition data for this recipe includes the full amount of bonito soup stock. The actual amount of bonito consumed will vary.