Homemade Ramen with Chashu Pork and Tare

Ingredients

• 1 lb pork belly, skin removed and rolled
• 1/2 cup soy sauce
• 1/2 cup sake
• 1/4 cup mirin
• 2 tbsp sugar
• 2 portions fresh ramen noodles
• 4 cups chicken stock
• 2 eggs
• 4 cloves garlic, smashed
• 1 inch piece ginger, sliced
• 2 scallions, sliced
• 2 nori sheets(optional)
• 1/2 cup menma (bamboo shoots)(optional)

Instructions

1. 1

   Make the tare: combine 1/4 cup soy sauce, 1/4 cup sake, mirin, and 1 tbsp sugar in a small saucepan. Simmer over medium heat for 10 minutes until slightly reduced, then set aside.

2. 2

   Prepare the chashu: roll and tie the pork belly. Sear on all sides in a hot pan, about 8 minutes total.

3. 3

   In a pot, combine remaining soy sauce, sake, sugar, garlic, and ginger with 2 cups water. Add the pork, cover, and simmer gently for 90 minutes, turning occasionally, until tender.

4. 4

   Make ajitama: soft-boil eggs for 6.5 minutes, shock in ice water, peel, and marinate in the chashu braising liquid for the last 30 minutes of cooking.

5. 5

   Strain the braising liquid; slice the chashu and sear or torch the slices if desired.

6. 6

   Heat chicken stock to a simmer. Cook ramen noodles according to package directions, about 2-3 minutes, and drain well.

7. 7

   Assemble: divide tare between two bowls, ladle in hot broth, add noodles, and top with chashu slices, halved ajitama, scallions, nori, and menma. Serve immediately.