Lucy Wang’s Mini Chashu Ramen

Serves: 6 Save

Ingredients (22)

  • CHASHU PORK:
  • 2 pounds skin-on pork belly
  • 1 tablespoon avocado oil
  • 2 cups water
  • 1 cup sake
  • 1 cup soy sauce
  • 4 slices fresh gingerroot
  • 1 Tokyo negi (or Japanese long green onion), green part only
  • RAMEN EGGS:
  • 1/2 cup mirin (sweet rice wine)
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 6 large brown eggs, soft-boiled
  • 1 can quail eggs, rinsed and strained
  • TOPPINGS:
  • Bone broth
  • Ramen noodles
  • 1 can whole baby corn, strained
  • 1 can fresh corn, strained
  • 1 bunch green onions, chopped
  • 1 Narutomaki (fish cake), sliced
  • 1 nori sheet, cut into squares

Directions

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