Easy ramen with chashu pork and soy-marinated eggs
Some ramen recipes can take days to prepare properly, but this one is great for scratching that ramen itch without devoting too much time to the kitchen. Each portion is served with a moreish ajitsuke tamago, or soy sauce-infused Freshlay Farms Golden Yolkers® egg. The chashu pork and eggs can be made the day before, meaning on the day of serving this dish comes together surprisingly quickly.
Ingredients
Metric
Imperial
- 900g of ramen noodles, fresh
- nori seaweed, cut into strips, to garnish
- sesame seeds, to garnish
- 3 spring onions, finely sliced, to garnish
- pickles, such as pickled ginger (beni shōga) or pickled cucumbers (kyurizuke), to garnish
- shoyu ramen soup base, as needed
Chashu pork
- 1 dash of vegetable oil
- 1kg pork belly, skin off
- 120ml of light soy sauce
- 120ml of sake
- 60g of soft light brown sugar
- 6 spring onions, roughly chopped
- 5 slices of fresh ginger, roughly chopped
- 500ml of chicken stock, plus more as needed
Ajitsuke Tamago
- 6 Freshlay Farms Golden Yolker® eggs
- 1 tbsp of soft light brown sugar
- 100ml of light soy sauce
- 120ml of sake
- 4 tbsp of mirin
- iced water
Method
To make the ajitsuke tamago, bring a pan of water to a boil then lower the eggs into it and cook for 6 minutes. Remove and place into iced water
- 6 Freshlay Farms Golden Yolker® eggs
- iced water
Combine the sugar, soy sauce, sake and mirin in a saucepan and heat gently until the sugar is dissolved. Allow to cool completely
- 1 tbsp of soft light brown sugar
- 100ml of light soy sauce
- 120ml of sake
- 4 tbsp of mirin
Once the liquid is cool, peel the eggs and submerge them in the liquid, topping up with water if needed. Refrigerate for at least a few hours, or overnight
Heat a dash of oil in a frying pan and sear the pork belly fat-side down first, then on all sides until deep golden brown
- 1 dash of vegetable oil
- 1kg pork belly, skin off
Combine the soy sauce, sake and brown sugar and mix well
- 120ml of light soy sauce
- 120ml of sake
- 60g of soft light brown sugar
Once the pork is seared, add the spring onions and ginger and sizzle in the oil for a few minutes, then pour in the soy sauce mixture and allow to bubble up for 5 minutes, basting the pork
- 6 spring onions, roughly chopped
- 5 slices of fresh ginger, roughly chopped
Add enough chicken stock to cover the meat completely, reduce the heat to a simmer, cover and cook on low for 2 hours
- 500ml of chicken stock, plus more as needed
Once cooked, remove the pork from the broth. At this point you can chill both the broth and the pork completely in the fridge overnight, or you can enjoy straight away. If chilling overnight, briefly fry the (thinly sliced) pork to caramelise before serving
When ready to cook, bring the soup base to a simmer
- shoyu ramen soup base, as needed
Cook your noodles according to the packet instructions, then divide between bowls and cover with the hot broth
- 900g of ramen noodles, fresh
Cut each of your ramen eggs in half, thinly slice the pork, then top the bowls with the chashu, eggs and garnishes
- nori seaweed, cut into strips, to garnish
- sesame seeds, to garnish
- 3 spring onions, finely sliced, to garnish
- pickles, such as pickled ginger (beni shōga) or pickled cucumbers (kyurizuke), to garnish
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