Chashu Ramen
Ingredients
- 600 gPork belly (whole for simmering)
- 400 gramen noodles (dry)
- 1.5 Ldashi stock (ready to use)
- 4 pcEgg (fresh)
- 100 mlsoy sauce
- 50 mlmirin
- 2 tbspBrown sugar
- 2 pcGarlic (crushed)
- 1 tspGinger powder
- 4 pcSpring onion, sauté/poêlé sans matière grasse (thinly sliced)
- 2 pcnori seaweed (cut into squares)
- 1 tbspSesame oil
Method
A deep, umami-rich broth that coats the palate. The pork belly is glazed and melt-in-the-mouth tender, served with a jammy-yolked egg and supple noodles.
- 1
In a pot, sear the pork belly on all sides. The skin should be golden and the fat should start to render.
- 2
Add soy sauce, mirin, brown sugar, crushed garlic, and ginger. Cover with water and simmer on low heat. The meat is ready when it pulls apart with a fork.
- 3
Plunge eggs into boiling water for exactly 6 minutes. Cool immediately in ice water to stop cooking. The white should be set, the yolk must remain runny.
- 4
Heat the dashi broth. Meanwhile, cook the ramen noodles in boiling water. They should remain springy to the bite; do not overcook them.
- 5
Pour the scalding broth over the noodles. Arrange the pork slices, the halved egg, nori sheet, and sliced green onions. Finish with a dash of sesame oil.
Frequently asked questions
How do you get this dish right?
- For a cloudier and richer broth, use the filtered pork cooking liquid to extend your dashi.
- The pork slices better if it has rested for 10 minutes out of the liquid after cooking.
How long does this dish keep?
Store broth and meat separately in the fridge for up to 3 days. Do not reheat the eggs.
