Classic Chashu Ramen with Ajitama
Classic Chashu Ramen with Ajitama
Ingredients
For the Chashu Pork
- 1 1/2 pounds pork belly, skin-on or skin-off
- 1/2 cup sake
- 1/4 cup mirin
- 1/2 cup soy sauce
- 1 cup water
- 2 tablespoons granulated sugar
- 4 cloves garlic, smashed
- 2 inch piece ginger, sliced
- 2 green onions, white parts, roughly chopped
For the Ajitama (Marinated Eggs)
- 4 large eggs
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup water
- 1 teaspoon granulated sugar
For the Ramen Broth
- 6 cups chicken broth, low sodium
- 2 cups water
- 4 dried shiitake mushrooms, whole
- 4 inch piece kombu
- 1/4 cup soy sauce, or to taste
- 2 tablespoons mirin
- 1 tablespoon sake
- 1 teaspoon sesame oil
- 1/2 teaspoon salt, or to taste
For the Ramen Assembly & Toppings
- 1 pound fresh ramen noodles
- all chashu pork, sliced
- all ajitama eggs, halved
- 1/2 cup menma, drained
- 4 nori sheets, cut into halves or quarters
- 4 green onions, thinly sliced, green parts
- 8 slices narutomaki, optional
Instructions
- 1
Prepare the Chashu Pork: If your pork belly has skin, score it lightly. Roll the pork belly tightly and tie it with kitchen twine at 1-inch intervals to help it hold its shape. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the pork belly on all sides until deeply browned, about 3-4 minutes per side. Remove pork from the pot.
⏱️ 15 min
- 2
Deglaze the pot with sake, scraping up any browned bits from the bottom. Add mirin, soy sauce, water, granulated sugar, smashed garlic, sliced ginger, and chopped white parts of green onions to the pot. Bring to a simmer. Return the seared pork belly to the pot, ensuring it's mostly submerged (add a little more water if needed).
⏱️ 5 min
- 3
Reduce heat to low, cover, and simmer for 2 to 3 hours, or until the pork is fork-tender. Flip the pork every 30-45 minutes. Once cooked, carefully remove the pork from the braising liquid and let it cool completely on a wire rack. Strain the braising liquid and reserve it for later use (it can be used to marinate the eggs or as a ramen seasoning). Once cooled, slice the chashu into 1/4-inch thick rounds.
⏱️ 150 min
- 4
Prepare the Ajitama (Marinated Eggs): Bring a small pot of water to a rolling boil. Carefully lower the large eggs into the boiling water and cook for exactly 6 1/2 to 7 minutes for jammy yolks. Immediately transfer the eggs to an ice bath and let them cool completely for at least 5 minutes. Gently peel the eggs under cold running water.
⏱️ 15 min
- 5
In an airtight container or zip-top bag, combine soy sauce, mirin, water, and granulated sugar for the ajitama marinade. Add the peeled eggs, ensuring they are fully submerged. Marinate in the refrigerator for at least 6 hours, or preferably overnight (up to 24 hours).
⏱️ 5 min
- 6
Prepare the Ramen Broth: In a large pot, combine chicken broth, water, dried shiitake mushrooms, and kombu. Bring to a gentle simmer over medium heat. Do not boil vigorously. Let it simmer for 20-30 minutes to allow flavors to meld. Remove the shiitake mushrooms and kombu (you can slice the mushrooms and use them as a topping if desired).
⏱️ 30 min
- 7
Stir in the soy sauce, mirin, sake, sesame oil, and salt into the broth. Taste and adjust seasonings as needed. Keep the broth warm over low heat while you prepare the noodles and toppings.
⏱️ 5 min
- 8
Assemble the Ramen: Bring a separate large pot of water to a rolling boil. Cook the fresh ramen noodles according to package directions (usually 2-3 minutes). Drain well.
⏱️ 5 min
- 9
Warm your ramen bowls by filling them with hot water and letting them sit for a minute, then discard the water. Divide the cooked noodles among the warmed bowls. Ladle the hot ramen broth over the noodles.
⏱️ 3 min
- 10
Arrange the toppings: Place several slices of chashu pork on top of the noodles. Halve the marinated ajitama eggs and add two halves to each bowl. Garnish with menma, nori sheets, thinly sliced green onions, and narutomaki slices (if using). Serve immediately and enjoy!
