Shoyu Ramen

delish.com

Dawn Purvis

subheading: FOR CHICKEN DASHI (STOCK):

8 c. low-sodium chicken broth

16 dried shiitake mushrooms

30 g kombu (kelp), about a 10" square piece

20 g dried bonito flakes (about 2 c. loosely packed)

subheading: FOR TARE AND CHASHU (MARINADE AND PORK):

1 ¼ c. low-sodium soy sauce

1 ¼ c. mirin

½ c. sake

1 ½ c. water

¼ c. granulated sugar

2 tbsp. packed brown sugar

1 2" piece fresh ginger, sliced

3 cloves garlic, peeled and smashed

3 green onions, halved

1 lb. pork belly, skin on, cut into 2"-wide strips

subheading: FOR NITAMAGO (MARINATED EGGS):

4 cold large eggs

2 ½ c. reserved chashu-tare liquid

subheading: FOR GARLIC LA-YU (CHILI OIL):

8 cloves garlic, sliced

½ c. canola oil

1 tbsp. ground chili or 1 ½ tbsp. crushed red pepper flakes

2 tsp. sesame seeds

subheading: FOR EACH SERVING:

4 oz. fresh ramen noodles

1 ½ c. chicken dashi

2 reserved shiitake mushrooms, sliced

3 tbsp. or more tare, to taste

2 slices chashu

1 nitamago, halved

1 green onion, white and light green parts only, very thinly sliced

2 tsp. la-yu

Nori (optional)

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