Easy ramen with chashu pork and soy-marinated eggs
- ⏱ 2 hours 35 minutes
- Medium
- Serves 6
- 👥 2-cook recipe
Fresh ramen noodles are served in shoyu broth with braised chashu pork, soy-marinated eggs, and garnishes.
Adapted from Great British Chefs.
This recipe, inside the app
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Easy ramen with cha...
0/0
COOK 1COOK 2
1Mise en place
2Mix pork sauce
Combine the light soy sauce for the pork, sake for...
3Plate and serve
+ 12 more steps in the app
Easy ramen with cha...
0/0
COOK 2COOK 1
1Mise en place
Prep 1 kg pork belly: skin off
2Mix pork sauce
3Plate and serve
+ 12 more steps in the app
Ingredients
- 900 g fresh ramen noodles
- nori seaweed, to taste (cut into strips)
- sesame seeds, to taste
- 3 spring onions for garnish (finely sliced)
- pickles, to taste
- shoyu ramen soup base, to taste
- 1 dash vegetable oil
- 1 kg pork belly (skin off)
- 120 ml light soy sauce for the pork
- 120 ml sake for the pork
- 60 g soft light brown sugar for the pork
- 6 spring onions for the pork (roughly chopped)
- 5 slice fresh ginger (roughly chopped)
- 500 ml chicken stock
- 6 Freshlay Farms Golden Yolker eggs
- 1 tbsp soft light brown sugar for the eggs
- 100 ml light soy sauce for the eggs
- 120 ml sake for the eggs
- 4 tbsp mirin
- iced water, to taste
The full plan
Split between two cooks — each step says who's on it.
1. Mise en place COOK 1
- Prep 1 kg pork belly: skin off
2. Mix pork sauce COOK 2
- Combine the light soy sauce for the pork, sake for the pork, and soft light brown sugar for the pork and mix well
3. Prep garnishes and aromatics COOK 2
- Cut the nori seaweed into strips, finely slice the spring onions for garnish, roughly chop the spring onions for the pork, and roughly chop the fresh ginger
4. Sear the pork COOK 1
- In a frying pan, heat the vegetable oil and sear the pork belly fat-side down first, on all sides until deep golden brown
5. Sizzle pork aromatics COOK 1
- Once the pork is seared, add the spring onions for the pork and fresh ginger and sizzle in the oil for a few minutes
- Pour in the soy sauce mixture and allow it to bubble up for 5 minutes, basting the pork
🤝 Cook 2 hands over the soy sauce mixture.
6. Braise the pork COOK 1
- Add enough chicken stock to cover the meat completely, reduce the heat to a simmer, cover, and cook on low for 2 hours
7. Boil the eggs COOK 2
- In a pan of boiling water, lower the eggs and cook for 6 minutes
- Remove them and place them into iced water
8. Make egg marinade COOK 1
- In a saucepan, combine the soft light brown sugar for the eggs, light soy sauce for the eggs, sake for the eggs, and mirin, and heat gently until the sugar is dissolved
- Allow to cool completely
9. Simmer soup base COOK 2
- When ready to cook, bring the shoyu ramen soup base to a simmer
🤝 Cook 1 hands the saucepan to Cook 2.
10. Marinate the eggs COOK 1
- Once the liquid is cool, peel the eggs and submerge them in the liquid, topping up with water if needed
🤝 Cook 2 hands over the eggs.
11. Cook the noodles COOK 2
- Cook the fresh ramen noodles according to the packet instructions
12. Plate and serve BOTH
- Divide the fresh ramen noodles between bowls and cover with the hot broth
- Cut each of the ramen eggs in half, thinly slice the pork
- Top the bowls with the chashu, eggs, nori seaweed, sesame seeds, spring onions for garnish, and pickles
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