Spicy Shoyu Ramen with Air-Fried Chashu

1.Prepare the Pork Belly: Preheat your air fryer to 180°C. In a small bowl, mix the 2 tbsp soy sauce, mirin, sesame oil, and black pepper. Rub this mixture evenly over the tied pork belly.

2.Air Fry the Pork: Place the seasoned pork belly in the air fryer basket. Cook for 20 minutes, then flip the pork and cook for another 15-20 minutes, or until the exterior is nicely browned and slightly crisp. Remove and let rest for 10 minutes before slicing thinly against the grain (you will need about 4-6 slices per serving).

3.Prepare the Marinated Eggs: Bring a small pot of water to a rolling boil. Gently lower the eggs into the water and cook for exactly 6.5 minutes for a jammy yolk. Immediately transfer the eggs to an ice bath to stop the cooking process. Once cool, peel them carefully.

4.Marinate the Eggs: In a small container, whisk together the 1/4 cup soy sauce, water, and 1 tbsp mirin. Place the peeled eggs into this marinade, ensuring they are mostly submerged. Refrigerate for at least 1 hour, or up to 24 hours, turning occasionally.

5.Make the Broth Base: In a saucepan, combine the chicken broth, 1/4 cup soy sauce, grated ginger, minced garlic, and sugar. Bring the mixture to a gentle simmer over medium heat. Let it simmer for 5 minutes to allow the aromatics to infuse the broth.

6.Finish the Broth: Remove the saucepan from the heat. Strain the broth through a fine-mesh sieve to remove the ginger and garlic solids for a clear soup base. Stir in the chili oil to taste. Keep the broth warm.

7.Cook Noodles and Assemble: Cook the ramen noodles according to package directions (usually 2-4 minutes). Drain them well.

8.To serve, divide the hot broth evenly between two deep ramen bowls. Divide the cooked noodles into the broth. Arrange the sliced air-fried chashu over the noodles.

9.Halve the marinated eggs lengthwise and place two halves in each bowl. Garnish generously with sliced green onions and a sprinkle of toasted sesame seeds.