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Chef Yuki Saka-Kibara makes a pork ramen with Hakata-style noodles. His restaurant Marufuku Ramen is located near Preston and Warren in Frisco.
Tonkotsu Ramen
Tonkotsu Broth
2lb pork bones
1lb pork skin
1 large onion
1/2 cabbage
Put pork bones and skins in boiling water for 5 minutes, then blanch and wash in cold water. Gather all ingredients in a stock pot get it to slow rolling boil and continue cooking for 4-8 hours, the longer the whiter it gets.
Kaeshi
1 cup soy sauce
1/3 cup mirin
1/3 cup sake
1 piece kombu (sea kelp)
Bring all ingredients in a small pot to boil, then cool down toss away the kombu.
Pork Chashu
1lb pork belly
1 knob ginger
1 cup soy sauce
1/2 cup mirin
1/2 cup sake
3 tbsp sugar
Sear pork belly on all sides. Use a small pot to combine all ingredients for the sauce and submerge the pork belly in and bring to boil. Continue to cook on low for about 1 hour or until pork belly is tender.
Ramen noodles can usually be purchased in any Asian markets (Hakata Style Ramen uses ultra-fine ramen noodles).
Assembly: Pour 1 oz of kaeshi in the bowl, pour in 12 oz of hot broth then drop the cooked ramen noodles and garnish and finish with a variety of toppings.
Usual Toppings: bean sprout, menma (fermented bamboo), kikurage mushrooms (dry mushrooms), green onions and pickled ginger, which all can be purchased from Asian markets.
LINK: www.marufukuramen.com