Pork Saimin With Togarashi Spice Recipe

Prepare dashi: In a large stockpot, combine 8 cups dashi (or water with instant dashi) with the kombu. Heat over medium until just before boiling, then remove kombu after 8 minutes.

Bring the stock to a gentle simmer, add bonito flakes, simmer 2 minutes then remove from heat and let steep 5 minutes. Strain the liquid back into the pot, discarding solids.

Season the strained dashi with 1 tsp kosher salt, 2 tbsp light soy sauce and 1 tbsp mirin. Keep broth hot over low heat while preparing other components.

Make the tare: In a small saucepan, combine 1 tbsp dark soy sauce, 1 tsp oyster sauce, 1 tsp sesame oil, 1 tbsp sake (or sherry), and 1 tsp light brown sugar. Warm over low heat, stirring until sugar dissolves, about 1–2 minutes. Remove from heat and set aside.

To season bowls: Place about 1 tbsp tare in each serving bowl (adjust to taste). When serving, ladle hot broth over tare and stir to combine.

Warm the kalua pork: In a small skillet over medium heat, add 1 tsp neutral oil and 2 cups shredded kalua pork. Heat, stirring, until warmed through and edges crisp slightly, about 3–5 minutes. Keep covered and warm.

Prepare noodles: Bring a separate large pot of water to a rapid boil. If using fresh Sun Noodles (12 oz for 2–3 servings), cook according to package instructions (usually 60–90 seconds for fresh ramen). Stir gently to separate. Drain and briefly rinse under hot water to remove excess surface starch if desired. Keep warm.

Blanch bok choy and mushrooms: While noodles cook, add baby bok choy and sliced mushrooms to the boiling noodle water for 30–45 seconds until bright green and just tender (do not overcook). Remove with a spider/skimmer and drain.

Sauté onions (optional): In the skillet used for pork (wipe if needed), quickly sear the thinly sliced red onion over medium-high heat for 1 minute to take the raw edge off; remove and reserve. Alternatively serve raw for a sharper bite.

Assemble bowls: Divide tare among serving bowls (about 1 tbsp per bowl). Ladle ~2 to 2 1/2 cups hot seasoned dashi into each bowl, stirring to dissolve tare and taste; adjust with extra soy or salt if necessary.

Place noodles into each bowl, using tongs to nest them neatly under the surface of the broth.

Arrange warmed kalua pork (about 1 cup per bowl), blanched baby bok choy, mushrooms, and a few slices of red onion on top of the noodles.

Add halved soft-boiled eggs (1 per serving or 2 eggs halved across two bowls), sprinkle with sliced scallions and toasted sesame seeds.

Finish with togarashi: Sprinkle ~1/2 tsp shichimi togarashi per bowl (or to taste). Offer extra togarashi and lime wedges at the table.

Optional: Add pickled ginger on the side for brightness.