Onomichi ramen

Method

1. 1 Simmer pork bones with kombu and dried Seto anchovies for 2 hours and 30 minutes, then strain.
2. 2 Fry diced pork fat over low heat for 20 minutes until it becomes cracklings, and keep the cracklings.
3. 3 Drop the pork cracklings into the bowl of noodles; the cracklings floating on the surface are a telltale sign of Onomichi ramen.
4. 4 Add soy sauce to the broth to balance the salty flavor with the fat.
5. 5 Simmer pork belly for 40 minutes, then slice it thickly to make chashu.
6. 6 Boil the flat noodles for 2 minutes, then pour in the broth and top with chashu, bamboo shoots, egg, green onions, and pork cracklings.

With an appliance

• Pressure cooker 1 hr 40 min

  Replace step 1: simmer under high pressure for 50 minutes, then release the pressure naturally; the frying of the fat should still be done slowly on the stovetop.