The method
- 01
Roll and tie the pork belly, brown all over, then braise in soy, mirin, sake and water for 2 hours.
- 02
Steep kombu in cold stock, heat to just below a simmer, remove the kombu before it boils.
- 03
Make the tare: reduce braising liquid with extra soy until it coats a spoon. This is your seasoning, not the broth.
- 04
Marinate soft-boiled eggs (6½ minutes) in cooled braising liquid for at least 4 hours.
- 05
Boil noodles to the second, drain hard, and build: tare in the bowl, hot broth, noodles, sliced chashu, egg, scallion, nori.