Leftover spare rib from a BBQ? Why not use it as a ramen topping. No leftover spare ribs? No problem! In this recipe we introduce our chashu style spare rib that can be made in a pressure cooker. It’s a simple process, that takes a little bit longer than our other recipes but definitely worth the wait! Get started with our Signature Shoyu Ramen!
- 3 servings Signature Shoyu Ramen
- 3 packets Signature Shoyu Ramen Soup Base
- 3 ¾ cups Hot Water (1 ¼ cups per serving)
- 2 pieces Pressure Cooker Spare Ribs you can follow our recipe below
- 1 bunch Spinach thoroughly washed and boiled in salt water. Let it cool in cold water. Drain and squeeze excess water. Cut into about 3cm pieces.
- 3 Hardboiled Eggs
- 1 Scallion julienned, soak in water and drain.
Pressure Cooker Spareribs (3 servings)
- 1 rack Pork Spare Rib separated
- 1 clove Garlic thinly sliced
- 2 Scallions cut in half
- 1 thumb Ginger peeled and thinly sliced
- 1 tbsp Vegetable Oil
- 1 cup Water (for spare rib)
- 3 tbsp Soy Sauce
- 2 tbsp Sake
- 2 tbsp Mirin
- 2 tbsp Honey
Pressure Cooker Spare Ribs
- Heat vegetable oil and garlic in frying pan. Add one or multiple spareribs at a time and let it brown.
- In a pressure cooker pot, add water, soy sauce, sake, mirin, honey, ginger, scallion, and ribs. Cover pot and cook over high heat until the pressure is built, then lower to to medium heat and cook for 10 minutes.
- Turn off heat and let the pot release pressure before removing lid. Turn on heat again and add hardboiled eggs. Let it simmer until there is no more liquid. Your spareribs and eggs are completed!
- Prepare noodles by following package instructions. Prepare soup in a serving bowl.
- Once the noodle is prepared, drain and place in bowl.
- Top with spare rib, spinach, egg and scallion and you’ve got yourself a delicious bowl of ramen!