Ramen

CHASHU (BRAISED PORK BELLY)

• 1 lb pork belly block
• 1 knob ginger
• 1 tbsp canola oil
• 1/3 c sake
• 1/3 c soy sauce
• 2/3 c water
• 3 tbsp sugar

RAMEN EGG

• 6 eggs
• water
• 1/4 c soy sauce
• 1/4 c mirin
• 1 c dashi stock
• 1 small knob ginger
• 2 garlic cloves
• 1 c dashi stock
• dried seaweed
• bonito flakes

NOODLES AND BROTH

• fresh ramen noodles
• spicy chicken ramen broth

TO ASSEMBLE

• narutomaki (fish cake)
• green onions
• black sesame seeds
• toasted seaweed
• cilantro
• microgreens
• chicharron

CHASHU (BRAISED PORK BELLY)

1. Heat the oil in a cast iron skillet over high heat.
2. Sear the fat side first, flip over, and sear other sides.
3. Meanwhile, add the remaining ingredients to a large pot.
4. Add the chashu and bring to a boil.
5. Skim the foam and reduce the heat to simmer 1 hour until liquid reduces and starts to thicken (should be approximately 1 inch liquid remaining).
6. Remove the chashu and strain the remaining cooking sauce.

RAMEN EGG

1. In a saucepan, all of the ingredients (except the eggs and water) and boil over high heat for a few minutes.
2. Remove from heat, strain out the garlic and ginger, and let cool completely.
3. Bring water to a boil (enough water to cover the eggs).
4. Add eggs and cook for exactly 6 minutes.
5. Remove eggs from water and immediately place in an ice water bath.
6. Add eggs to container with the cooled marinade, making sure to cover completely.
7. Marinate for atleast 24 hours.

NOODLES AND BROTH

1. Add broth to a saucepan and bring to a simmer.
2. Add noodles and cook for 2-3 minutes.

TO ASSEMBLE

1. Add broth, noodles, ramen egg, chashu, narutomaki, green onions, black sesame seeds, toasted seaweed, cilantro, microgreefs, and chicharron.
2. Serve immediately.