Michi Ramen Recipe

Prepare bones

Rinse chicken carcasses and pork bones under cold water. Place in a large stockpot, cover with cold water, bring to a rolling boil for 10 minutes to purge scum. Drain and rinse bones and pot to remove impurities.

Make stock

Return cleaned bones to the pot, add 5 liters of fresh cold water, bring to a simmer over medium heat. Skim any scum for the first 30 minutes. Add 1 piece dried kombu after 20 minutes, simmer gently (not a hard boil) for 4 hours. During the last 10 minutes of the simmer, remove kombu and add 40 g bonito flakes, simmer 5 minutes, then strain stock through a fine mesh sieve into a clean pot. Discard solids. Keep stock warm.

Tare (miso & five-spice base)

In a small saucepan, combine white miso (120 g) and red/blended miso (80 g) with 60 ml light soy, 60 ml mirin, 60 ml sake and 1 tsp five-spice powder. Warm gently over low heat, whisking to dissolve miso into a smooth paste; do not boil. Taste and adjust salt (about 2 tsp total salt across tare and broth). This yields the concentrated miso-five-spice tare. Hold at low heat; you will spoon ~2-3 tbsp tare per bowl when assembling (adjust to taste).

Finish broth

Add 3 tbsp chicken fat to the hot strained stock and whisk to combine. Warm the stock to serving temperature (just below boiling). Taste and fold in 1–2 tbsp of miso tare per cup of broth to combine when assembling bowls (see assembly). Keep broth hot.

Preheat oven to 300°F (150°C). Sear the rolled pork belly on all sides in a hot pan until browned. Combine 80 ml soy, 60 ml mirin, 60 ml sake, 2 tbsp brown sugar, smashed ginger and white parts of 2 green onions in a small pot and bring to a simmer to dissolve sugar.

Place seared pork in a shallow ovenproof pan or Dutch oven, pour the braising liquid over so it comes halfway up the pork. Cover tightly and roast for 2.5–3 hours until very tender and a skewer slides through easily. Let cool in liquid to absorb flavor, then remove, strain and reserve braising liquid. When cool, slice chashu into 4–6 mm (1/4 inch) rounds for serving.

Bring a medium pot of water to a gentle boil. Using a spoon, lower large eggs into boiling water and cook for exactly 6 minutes (for a 66°C-style jammy yolk; time may vary slightly by egg size and altitude).

Immediately transfer eggs to an ice bath (use the 2 cups ice with cold water) to stop cooking for 5 minutes. Peel gently. Optionally marinate peeled eggs in reserved chashu braising liquid or a light soy-mirin mix for 1–4 hours for extra flavor. Halve eggs before serving.

Menma: If using canned menma, drain and warm briefly in a small pan with a splash of reserved braising liquid or soy (about 1 tbsp) to heat through.

Roasted tomatoes: Preheat oven to 425°F (220°C). Halve 4 tomatoes, season cut sides with 1 tsp salt and 1 tsp sugar, place cut-side up on a sheet, drizzle with 1 tbsp neutral oil. Roast 15–20 minutes until edges caramelize and flesh softens. Set aside.

Scallions (negi): Thinly slice the green and white parts on a bias and keep chilled until assembly.

Fukujinzuke relish: If store-bought, drain; spoon 1 tbsp per bowl when plating. If homemade, finely dice mixed pickles and season lightly.

Furikake: Ready to use; sprinkle at the end on each bowl to finish.

Heat 120 ml neutral oil in a small saucepan over medium heat. Add 6 thinly sliced garlic cloves and cook, stirring, until they darken to a deep brown but not black (this is the burnt flavor; total time 6–8 minutes). Remove the garlic chips with a slotted spoon and set aside on paper towel. Reduce heat to low and allow oil to cool slightly, then carefully pour oil through a fine mesh strainer into a heatproof container, leaving any bitter black bits behind. Reserve fried garlic chips to sprinkle sparingly on bowls; keep oil warm (or reheat gently) for assembly. Use about 1 tsp burnt garlic oil per bowl and a few chips as garnish.

Bring 4 liters water to a rolling boil in a large pot. Cook fresh ramen noodles according to package instructions, typically 90–120 seconds for fresh noodles. Stir to prevent sticking, then drain and divide noodles into 4 warmed bowls.

Ladle hot broth into a measuring cup. For each bowl: spoon 2–3 tbsp of the miso-five-spice tare into the bowl (adjust to taste). Pour approximately 700 ml hot broth over the tare and whisk gently in the bowl to dissolve. Add 1–2 tsp chicken fat from the broth if needed for richness.

Place cooked noodles into each bowl of broth. Arrange toppings: 3–4 slices chashu pork, one halved 66° egg, 2–3 tbsp menma, one roasted tomato half (or quarter), 1 tsp burnt garlic oil (mayu) drizzled over surface, a few fried garlic chips, 1–2 tbsp fukujinzuke relish at the side, sprinkle 1 tbsp furikake, and a small handful of sliced negi on top.

Serve immediately while hot. Provide extra tare, chili, or sesame oil at the table if desired.