Ingredients
- For the soy eggs:
- 4 eggs
- 3 tbsp water
- 2 tbsp mirin
- 2 tbsp soy sauce
- For the ramen broth:
- 1L chicken stock
- 2 tbsp Gewurzhaus Oishii Ramen Blend
- 1 tsp soy sauce
- 1 tsp mirin
- 1/4 tsp sesame oil
- 180g dry ramen noodles
- Dehydrated mushrooms
- Dehydrated seaweed
- For the chashu pork:
- 500g pork belly (rind removed)
- 1/2 tbsp vegetable oil
- 3 spring onions cut in half
- 2 cm ginger
- 1/2 cup cooking sake
- 1 cup water
- 1/3 cup sugar
- 2 tsp Gewurzhaus Asia Wok Spice
Method
- To make the soy eggs:Fill a small saucepan with enough water to completely cover the eggs and bring to a boil
- Gently place the eggs into boiling water. Reduce heat to a very gentle simmer. Cook for 7 mins.
- Remove the eggs from the pot and put them in an ice bath to cool for 3 mins
- While the eggs are cooling, mix water, mirin and soy sauce in a resealable bag and set aside.
- Remove the eggs from the ice bath and gently peel.
- Place the peeled eggs into the resealable bag with marinade and seal. Ensure eggs are fully submerged and marinate for at least 4 hours in the refrigerator.
- For the broth and noodles:In a large pot bring the chicken stock up to a simmer on medium heat.
- Turn off the heat. Add blend, soy sauce, mirin and sesame oil to the stock. Stir to combine.
- For the chashu pork:Heat oil in a frying pan. On medium-to-high heat, sear the pork belly fat-side down for 2 mins or until brown. Continue to sear all other sides of the pork belly until brown.
- While the pork belly is searing, put the spring onions, ginger, sake, soy sauce, water, sugar & blend into a medium pot.
- Once the pork belly is seared, add to the pot ensuring that the pork is at least half-submerged in the liquid, add more water if needed.
- Bring to the boil. Then turn the heat to low, put the lid on and simmer for an hour. Rotate pork belly every 15 mins for even cooking. Skim any scum of foam off the top of the broth.
- After an hour, remove the lid and continue to cook on low heat for approx. 15 mins to thicken the sauce.
- Remove pork belly from the pot and cool in the refrigerator for at least half an hour before slicing into 0.5cm slices.
- Strain sauce & store in the fridge until ready to use.
- Assembly:Warm pork belly slices with sauce in a small saucepan.
- Rehydrate seaweed and mushrooms in recently boiled water in a heatproof bowl.
- Fill a large pot with water and bring to the boil. Add the noodles and cook according to the instructions on the packaging.
- Dish out noodles first, placing pork, seaweed and mushrooms around them. Halve a soy egg and place on top. Top up the bowl with reheated ramen broth and serve, topped with chopped spring onions if desired.
Product used in recipe
- Obento - Cooking Sake
