This unforgettable restaurant-style shoyu ramen recipe starts with slow-baking the perfect chashu pork belly in a pot of mirin, soy sauce, and brown sugar.
Preparation Time
15 mins
Cooking Time
4 hr 30 mins
Total Time
4 hr 45 mins
Calories
1104 Calories
Recipe Instructions
Step 1
Preheat the oven to 275 degrees F (135 degrees C).
Step 2
Place black fungus in a large bowl; fill with water.
Step 3
Combine mirin, 1/2 cup soy sauce, onion, 1/2 cup brown sugar, 3 chopped green onion bulbs, and garlic in an oven-safe pot over high heat; bring to a boil.
Step 4
Place pork belly skin-side down on a flat work surface. Roll up lengthwise; secure with twine. Place pork belly into mirin mixture; partially cover pot with lid.
Step 5
Bake in the preheated oven until pork is tender and an instant-read thermometer inserted into center reads at least 145 degrees F (63 degrees C), about 4 hours.
Step 6
Fill a bowl with ice and cold water; set aside. Meanwhile, bring a separate pot of water to a boil over high heat; gently add eggs and cook until yolks are barely set, 8 to 10 minutes. Transfer eggs to the bowl of ice water; let sit about 1 minute. Remove eggs from water; peel.
Step 7
Place eggs in a container with 1 cup water, 1/2 cup soy sauce, and 2 tablespoons brown sugar. Dampen a paper towel in soy sauce mixture; cover container with dampened paper towel. Refrigerate 4 hours to overnight.
Step 8
Drain black fungus; add to liquid in pork belly pot. Cover pot with a lid; refrigerate 4 hours to overnight.
Step 9
Skim fungus from top of pork belly mixture; place in a pot with 8 cups water. Fungus should be covered in pork belly fat. Add remaining 1/4 cup soy sauce and miso paste; bring to a boil.
Step 10
Remove and discard skin from pork belly using a knife. Chop meat into pieces of desired thickness. Cut eggs in half lengthwise.
Step 11
Bring a separate pot of water to a boil. Add ramen and cook until noodles are tender yet firm to the bite, stirring occasionally, about 3 minutes. Drain.
Step 12
Place 4 nori slices diagonally in corner of each bowl. Place noodles on top; arrange 2 egg halves and a few pork belly slices separately. Cover with black fungus, top with remaining 3 chopped green onion bulbs, and pour in broth. Top each bowl with a few slices of naruto. Let sit before serving, about 3 minutes.
Ingredients
4 eggs
2 tablespoons brown sugar
6 cloves garlic, peeled
2 cups mirin
6 green onion bulbs, chopped, divided
2 pounds skin-on, boneless pork belly
4 (3 ounce) packages ramen noodles, or to taste
4 sheets nori (dry seaweed), quartered
1 naruto (fish paste stick with a red spiral pattern). sliced
