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1
For Ramen Broth:.
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Add all ingredients in a large pot and cover.
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Bring to a simmer and let simmer for 5 hours (alternatively, simmer the neck bones and water for longer - add kombu and pork hock and simmer for five hours, adding vegetables for last two).
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Strain stock and cool overnight.
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5
Skim fat off the top before proceeding (this is the easiest approach but you can also skim the fat using a spoon while the stock is hot but it's harder and less effective).
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Miso base:.
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Combine all ingredients in a blender.
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Pulse until mixture is fully mixed.
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9
As mentioned above, makes considerably more than is required for four servings.
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Pickled daikon:.
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In a large non-reactive pot, bring the vinegar, sugar, salt and turmeric to a boil.
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Pour over daikon and cool.
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Pork belly:.
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Preheat oven to 300F.
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15
In a medium mixing bowl, combine sugar, salt and togarashi.
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Generously coat pork belly with mixture.
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Place on a roasting rack inside a pan.
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Transfer pan to oven and cook until done (originally suggested five hours but I found that five hours at 275 was too much).
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Remove from oven and cool on rack.
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Final preparation of bowls:.
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Mix equal quantities of togarashi and salt to make a togarashi salt.
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22
This will be used below.
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In a large wok or sauce pan, bring broth to a simmer over medium heat.
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Add miso base and whisk to blend.
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Slice pork belly into 1/2 by 3 pieces.
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In a saute pan over medium high heat, sear the pork belly on both sides until crisp, about 1-2 minutes.
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Flip and repeat on the second side.
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Transfer to platter.
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Divide hot broth into four bowls.
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Add noodles.
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Place strips of pork belly on top.
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Garnish each bowl with fresh watercress, poached egg, togarashi salt, pickled daikon, and toasted bonito flakes.
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Serve.
