Traditional Shoyu Ramen
Ingredients
- 800 gPork belly (in one piece)
- 400 gramen noodles (dry)
- 1.5 Ldashi stock (ready to use)
- 150 mlsoy sauce
- 100 mlmirin
- 50 mlSake or rice alcohol
- 4 pcEgg (fresh)
- 3 pcGarlic (crushed cloves)
- 1 pcOnion (halved)
- 2 tbspWhite sugar
- 1 tspGinger ground
- 1 pckombu seaweed (dried sheet)
- 2 pcScallion or chives (finely sliced)
- 2 pcnori seaweed (cut into rectangles)
- 1 tbspSesame oil
- 20 gFresh ginger (peeled and thinly sliced)
Method
A dark, clear umami broth with glistening droplets of pork fat. The long-braised pork belly is so tender it falls apart at the touch of a chopstick.
- 1
In a hot pot, sear the pork belly on all sides. The fat should be golden and crispy, releasing its juices at the bottom.
- 2
Deglaze with sake, mirin, and soy sauce. Add crushed garlic, halved onion, sugar, and ground ginger. Cover with water and braise over very low heat. The meat is ready when a knife tip enters like butter.
- 3
Plunge the eggs into boiling water for exactly 6 minutes. Cool immediately in ice water to stop the cooking. The yolk should remain runny and syrupy.
- 4
Heat the dashi broth with the kombu seaweed and sliced fresh ginger. Maintain a light simmer without boiling hard to keep it clear. At the end of cooking, strain and add a ladle of the pork braising liquid to enhance the umami.
- 5
Cook the ramen noodles al dente. Divide them into deep bowls, pour the hot broth. Arrange the glazed pork slices, halved egg, sliced scallions, and a sheet of nori.
Frequently asked questions
How do you get this dish right?
- Don't throw away the pork braising liquid: strain it and use it to marinate your soft-boiled eggs overnight.
- Broth clarity is key: never let the dashi boil vigorously once the kombu is added.
How long does this dish keep?
Store broth, noodles, and pork separately in the refrigerator. The pork freezes very well in its juices.
