Yakibuta Ramen Recipe (The Best Noodles with Tender Pork and Savory Broth) - Cooking with Dog

Name: Yakibuta Ramen Recipe (The Best Noodles with Tender Pork and Savory Broth) - Cooking with Dog
Ingredients: 500 g Pork Belly Block; 1 Long Green Onion (Naganegi) (green part); 1 piece Ginger Root (small-size); 4 tbsp Soy Sauce; 2 tbsp Sake; 1 tbsp Kurozato or Muscovado Sugar (unrefined brown sugar, substitute: regular sugar); Water (reduce the pork belly broth to 300ml/1.27 cups for 2 people); 2 Egg (large-size, 65-70g/2.3-2.5 oz per egg); 1 tbsp Soy Sauce; 1 tbsp Sake; 1 tbsp Mirin; 12 cm Long Green Onion (Naganegi) (white part); 80 g Spinach; Narutomaki (a type of steamed fish cake); Menma (a condiment made from fermented bamboo shoots); Toasted Nori Seaweed; 1200 ml Water; 10 g Niboshi (dried baby sardines, remove the head and belly from large-size niboshi.); 1 piece Dashi Kombu Seaweed (10x5cm/4"x2"); 2 packages Fresh Ramen Noodles; 2 tsp Chicken Stock Powder (Granulated)

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We are making Ramen with tender pork belly and savory soup. This is one of the most complicated recipes but the combination of the tender pork belly and savory broth is absolutely delicious!

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Ingredients

500 g Pork Belly Block
1 Long Green Onion (Naganegi) (green part)
1 piece Ginger Root (small-size)
4 tbsp Soy Sauce
2 tbsp Sake
1 tbsp Kurozato or Muscovado Sugar (unrefined brown sugar, substitute: regular sugar)
Water (reduce the pork belly broth to 300ml/1.27 cups for 2 people)
2 Egg (large-size, 65-70g/2.3-2.5 oz per egg)
1 tbsp Soy Sauce
1 tbsp Sake
1 tbsp Mirin
12 cm Long Green Onion (Naganegi) (white part)
80 g Spinach
Narutomaki (a type of steamed fish cake)
Menma (a condiment made from fermented bamboo shoots)
Toasted Nori Seaweed
1200 ml Water
10 g Niboshi (dried baby sardines, remove the head and belly from large-size niboshi.)
1 piece Dashi Kombu Seaweed (10x5cm/4"x2")
2 packages Fresh Ramen Noodles
2 tsp Chicken Stock Powder (Granulated)