Ingredients:

  • 4 quarts water
  • 4 ounces kombu (dried kelp)
  • 1 ounce dried shiitake mushrooms
  • 4 ounces dried bonito flakes (katsuobushi)
  • 1 whole chicken carcass (optional)
  • 1 large yellow onion, quartered
  • 2 carrots, roughly chopped
  • 4 cloves garlic, crushed
  • 2-inch piece of ginger, peeled and sliced
  • 1/2 cup soy sauce
  • 1/4 cup mirin
  • 2 tablespoons sake
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2-3 lb pork belly
  • 2 cups water
  • 1 cup soy sauce
  • 1/2 cup mirin
  • 1/4 cup sake
  • 2 scallions, green parts only
  • 2-inch piece of ginger, peeled and sliced
  • 2 cloves garlic, crushed
  • 1 lb fresh or dried ramen noodles
  • 6 large eggs
  • 1/2 cup soy sauce
  • 1/4 cup mirin
  • 1/4 cup water
  • 4 scallions, thinly sliced
  • 1 sheet nori seaweed, cut into strips
  • 1 (14 oz) can bamboo shoots (menma)
  • 1/2 cup corn kernels (optional)
  • Chili oil or sesame oil (optional)

Instructions:

  1. Soak kombu and shiitake mushrooms in cold water. Combine soaked ingredients and remaining broth ingredients in a pot. Bring to a simmer, then reduce heat and simmer for at least 2 hours. Strain the broth and discard solids.
  2. Combine soy sauce, mirin, sake, sugar, and salt in a saucepan. Heat over medium heat until sugar dissolves. Do not boil. Let cool completely.
  3. Sear the pork belly on all sides in a hot pot. Add water, soy sauce, mirin, sake, scallions, ginger, and garlic. Bring to a simmer, then reduce heat and simmer for 2-3 hours, or until pork is very tender. Let the pork cool in the braising liquid. Remove pork, slice thinly, and reserve braising liquid.
  4. Gently boil eggs for 6-7 minutes, then immediately transfer to an ice bath. Peel the eggs carefully. Marinate the peeled eggs in a mixture of soy sauce, mirin, and water for at least 4 hours.
  5. Cook the ramen noodles according to package directions.
  6. Warm the broth. Combine the tare with a portion of the reserved chashu braising liquid in the bottom of each bowl. Add hot broth to the bowl. Add cooked noodles. Top with sliced chashu pork, soft-boiled egg (halved), scallions, nori, bamboo shoots, and any other desired toppings. Drizzle with chili oil or sesame oil, if desired. Serve immediately.