Jidori Ramen Recipe

Preparation Directions

1. 1

   Prepare the Chashu

   Season the Berkshire pork belly with salt and pepper, then seal in a sous-vide bag. Cook at sous-vide 62°C (144°F) for 24 hours. After cooking, chill in an ice bath and refrigerate until ready to serve.

2. 2

   Cook the Eggs

   Bring a pot of water to a boil. Gently add the Jidori eggs and boil for 6-7 minutes for soft-boiled. Remove and place in ice water to cool. Once cooled, peel the eggs and marinate in a mixture of soy sauce and mirin for at least 30 minutes.

3. 3

   Prepare the Broth

   In a large pot, bring the chicken broth to a simmer. Add soy sauce, mirin, miso paste, and sesame oil. Adjust seasoning with salt and pepper to taste. Keep warm.

4. 4

   Cook the Noodles

   Cook ramen noodles according to package instructions. Drain and set aside.

5. 5

   Assemble the Ramen

   In bowls, divide the cooked noodles. Ladle the hot broth over the noodles. Top with slices of sous-vide chashu, halved soft-boiled eggs, chopped green onions, and nori sheets.