Sapporo Ramen

Ingredients

• Soft - boiled eggs - 2
• Nori seaweed - 2 sheets, sliced
• Bean sprouts - 1/2 cup
• Corn kernels - 1/2 cup
• Green onions - 2 stalks, chopped
• Ramen noodles - 2 servings
• Dried kelp - 1 piece
• Dried shiitake mushrooms - 4 pieces
• Chicken broth - 4 cups
• Sake - 2 tablespoons
• Mirin - 2 tablespoons
• Soy sauce - 3 tablespoons
• Ginger - 1 tablespoon, grated
• Garlic - 4 cloves, minced
• Pork belly - 300g

Instructions

1. In a bowl, combine minced garlic, grated ginger, soy sauce, mirin, and sake to make the marinade.
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 for best results.
3. In a large pot, bring the chicken broth to a boil. Add the dried shiitake mushrooms and dried kelp. Simmer for 30 minutes to infuse the flavors.
4. Remove the pork belly from the marinade and pat dry. In a separate pan, sear the pork belly on all sides until browned. Transfer the pork belly to the pot with the broth and continue simmering for another 1.5 hours, or until the pork is tender.
5. While the pork is simmering, cook the ramen noodles according to the package instructions. Drain and set aside.
6. Once the pork is tender, remove it from the broth and let it cool slightly. Slice the pork into thin pieces.
7. Strain the broth to remove the mushrooms and kelp. Return the broth to the pot and keep it warm.
8. To serve, divide the cooked ramen noodles into bowls. Pour the hot broth over the noodles. Top with sliced pork belly, chopped green onions, corn kernels, bean sprouts, sliced nori seaweed, and a soft-boiled egg.
9. Serve hot and enjoy!