If I’m completely honest, this recipe came about with a little luck using ingredients I had at home to make a last-minute lunch. Generally dumplings would be added to this type of noodle dish, but the meatballs work really well. The light soy broth works well in month summer and winter months.

Serves 4Japanese style pork meatballs and udon noodles ramen recipe

Ingredients:

4 bundles or portions of udon noodles

vegetable oil

1 spring onion to garnish

shichimi togarashi and/or chilli oil to garnish

For the broth

1 litre chicken stock

4 tablespoons soy sauce

2 tablespoons sake

salt and pepper to season

For the meatballs

2 tablespoons soy sauce

2 tablespoons sake

1 egg

salt and pepper to season

50g panko

250g good quality pork mince

For the toppings

100g pak choi leaves, washed and roughly chopped

1 medium carrot, peeled and cut julienne style

4 eggs, hard-boiled, deshelled and halved

Instructions:

1 Pour the chicken stock into a large saucepan, bring to the boil and then reduce to a simmer. Add the soy sauce and sake, and season. Mix well and reduce to a very low simmer.

2 Meanwhile, for the meatballs, in a large bowl, mix the soy sauce, sake, egg, salt and pepper together. Then add the panko and pork mince. Using your hands mix well together.

3 To make the meatballs, measure out a heaped teaspoon of minced pork mix. Then, using dampened hands, roll into the shape of a small meatball. This should make about twenty-five meatballs, depending on the size.

4 Heat some oil in a heavy-based pan on a medium heat. Place the meatballs into the hot pan and cook, turning every few minutes until they are browned on all sides.

5 Cook the udon noodles according to the pack instructions. Then toss into the broth, bring back to the boil and then immediately reduce to a simmer again.

6 Divide the udon noodles and broth between four bowls, and add the meatballs, raw vegetables and eggs if using.

7 Finally garnish with finely sliced spring onion and shichimi togarashi or chilli oil.

 

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