How to Make Yakibuta Ramen

Ingredients for Ramen - Japanese noodle dish originated in China
(serves 2)
- Yakibuta -
500g Pork Ribs (17.6 oz)
Green Part of Welsh Onion
A Small Piece of Ginger
4 tbsp Soy Sauce
2 tbsp Sake
1 tbsp Brown Sugar
** Boil down the pork ribs soup until the volume is less than 300cc (1 1/4 u.s. cups).
- Seasoned Soft-Boiled Eggs -
2 Eggs (65g-70g/2.29oz-2.47oz)
1 tbsp Soy Sauce
1 tbsp Sake
1 tbsp Mirin
** Season the eggs for several hours at a room temperature or keep them in a fridge overnight.
- Toppings -
12cm White Part of Welsh Onion (5 inch)
80g Spinach (2.82oz)
Narutomaki - Cylindrical Kamaboko
Menma - Condiment Made from Dried Bamboo Shoots
Toasted Nori
- Dashi Stock -
1200ml Water (5.07 u.s. cup)
10g Dried Sardines (0.353 oz)
10×5cm Dried Kombu Kelp (4×2 inch)
2 Bags of Raw Ramen Noodles
2 tsp Chicken Stock