⏱️ 7 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Chashu Ramen with Ajitama
Ingredients
For the Chashu Pork
- 1 1/2 pounds pork belly, skin-on or skin-off
- 1/2 cup sake
- 1/4 cup mirin
- 1/2 cup soy sauce
- 1 cup water
- 2 tablespoons granulated sugar
- 4 cloves garlic, smashed
- 2 inch piece ginger, sliced
- 2 green onions, white parts, roughly chopped
For the Ajitama (Marinated Eggs)
- 4 large eggs
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup water
- 1 teaspoon granulated sugar
For the Ramen Broth
- 6 cups chicken broth, low sodium
- 2 cups water
- 4 dried shiitake mushrooms, whole
- 4 inch piece kombu
- 1/4 cup soy sauce, or to taste
- 2 tablespoons mirin
- 1 tablespoon sake
- 1 teaspoon sesame oil
- 1/2 teaspoon salt, or to taste
For the Ramen Assembly & Toppings
- 1 pound fresh ramen noodles
- all chashu pork, sliced
- all ajitama eggs, halved
- 1/2 cup menma, drained
- 4 nori sheets, cut into halves or quarters
- 4 green onions, thinly sliced, green parts
- 8 slices narutomaki, optional
Instructions
- 1
Prepare the Chashu Pork: If your pork belly has skin, score it lightly. Roll the pork belly tightly and tie it with kitchen twine at 1-inch intervals to help it hold its shape. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the pork belly on all sides until deeply browned, about 3-4 minutes per side. Remove pork from the pot.
⏱️ 15 min - 2
Deglaze the pot with sake, scraping up any browned bits from the bottom. Add mirin, soy sauce, water, granulated sugar, smashed garlic, sliced ginger, and chopped white parts of green onions to the pot. Bring to a simmer. Return the seared pork belly to the pot, ensuring it's mostly submerged (add a little more water if needed).
⏱️ 5 min - 3
Reduce heat to low, cover, and simmer for 2 to 3 hours, or until the pork is fork-tender. Flip the pork every 30-45 minutes. Once cooked, carefully remove the pork from the braising liquid and let it cool completely on a wire rack. Strain the braising liquid and reserve it for later use (it can be used to marinate the eggs or as a ramen seasoning). Once cooled, slice the chashu into 1/4-inch thick rounds.
⏱️ 150 min - 4
Prepare the Ajitama (Marinated Eggs): Bring a small pot of water to a rolling boil. Carefully lower the large eggs into the boiling water and cook for exactly 6 1/2 to 7 minutes for jammy yolks. Immediately transfer the eggs to an ice bath and let them cool completely for at least 5 minutes. Gently peel the eggs under cold running water.
⏱️ 15 min - 5
In an airtight container or zip-top bag, combine soy sauce, mirin, water, and granulated sugar for the ajitama marinade. Add the peeled eggs, ensuring they are fully submerged. Marinate in the refrigerator for at least 6 hours, or preferably overnight (up to 24 hours).
⏱️ 5 min - 6
Prepare the Ramen Broth: In a large pot, combine chicken broth, water, dried shiitake mushrooms, and kombu. Bring to a gentle simmer over medium heat. Do not boil vigorously. Let it simmer for 20-30 minutes to allow flavors to meld. Remove the shiitake mushrooms and kombu (you can slice the mushrooms and use them as a topping if desired).
⏱️ 30 min - 7
Stir in the soy sauce, mirin, sake, sesame oil, and salt into the broth. Taste and adjust seasonings as needed. Keep the broth warm over low heat while you prepare the noodles and toppings.
⏱️ 5 min - 8
Assemble the Ramen: Bring a separate large pot of water to a rolling boil. Cook the fresh ramen noodles according to package directions (usually 2-3 minutes). Drain well.
⏱️ 5 min - 9
Warm your ramen bowls by filling them with hot water and letting them sit for a minute, then discard the water. Divide the cooked noodles among the warmed bowls. Ladle the hot ramen broth over the noodles.
⏱️ 3 min - 10
Arrange the toppings: Place several slices of chashu pork on top of the noodles. Halve the marinated ajitama eggs and add two halves to each bowl. Garnish with menma, nori sheets, thinly sliced green onions, and narutomaki slices (if using). Serve immediately and enjoy!
⏱️ 7 min