Chashu Ramen

Ingredients

Quantities are for one portion.

• 400 mlchicken stock
• 150 gpork belly slice
• 100 gdried ramen noodles
• 1 tbspmirin
• 1spring onion (scallion), chopped
• 1egg
• 15 mlsoy sauce
• 10 gnori (seaweed) sheet

Method

1. Heat a pan without oil. Sear the pork belly slice to brown the exterior and render its fat.
2. In a small pot, bring water to a boil. Cook the egg for exactly 6 minutes, then transfer to an ice bath to make a soft-boiled egg. Peel and halve it.
3. In a large serving bowl, mix the soy sauce and mirin.
4. Heat the chicken stock in a separate pot until very hot, then pour it into the serving bowl, stirring to combine the broth.
5. Boil water and cook the dried ramen noodles until firm and chewy. Drain the noodles very well so they do not dilute the broth.
6. Slide the cooked noodles directly into the hot, seasoned broth.
7. Arrange the seared pork belly, the soft-boiled egg halves, chopped spring onion, and the nori sheet on top of the ramen.