Ichiraku miso chashu ramen (Naruto)

Steps

1. Roll and tie the pork belly with kitchen twine, then sear it on all sides until the fat smells nutty and the surface is deeply browned.
2. Simmer the pork with soy sauce, mirin, sake, sugar, ginger, garlic, and scallion greens until a skewer inserts easily and the sauce coats the back of a spoon.
3. While the pork rests in its sauce, soft-boil the eggs, shock them in cold water, peel, and marinate until the whites take on an amber hue.
4. Steep the kombu and then the katsuobushi in hot water, strain, combine with the chicken broth, and hold at a gentle simmer with a clean, savory ocean aroma.
5. Whisk the misos with a ladle of hot broth, then stir in sesame oil, tahini, chili paste, and a splash of soy sauce until smooth, glossy, and highly fragrant.
6. Warm the toppings separately, slice the chashu, halve the eggs, and arrange the sliced scallions, narutomaki, menma, corn, nori, and sesame seeds for quick assembly.
7. Boil the fresh ramen noodles in a large pot of boiling water until tender yet springy with a slight bite, then drain thoroughly without rinsing.
8. Whisk the miso tare into the piping-hot broth without letting it come to a rolling boil, taste, and adjust with a pinch of salt only if the flavor needs extra punch.
9. Divide the noodles among warm bowls, ladle in the miso broth, and arrange the chashu, eggs, narutomaki, menma, corn, nori, scallions, and sesame seeds to recreate Ichiraku's hearty bowl.