SHOYU RAMEN - Dinner Recipe | BCLIQUOR

Ingredients

• 8 cups (2 L) Ramen Broth, make ahead
• ¼ cup (60 ml) tamari
• 4 slices Char Siu Pork Shoulder, make ahead
• 4 portions fresh or frozen ramen noodles, cooked according to package directions
• ½ cup (125 ml) canned sliced bamboo shoots, rinsed
• 4 Soy Eggs, halved, make ahead
• 2 green onions, julienned and put in iced water to curl
• 4 Japanese fish cakes, halved
• 4 pieces nori seaweed, for garnish
• Shichimi Togarashi ( Japanese spice powder), to taste, for garnish
• 9 cups (2.1 L) chicken stock
• 2 packages Dashi granules
• 10 dried shiitake mushrooms, rinsed
• 1 tbsp (15 ml) soy sauce
• 2 tbsp (30 ml) mirin
• 1 tbsp (15 ml) sea salt, to taste
• 1 lb (500 g) pork shoulder roast, tied
• ½ cup (125 ml) soy sauce
• 1 cup (250 ml) water
• ½ cup (125 ml) cooking sake
• ½ cup (125 ml) mirin
• ½ cup (125 ml) sugar
• 4 garlic cloves, crushed
• 4 green onions, cut in half
• 4 slices ginger
• ¼ onion, peeled
• 1 tsp (5 ml) rice vinegar
• ¼ cup (60 ml) cooking sake
• ¼ cup (60 ml) mirin
• ¼ cup (60 ml) sugar
• 4 eggs