Nagoya Ramen

Ingredients

• Black garlic oil - 2 tablespoons
• Corn kernels - 1/2 cup
• Bean sprouts - 1 cup
• Soft - boiled eggs - 2
• Nori seaweed - 2 sheets, cut into strips
• Green onions - 2 stalks, chopped
• Ramen noodles - 2 servings
• Dried kelp (kombu) - 1 piece (4x4 inches)
• Dried shiitake mushrooms - 4 pieces
• Sake - 2 tablespoons
• Mirin - 2 tablespoons
• Soy sauce - 2 tablespoons
• Chicken broth - 4 cups
• Pork belly - 300g

Instructions

1. In a large pot, combine the chicken broth, soy sauce, mirin, sake, dried shiitake mushrooms, and dried kelp. Bring to a boil, then reduce the heat and simmer for 1 hour to develop the flavorful broth.
2. While the broth is simmering, prepare the chashu pork. Season the pork belly with salt and pepper, then sear it in a hot pan until browned on all sides. Transfer the pork to a slow cooker or a pot, and add enough water to cover the pork. Cook on low heat for 2 hours until the pork is tender and easily shreddable.
3. Remove the pork from the pot and let it cool slightly. Slice the pork into thin slices.
4. Cook the ramen noodles according to the package instructions. Drain and set aside.
5. Strain the broth to remove the mushrooms and kelp. Return the broth to the pot and keep it warm.
6. Divide the cooked ramen noodles into serving bowls. Pour the hot broth over the noodles.
7. Top the noodles with chashu pork slices, chopped green onions, nori seaweed strips, soft-boiled eggs, bean sprouts, and corn kernels.
8. Drizzle each bowl with black garlic oil for added flavor.
9. Serve the Nagoya Ramen hot and enjoy!