Pork Shogayaki Ramen

To prepare dashi, place Kombu and Water in a pot and let soak for 30 minutes. Heat the pot over medium heat, removing the Kombu just before the Water boils. Add Katsuobushi to the simmering Water, turn off the heat, and let steep for 5 minutes. Strain the dashi through a fine-mesh sieve, discarding the solids.

For the shogayaki sauce, combine 30 grams of Fresh ginger, 45 grams of Koikuchi soy sauce, 30 grams of Mirin, 30 grams of Sake, and Sugar in a small bowl. Mix well.

Heat Vegetable oil in a large skillet over medium-high heat. Add Thinly sliced pork shoulder and cook until browned on both sides. Pour the prepared shogayaki sauce over the pork, stirring to coat. Simmer for 2-3 minutes until the sauce thickens slightly and the pork is fully cooked. Remove from heat.