30 minutes, plus marinating time
Preparation time
2 hours
Cooking time


Chashu (Braised pork)

1 kg piece boneless and skinless pork belly

1 tbsp vegetable oil

185 ml (⅔ cup) light soy sauce

55 g (¼ cup) white sugar

80 ml (⅓ cup) cooking sake

2 tbsp honey

2 green onions, cut into 5 cm lengths

2 cm piece ginger (10 g), skin on, thinly sliced

500 ml (2 cups) water

Ramen broth

800 g chicken bones

800 g pork bones

1 brown onion, thickly sliced

3 spring onions, roughly chopped

20 g ginger, thickly sliced

10 g bonito flakes

2 litres (8 cups) water

80 ml (⅓ cup) soy sauce

2 tbsp mirin

Salt, to season

Steamed eggs

3 eggs

To serve

200 g ramen noodles, prepared according to packet instructions

2 spring onions, thinly sliced

1 boy choy, steamed, leaves separated

Dried thinly sliced wood fungus, soaked in boiling water

1 sheet nori, cut into quarters


Chashu (Braised pork)

  1. Roll the pork belly into a log and secure tightly with cooking string.
  2. Heat the oil in a frying pan on medium-high heat, induction setting 7. Cook the pork belly for 10 minutes, or until browned all over.
  3. Choose a saucepan or steam container that neatly fits the pork. Add the remaining ingredients into the pan. The pork should be almost submerged by the liquid.
  4. Place the pork into the steam oven and Steam at 100°C for 2 hours.
  5. Remove from the steam oven, leave the pork in the liquid and cool to room temperature. Cover and place the pork in its liquid in the fridge to cool completely.

Ramen broth

  1. Bring a large pot of water to the boil using the boost function on the induction cooktop. Add the bones, reduce the heat to high, induction setting 8, and boil for 2 minutes. Strain the water and wash the bones.
  2. Place the blanched bones in a deep unperforated steam container with the onion, spring onion, ginger, bonito and 2 litres of fresh water.
  3. Place into the steam oven and Steam at 100°C for 2 hours.
  4. Strain the stock into a large saucepan. Add the soy, mirin and ¼ cup of the reserved pork cooking liquid. Season to taste with salt, if required.

Steamed eggs

  1. Place the eggs into the steam oven and Steam at 100°C for 7 minutes while the stock is cooking. Cool in cold water before peeling the eggs. Halve each egg.

To serve

  1. Divide the ramen broth into 6 serving bowls.
  2. Fill each bowl with the noodles, braised pork, egg halves and spring onion. Add the bok choy, wood fungus and nori, if desired.


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