Nagoya Ramen

Ingredients

• Chicken broth (6 cups)
• Soy sauce (1/2 cup)
• Mirin (1/4 cup)
• Sake (1/4 cup)
• Dried shiitake mushrooms (4 pieces)
• Dried kelp (kombu) (1 piece (about 4 inches))
• Pork belly (1 pound)
• Salt (to taste)
• Pepper (to taste)
• Ramen noodles (4 servings)
• Green onions (2, chopped)
• Nori seaweed (2 sheets, cut into strips)
• Bean sprouts (1 cup)
• Corn kernels (1 cup)
• Black garlic oil (2 tablespoons)
• Eggs (4, for soft-boiling)

Instructions

1. In a large pot, combine the chicken broth, soy sauce, mirin, sake, dried shiitake mushrooms, and dried kelp. Bring the mixture to a boil, then reduce the heat and let it simmer for 1 hour to develop a flavorful broth.
2. While the broth simmers, prepare the chashu pork. Season the pork belly with salt and pepper, then sear it in a hot pan until browned on all sides. Transfer the pork to a slow cooker or a pot, and add enough water to cover the pork. Cook on low heat for 2 hours until the pork is tender and easily shreddable.
3. After cooking, remove the pork from the pot and let it cool slightly before slicing it into thin pieces.
4. Cook the ramen noodles according to the package instructions. Drain and set aside.
5. Once the broth has finished simmering, strain it to remove the mushrooms and kelp. Return the broth to the pot and keep it warm over low heat.
6. To soft-boil the eggs, bring a small pot of water to a boil. Carefully add the eggs and boil for 6-7 minutes. Remove and place the eggs in an ice bath to stop the cooking process. Peel and slice in half.
7. Divide the cooked ramen noodles into serving bowls and pour the hot broth over the noodles.
8. Top each bowl with slices of chashu pork, chopped green onions, nori strips, soft-boiled eggs, bean sprouts, and corn kernels.
9. Finish by drizzling each bowl with black garlic oil for an extra layer of flavor.
10. Serve the Nagoya Ramen hot and enjoy!