Mega Ramen (chashu & Shrimp) Recipe

Blanch pork bones and chicken: place bones and chicken in a large stockpot, cover with cold water, bring to a rolling boil for 10 minutes. Drain and rinse bones under hot water to remove scum.

Return cleaned bones to pot, add 3000 ml fresh water, ginger, smashed garlic, halved onion, dried shiitake and kombu. Bring to a gentle simmer over medium heat.

Simmer uncovered for 4–6 hours at the barest simmer (small bubbles). During first hour skim any scum. Remove kombu after the first 30 minutes to avoid bitterness.

About 30 minutes before finishing, add 1 tsp salt to taste. Strain broth through a fine-mesh sieve or cheesecloth into another pot and keep hot. Reserve broth fat if desired.

Prepare shoyu tare: combine 120 ml light soy sauce, 60 ml mirin, 60 ml sake and 2 tbsp (from chashu sugar) brown sugar in a small saucepan. Simmer briefly 2–3 minutes to meld and dissolve sugar. Keep warm.

Roll and tie the pork belly into a tight log with kitchen twine if not pre-rolled. Brown the outside in a hot skillet quickly to render surface fat (optional).

In a pot large enough to hold the pork, add soy sauce 120 ml, mirin 60 ml, sake 60 ml, brown sugar, smashed ginger, smashed garlic and 2 stalks green onion. Add 500 ml water to just cover the pork.

Bring to a simmer, then lower heat to maintain a gentle simmer. Cover and braise for 1.5–2 hours, turning occasionally until pork is very tender.

Remove pork and let cool slightly. Strain the braising liquid and reserve it. For best flavor, refrigerate pork in some of the cooled braising liquid overnight to marinate. When ready to serve, slice pork thinly into 8–12 pieces and warm slices briefly in the reserved braising liquid or gently in the oven.

Bring a small pot of water to a gentle boil. Using a spoon, lower 4 large eggs into the water and cook exactly 6 minutes for jammy yolks.

Immediately transfer eggs to an ice bath for 5 minutes. Peel carefully when cool.

Make marinade by whisking 60 ml soy sauce, 60 ml mirin, 40 ml water and 1 tsp sugar until sugar dissolves. Place peeled eggs in a zip-top bag or container and cover with marinade. Refrigerate at least 4 hours or preferably overnight, turning occasionally. Halve eggs before serving.

Prepare shrimp: devein and make 3 small shallow cuts on the belly side to straighten. Pat dry and dust lightly with a little tempura flour (or flour) to help batter adhere.

Heat oil in a deep pot to 175°C (350°F). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise immediately.

Make batter by lightly whisking 1 egg yolk with 180 ml ice cold water and 1 tsp rice vinegar. Add 120 g tempura flour and mix briefly — batter should be lumpy and cold (do not overmix).

Dust shrimp lightly with flour, then dip into batter and carefully lower into hot oil. Fry 2–3 minutes until pale golden and crisp. Do not overcrowd. Remove to a wire rack or paper towel and season lightly with 1 tsp salt.

Bring a large pot of water to a rolling boil. Cook ramen noodles according to package directions (usually 2–4 minutes for fresh noodles). Drain and briefly rinse only if specified by noodle type; otherwise drain well.

Reheat broth to a vigorous simmer. For each bowl (makes 4 bowls): ladle about 300 ml hot broth into a small ladle or measuring cup and mix with 30 ml shoyu tare (adjust to taste). Pour tare-seasoned broth into each serving bowl.

Add cooked noodles to bowls. Arrange toppings: place 2–3 slices of warmed chashu on one side, 2 shrimp tempura on the rim or resting partly in broth, half a marinated egg, a small handful (about 50 g) bamboo shoots, 30 g corn, a small nest of rehydrated wakame, a few sliced scallions, and one nori sheet tucked upright at the rear of the bowl.

Finish with a few drops of sesame oil (optional), a sprinkle of toasted sesame seeds, and a pinch of white pepper. Serve immediately while hot so tempura stays crisp (serve tempura on the side if you prefer).