Shoyu Ramen with Chashu Pork
Servings 4
Ingredients
Chicken stock
- 2 lb chicken bones
- 8 cups water
- 2 inch knob of ginger
- 5 cloves of garlic
- 3 stalks green onion
Chashu pork
- 2 lb pork belly
- ½ cup sake
- ½ cup soy sauce
- ½ cup mirin
- ½ cup water
- ¼ cup granulated sugar
- 1 inch knob of ginger
- 2 cloves garlic smashed
- 1 stalk green onion
Shoyu tare
- 1 cup soy sauce
- 2 teaspoons sake
- 2 teaspoons mirin
- 1 teaspoon granulated sugar
- 1 garlic clove finely minced
- ½ tablespoon finely minced ginger
- 1 stalk green onion
- 1 3x3 inch konbu
- 1 ounce bonito flakes
Remaining ingredients
- 12 ounces ramen noodles
- 4 teaspoons MSG
- ¼ cup thinly shaved onion
- a handful of radish sprouts
- ¼ cup chopped scallions
- 4 soft boiled eggs
Instructions
- Make chicken stock for the ramen. Rinse chicken bones and place them in a large pot covered with water. Bring to a boil over high heat and continue to simmer for 10 minutes. Remove from heat and drain, rinsing bones and pot. Place chicken bones back in the pot with 8 cups of water, ginger, garlic, and 3 stalks of green onion. Cover the pot, bring to a boil, reduce heat to low, and simmer for 2 hours. Skim fat and keep warm.
- Meanwhile, make chashu pork. Combine pork belly with sake, soy sauce, mirin, water, sugar, ginger, garlic, and the stalk of green onion. Cover the pot and bring to a boil. Reduce heat to low and continue to simmer for 2 hours or until pork is fall-apart tender.
- Make tare. Combine all ingredients for tare in a small saucepot and bring to a boil over medium heat. Reduce heat to low and simmer for 5 minutes. Strain, discarding ingredients. Let cool.
- Assemble ramen. Cook noodles and drain. Pour 1 tablespoon tare, 2 cups chicken broth, and 1 teaspoon MSG per bowl. Add noodles, thinly shaved onion, radish sprouts, scallions, and a boiled egg. Serve immediately.