Ramen – Shoyu

Chicken or pork broth:

• Soup chicken (or bone) 1.2-1.5 kg
• Pork bones 1.5 – 2 kg
• Carrot 1 large piece
• Leek 1 piece
• Whole garlic 1 piece
• Spring onion 2-3 pieces
• Ginger 1 piece large
• Onion 1 piece
• Peppercorns 1 tablespoon
• Cloves 2 pieces
• Chicken broth cube 1 piece
• 3.5 liters of water
• Salt & pepper

Tare:

• Garlic cloves 4-5 pieces
• Ginger 1 piece medium
• Soy sauce 400 ml
• Mirin 200 ml
• Sake 200 ml

Toppings:

• Spring onion 4-5 pieces
• Pork belly 1 kg
• Fresh bean sprouts 150-200 grams
• Shiitake mushrooms 150 grams
• Enoki mushroom 150 grams
• Baby bok choy 1 per person
• Eggs 2-3 pieces
• Bamboo shoots 1 small can
• Ramen noodles 4-5 portions(100 grams per person)
• Garlic cloves 2 pieces
• Nori seaweed 4-5 pieces
• Fish cookie (Narutomaki) 40 mm roughly
• Sesame oil
• Sesame seeds (black or/and white)
• Japanese chili spice

Making the chicken broth:

Making the pork broth:

Making the tare and chasu:

1. Combine all the liquids of the tare and add the cloves of garlic peeled and smashed together with 4 medium slices of ginger.
2. Cook the tare for 7-10 minutes so the alcohol is cooked off and let it cool down.
3. Make sure the pork belly is relatively flat, cut off all high/thick parts of the belly. Use a fork to puncture small holes on both sides all over the meat. Use a sharp knive to create some slits across the belly on the meat side, this will help rolling and marinating.
4. Roll the pork belly from the thinner side to the thicker side. Use butcher twine to hold the meat in a roll.
5. Add the rolled pork belly to the broth for about 1.5 hours.
6. After 1.5 hours remove from the broth, and do a quick rinse. Add the pork belly to the tare on medium heat for about 40 minutes. Rotate every 10 minutes.
7. After 40 min remove from the tare and let it cool down.
8. Once cooled down remove all the twine.

Making the toppings and final preparation:

9. Cook the eggs until the yolk is slightly runny, roughly 6 minutes when the water is boiling.
10. Marinade the eggs with the tare, let it soak for as long as possible, Preferably overnight.
11. Strain and clean the broth when finished. Remove and clean the chicken.
12. Shred the chicken into smaller chunks, let this marinate with the tare as well, Preferably overnight.
13. Clean and slice the shiitake mushrooms, fry them for a few minutes so they are soft.
14. Clean and slice the spring onion into tiny pieces. Slice the fish cookie into diagonal pieces roughly 5-7 mm thick.
15. Slice the pork belly in 8-10 mm pieces.
16. Retrieve the eggs from the marinade and slice them in half. They should be infused with the tare and are brownish in color.
17. Cut away the bottom 2 cm of the enoki mushroom and blanch them.
18. Under cook the noodles slightly according to the package instructions.
19. Add 1:10 tare:broth into the bowl, then add the noodles and the toppings
20. Add the chili spice and sesame oil/seeds as you like.
21. Eat!