For Each Serving |
| 1. 4 oz. fresh ramen noodles |
| 2. 1 1/2 c. chicken dashi |
| 3. 2 reserved shiitake mushrooms, sliced |
| 4. 3 tbsp. or more tare, to taste |
| 5. 2 slices chashu |
| 6. 1 nitamago, halved |
| 7. 1 green onion, white and light green parts only, very thinly sliced |
| 8. 2 tsp. la-yu |
| 9. Nori (optional) |
|
Tare & Chashu (Mandarine & Pork) |
| 1. 1 1/4 c. low-sodium soy sauce |
| 2. 1 1/4 c. mirin |
| 3. 1/2 c. sake |
| 4. 1 1/2 c. water |
| 5. 1/4 c. granulated sugar |
| 6. 2 tbsp. packed brown sugar |
| 7. 1 2" piece fresh ginger, sliced |
| 8. 3 cloves garlic, peeled and smashed |
| 9. 3 green onions, halved |
| 10. 1 lb. pork belly, skin on, cut into 2"-wide strips |
|
Chicken Dashi (stock) |
| 1 .8 c. low-sodium chicken broth |
| 2. 16 dried shiitake mushrooms |
| 3. 30 g kombu (kelp), about a 10" square piece |
4. 20 g dried bonito flakes (about 2 c. loosely packed)
|
|
Nitamago (Marinated Eggs). |
| 1. 4 cold large eggs |
2. 2 1/2 c. reserved chashu-tare liquid
|
|
Garlic La-Yu (Chili Oil) |
| 1. 8 cloves garlic, sliced |
| 2. 1/2 c. canola oil |
| 3. 1 tbsp. ground chili or 1 1/2 tbsp. crushed red pepper flakes |
| 4. 2 tsp. sesame seeds |