Traditional Japanese Ramen

Method

1. Roll the pork belly into a tight cylinder and tie it with kitchen twine to maintain its shape.
2. Sear the rolled pork belly in a hot pan without oil until browned on all sides. Discard excess fat.
3. Place the pork in a pot with garlic cloves, ginger slices, soy sauce, mirin, and enough water to cover. Bring to a boil, then simmer for 1.5–2 hours until tender.
4. Remove the pork from the liquid, let cool, then refrigerate until firm. Slice into rounds to make chashu.
5. For the ajitsuke tamago: bring water to a boil, add a splash of rice vinegar, and gently lower in the eggs. Boil for 5–6 minutes for a soft-boiled center.
6. Immediately cool the eggs in ice water, peel, and set aside.
7. Prepare the marinade: combine soy sauce, mirin, sugar, and a little water in a saucepan. Bring to a boil, then cool slightly.
8. Submerge the peeled soft-boiled eggs in the marinade. Let them sit for at least 30 minutes or refrigerate overnight.
9. For the broth: place chicken carcasses (or bones) in a large pot with water, add an onion, garlic, ginger, and kombu (dried kelp). Bring to a boil, then simmer for at least 4 hours, ideally 8 hours.
10. Strain the broth through a fine-mesh sieve; you should have a rich, gelatinous stock.
11. For the tare (seasoning sauce): combine soy sauce, mirin, rice vinegar, a small piece of ginger, a garlic clove, and katsuobushi (dried bonito flakes) in a saucepan. Bring to a boil to evaporate the alcohol, then remove from heat and let infuse for a few minutes. Strain and set aside.
12. Cook the ramen noodles in boiling water according to package directions (usually 3–4 minutes for dry noodles). Drain very well to avoid diluting the broth.
13. Assembly: place a generous spoonful of tare in each serving bowl. Ladle in the hot broth. Add the drained noodles, arranging them neatly.
14. Top with sliced chashu, an ajitsuke tamago (halved), menma (fermented bamboo shoots), and finely sliced spring onion. Serve immediately.