Spicy Miso Ramen

Prepare the Chashu: In a heavy-bottomed pot, combine 50g Koikuchi soy sauce, 30g Mirin, 30g Sake, 10g Sugar, and 500g Water. Bring to a simmer. Sear the rolled Pork belly on all sides in a separate pan until browned, then transfer to the simmering liquid. Ensure the Pork belly is mostly submerged; add a small plate on top to keep it down if needed. Simmer gently for 90 minutes, turning occasionally. Remove Pork belly from liquid and let cool completely, then slice into 0.5 cm thick rounds. Reserve the braising liquid for the Ajitama.

Prepare the Ajitama: Bring a pot of Water to a rolling boil. Carefully lower the Large eggs into the boiling Water and cook for exactly 6 minutes and 30 seconds for a jammy yolk. Immediately transfer the Large eggs to an ice bath to stop cooking. Once cooled, carefully peel the Large eggs. Place the peeled Large eggs in a container with the reserved Chashu braising liquid and marinate in the refrigerator for at least 4 hours, or preferably overnight. Halve the Ajitama before serving.

Prepare the Dashi: In a pot, combine 1000g Water and the Kombu. Heat gently over medium-low heat, ensuring the Water does not boil. Just before the Water reaches a simmer (around 80°C), remove the Kombu. Bring the Water to a boil, then remove from heat. Add the Katsuobushi to the hot Water and let steep for 30 seconds. Strain the Dashi through a fine-mesh sieve, discarding the Katsuobushi. Set aside.