Tonkotsu-Style Ramen

Method

1. 1
   • pork belly 600 g
   • soy sauce 2 tbsp
   • mirin 2 tbsp
   • sake 1 tbsp
   • chicken stock 1⅗ l
   • garlic 6
   • fresh ginger 30 g

   Simmer the pork belly — Simmer the pork belly with the soy sauce, mirin, sake, garlic, and ginger in the stock, partially covered, for 1 hour until very tender.

   ⏱1 hr
2. 2
   • pork belly 600 g
   • miso paste 3 tbsp
   • dashi granules 1 tsp

   Season the broth with miso — Lift out the pork, whisk the miso paste and dashi granules into the broth until dissolved, and keep hot.

3. 3
   • pork belly 600 g
   • egg 2

   Prep the eggs and pork — Soft-boil the eggs for 7 minutes, cool, peel, and halve. Slice the pork belly thinly.

   ⏱7 min
4. 4
   • ramen noodles 360 g

   Cook the ramen noodles — Cook the ramen noodles in boiling water for 3 minutes, drain, and divide among deep bowls.

   ⏱3 min
5. 5
   • pork belly 600 g
   • miso paste 3 tbsp
   • ramen noodles 360 g
   • egg 2
   • chilli flakes 1 tsp
   • spring onion 2
   • bean sprouts 50 g
   • sesame oil 1 tsp

   Assemble the ramen bowls — Ladle the rich miso broth over the noodles, top with sliced pork belly, egg halves, chili flakes, spring onion, and bean sprouts, and finish with sesame oil.