Shoyu ramen

Method

1. 1 Soak the kombu in chicken broth for 30 minutes, bring to a near boil, then remove the kombu.
2. 2 Add the shaved tuna to the pot, turn off the heat, let it soak for 3 minutes, then strain to obtain a clear broth.
3. 3 Mix soy sauce, mirin, and sake to make the tare, and divide it into portions at the bottom of the bowl.
4. 4 Braise pork belly rolls in soy sauce for 40 minutes, let cool, then slice thinly.
5. 5 Boil the noodles for 2 minutes, drain well, and then put them in the bowl containing the tare sauce.
6. 6 Pour hot broth over the meat, soft-boiled egg, bamboo shoots (menma), green onions, and seaweed.

With an appliance

• Pressure cooker 40 min

  Replace step 4: cook the pork belly rolls with soy sauce at high pressure for 12 minutes, then let them air dry for 10 minutes; reduce cooking time to approximately 18 minutes, ensuring the meat is evenly tender and doesn't need to be turned. The kombu dashi broth from step 1 should still be made without pressure to preserve its clear flavor.