Les Ramens

 

For 4 servings

Ingredients for the dashi broth

• 1.5 liters water
• 250 ml dried bonito fish flakes (katsuobushi)
• 2 sheets of seaweed (kombu), cut in 4
• 30 ml soy sauce

Ingredients for the pork

• 30 ml sugar
• 15 ml salt
• 600 g pork loin
• 15 ml vegetable oil

Ingredients for soft-boiled eggs

• 15 ml white vinegar
• 4 eggs

Ingredients for the filling

• 4 portions instant noodles
• 60 ml bamboo shoots, rinsed and minced
• 2 green onions, minced
• 250 ml corn kernels

1. For the broth, in a saucepan, combine the water, fish flakes and seaweed; simmer for 30 minutes over low heat.
2. Filter and recover only the broth; discard the flakes and seaweed, stir the soy sauce into the broth.
3. For the pork, combine the sugar and salt, then rub the piece of pork with the mixture; drizzle with oil and cook for 2h30min in the oven at 325F (160C).
4. Slice pork and set aside.
5. For the soft-boiled eggs, bring a small saucepan of water to a boil with the vinegar.
6. Meanwhile, temper the eggs; Slowly immerse the eggs in the water and simmer for 7 minutes over low heat.
7. Remove from water and cool immediately in cold water; peel the eggs and set aside.
8. Plunge the noodles into the very hot broth; let stand 5 minutes.
9. In very large bowls, serve a portion of noodles with the broth, add a few slices of pork, an egg, bamboo shoots, green onions and corn; serve.

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