Jun's Kitchen Homemade Ramen

🥘 Ingredients

• Boston butt pork 500 g
• salt
• sake 100 ml
• mirin 100 ml
• soy sauce 150 ml
• sugar 1 tablespoon
• salt 1 tsp
• dashi 50 ml
• green onion (green part) 1
• garlic 1 clove
• ginger 2-3 slices
• eggs 2
• bonito flakes 5 g
• kelp 5 g
• soy sauce 50 ml
• kelp 10 g
• water 100 ml
• dried shiitake mushrooms 2
• water 100 ml
• bonito flakes 10 g
• Japanese anchovy 30 g
• boiling water 2 cups
• chicken bones 2
• ginger 4 slices
• green onion (green part) 2 stalks
• clams
• water 500 ml
• sake 50 ml
• chicken skin 1 piece
• ramen noodles
• kombu soup 2 tablespoons
• mushroom soup 2 tablespoons
• clam soup ¼ cup
• fish soup ½ cup
• chicken soup ¾ cup
• chicken oil 1 spoon
• thick soy sauce 3-4 spoons

Day One — Char-Siu Pork

1. 1

   Season both sides of Boston butt pork generously with salt . Sear all sides in a hot pan .
2. 2

   In a small saucepan , combine sake , mirin , soy sauce , sugar , salt , and dashi . Heat on low and turn off just before boiling.
3. 3

   Wrap pork in a paper towel and place in a zip-top bag with green onion (green part) , garlic , ginger , and the char siu sauce. Sous vide at timer for 3-4 hours .
4. 4

   Refrigerate the cooked pork in its bag for at least 12 hours .

Day One — Marinated Eggs

1. 1

   Poke a small hole in the bottom of eggs to prevent cracking. Soft boil for 7 minutes . Cool immediately in cold water and remove shells.
2. 2

   Prepare marinade: equal parts water and char siu sauce from the pork bag. Place peeled eggs in an airtight container with the marinade and refrigerate overnight.

Day One — Thick Soy Sauce

1. 1

   Place bonito flakes and kelp in a tea bag and submerge in soy sauce . Soak overnight.

Day Two — Broths

1. 1

   Steep kelp in water at room temperature for kombu soup. Set aside.
2. 2

   Soak dried shiitake mushrooms in water for mushroom soup. Set aside.
3. 3

   Steep bonito flakes and Japanese anchovy in boiling water for fish soup. Steep until water returns to room temperature.

Day Two — Chicken Soup

1. 1

   Boil chicken bones with ginger and green onion (green part) in a large pot for 1 minute . Shock bones in cold water and chop into small pieces. Return to the pot, cover with water, and simmer for 1 hour .

Day Two — Clam Soup

1. 1

   Soak clams in a 3% salt water solution for 4 hours . Boil clams in water with sake in a pot for 30 minutes , skimming scum while boiling.

Day Two — Chicken Oil

1. 1

   Salt chicken skin and fry in a pan over low heat, reserving the rendered fat as chicken oil.

Day Two — Assembly

1. 1

   Slice the char-siu pork and scorch slices in a hot pan before serving. Halve the marinated eggs.
2. 2

   Thinly slice the white parts of scallions, removing the core first. Soak slices in water for 5 minutes , then drain.
3. 3

   Boil ramen noodles in a pot of water until cooked.
4. 4

   For TWO servings, combine soups: kombu soup , mushroom soup , clam soup , fish soup , and chicken soup . Adjust ratios to taste.
5. 5

   Build each bowl: add chicken oil and thick soy sauce to the bottom of the bowl. Ladle in combined soup. Add cooked noodles. Top with char-siu pork slices, halved marinated egg, and scallions. Serve immediately.