Ingredients:

  • 5 lbs Pork Belly or Shoulder (Skin off, preferably rolled and tied)
  • 2 cups Water (For Chashu)
  • 1 cup Dark Soy Sauce
  • 1/2 cup Mirin (Sweet Rice Wine)
  • 1/2 cup Sake (Japanese Rice Wine)
  • 1/4 cup Light Brown Sugar
  • 4 slices Ginger
  • 2 cloves Garlic (Smashed)
  • 6 cups Low-Sodium Chicken Stock
  • 2 cups Water (For Broth)
  • 8-10 Dried Shiitake Mushrooms
  • 1 piece Kombu (Dried Seaweed, about a 4-inch square)
  • 1 bunch Scallion Whites (Roughly chopped)
  • 1/2 cup Light Soy Sauce (For Tare)
  • 1/4 cup Mirin (For Tare)
  • 2 tsp Toasted Sesame Oil
  • 1 clove Garlic (Minced finely, for Tare)
  • 1 Tbsp Dried Anchovies or Bonito Flakes (Optional)
  • 4 portions Fresh or Dried Ramen Noodles
  • 4 Large Eggs
  • 1 bunch Scallions (Greens, thinly sliced for garnish)
  • 1/2 cup Bamboo Shoots (Menma, drained)
  • 4 sheets Nori Sheets (Dried Seaweed)

Instructions:

  1. Phase 1: The Chashu Pork. Sear the Pork: If using pork belly, roll it tightly and secure with butcher’s twine. Sear all sides in a hot pot until deeply golden brown. Remove and set aside.
  2. Combine Braising Liquid: In the same pot, combine all Chashu braising ingredients (water, soy sauce, mirin, sake, sugar, ginger, garlic). Bring the liquid to a simmer.
  3. Braise: Return the pork to the pot. Bring to a gentle simmer, cover, and braise for 2 to 2.5 hours, or until very tender.
  4. Cool and Rest: Remove the pork. Strain the braising liquid, reserving 1/2 cup for the eggs. Wrap the pork tightly and refrigerate for a minimum of 4 hours to firm up for slicing.
  5. Phase 2: The Ajitama Eggs. Boil the Eggs: Bring a medium saucepan of water to a rolling boil. Gently lower the eggs and cook for exactly 6 minutes 30 seconds.
  6. Ice Bath and Peel: Immediately transfer the eggs to an ice bath to stop the cooking. Peel them gently once cool.
  7. Marinate: Place the peeled eggs into a small container. Pour over the reserved 1/2 cup (120ml) of Chashu braising liquid. Marinate in the refrigerator for at least 4 hours, turning occasionally.
  8. Phase 3: Broth and Tare Assembly. Infuse the Broth: Combine chicken stock, water, dried shiitake, kombu, and scallion whites in the stockpot. Slowly bring to a gentle simmer (do not boil hard). Remove the kombu after 30 minutes, and continue simmering for 1 hour total. Skim impurities.
  9. Strain Broth: Strain the finished broth through a fine-mesh sieve, ideally lined with muslin cloth, to ensure a clear stock. Keep the broth warm.
  10. Prepare the Tare (Seasoning Base): In a small saucepan, combine Tare ingredients (soy sauce, mirin, sesame oil, garlic, and optional anchovies/bonito). Bring just to a simmer, remove from heat, allow to steep for 10 minutes, and then strain the mixture to remove solids.
  11. Phase 4: Assembly. Prepare Toppings: Slice the chilled Chashu pork thinly (about 1/4 inch / 6 mm thick). Halve the marinated eggs.
  12. Cook Noodles: Cook the ramen noodles according to package directions (typically 2–3 minutes for fresh noodles). Drain thoroughly.
  13. Season the Bowl: Place 2 tablespoons (30 ml) of the prepared Tare into the bottom of each warm serving bowl.
  14. Add Broth: Ladle 1.5 cups (350 ml) of the hot, strained broth into the bowl and whisk gently with the Tare to combine thoroughly. Taste and adjust the seasoning.
  15. Build the Bowl: Add the hot, drained noodles to the broth. Top immediately with slices of Chashu pork, the Ajitama egg, menma, nori, and a generous sprinkling of fresh scallions. Serve immediately.