Tokyo Shoyu Ramen

Ingredients

• 1.5 lb pork belly, skin removed, rolled and tied with kitchen twine
• ¼ cup low-sodium soy sauce
• 3 tablespoons mirin (sweet rice wine)
• 3 tablespoons sake (rice wine)
• 1 piece fresh ginger, 1-inch piece, sliced
• 2 whole scallions, white parts only, halved
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon mirin (sweet rice wine)
• 4 cups dashi stock or chicken stock
• 2 whole whole dried shiitake mushrooms
• 1 piece kombu (dried kelp), 2-inch piece
• 8 oz ramen noodles, fresh or dried
• 2 whole large eggs
• 2 whole scallions, green parts only, cut into 1-inch pieces
• ½ sheet nori (seaweed sheets), cut into strips
• ¼ teaspoon shichimi togarashi (Japanese seven-spice blend)

Instructions

1. 1

   Pat the 1.5 lb pork belly dry with paper towels — this ensures good browning. Set a 12-inch stainless steel skillet over medium-high heat and let it preheat for 2 minutes until a drop of water dances on the surface.

2. 2

   Carefully place the pork belly, skin-side down first, in the hot dry skillet. Sear for 3-4 minutes until the fat renders and the surface turns deep golden brown — you should hear an active sizzle. Flip and sear the other sides for 2 minutes each until all exposed meat is browned.

3. 3

   Pour 0.25 cup of low-sodium soy sauce, 3 tablespoons of mirin, and 3 tablespoons of sake into the skillet around the pork. Slice a 1-inch piece of fresh ginger on the bias and add it along with 2 halved scallion whites. Bring the liquid to a gentle simmer — you should see small bubbles breaking the surface consistently.

4. 4

   Reduce the heat to medium-low and cover the skillet partially with a lid or aluminum foil. Simmer for 25-30 minutes, turning the pork halfway through, until it's fork-tender and the braising liquid has reduced by half and coats the meat glossily. The pork is done when a fork pierces it with no resistance.

5. 5

   Transfer the pork to a cutting board and let it rest for 5 minutes while you finish the broth. Once cool enough to handle, remove the twine and slice the pork into 0.5-inch thick slices — aim for clean cuts so the meat holds its shape.

6. 6

   While the pork simmers, make the tare (concentrated seasoning base). In a small bowl, whisk together 3 tablespoons of low-sodium soy sauce and 1 tablespoon of mirin. Divide this mixture evenly between two large ramen bowls — this concentrates the umami so the broth tastes rich, not diluted.

7. 7

   Pour 4 cups of dashi stock into a large saucepan and set it over medium heat. Add 2 whole dried shiitake mushrooms and a 2-inch piece of kombu. Bring to a gentle simmer and cook for 10 minutes — the broth will darken and develop a complex, layered flavor. Do not boil aggressively or the broth will become cloudy.

8. 8

   While the broth steeps, bring a separate small pot of water to a rolling boil over high heat. Carefully lower 2 large eggs into the boiling water and set a timer for 6.5 minutes — this yields a soft-boiled egg with a jammy yolk and just-set whites. For a fully hard-boiled egg, cook for 10 minutes.

9. 9

   When the eggs are done, transfer them immediately to an ice bath — a bowl filled with ice and cold water. Let them cool for 2 minutes, then gently peel under cool running water, starting at the wider end where the air pocket makes it easier. The ice bath stops the cooking and prevents that gray-green ring around the yolk.

10. 10

    Bring a large pot of water to a rolling boil over high heat. Add 8 oz of fresh or dried ramen noodles and cook according to package directions — fresh noodles usually take 2-3 minutes, dried take 4-5 minutes. Stir occasionally to prevent sticking. The noodles are done when they're tender but still have a slight chew (al dente), not mushy.

11. 11

    Strain the ramen noodles in a fine-mesh strainer and divide them evenly between the two bowls containing the tare. The hot noodles will warm the tare slightly — give it a quick stir to combine.

12. 12

    Remove the shiitake and kombu from the broth and discard (or save for stock-making another time). Ladle 2 cups of the hot broth into each bowl — pour slowly and carefully over the noodles so the tare fully dissolves and seasons the broth evenly.

13. 13

    Arrange the chashu pork slices on top of the noodles in each bowl, fanning them slightly for presentation. Cut each soft-boiled egg in half and nestle the halves among the noodles — the jammy yolk will create a silky sauce when mixed in. Top each bowl with the reserved 2 scallion green pieces cut into 1-inch pieces and a few strips of nori. Finish with a light pinch of shichimi togarashi (about 0.25 teaspoon divided between the bowls) for heat and depth.

14. 14

    Serve immediately while the broth is steaming hot. Instruct your guest to stir gently before eating so the egg yolk, tare, and broth fully combine, creating a silky, deeply savory bowl.

Tools you’ll need

• 12-inch stainless steel skillet
• large saucepan
• small saucepan
• large pot for boiling noodles
• fine-mesh strainer
• small bowl
• whisk
• instant-read thermometer (optional)
• kitchen twine
• paper towels
• two large ramen bowls
• ladle

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