Ingredients
- A quarter cup of dried black fungus
- Two cups of mirin
- One and one-fourth cups of soy sauce, split
- Half a cup of brown sugar
- Six green onion bulbs, chopped, and divided
- Half an onion, coarsely chopped
- Six cloves of garlic, peeled
- Two pounds of skin-on, boneless pork belly
- Butcher's twine
- Four eggs
- Two tablespoons of brown sugar
- Half a cup of miso paste
- Four packages of ramen noodles (3 ounces each), or to your liking
- Four sheets of nori (dry seaweed), quartered
- A naruto (fish paste stick with a red spiral pattern), sliced
Step 1
Begin by preheating your oven to 275 degrees F (135 degrees C) for the perfect cooking environment. In a spacious bowl, soak the black fungus in water for a thorough rehydration process that enhances its texture.
Step 2
A flavorsome concoction awaits as you mix mirin, soy sauce, brown sugar, green onions, chopped onion, and garlic in an oven-proof pot over high heat until it reaches a boiling point.
Step 3
Prepare your pork belly by placing it skin-side down on a clean surface, rolling it up lengthwise, and securing it with butcher's twine before nestling it into the pot with the simmering mirin mixture. Allow it to slowly cook in the oven until tender, ensuring the internal temperature reaches a delicious 145 degrees F (63 degrees C).
Step 4
Meanwhile, in a separate pot, boil water and gently cook the eggs until the yolks are just set. Plunge them into ice water for a quick chill before peeling and immersing them in a marinade of water, soy sauce, and brown sugar, infusing them with rich flavors. Let this sit in the refrigerator for at least 4 hours to overnight.
Step 5
After draining the rehydrated fungus, unite it with the pork belly mix in the pot, cover, and refrigerate to meld the flavors for a minimum of 4 hours. Later, carefully separate the fungus from the pork belly fat, transferring it to a pot along with water, soy sauce, and miso paste. Bring this umami-rich broth to a boil.
Step 6
With precision, remove the skin from the pork belly and slice the meat to your desired thickness. Halve the eggs lengthwise for a visually appealing touch.
Step 7
In another pot, boil water and cook the ramen noodles until they achieve the perfect al dente texture. Once cooked, assemble your ramen bowls artistically, laying out nori slices, noodles, egg halves, pork belly slices, black fungus, green onions, and broth. Complete the presentation with slices of naruto and allow the flavors to meld for a few minutes before indulging in this delectable dish.
Extra Tips & Suggestions
- 1. Invest in airtight containers to keep your noodles fresh and prevent any unwanted odors from seeping in.
- 2. Consider storing your shoyu miso broth separately from the noodles to maintain their individual flavors and textures.
Reviews
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