Japanese Pork Ramen Noodle Bowl

Step 1

Place pork shoulder in a pot and cover with water; bring to a boil over high heat, then drain and rinse the meat under cold water. This removes impurities for a cleaner broth. Pat the pork dry with paper towels.

Step 2

Heat oil in a large pot over medium-high heat, then sear the pork on all sides until deeply browned, about 2 minutes per side. This develops rich flavor through the Maillard reaction.

Step 3

Add chicken stock, soy sauce, mirin, sake, ginger, garlic, and green onion to the pot; bring to a gentle simmer over medium heat. Cover partially and simmer for 2 to 2.5 hours until pork is fork-tender and falls apart easily when pressed.

Step 4

Remove pork from broth and let cool slightly, then slice into 0.25-inch thick slabs and set aside. Strain the broth through a fine-mesh sieve; discard solids and taste for seasoning, adjusting soy sauce or salt as needed.

Step 5

Bring a separate pot of salted water to a rolling boil, then add eggs and cook for 6.5 minutes for a jammy yolk; transfer immediately to an ice bath to stop cooking. Once cool, peel gently under running water and halve lengthwise.

Step 6

Bring the broth to a boil in the pot, then cook fresh ramen noodles according to package directions, about 2-3 minutes, until al dente with a slight chew. Drain noodles in a colander.

Step 7

Divide noodles between two large bowls, then ladle hot broth over each portion until three-quarters full. Arrange pork slices, egg halves, menma, corn, and torn nori on top.

Step 8

Drizzle with a small amount of reserved broth if noodles begin to absorb liquid, and serve immediately while broth is steaming. Eat with chopsticks for noodles and a spoon for broth.