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Ramen

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Ingredients
  

Ramen

  • 1 portion of ramen
  • Salt
  • 4 cups of dashi

Cha Su

  • 1 Tbsp oil
  • 500 g Pork Belly rolled up and tied by yourself or butcher
  • 3 Tbsp Soya sauce
  • 3 Tbsp Sake
  • 3 Tbsp Mirin
  • Water to just cover pork belly
  • 1 stalk spring or green onion
  • 1 big onion cut coarsely
  • 1 knob of ginger
  • 2 Tbsp sugar

Toppings

  • 4 eggs at room temperature boiled for 5 minutes
  • Spinach Boiled till soft and squeezed dry
  • A few pieces of toasted nori
  • Shichi mi togarashi
  • Ground Japanese fatter variety sesame seeds

Instructions
 

  • Heat up oil in a pressure cooker and fry the ginger, onions, and then brown the pork on the skin side.
  • Place all the liquid and bring to a boil.
  • Close the pressure cooker to cook for 30 minutes. If using a normal cooker, this can take 2-3 hours.
  • When done, take the pork out, cool and refrigerate. Place the peel boiled eggs into this liquid and cool together as well.
  • Remove the oil from the cooled cha su liquid, and strain.
  • Measure 4 cups of this liquid and mix with the dashi stock, bring to a boil and divide into 4 bowls. Season with salt (shio) or soya sauce (soyu).
  • Cook the ramen in hot salted water until al dente.
  • Add the ramen to the bowls of stock, and add the toppings.
  • This recipe yields 8 portions.