|Pork ribs||17 1⁄2 Ounce (500 gram)|
|Welsh onion||1 (green part)|
|Ginger piece||1 Small|
|Soy sauce||4 Tablespoon|
|Brown sugar||1 Tablespoon|
|Pork ribs soup||1⁄4 Cup (4 tbs), boil down until the volume is less than 300cc|
|Eggs||2 (Season the eggs for several hours at a room temperature or keep them in a fridge overnight.)|
|Soy sauce||1 Tablespoon|
|Welsh onion||5 Inch (white part)|
|Spinach||2 17⁄20 Ounce (80 gram)|
|Narutomaki||1 (Cylindrical Kamaboko)|
|Menma||1 Tablespoon (Condiment Made from Dried Bamboo Shoots)|
|For dashi stock|
|Water||1200 Milliliter (5 cups)|
|Dried sardines||7⁄20 Ounce (10 gram)|
|Dried kelp||8 Inch (4x2 inch)|
|Ramen noodles||16 Ounce (2 bags)|
|Chicken stock||2 Teaspoon|
1. First cut the pork rib in half.
2. Crush the ginger with the side of a knife.
3. Fry the pork rib in a sauce pan.
4. Turn the pork rib and fry the other side until golden brown.
5. Squeeze the fat out of the fork.
6. Repeat this process and wipe the pork fat with a clean kitchen paper towel.
7. Add water until it covers the top of the pork.
8. Add the welsh onion and crushed ginger.
9. Place a bowl on the pork as a weight.
10. Cook it over medium heat and skim the scam.
11. Add water to cover the pork and cook for 2 hours at very low heat.
12. Check if the bamboo skewer easily goes through the pork rib.
13. Place the pork rib in a bowl and cover with a plastic wrap.
14. Cool the pork rib soup and let the fat float on the surface.
15. Add soy sauce, sake and mirin in a bowl. Warm up the mixture in a microwave for about 30 seconds.
16. Pour the seasoning in a small plastic bag.
17. Put the room temperature eggs in a pot of water and turn on the stove.
18. Gently rotate the eggs until the water is boiling.
19. Cook the eggs for 4 minutes and then place the eggs in a bowl of ice chilled water.
20. Crack the egg shell on the edge of the bowl.
21. Gently remove the skin of the egg in the water.
22. Put the eggs in the seasoning and keep it in the fridge overnight.
23. Take water in a sauce pan. Add kombu kelp and dried sardines for 2 hours.
24. Cut the welsh onion into 3 pieces.
25. Make a cut length wise and remove the core.
26. Stack the layers of welsh onion and chop them into thin strips.
27. Soak the thin strips in water and wash the surface.
28. Slice the narutomaki diagonally into thin slices.
29. Cook the stem part of the spinach first and then cook the leaf part.
30. Take out the spinach and put it in ice water.
31. Squeeze out excess water from the spinach and cut it into 1 inch pieces.
32. Take out the soft boiled seasoned egg and cut it in half with a string.
33. Heat the dashi stock over medium heat.
34. Take out the kombu kelp just before the water starts boiling.
35. Skim the scam from the surface.
36. After boiling for 5 minutes take out the dried sardines.
37. Remove the fat from the cold pork rib stock.
38. Measure the pork rib soup at this point.
39. Add soy sauce and sake and figure out the total volume.
40. Transfer this back to the sauce pan.
41. Heat the pork rib soup and add the brown sugar.
42. Boil until the stock is reduced to 1 ¼ US cups.
43. Place the pork ribs into the sauce pan.
44. When the pork warms up, turn off the stove. Let the pork absorb the soup in the cooling process.
45. After it cools down, slice the pork ribs to ½ inch pieces.
46. Heat the pork rib slices in toaster oven just before cooking noodles.
47. Put the raw ramen noodles in boiling water. Set the timer.
48. Put chicken stock in a bowl and pour half of the pork rib soup.
49. Pour hot dashi stock in the bowl.
50. Adjust the amount of dashi stock according to your taste.
51. Turn off the stove and drain the noodles through a wired sieve.
52. Pat the wired sieve on a kitchen towel.
53. Place the noodle in hot ramen soup.
54. Add the toasted pork ribs, narutomaki slices, spinach, seasoned egg, menma, chopped welsh onion and toasted nori.
55. Finally sprinkle pepper on top.