Issue: 162

Method:

First prepare the meat by putting all the ingredients in a pot and letting everything cook slowly for about an hour. Leave it to rest covered for another
2 hours.

For the eggs, cook the eggs in boiling water for about 6 minutes. Cool them in chilled water and peel them. In a bowl, mix the water, soy and mirin and put the peeled eggs in it and marinate for about 2 hours.

Now make the ramen. In a frying pan add the sesame oil. Once hot, cook the garlic, spring onions, grated ginger and add the dashi broth, the kombu seaweed and the black pate.

Stir together the miso paste and soy sauce. When everything is boiling, stir the soy and miso paste into the ramen along with the oyster sauce, sake and sugar and turn off the heat.

Cook the noodles according to the packet instructions. Drain and place in four bowls, top with the broth, pork slices, and eggs and serve.

Method:

First make the dough by placing all the ingredients in a bowl and knead until fully combined.

Let the dough rest by covering it with a cloth so it doesn’t dry out. Once ready, roll out the dough and cut into discs of about 10 cm diameter.

Now make the stuffing. In a pan, put the oil and ground pork, let it cook for about 5 minutes and then add the rest of the ingredients, stir and turn off the heat and let cool.

To serve, place a spoonful of stuffing in the middle of each disc of dough.

Close them as if they are bags and place them on a bamboo steamer, resting on a piece of paper. Steam for about 8 minutes.