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1
To make the pork, combine the pork, sake, and soy sauce in a bowl and mix well.
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2
Cover and refrigerate for 20 minutes.
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3
To make the broth, combine the chicken stock and Shoyu Base in a saucepan over light heat.
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4
Bring to a boil, then reduce the heat to low and cover to keep warm.
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5
To prepare the dish, place a large saute pan over high heat.
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6
Add the vegetable oil and garlic.
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7
Cook until the garlic is fragrant and just beginning to turn golden, about 30 seconds, then mix in the marinated pork and cook, stirring, for 1 minute.
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8
Stir in the bamboo shoots, bell pepper, and zarsai and cook for 1 to 2 minutes, or until the vegetables become soft.
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9
Pour the broth into the pan and bring the liquid to a boil.
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10
In a small bowl, whisk together the cornstarch and water.
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11
Add the mixture to the broth and decrease the heat to low.
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12
Simmer the broth for 1 minute, or until it thickens slightly.
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13
Turn off the heat and set aside.
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14
Bring a pot of water to a boil.
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15
Cook the ramen noodles for just 30 seconds, or until the noodles become loose but are not completely cooked through.
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16
Drain the noodles and divide them between 2 donabe, and place the donabe on the stove top.
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17
Pour half the broth into each donabe and turn the heat to medium-high.
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18
Top each with half the pork and vegetables.
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19
Once the liquid comes to a boil, garnish each with half the scallions and a dash of chili oil.
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20
Cover the donabe and turn off the heat.
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21
Carefully set them on plates and serve hot.
