Shoyu

Another lunchtime effort, this time with 10 hour sous vide pork belly strip chashu (not rolled) which I sliced and fried until golden then added a little of the cooking liquor to create a sticky coating. Broth was a cheat this time using kikkoman shoyu soup base diluted with dashi no moto. Rendered pork fat for oil, accompanied by narutomaki, scallions/spring onions, ajitama egg (7 minutes) ginger and nori. Noodles were dried from The Fresh Flour company with specialist flour, Kansui and water, dark-ish but not as dark as soba noodles, first time trying them was pleased with the result.
This tasted absolutely amazing, the pork is soo tender and has so much flavour. It’s a great quick lunch ramen (excluding the pork pre-cooking!)