Umami in a bowl! Super tender braised chashu pork slices with a rich broth, bouncy noodles, and a jammy and flavorful ramen egg—it’s literally the perfect bite. Even my picky 2 year old fell in love with slurping away this bowl of goodness. It’s a great recipe to prepare in advance, and even better as leftovers or as a meal prep. —Lucy Wang, Los Angeles, California
Watch How to Make Lucy Wang’s Mini Chashu Ramen
Ingredients
- chashu pork:
- 2 pounds skin-on pork belly
- 1 tablespoon avocado oil
- 2 cups water
- 1 cup sake
- 1 cup soy sauce
- 4 slices fresh gingerroot
- 1 Tokyo negi (or Japanese long green onion), green part only
- ramen eggs:
- 1/2 cup mirin (sweet rice wine)
- 1/2 cup soy sauce
- 1/2 cup water
- 6 large brown eggs, soft-boiled
- 1 can quail eggs, rinsed and strained
- toppings:
- Bone broth
- Ramen noodles
- 1 can whole baby corn, strained
- 1 can fresh corn, strained
- 1 bunch green onions, chopped
- 1 Narutomaki (fish cake), sliced
- 1 nori sheet, cut into squares
Directions
- Tightly roll the pork belly into a log and secure with twine. In a large Dutch oven, heat oil over medium-high heat. Sear pork belly on all sides. Add water, sake, soy, ginger and Tokyo negi. Bring to a boil, then reduce heat to a simmer. Cover and cook for 3 hours, occasionally skimming scum off top.
- Meanwhile, in a saucepan, combine mirin, soy and water over medium heat until just heated through. Remove from heat; cool to room temperature. Transfer to a bowl and add eggs. Refrigerate 8 hours or overnight.
- Remove cooked pork belly from Dutch oven; set aside. Allow cooking liquid to come to room temperature. Strain into a resealable bag; add pork. Refrigerate 8 hours or overnight.
- Remove pork belly from cooking liquid and remove twine. Slice into 1/2-in. thick pieces. Using a kitchen torch, char both sides of each slice.
- In a large saucepan, heat bone broth. Cook ramen noodles according to package directions.
- Arrange broth, noodles, sliced pork, prepared ramen eggs, corn, green onions and fish cake slices in bowls. Top with nori pieces.
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