Chashu Ramen

Ingredients

• Nori seaweed - 2 sheets
• Soft - boiled eggs - 2
• Green onions - 2, sliced
• Ramen noodles - 2 servings
• Sesame oil - 1 tablespoon
• Ginger - 1-inch piece, sliced
• Garlic - 2 cloves, minced
• Dried shiitake mushrooms - 4 pieces
• Chicken broth - 4 cups
• Sugar - 2 tablespoons
• Sake - 1/4 cup
• Mirin - 1/4 cup
• Soy sauce - 1/4 cup
• Pork belly - 1 pound

Instructions

1. In a pot, combine the soy sauce, mirin, sake, and sugar. Bring to a boil and let it cool.
2. Place the pork belly in a ziplock bag and pour the marinade over it. Seal the bag and refrigerate for at least 4 hours or overnight.
3. Preheat the oven to 325°F (160°C).
4. Remove the pork belly from the marinade and place it in a baking dish. Reserve the marinade.
5. Cover the baking dish with foil and bake for 2 hours, or until the pork belly is tender.
6. In a large pot, combine the chicken broth, dried shiitake mushrooms, garlic, ginger, and reserved marinade. Bring to a boil, then reduce the heat and simmer for 30 minutes.
7. Cook the ramen noodles according to the package instructions. Drain and set aside.
8. Remove the pork belly from the baking dish and slice it into thin pieces.
9. Heat the sesame oil in a pan and fry the pork slices until they are slightly crispy.
10. Divide the cooked ramen noodles into bowls. Pour the hot broth over the noodles.
11. Top with the sliced pork belly, green onions, soft-boiled eggs, and nori seaweed.
12. Serve hot and enjoy!