Japanese Ramen with Chashu and Soft Boiled Egg
Experience the rich and savory flavors of a traditional Japanese ramen, complete with tender chashu pork and perfectly soft-boiled eggs.
Preparation
Get these tasks done before you start cooking.
Marinating the Chashu Pork
- 1
Combine Marinade
Combine soy sauce, mirin, sake, sugar, garlic, ginger, and green onions in a bowl.
- 2
Marinate Pork
Place the pork belly in a resealable bag or shallow dish; pour marinade over.
- 3
Chill
Marinate for at least 4 hours, preferably overnight, in the refrigerator.
Preparing the Ramen Broth
- 1
Combine Ingredients
In a large pot, combine chicken stock, dashi stock, miso paste, soy sauce, sake, mirin, and garlic.
- 2
Simmer
Bring to a simmer over low heat, stirring occasionally.
- 3
Meld Flavors
Simmer for 1 hour to meld flavors.
Tip: Ensure the broth doesn't boil to retain delicate flavors.
- 4
Strain
Strain the broth before serving for a clearer appearance.
How to Make Japanese Ramen with Chashu and Soft Boiled Egg
Total time: 10 h · Yields 4 servings
- 1
Chashu Braising
Transfer marinated pork and liquid to a slow cooker; cook on low for 6 hours until tender.
- 2
Soft Boiling Eggs
Boil eggs for exactly 6 minutes; then transfer to an ice bath. Peel and marinate in soy sauce and mirin for 2 hours.
- 3
Ramen Noodle Cooking
Cook noodles in boiling salted water for 3 minutes; drain and rinse under cold water briefly to stop cooking.
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