Quick Japanese Chicken Ramen

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Ingredients

• Pork belly slices (thinly sliced)
• Soy sauce
• Oyster sauce
• Mirin
• Sugar
• Corn syrup
• Dark soy sauce
• Garlic
• Ginger
• Water
• Steak seasoning
• Eggs
• Miso paste
• Green onions
• Ground pork
• Chicken bouillon powder
• Hondashi
• Lard
• White pepper
• Chinese chili bean paste
• Mung bean sprouts
• Udon noodles
• Dried seaweed

Instructions

1. Prepare chashu by mixing soy sauce, oyster sauce, mirin, sugar, corn syrup, dark soy sauce, garlic, ginger, and water. Cook pork belly slices in a pan with the sauce until cooked through.
2. Soft boil eggs for 7 minutes, then cool in ice water. Marinate eggs in dark soy sauce and sugar for color.
3. Make ramen broth by combining water, chicken bouillon powder, hondashi, lard, garlic, ginger, green onions, ground pork, white pepper, mirin, sugar, miso paste, and Chinese chili bean paste. Simmer gently.
4. Stir-fry mung bean sprouts in lard.
5. Cook udon noodles according to package instructions.
6. Assemble ramen by placing noodles in a bowl, adding broth, and topping with chashu, soft-boiled eggs, mung bean sprouts, green onions, and dried seaweed. Serve hot.

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