Tsukemen

Instructions

1. Prepare the chashu pork
   Heat vegetable oil in a large pot over medium-high heat. Sear the pork belly on all sides until browned. Add 500ml of chicken stock, 50ml soy sauce, 1 tablespoon mirin, and 1 tablespoon sake. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours until pork is tender. Let cool in the liquid, then slice thinly.
2. Make ajitama (marinated eggs)
   Bring a pot of water to a boil. Carefully add eggs and cook for exactly 6 minutes and 30 seconds for a jammy center. Transfer immediately to an ice bath. Once cooled, peel and marinate in a mixture of 2 tablespoons soy sauce, 2 tablespoons water, and 1 tablespoon mirin for at least 2 hours or overnight.
3. Prepare the dipping broth
   In a large pot, combine the remaining chicken stock, bonito flakes, remaining soy sauce, remaining mirin, and sake. Add minced garlic and grated ginger. Bring to a boil, then reduce heat and simmer for 30 minutes. Strain the broth and return to the pot. Continue to simmer until reduced by about one-third to create a concentrated, flavorful broth. The consistency should be thicker than regular ramen broth.
4. Cook the noodles
   Bring a large pot of water to a boil. Cook the ramen noodles according to package instructions, usually 2-3 minutes for fresh noodles. Drain thoroughly and rinse under cold water to stop the cooking process. Shake off excess water and divide among 4 serving plates.
5. Prepare the toppings
   Arrange sliced chashu pork, halved marinated eggs, green onions (white parts), and nori sheets on separate plates or a shared serving platter.
6. Serve
   Pour the hot dipping broth into 4 deep bowls. Sprinkle with toasted sesame seeds and green parts of green onions. Serve the cold noodles and toppings separately. To eat, dip the noodles and toppings into the hot broth before consuming.