Miso Roll Recipe
Miso base creamy pork broth served with chashu pork, egg, seaweed, green onion and black sesame seed
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Ingredients
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Broth
Miso Tare
Chashu Pork
Ajitsuke Tamago (Marinated Egg)
Noodles
Garnishes & Assembly
Method
Broth
- 1
Blanch bones and clean
Place the pork bones in a large stockpot and cover with cold water (use the 5000 ml). Bring to a rolling boil over high heat for 10 minutes to remove impurities. Drain and discard the blanching water. Rinse the bones and the pot thoroughly under hot water to remove scum.
- 2
Build the broth
Return the cleaned bones to the pot. Add the 5000 ml fresh cold water, halved onion, chopped white parts of the green onion, sliced ginger, smashed garlic and the neutral oil. Bring to a gentle boil, then reduce to a vigorous simmer (adjust heat so it stays at a steady, rolling simmer). Skim foam and fat every 15–20 minutes for the first hour.
- 3
Cook long and emulsify for creaminess
Continue simmering uncovered for 3–4 hours total, maintaining a steady, sometimes vigorous simmer — periodic higher heat helps emulsify collagen into the liquid and create a creamy tonkotsu-style body. If the broth becomes overly reduced, add a little hot water to maintain volume. Taste and season lightly with the 2 tsp salt and 1/2 tsp white pepper near the end.
- 4
Finish with kombu and katsuobushi
With 20 minutes remaining, put the kombu in a small saucepan with 300 ml water and warm over low heat until just before boiling (do not boil the kombu). Remove kombu, add katsuobushi, steep 2–3 minutes, strain. Stir this concentrated kelp/bonito dashi into the pork broth to add depth. Simmer 10 more minutes, then strain the broth through a fine-mesh sieve or cheesecloth into a clean pot. Keep hot until serving.
Miso Tare
- 5
Make the miso tare
In a small saucepan over low heat, combine the red miso (100 g) and white miso (50 g) with the 60 ml mirin, 60 ml sake, 30 ml soy sauce and 1 tbs sugar. Warm gently and whisk until the miso is fully dissolved and mixture is smooth. Do not boil. Remove from heat and keep covered; the tare can be reheated briefly before serving. Divide tare into four portions (about 47–50 g tare per bowl) when assembling.
Chashu Pork
- 6
Sear the pork
Tie the pork belly into a tight log with kitchen twine if not already rolled. In a heavy pot or Dutch oven, heat a little neutral oil over medium-high heat and sear the pork on all sides until golden-brown to develop flavor (3–5 minutes per side).
- 7
Braise the pork
Add 120 ml soy sauce, 60 ml mirin, 60 ml sake, 500 ml water and 2 tbs sugar to the pot with the seared pork. Add the 2 smashed garlic cloves, 20 g sliced ginger and 2 stalks green onion. Bring to a gentle simmer, then cover and braise over low heat or in a 160°C (325°F) oven for 1.5–2 hours, turning occasionally, until the pork is tender but still sliceable.
- 8
Cool and rest
Remove the pork from the braising liquid and let it cool in the fridge (retain braising liquid for glazing/slicing if desired). Chill for at least 1 hour to firm the roll for clean slicing. When ready to serve, slice into 6–8 mm thick rounds and optionally warm briefly in a little reserved braising liquid.
Ajitsuke Tamago (Marinated Egg)
- 9
Soft boil the eggs
Bring a small saucepan of water to a gentle boil. Carefully lower 4 large eggs into the water and cook for 6 minutes for jammy yolks. While eggs cook, prepare an ice bath.
- 10
Peel and marinate
Transfer eggs immediately to the ice bath for 5 minutes, then gently crack and peel. Combine 100 ml soy sauce, 100 ml mirin, 200 ml water and 1 tbs sugar in a container or resealable bag and mix until sugar dissolves. Submerge peeled eggs in the marinade. Refrigerate for at least 4 hours and up to overnight for best flavor. Halve eggs just before serving.
Noodles
- 11
Cook the noodles
Bring the 4000 ml pot of water to a rolling boil. Add fresh ramen noodles (100 g per serving; 400 g total) and cook according to package instructions — typically 90 seconds to 2.5 minutes for fresh noodles. Stir gently to separate. Taste one strand to confirm doneness: noodles should be al dente.
- 12
Drain and rinse (optional)
Drain noodles briefly in a colander. For immediate service, do not rinse with cold water (to keep temperature). If batch-cooking ahead, quickly cool in cold water and reheat in boiling water 10–20 seconds before serving.
Garnishes & Assembly
- 13
Warm bowls with tare
Place each serving bowl on the counter. Spoon approximately one quarter of the prepared miso tare (about 47–50 g) into the bottom of each bowl.
- 14
- 15
Top with chashu, egg, and garnishes
Arrange 2–3 slices of warm chashu on top of the noodles. Halve one marinated egg and place on the noodles. Add 1 sheet of nori standing against the side, a small pile (about 50 g) of menma if using, and scatter sliced green onion on top. Sprinkle about 1/2 tablespoon of toasted black sesame seeds over each bowl.
- 16
Serve
Serve immediately while very hot. Encourage diners to taste and adjust with a small pinch of extra salt or pepper if desired. Leftover broth can be cooled and refrigerated for up to 3 days or frozen for longer storage.