Ramen

To prepare the ramen, start with the marinated eggs: cook the whole eggs in boiling water for 7 minutes 1. Meanwhile, prepare the marinade by pouring soy sauce, sake, and mirin into a bowl 2, then add the cinnamon stick 3.

Add the star anise 4 and the peppercorns 5. After the cooking time has elapsed, drain the eggs and transfer them to a bowl with cold water 6.

Peel the eggs and immerse them in the marinade 7, then cover with a sheet of absorbent paper (not patterned) 8 and marinate for at least 12 hours in the refrigerator.

Meanwhile, soak the kombu seaweed in a pot with 3 liters (12.68 cups) of water 10 and leave it at room temperature for 12 hours 11. After this time, remove the seaweed with tongs 12 and use the water for the broth.

Add the chicken carcasses 13 and the pork belly 14, cover with the lid, and start cooking on high heat for about 15-20 minutes. At this point, remove the foam on the surface 15, then lower the heat and cook uncovered for about an hour and a half.

In the meantime, prepare the ingredients you will need for both the broth and the pork: peel and cut the ginger into chunks 16, then coarsely chop the green part of the scallion 17. Finally, peel the garlic cloves 18.

After an hour and a half, check that the pork is cooked by piercing it with a fork; if no blood comes out, you can remove it from the broth, which should continue to cook for another 3-4 hours 19. Transfer the pork to another pot and add the sake 20 and the mirin 21.

Pour in the tamari 22, then add the ginger, scallion, and garlic 23. Cover with the lid and cook over low heat for 2 hours 34.

After this time, remove the pork belly 25 and set it aside, keeping it warm, then filter the cooking liquid 26 and set that aside as well 27.

When there is one hour left for the broth to finish cooking, add the ginger, scallion, and garlic 28. Also, add the niboshi 29 and continue to cook the broth. Once the cooking time is over, turn off the heat and add a handful of katsuobushi 30.

Cover with the lid 31 and let it infuse for 15 minutes. Then strain the broth with a fine strainer 32 and keep it warm 33.

Finally, prepare the ingredients to assemble the dish: finely chop an onion 34, briefly immerse it in cold water 35, and drain it well, then thinly slice the green part of the scallion 36.

Slice the pork into thin pieces 37. Meanwhile, melt the lard in a small saucepan 38 and bring a pot of unsalted water to a boil to cook the noodles. Start assembling the bowls by pouring a tablespoon of lard into each one 39.

Add 2 ladles of the pork cooking liquid 40 and a ladle of broth 41. Drop the noodles into the boiling water 42 and cook them for 30 seconds.

Drain the noodles very well and place them in the bowls, arranging them with tongs 43. Lay 2 slices of pork 44 and the marinated egg cut in half lengthwise 45.

Finish with a bit of chopped onion 46 and scallion 47, a piece of nori seaweed, and a grind of pepper. Your ramen is ready to be served 48!