Ramen

Cut the pork belly (300 g) into 2–3 thick pieces and sear in a hot pan with a drizzle of oil until golden brown on all sides, 4–5 minutes.

Add 2 minced garlic cloves, 10 g sliced ginger, 2 tbsp soy sauce, 20 ml mirin, 1 tbsp sake, and 1 tbsp sugar to the meat, then pour in enough hot water to cover the meat halfway. Cover with a lid and braise over low heat for 20–25 minutes, turning once, until the meat is tender and glazed. Let it rest for 5 minutes, then slice thinly — this is the chashu.

Boil the eggs (2 pcs) in boiling water for 6.5–7 minutes for a jammy yolk, then immediately transfer to ice water and peel. Marinate in a mixture of 2 tbsp soy sauce, 2 tbsp mirin, and 2 tbsp water for at least 2 hours (preferably overnight), then halve before serving.

Bring the broth (1000 ml) to a gentle simmer. In a ladleful of hot broth, whisk 3 tbsp miso paste until smooth, then return it to the pot along with the remaining soy sauce (20 ml), mirin (10 ml), 1 tbsp sake, and 1 tsp sesame oil. Keep over low heat without boiling hard, so the miso doesn't lose its aroma.

Cook the ramen noodles (200 g) separately in boiling unsalted water for 3–4 minutes (or according to package instructions) until al dente, then drain without rinsing.

Divide the noodles between two deep bowls and pour over the hot miso broth.

Top with slices of chashu, halved marinated eggs, 2 sheets of nori, and 20 g sliced green onion. Serve immediately while hot.