Shoyu Ramen

Step 1

Pat pork dry with paper towels. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat until very hot.

Step 2

Sear the pork on all sides until deeply browned, 8–10 minutes total. Remove and set aside.

Step 3

In the same pot, combine soy sauce, mirin, sake, water, garlic, and ginger. Return pork to pot and bring to a simmer.

Step 4

Cover and braise on low heat for 2–2.5 hours, turning halfway through, until pork is fork-tender.

Step 5

Remove pork, cool slightly, then slice thinly. Strain braising liquid and reserve for garnish if desired.

Step 6

Pour stock into a large pot and bring to a simmer. Add kombu and let steep for 5 minutes, then remove.

Step 7

Add bonito flakes and simmer for 3 minutes. Strain through a fine-mesh sieve into a clean pot.

Step 8

Stir in soy sauce, mirin, sake, garlic, and ginger. Simmer for 10 minutes, then taste and adjust seasoning.

Step 9

Bring a small pot of water to a boil. Gently lower eggs into boiling water and cook for 6.5 minutes for soft-boiled.

Step 10

Transfer eggs to an ice bath immediately. Peel once cool, then halve.

Step 11

Bring a large pot of water to a rolling boil. Cook ramen noodles according to package directions until al dente, about 3–4 minutes.

Step 12

Drain noodles and divide between two bowls.

Step 13

Ladle hot shoyu broth into each bowl over the noodles until three-quarters full.

Step 14

Top each bowl with sliced chashu pork, soft-boiled egg halves, nori strips, green onions, and sesame seeds.

Step 15

Sprinkle with ichimi togarashi to taste. Serve immediately.