Shoyu Ramen

Preparation

1. Step 1

   Prepare the eggs: In a small saucepan, combine the soy sauce, mirin, sake and sugar. Bring to boil over medium-high, stirring to dissolve the sugar, about 3 minutes. Reduce heat to medium-low and simmer for 1 minute. Remove from the heat and let cool to room temperature.

2. Step 2

   Fill a medium saucepan halfway with water (the eggs need to be completely submerged), and bring to a boil over high. With a small mesh sieve or a slotted spoon, gently lower each egg into the boiling water. Immediately after the last egg is lowered, set the timer for 6 minutes 30 seconds for a runny yolk, or 7 to 8 minutes for a jammy yolk. Reduce the heat so it’s at a lively simmer but not a roaring boil. Meanwhile, fill a medium bowl halfway with cold water and add 1 cup of ice. Fish out the eggs with the sieve and transfer to the ice bath. Cool the eggs completely, then peel.

3. Step 3

   Place the peeled eggs in a resealable plastic bag and pour in the cooled marinade. Squeeze the air from the bag, twist the top and use a chip clip or rubber band to seal; this will keep the eggs fully submerged in the marinade. Refrigerate for at least 6 hours and up to 48 hours.

4. Step 4

   Set out toppings of choice. Remove the eggs from the marinade; discard the marinade. Slice the eggs in half lengthwise. Reheat chashu by searing the slices quickly in a hot pan or placing the meat directly in the hot soup (or by warming it up in its cooking liquid if made from scratch).

5. Step 5

   Prepare the broth and noodles: Bring a large pot of water to a boil for the noodles. In a medium pot or Dutch oven, heat the sesame oil over medium-low. Add the garlic and ginger, and cook, stirring frequently, until fragrant, about 2 minutes. Add the dashi, chicken broth and soy sauce. Increase the heat to medium-high and bring to a boil, then reduce to medium-low and simmer for 5 minutes. Taste and add salt as needed and pepper (about ¼ teaspoon). Cover, reduce heat to low and keep at a bare simmer while you prepare the noodles. Add the noodles to the pot of boiling water and cook according to package directions; drain.

6. Step 6

   Divide the noodles between four deep soup bowls. Pour equal amounts of broth into each bowl (1¼ to 1½ cups). Add toppings of choice and serve right away.