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A comforting Tokyo-style shoyu ramen — springy noodles in a clear soy-seasoned broth, topped with slices of braised chashu pork belly, a jammy soft egg, nori and scallion.
Roll and tie the pork belly, then braise it gently in the soy sauce, mirin, sake, garlic and ginger until meltingly tender. Reserve the braising liquid as the tare.
Bring the chicken stock to a gentle simmer and season lightly with salt, keeping it hot and clear.
Lift out the chashu, rest it briefly, then slice into thin rounds.
Boil the eggs for about six and a half minutes for a jammy yolk, then cool them, peel and halve.
Cook the ramen noodles in boiling water until springy, then drain well.
Spoon the reserved tare into each bowl, add hot broth and noodles, then top with sliced chashu pork, a halved egg, bamboo shoot, nori and scallion.
