Wakayama Ramen

Ingredients

Pork belly

1 lb, sliced

Soy sauce

1/2 cup

Mirin

1/4 cup

Sake

1/4 cup

Chicken broth

4 cups

Dried shiitake mushrooms

1/2 cup

Dried kelp (kombu)

1 piece (about 4 inches)

Dried bonito flakes

1/4 cup

Ramen noodles

2 servings

Soft-boiled eggs

2, halved

Narutomaki (fish cake)

2 slices

Menma (bamboo shoots)

1/4 cup

Green onions

2, sliced

Red pickled ginger

to taste

Toasted sesame seeds

to taste

Instructions

1. In a bowl, combine the soy sauce, mirin, and sake. Add the pork belly slices and marinate for at least 1 hour (or overnight for deeper flavor).
2. In a large pot, bring the chicken broth to a boil. Add the dried shiitake mushrooms, dried kelp, and dried bonito flakes. Reduce the heat and let it simmer for 30 minutes. Strain the broth to remove the solids, and keep it warm.
3. Cook the ramen noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
4. In a frying pan over medium heat, cook the marinated pork belly until browned and cooked through, about 5-7 minutes. Remove from heat and slice thinly.
5. Divide the cooked ramen noodles into two bowls. Pour the hot broth over the noodles.
6. Top each bowl with sliced pork belly, soft-boiled egg halves, green onions, narutomaki, menma, toasted sesame seeds, and red pickled ginger.
7. Serve hot and enjoy this authentic taste of Wakayama!