The best Ramen in Cenla (w/pics)

I have been on a Japanese kick lately and this AM I decided to make a Chishu (sp?) Ramen. I enjoyed the scavenger hunt to gather all the ingredients and I really enjoyed the finished product for lunch today. I did not enjoy boiling over my Tare which made a royal sticky mess of my stove top so if you intend on trying this recipe (which I strongly recommend), dont leave the Tare unattended until the ETOH has evaporated out.

Anyway, here is my process as adapted from This youtube channel recipe.

The players: 1lb pork belly (i took the skin off. Not sure if I was supposed to but came out great), tamari, mirin, sake, garlic, the noodles from a ramen packet (throw out the packet), ginger, white onion, roasted seaweed, and lard.

Prep everything for the tare. Cut the belly into thirds, put the garlic and green onions in a pot and then pour in the mirin, sake, and tamari.


For the broth, put the water, ginger, and more garlic in a pot and bring it to a simmer.

This is the tare after an hour of simmering. Both the tare and the broth need to be simmered for two hours total.

Chop a white onion and soak it in water to cut the bite.

After two hours, i melted some lard for the oil and pulled out the pork to let it rest.

I would be lying if I told you I didnt sneak a couple of bites. It was phenomenal.

Boil some noodles and softboil an egg. Cool the egg in icewater to stop the cooking. Strain the tare and the broth and then to a bowl add proper amounts of each. Then add the noodles.

Add the onion and the egg and voila!!


That yolk tho!!


Yes. I will be making this for guests!!