Shoyu Ramen

Begin by placing the water, pork bones, onion, garlic, and ginger into a large stockpot and bring to a boil over high heat. While the broth heats, tie the pork belly securely with butcher’s twine so it holds its shape during braising. Once the pot reaches a boil, skim off any foam that rises to the surface for a clean broth.

Lower the pork belly into the bubbling stock and let it cook uncovered for about two hours, skimming occasionally as scum appears. As the liquid reduces, top up with water to maintain the level. Near the end of this stage, ladle out a couple of cups of the broth to use later in the chashu sauce.

In a separate pot, combine the reserved broth with soy sauce, sake, mirin, and salt. Warm it gently to create the base sauce for braising the pork. Transfer the pork belly into this mixture, cover with a drop lid (or foil), and let it gently simmer for two hours until it becomes beautifully tender. Spoon the sauce over the pork from time to time as it cooks. Once done, carefully remove the pork, discard the twine, and chill the meat so it firms up for easier slicing. Strain and reserve the sauce, now transformed into the salty-sweet shoyu tare.

Meanwhile, add the chicken fat and green parts of the Tokyo negi to the stockpot and continue simmering for another hour. Remove the pork belly, then allow the broth to cook for three more hours on low heat, uncovered. Once finished, strain out the bones and aromatics for a clear, rich soup.

When ready to serve, bring a pot of water to boil for the noodles. Heat the broth until steaming hot. Slice the chilled chashu thinly so it nearly melts upon hitting the broth. Cook the ramen noodles according to package instructions, keeping them slightly firm for the best texture.

Prepare your serving bowls by adding a spoonful or two of shoyu tare and some finely chopped white negi. Ladle in the hot broth, then add the drained noodles. Toss them gently in the soup to coat. Arrange the chashu slices, menma, scallions, and a sheet of nori on top. Serve immediately while everything is piping hot.