Tokyo-Style Shoyu Ramen

Name: Tokyo-Style Shoyu Ramen
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: For the broth: 8 cups low-sodium chicken broth; 1 (3-inch) piece kombu; 1 thumb-size piece ginger, sliced; 4 cloves garlic, smashed; 4 green onions, white parts (save greens); 1/2 cup dried shiitake mushrooms or 1 cup fresh; For the tare: 1/3 cup soy sauce; 2 tbsp mirin; 1 tbsp sake (optional); 1 tsp sugar; For the pork: 1 lb boneless pork belly or shoulder, in one piece; 1/2 cup soy sauce, 1/4 cup mirin and 1/2 cup water; 4 large eggs; 4 portions fresh ramen noodles (about 1 1/4 lb); To top: sliced green onions, menma (seasoned bamboo shoots), nori sheets and narutomaki (fish cake), optional

Springy ramen noodles in a clear, savory soy-seasoned chicken broth, topped with tender braised pork, a jammy soy egg, bamboo shoots, nori and scallions. A homemade version of the classic Tokyo bowl.

Prep25 min

Cook1 hr

Total1 hr 25 min

Serves4

What you'll need

Enameled cast-iron Dutch ovenFor soups, stews and braises

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8-inch chef's knifeFor all the chopping

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Mixing bowl setFor mixing and marinating

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Ingredients

For the broth: 8 cups low-sodium chicken broth

1 (3-inch) piece kombu

1 thumb-size piece ginger, sliced

4 cloves garlic, smashed

4 green onions, white parts (save greens)

1/2 cup dried shiitake mushrooms or 1 cup fresh

For the tare: 1/3 cup soy sauce

2 tbsp mirin

1 tbsp sake (optional)

1 tsp sugar

For the pork: 1 lb boneless pork belly or shoulder, in one piece

1/2 cup soy sauce, 1/4 cup mirin and 1/2 cup water

4 large eggs

4 portions fresh ramen noodles (about 1 1/4 lb)

To top: sliced green onions, menma (seasoned bamboo shoots), nori sheets and narutomaki (fish cake), optional

Steps

Simmer the pork with the 1/2 cup soy, 1/4 cup mirin and water in a covered small saucepan over low heat, turning now and then, until tender, about 1 hour. Cool in the liquid, then slice thinly.

Meanwhile bring the broth, kombu, ginger, garlic, green onion whites and shiitake to a bare simmer. Remove the kombu after 10 minutes and keep the broth barely simmering 40 minutes; strain.

Boil the eggs 6 1/2 minutes, chill in ice water, peel and marinate in 1/2 cup of the pork braising liquid for at least 30 minutes. Halve before serving.

Stir the tare ingredients together in a small saucepan and warm until the sugar dissolves.

Cook the noodles according to the package, usually 1 to 2 minutes, and drain well.

Put 2 to 3 tbsp tare in each warm bowl, ladle in about 1 1/2 cups hot broth and add the noodles. Top with pork, a halved egg, menma, nori, fish cake if using and green onions. Serve at once.

TipSeason each bowl with tare instead of salting the pot; it keeps the broth clean and lets everyone adjust the saltiness.