chashu

• 50g

  caster sugar

• 50ml

  cooking sake

• 50ml

  dark soy sauce

• 30g

  ginger

• 1 piece

  kombu

• 50ml

  mirin

• 500g

  pork belly

• 2

  shiitake mushrooms

• 50ml

  soy sauce

miso tare

• 15ml

  cooking sake

• 20g

  garlic

• 15ml

  mirin

• 100g

  red miso

• 15ml

  soy sauce

tonkotsu soup

• 0.5 half

  cabbage

• 50g

  chicken feet

• 6 cloves

  garlic

• 20g

  ginger

• 200g

  pork bones

• 4

  spring onions

• Begin with the soup. Cover the bones and feet in water and bring to the boil. After 5 minutes, drain the water and rinse the bones. Cover the bones with fresh water and bring to the boil again. Simmer for 4 hours, topping up water if it gets low. After 4 hours, add the aromatics to the soup and simmer for another hour or so.

• To make the chashu, trim the pork belly and tie in a roll. Place into a pot, cover with cold water and bring it to a boil for a few minutes. Then remove the water, rinse the pork and then add more cold water to cover the pork again, along with the kombu and mushrooms. Bring it slowly to a boil before removing the kombu and adding the sugar and ginger. Set it to simmer and add a cartouche.

• After an hour, add the remaining chashu ingredients and simmer for another hour. Remove the pork from the braising liquid and chill the meat and the braising liquid. Use the liquid for ramen eggs (ajitama).

• For the tare, combine all the ingedients and mix well.

• To assemble place the tare in the bottom of each bowl, add the soup, noodles and chashu, along with other toppings (ramen eggs, nori, spring onion, katsuobushi etc.) and oils.