Japanese Pork Ramen Soup

Start with the chashu pork! Roll up the pork belly and tie it with kitchen twine. In a pan over high heat, sear all sides until beautifully golden brown. In a pot, combine soy sauce, mirin, sake, water, sugar, ginger slices, garlic, and the white parts of the spring onions. Add the seared pork belly and bring to a boil. Reduce heat to low, cover, and simmer for 2-3 hours until the meat is very tender. Let it cool in the liquid, then remove and refrigerate for at least 2 hours or overnight. Remove the twine before slicing.

Prepare the ajitama eggs! Boil water in a saucepan. Carefully place the eggs into the boiling water and cook for 6-7 minutes for a soft, runny yolk. Immediately transfer them to an ice bath to stop the cooking. Peel the eggs. In a small bowl, mix 50ml soy sauce, 50ml mirin, and 100ml water. Place the peeled eggs in this marinade and let them soak for at least 1 hour, ideally overnight, in the refrigerator.

Now for the ramen broth! In a large pot, combine the chicken or pork stock, the remaining 50ml soy sauce, 50ml mirin, 50ml sake, sliced ginger, smashed garlic, and 1 tsp sugar. Bring to a boil, then reduce heat to low and simmer for 30-45 minutes to allow the flavors to meld. Strain the broth to make it clear and keep it warm.

Cook the noodles and serve! In a separate pot, boil water and cook the fresh ramen noodles according to package instructions (usually 2-3 minutes). Do not overcook! Preheat your ramen bowls. Divide the noodles among the bowls, then ladle a generous amount of hot broth over them. Arrange a few slices of chashu pork, a halved ajitama egg, a sheet of nori, corn, menma, and freshly chopped spring onions in each bowl. Drizzle with a little sesame oil and serve immediately.