This homemade shoyu ramen recipe involves creating a rich broth and flavorful toppings, including marinated eggs and braised pork belly, for a truly rewarding meal.
In a medium saucepan over medium heat, bring the chicken broth to a bare simmer. Remove from heat and let cool for 2 minutes.
Add the mushrooms and kombu to the broth and let steep for 5 minutes.
Add the bonito flakes and let steep for another 5 minutes. Strain and save the solids for later use.
Store the dashi chilled for up to 1 week.
In a medium saucepan over medium heat, bring all tare ingredients except pork to a low simmer and reduce heat to low.
In another pot over medium heat, bring pork and 6 cups of water to a low simmer. Drain immediately and gently rinse the pork.
Place the pork in the tare pot and bring to a simmer. Cover and cook on low until tender, turning occasionally, about 80 minutes.
Let the pork cool for 20 minutes, then strain and reserve the liquid for serving. Refrigerate the pork and remaining liquid separately.
In a medium saucepan over high heat, bring 6 cups of water to a rolling boil. Prick the rounded bottoms of each egg with a pin.
Gently lower the eggs into the pot with a slotted spoon, reduce heat to medium-low, and simmer for 6 minutes. Drain.
Transfer eggs to an ice bath and let rest for 5 minutes. Crack eggshells gently, then return to ice bath for 10 more minutes. Peel carefully.
Place eggs in a bowl and pour reserved pork-marinade liquid over them. Weigh down with reserved kombu to fully immerse. Marinate in the refrigerator for at least 4 hours, up to 12 hours.
In a small saucepan over the lowest possible heat, simmer garlic in oil until tender and translucent, stirring occasionally, about 15 minutes.
Remove from heat and stir in chili. Let rest for 2 minutes, then stir in sesame.
Once completely cool, store refrigerated in a closed container for up to 2 weeks.
In a pot of salted boiling water, cook ramen, stirring with tongs or chopsticks until al dente, about 1 minute. Drain well.
In a small saucepan over medium heat, warm dashi and shiitake until barely simmering. Cook for 1 minute and remove from heat. Set shiitake aside.
Add dashi, tare, and noodles to a serving bowl. Top with chashu, nitamago, shiitake, green onion, a drizzle of la-yu, and nori, if using.
