Wakayama Ramen

Ingredients

• Red pickled ginger (2 tablespoons)
• Toasted sesame seeds (1 tablespoon)
• Soft (boiled eggs - 2)
• Menma (bamboo shoots) (1/2 cup)
• Narutomaki (fish cake) (2 slices)
• Green onions (2, thinly sliced)
• Ramen noodles (2 servings)
• Dried bonito flakes (1/4 cup)
• Dried kelp (kombu) (1 piece (4x4 inches))
• Dried shiitake mushrooms (4 pieces)
• Chicken broth (4 cups)
• Sake (2 tablespoons)
• Mirin (2 tablespoons)
• Soy sauce (3 tablespoons)
• Pork belly (300g)

Instructions

1. In a pot, combine the soy sauce, mirin, and sake. Add the pork belly and marinate for at least 1 hour.
2. In a separate pot, bring the chicken broth to a boil. Add the dried shiitake mushrooms, dried kelp, and dried bonito flakes. Simmer for 30 minutes, then strain the broth.
3. Cook the ramen noodles according to the package instructions. Drain and set aside.
4. In a frying pan, cook the marinated pork belly until browned and cooked through. Slice into thin pieces.
5. Divide the cooked ramen noodles into bowls. Pour the hot broth over the noodles.
6. Top with the sliced pork belly, green onions, narutomaki, menma, soft-boiled eggs, toasted sesame seeds, and red pickled ginger.
7. Serve hot and enjoy!