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Tokyo style shoyu ramen with springy noodles in a clear soy seasoned broth. Topped with slices of braised pork belly, a soft boiled egg, nori and spring onion.
Roll the 400 g pork belly into a tight log and tie it with string. Braise it gently in the 80 ml soy sauce, 40 ml mirin, 40 ml sake, the garlic and ginger with enough water to almost cover, at a bare simmer over low heat for 2 to 2.5 hours until very tender. Keep the braising liquid to season the bowls.
Bring the 1000 ml chicken stock to a gentle simmer in a deep pot and season it lightly with the salt. Keep it hot and clear, just below a boil.
Take out the pork, let it rest for 5 minutes, then slice it into thin rounds about 5 mm thick.
Boil the 2 eggs in gently simmering water for 6.5 minutes so the yolk stays soft, then cool them in cold water, peel and cut in half.
Cook the 200 g ramen noodles in a large pot of boiling water for 2 to 3 minutes until springy, then drain well.
Spoon 2 to 3 tablespoons of the braising liquid into each bowl, add the hot broth and noodles, then top with the sliced pork, half an egg, bamboo shoot, a sheet of nori and sliced spring onion.
