Tororo Ramen

Prepare Dashi stock: In a pot, combine 1000 grams of Water and Kombu. Let it soak for 30 minutes. Heat gently over medium-low heat until just before boiling, then remove the Kombu. Add Katsuobushi to the hot water, remove from heat, and let steep for 5 minutes. Strain the Dashi stock through a fine-mesh sieve, discarding the Katsuobushi.

Prepare Chashu: Cut the Pork belly into a thick block. Sear all sides of the Pork belly in a hot pan until browned. In a separate pot, combine 500 grams of Water, 100 grams of Koikuchi soy sauce, 50 grams of Mirin, 50 grams of Sake, 20 grams of Granulated sugar, Fresh ginger slices, and crushed Garlic cloves. Bring to a simmer, then add the seared Pork belly. Simmer on low heat for 60 minutes, turning occasionally, until tender. Remove Pork belly and let it cool, then slice thinly. Reserve the braising liquid.

Prepare Ajitama: Gently lower Large eggs into boiling water and cook for 6-7 minutes for a soft-boiled egg. Immediately transfer to an ice bath to stop cooking. Peel the Large eggs carefully. In a small container, combine 200 grams of the reserved Chashu braising liquid, 50 grams of Water, 25 grams of Koikuchi soy sauce, 25 grams of Mirin, and 10 grams of Granulated sugar. Marinate the peeled Large eggs in this mixture for at least 30 minutes, or preferably several hours in the refrigerator.