Kumamoto Ramen

Ingredients

• Sesame seeds - 1 tablespoon
• Nori seaweed - 2 sheets, cut into strips
• Wood ear mushrooms - 1/2 cup, sliced
• Bean sprouts - 1 cup
• Black garlic oil - 2 tablespoons
• Green onions - 2, thinly sliced
• Eggs - 2
• Ramen noodles - 8 ounces
• Pork bone broth - 2 cups
• Chicken broth - 4 cups
• Sake - 2 tablespoons
• Mirin - 2 tablespoons
• Soy sauce - 2 tablespoons
• Ginger - 1-inch piece, grated
• Garlic - 4 cloves, minced
• Pork belly - 12 ounces

Instructions

1. In a bowl, combine the minced garlic, grated ginger, soy sauce, mirin, and sake. Mix well.
2. Place the pork belly in a ziplock bag and pour the marinade over it. Seal the bag and refrigerate for at least 2 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 and cooked through.
6. In a large pot, combine the chicken broth, pork bone broth, and reserved marinade. Bring to a boil, then reduce the heat and simmer for 1 hour.
7. While the broth is simmering, cook the ramen noodles according to the package instructions. Drain and set aside.
8. In a separate pot, bring water to a boil and cook the eggs for 6-7 minutes for a soft-boiled consistency. Remove the eggs from the pot and place them in ice water to cool. Peel and set aside.
9. Remove the pork belly from the baking dish and slice it into thin pieces.
10. To serve, divide the cooked ramen noodles between two bowls. Ladle the hot broth over the noodles.
11. Top with sliced pork belly, green onions, bean sprouts, wood ear mushrooms, nori seaweed, and a drizzle of black garlic oil.
12. Garnish with sesame seeds and serve hot.