Chef Rika's Ramen at Home [Japanese Cooking] - Dining with the Chef

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Instant ramen, a food that originated in Japan, continues to evolve throughout the world. Rika will show you simple techniques you can use to transform it into a restaurant-quality dish.
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(1) Instant Shoyu Ramen
Ingredients (Serves 2)
- 2 packs instant noodles (soy sauce flavor)
- 1 naganegi long onion
- 100 g spinach
- 2 eggs
- 1/2 sheet of nori seaweed
- Char siu pork, as needed (see separate recipe below)
Directions
1. Prepare toppings. Cut the white part of naganegi long onion into manageable lengths and cut in half, lengthwise and thinly slice. Cut the green part into thin round slices. Soak in water. Cook spinach and cut into pieces.
2. Make a small hole in the eggshell with a needle. Boil the eggs in enough water to cover them. Bring to a boil, then boil over low heat for 6 minutes. Peel off the shell in cold water. Cut in half.
3. Make the ramen broth following the directions on the instant noodles package. Boil the noodles and subtract about 30 seconds from the cooking time on the package.
4. Place in a bowl. Add the vegetables, eggs and sliced char siu. Roast the nori seaweed and garnish.
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(2) Char Siu Pork
Ingredients (Serves 4)
- 600 g chunk of pork shoulder loin
- 3 tbsp honey
- 3 tbsp sugar
- 3 tbsp soy sauce
- 3 tbsp mirin
- 1 tsp salt
Directions
1. Tie the pork up, season with salt and apply the salt evenly on all sides.
2. Place the pork in a food storage bag, add honey, sugar, soy sauce and mirin. Marinate in the fridge for 3 hours.
3. Roast at 120 degrees Celsius for around 70 minutes. Let rest for a while before slicing.