Home Shoyu Ramen with Soy-Marinated Egg and Seared Pork Belly

14 ingredients

12 steps

What you need

Restated from the original video

1
The yolks stay soft, so choose pasteurized eggs when serving anyone pregnant, elderly, very young or immunocompromised.
2
Bring a small pot of water to a boil and lower in the eggs. Boil for 7 min for a set white and a jammy yolk.
3
Move the eggs to a bowl of ice water for 5 min, then peel them.
4
Mix 2 tbsp of the soy sauce with 1 tbsp of the mirin and 2 tbsp water in a small bag or container. Add the eggs and marinate for at least 30 min, turning once.
5
Mix the remaining 3 tbsp soy sauce, remaining 2 tbsp mirin and the sake in a small bowl. This is the seasoning base for the broth.
6
Heat a frying pan over medium-high heat. Sear the pork belly slices until browned on both sides, 2-3 min per side.
7
Pour in half of the seasoning base and simmer, turning the slices, until glazed and cooked through, 3-4 min. Set aside.
8
Heat the sesame oil in a large pot over medium heat. Add the garlic and ginger and stir for 1 min until fragrant.
9
Add the stock and dashi, bring to a gentle simmer and cook for 10 min. Stir in the rest of the seasoning base and remove the garlic and ginger.
10
Boil the noodles in plenty of unsalted water, following the packet time, usually 2-3 min. Drain well.
11
Divide the noodles between two deep bowls and ladle the hot broth over them.
12
Halve the eggs and arrange them in the bowls with the pork, bamboo shoots, scallions and a sheet of nori. Serve at once.

Imported from 9010nutrition.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.