Shoyu Ramen with Chashu Pork

Chashu

1. 1

   Roll the pork belly tightly along its long edge and tie it at 2cm intervals with butcher's string. A tight roll is what gives you round slices rather than a collapsing slab.

1. 2

   Put the roll in a snug pan with the soy sauce, mirin, sugar, garlic and ginger, and add water until the liquid comes two-thirds up the meat.

2. 3

   Bring to a bare simmer, cover, and cook for 2 hours, turning the roll every 30 minutes so the exposed side does not dry.

3. 4

   Cool the pork in its liquid, then refrigerate both overnight. This is not optional: warm chashu shreds when sliced, and chilled chashu cuts clean.

Broth

1. 5

   Simmer the chicken stock with the kombu for 20 minutes, keeping it below a boil — boiled kombu turns the broth bitter and slippery.

1. 6

   Lift out the kombu, add the bonito flakes, take the pan off the heat and leave it to infuse for 10 minutes, then strain.

2. 7

   Add 150ml of the chilled pork braising liquid to the strained broth and taste. It should be assertively savoury; noodles dilute it.

To serve

1. 8

   Lower the fridge-cold eggs into boiling water and cook for exactly 6 minutes 30 seconds, then move them straight to iced water for 5 minutes.

1. 9

   Peel the eggs under running water and halve them. The yolk should be jammy at the centre and set at the edge.

2. 10

   Slice the chashu 5mm thick and brown the slices in a dry hot pan for 30 seconds a side.

3. 11

   Cook the noodles in unsalted boiling water for the time on the packet, drain hard, and divide between warmed bowls.

4. 12

   Pour over the hot broth, top with chashu, egg and spring onion, and finish with a few drops of sesame oil.