Ingredients
2
raw chicken bones (for flavor)
Directions
1.
Chop the onion into quarters.
2.
Peel and chop the carrot.
4.
Peel and slice the 1 inch of ginger
5.
Hardboil your eggs, put in a pot of water, cook over high heat for 20 minutes.
6.
To peel the eggs, put in a cup of cold water.
9.
Soak the memna for 30 minutes and drain.
10.
Chop the seaweed into strips.
11.
First make the stock.
12.
Put 4 scallions on your chopping block, place a rolling pin over and carefully hit it.
13.
Repeat with 3 inches of ginger.
14.
Boil 6 1/2 cups of water in the wok.
15.
Add the chicken bones and boil.
16.
When the color of the meat changes, get rid of the water.
19.
Bring 9 cups of water to boil in the wok.
20.
Add the bones, 4 scallions, ginger, onion, garlic, carrot, egg shell, sake.
21.
Simmer removing any foam that appears.
22.
When half the liquid is gone, strain into a bowl with the sieve lined with the cheesecloth.
23.
Roll the pork shoulder and tie with kitchen string.
24.
Wash the wok and dry over high heat.
25.
Heat the vegetable oil to smoking.
26.
Add the 2 chopped scallions and peeled and sliced ginger.
27.
Add the pork, turn frequently to sear the pork on all sides.
28.
Add the 1 Tbsp of sake.
29.
Add 1 2/3 cups of water, 3 Tbsp soy sauce and the sugar.
30.
Bring to a boil and reduce heat to low.
31.
COver and cook for 30 minutes.
33.
Take out the pork and slice it.
34.
Take the hardboiled eggs and slice in half.
35.
Take 4 cups of the soup stock you made and put it into a pan.
36.
Bring to a boil and add the soy sauce and a bit of salt.
37.
Clean your wok again.
38.
Cook the ramen according to the package.
40.
Put equal portions of the noodles in 4 bowls.
41.
Add the soup over the ramen, put 1/2 of an egg in each bowl.
42.
Add pork, nori pieces, chopped scallions and menma.
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