Wakayama ramen

Method

1. 1 Simmer pork bones with kombu for 2 hours and 30 minutes until a moderately cloudy broth is formed.
2. 2 Adding soy sauce directly to the broth instead of mixing it with tare (a type of dipping sauce) is the Wakayama way.
3. 3 Wakayama broth is somewhere between tonkotsu and shoyu: slightly cloudy, but the soy sauce flavor is much more prominent.
4. 4 Simmer pork belly in broth for 45 minutes, then slice it thickly to make chashu.
5. 5 Pressed rice with salted mackerel into two hayazushi (rice balls) to be served as a side dish is a staple at Wakayama ramen shops.
6. 6 Boil the straight, thin noodles for 90 seconds, then pour in the broth and top with chashu, bamboo shoots, egg, and green onions.

With an appliance

• Pressure cooker 1 hr 40 min

  Replace step 1: simmer under high pressure for 50 minutes, then release the pressure naturally; braise the pork belly with the lid open in the broth.