Tokyo Style Shoyu Ramen With Chashu And Ajitama 1771706687247 2hil

Ingredients

• 500 grams Pork Belly (rolled and tied)
• 4 portions Fresh Ramen Noodles
• 1.5 liters Chicken Stock (low sodium)
• 500 ml Dashi Stock
• 150 ml Soy Sauce (Shoyu)
• 50 ml Mirin
• 4 pieces Soft-boiled Eggs (Ajitama)
• 30 grams Ginger (sliced)
• 2 stalks Green Onions (chopped)
• 100 grams Menma (fermented bamboo shoots)(optional)
• 2 sheets Nori sheets(optional)
• 3 pieces Garlic cloves (smashed)

Instructions

1. 1

   Sear the pork belly in a pot until browned on all sides, then add soy sauce, mirin, ginger, and garlic with enough water to cover; simmer for 2 hours until tender.

2. 2

   Remove the pork (Chashu), let it cool, and slice thinly; reserve the braising liquid to use as the 'Tare' seasoning base.

3. 3

   In a large stockpot, combine the chicken stock and dashi stock, bringing it to a gentle simmer without boiling vigorously.

4. 4

   Prepare the Ajitama by marinating soft-boiled eggs in a mixture of soy sauce and mirin for at least 4 hours prior to serving.

5. 5

   Cook the fresh ramen noodles in a separate pot of boiling water according to package instructions, usually about 2 minutes.

6. 6

   Place 3 tablespoons of the reserved pork braising liquid (Tare) into the bottom of each serving bowl.

7. 7

   Pour 500ml of the hot mixed broth into each bowl and stir gently to combine with the Tare.

8. 8

   Add the cooked noodles, then top with slices of Chashu, a halved Ajitama egg, green onions, menma, and a small square of nori.