300g Char sui pork
200g ramen noodles
3 baby pak choi, trimmed and sliced
Japanese chilli oil
5 spring onions, trimmed and finely sliced
Mixed toasted sesame seeds
A selection of Japanese ramen pickles, to serve
FOR THE EGGS
6 large eggs
5 tbsp dark soy sauce
3 tbsp mirin
3 tbsp sugar
FOR THE STOCK
1kg chicken wings or carcasses from past roasts
1 kombu sheet, soaked in cold water pinch of bonito flakes
75g fresh root ginger, unpeeled, bashed
5 garlic cloves, unpeeled, bashed
- First, prepare the eggs by cooking them in boiling water for about 5 minutes. refresh in ice-cold water, peel and place in a small container. mix the rest of the ingredients together and pour over the eggs. Drape a sheet of kitchen paper over the eggs, with the ends dangling in the sauce, so the tops of the eggs get an even covering of the soy mixture. allow to sit overnight.
- Put the chicken in a large bowl and pour over boiling water to cover. allow it to sit for 10 minutes, then drain and transfer to a clean pan. pour in 3 litres/5 pints/121⁄2 cups cold water.
- Add the rest of the ingredients to the pan, bring to a simmer and cook for 1–1.5 hours, skimming off any scum as it rises. When the stock is ready, pass it through a sieve into a large bowl, discard the carcass and bits and set aside
- When the pork, eggs and stock are ready, lay out all the other ingredients so everything is at room temperature.
- Cook the noodles in a large pan of boiling water for 2–3 minutes or according to the instructions on the packet, then drain.
- Divide the stock among four bowls, add the noodles and a slice or two of the pork. halve the eggs and place to the side of the bowl, then add the pak choi and sprinkle over the chilli oil, spring onions and sesame seeds. add whatever pickles take your fancy.
The Fakeaway Manual by Fergal Connolly, published by J H Haynes & Co Ltd.