Shoyu Ramen with Braised Pork Belly

**Prepare the Pork Belly (Chashu):** If desired, sear the pork belly on all sides in a skillet or cast iron pan until browned. This adds flavor and color. Place pork belly in a pot. Add soy sauce, sake, mirin, brown sugar, ginger, garlic, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until the pork belly is very tender. Alternatively, you can braise the pork belly in a 300F (150C) oven for 3-4 hours.

Remove the pork belly from the braising liquid and let it cool slightly. Roll the pork belly tightly and tie it with kitchen twine. This will help it hold its shape when slicing. Wrap tightly in plastic wrap and chill in the refrigerator. Strain the braising liquid through a fine-mesh sieve and reserve for the ramen broth. You can reduce the liquid down for a more intense flavor.

**Prepare the Soft Boiled Eggs:** Bring a pot of water to a boil. Gently lower the eggs into the boiling water and cook for 6-7 minutes for soft-boiled eggs. Immediately transfer the eggs to an ice bath to stop the cooking process. Peel the eggs carefully. (Optional: Marinate the peeled eggs in a mixture of soy sauce, mirin, and sake for at least 30 minutes).

**Prepare the Ramen Broth:** In a large pot, combine the chicken broth, soy sauce (for broth), mirin (for broth), sesame oil, rehydrated shiitake mushrooms (and their soaking liquid, strained), kombu, and reserved pork belly braising liquid. Bring to a simmer and cook for at least 30 minutes to allow the flavors to meld. Remove the kombu before serving. (Optional: add fish sauce).

**Cook the Ramen Noodles:** Cook the ramen noodles according to package directions.

**Assemble the Ramen:** Divide the cooked ramen noodles among bowls. Pour the hot ramen broth over the noodles. Slice the chilled pork belly thinly and arrange several slices on top of the noodles. Add seasoned bamboo shoots and a soft-boiled egg (halved). Garnish with sliced green onions and nori seaweed strips. Serve immediately.