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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 and tie the pork belly, then braise it gently in the soy sauce, mirin, sake, garlic and ginger until very tender. Keep the braising liquid to season the bowls.
Bring the chicken stock to a gentle simmer and season it lightly with salt. Keep it hot and clear.
Take out the pork, let it rest for a few minutes, then slice it into thin rounds.
Boil the eggs for about six and a half minutes so the yolk stays soft, then cool them, peel and cut in half.
Cook the ramen noodles in boiling water until springy, then drain well.
Spoon some of the braising liquid into each bowl, add the hot broth and noodles, then top with the sliced pork, half an egg, bamboo shoot, nori and spring onion.
