Chashu Ramen

Ingredients

Nori seaweed

2 sheets, cut into strips

Green onions

4, finely sliced

Ramen noodles

4 servings

Sesame oil

2 tablespoons

Fresh ginger

2 inches, sliced

Garlic

4 cloves, minced

Dried shiitake mushrooms

5 pieces

Chicken broth

6 cups

Sugar

2 tablespoons

Sake

1/2 cup

Mirin

1/4 cup

Soy sauce

1/2 cup

Pork belly

1.5 pounds

Eggs

4, for soft-boiling

Instructions

1. In a medium pot, combine the soy sauce, mirin, sake, and sugar. Bring to a boil, stirring to dissolve the sugar, then remove from heat and let cool.
2. Place the pork belly in a ziplock bag and pour the cooled marinade over it. Seal the bag and refrigerate for at least 4 hours or overnight for best flavor.
3. Preheat the oven to 325°F (160°C).
4. Remove the pork belly from the marinade and place it in a baking dish. Reserve the marinade for later.
5. Cover the baking dish with foil and bake for 2 hours, or until the pork belly is tender and easily pierced with a fork.
6. In a large pot, combine the chicken broth, dried shiitake mushrooms, garlic, ginger, and the reserved marinade. Bring to a boil, then reduce the heat and simmer for 30 minutes to allow the flavors to meld.
7. While the broth is simmering, cook the ramen noodles according to the package instructions. Drain and set aside.
8. Once the pork belly is done baking, remove it from the oven and let it rest for 10 minutes before slicing it into thin pieces.
9. In a pan, heat the sesame oil over medium heat. Fry the pork slices until they are slightly crispy, about 2-3 minutes per side.
10. Divide the cooked ramen noodles into bowls. Pour the hot broth over the noodles.
11. Top each bowl with sliced pork belly, soft-boiled eggs (prepared by boiling eggs for 6-7 minutes, then cooling in ice water), green onions, and nori seaweed.
12. Serve hot and enjoy the exquisite flavors of this traditional Chashu Ramen!