Tokyo Shoyu Ramen

Step 1

Pat pork belly dry with paper towels.

Step 2

Heat a 10-inch skillet over medium-high until smoking hot.

Step 3

Place pork skin-side down in skillet; do not move for 4 minutes.

Step 4

Flip pork and sear meat side for 2 minutes until browned.

Step 5

Remove pork to a cutting board and let cool slightly.

Step 6

Cut cooled pork into 3-inch chunks.

Step 7

Return pork to the same skillet over medium heat.

Step 8

Add 3 tbsp soy sauce, 2 tbsp mirin, and 1 tbsp sugar.

Step 9

Pour in just enough water to partially cover pork.

Step 10

Bring to a boil, then reduce heat to low.

Step 11

Cover and simmer for 20 minutes until pork is tender.

Step 12

Uncover and turn heat to medium; reduce liquid to glaze (3 minutes).

Step 13

Pour 4 cups chicken stock into a 3-quart pot.

Step 14

Add kombu strip and bring stock to a simmer over medium heat.

Step 15

Remove and discard kombu after 5 minutes.

Step 16

Stir in 2 tbsp soy sauce and 1 tbsp mirin.

Step 17

Keep broth at a gentle simmer while cooking noodles.

Step 18

Bring a 2-quart pot of water to a boil for eggs.

Step 19

Gently lower eggs into boiling water with a spoon.

Step 20

Set timer for 6.5 minutes for soft-boiled eggs.

Step 21

Transfer cooked eggs to ice water immediately when timer goes off.

Step 22

Bring a separate pot of salted water to boil for noodles.

Step 23

Add ramen noodles and stir to separate.

Step 24

Cook according to package directions (usually 3–4 minutes).

Step 25

Drain noodles in a colander.

Step 26

Divide noodles evenly between two bowls.

Step 27

Ladle hot shoyu broth into each bowl over noodles.

Step 28

Peel and halve the soft-boiled eggs; place one on each bowl.

Step 29

Arrange glazed chashu pork slices on top of noodles.

Step 30

Slice scallions and scatter over ramen.

Step 31

Tear nori into strips and garnish each bowl.

Step 32

Serve immediately while broth is still hot.