Shoyu Ramen with Chashu Pork and Marinated Egg

Method 7 steps

1. 01

   Simmer the chicken, ginger and garlic in 3 quarts water very gently for 3 hours, skimming often. Add the kombu for the last 20 minutes, then strain.

2. 02

   Meanwhile, sear the pork belly roll on all sides in a pot, add 1/2 cup soy sauce, 1/4 cup mirin, the sake and water to half cover. Simmer covered for 2 1/2 hours, turning every 30 minutes.

3. 03

   Boil the eggs for 6 1/2 minutes, chill in ice water and peel. Marinate at least 4 hours in 1/2 cup of the cooled pork braising liquid mixed with 1/4 cup water.

4. 04

   Make the tare by combining the remaining soy sauce and mirin with 1/4 cup of pork braising liquid.

5. 05

   Chill the pork, then slice into rounds and warm them with a kitchen torch or in a hot pan.

6. 06

   Put 2 tablespoons tare in each bowl and add 1 1/2 cups boiling broth. Cook the noodles in unsalted boiling water for 1 to 2 minutes, drain thoroughly and add to the bowls.

7. 07

   Top with chashu, halved eggs, narutomaki and a mound of green onions.

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