How to make Chashu Ramen at home/在家自己做日式醬油拉麵

Ingredients:
A: Tare
a: 20g konbu
20g bonito flake
20g shiitake mushroom
500 ml water
b: 1 c soy sauce
1 tsp salt
1 tsp sugar
50 ml mirin
50ml sake(or cooking wine)
B: soup base:
5 lb chicken wing and thighs
water to cover the chicken
20g konbu
1 carrot
1 onion
2 green onion (or leek)
40g ginger
2 bulb garlic
20 g shiitake mushroom

C: Chashu
2-2½ lb pork belly block
butcher twine: enough to wrap around the pork belly 2-3 times
1 Green Onion
1 knob ginger
1 bulb of garlic
1 Tbsp cooking oil
1 cup sake
1 cup soy sauce
2 cup water
⅔ cup sugar

D: Topping
5 eggs
1 Shallot
½ lb chicken skin
1tsp soy sauce
1 tsp chicken powder
2 green onion
bean sprout
1/2 lb noodles

Instructions:
Broth:
1. Rinse the chicken wings and thighs. Break the chicken wings into three separate pieces. Boil the chicken for half an hour, removing scum off the top.
2. Add the soup base to the pot. Cook on low heat to cook for 3 hours. After 3 hours, strain the mixture to keep the broth.

Chashu:
1. Roll up the pork belly into a log, then wrap the pork with a butcher twine on one end and make a double knot.
2. Sear the pork on every side.
3.Chop all the ingredients for the Chashu, and put them into the pot with the pork. Simmer on low heat, and cover for the next 2 hours, rotating chashu every 30 minutes.
4. After 2 hours, the Chashu sauce will be thickened. Turn off the heat to let it cool.
5. Remove the twine with scissors. Slice the chashu into ¼ inch pieces.

Tare:
1. Add the first half of the ingredients for the tare (a.) to a pot filled with water and soak overnight.
2. Strain the water and add the water to the second half of the ingredients (b.), and cook till boiling.
3. Add 1/3 of the boiling liquid to soak the eggs when cooled.

Topping:
1. Poking a hole at the end of an egg releases pressure, it can prevent cracking.
2. Boil the eggs for 7 min. Take them out and put them in ice-cold water right away.
3. Peel the eggshell. Marinade eggs with tare sauce in a Ziploc bag. The longer they soak, the saltier they get.
4. Chop green and shallot.
5. Fry the chicken skin till it turns light brown and adds shallot. Cook till crispy but not burn.
6. Blanch bean sprout for 10 seconds.
7. Cook noodles for one minute.

Music Source: Music Info: Acoustic Guitar Background by DS Productions
Music Link: https://youtu.be/Q3gZppyCsbc​​
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醬油拉麵
材料：
A：醬油汁
a：20克昆布
20克材魚片
20g香菇
500毫升水
b：1 C醬油
1茶匙鹽
1茶匙糖
50毫升味淋
50毫升清酒（或料酒）
B：湯底：
5磅雞翅和大腿
水蓋過雞
20克昆布
1個胡蘿蔔
1個洋蔥
2個蔥
40克薑
2個大蒜
20克香菇

C：叉燒肉
2-2½磅五花肉塊
麻線：足以包裹豬肚2-3次
1蔥
1塊姜
1個大蒜
1湯匙食用油
1杯清酒
1杯醬油
2杯水
⅔杯糖

D：擺盤
5個雞蛋
1個青蔥
½磅雞皮
1茶匙醬油
1茶匙雞粉
2蔥
豆芽
1/2磅麵條

作法：
湯底：
1.洗淨雞翅和大腿。切雞翅小塊。煮半小時後，去除浮渣。
2.加入成分B。低火煮3小時。 3小時後，將其瀝乾並保留肉湯。

叉燒肉：
1.將五花肉捲成圓木，將豬肉的一端用肉絲纏繞，然後打成雙結。
2.將豬肉切成兩邊。
3.將所有成分C切碎，然後與豬肉一起放入鍋中。用小火煮2小時，每30分鐘翻一次肉。
4. 2小時後，關閉加熱器使其冷卻。
5.剪刀剪麻線。將叉燒切成1/4英寸的薄片。

醬油汁：
1.加入A的成分，浸泡一整夜。
2.加入隔夜a醬汁和A的 b。煮至沸騰。
3. 拿1/3的液體浸泡雞蛋。

擺盤：
1.在蛋的末端戳一個孔可以釋放壓力，可以防止破裂。
2.煮雞蛋7分鐘。將它們取出並立即放入冰冷的水中。
3.剝去蛋殼。雞蛋和醬油汁醃製。他們浸泡的時間越長，越咸。
4.切碎青蔥和紅蔥頭。
5.炸雞皮，直到變成淺棕色並加入紅蔥頭。煮至酥脆但不燃燒。
6.將豆芽燉10秒鐘。
7.煮麵條一分鐘。