Big Daddy Ramen: Slow-cooked Pork, Fried Chicken, Vegetables, and Egg

Adapted by
May 2013
Yield: 4 Bowls


650 grams 00 flour
31 grams baking soda
255 grams eggs, beaten
60 grams water
semolina flour
40 grams kombu
4 liters water
115 grams bonito flakes
10 pounds pork neck
8 onions
4 carrots
grapeseed oil
2 chicken carcasses, roasted
2 heads garlic, halved, plus grated garlic
handful black pepper
2 star anise
Pork Shoulder
1 pork shoulder
Sous Vide Egg
6 eggs
Fried Chicken
rice oil
1 chicken thigh, deboned and cut into bit-sized pieces
black pepper
¼ cup flour
egg, beaten
¼ cup panko
To Assemble and Serve
seasonal vegetables


For the Ramen:
In the bowl of a stand mixer fitted with the hook attachment, combine flour, baking soda, eggs, and water. Mix until dough comes together, then knead by hand until smooth. Wrap in plastic wrap and rest 30 minutes. Cut dough in 4 pieces and dust with flour. Feed each piece through a pasta machine, working from setting 9 to setting 6. Fold the dough over on itself, start back at setting 9, and sheet down to setting 4. Cut dough into 1-foot long sheets and pass through an angel hair cutter. Dust with semolina. Form into single-serving bundles, and dry at room temperature.

For the Dashi:
In a large pot, combine kombu and water and bring to a simmer. Remove from heat and discard kombu. Add bonito flakes and return to a simmer. Remove from heat, cover, and steep 2 to 3 hours. Strain through a chinois. In a large pot, cover pork bones with cold water and bring to a boil. Discard water and scrub bones until clean. Preheat oven to 400°F. Toss onions and carrots with grapeseed oil and lay on a baking sheet. Roast until deeply caramelized. In a stock pot, combine kombu-bonita broth, pork, onions, carrot, chicken, garlic, black pepper, and star anise. Cover with cold water, cover, and bring to a boil. Turn down to a rapid simmer and cook, covered, 14 hours. Strain through a china cap and return to the pot, reserving pork scraps and skin. In a food processor, pulse skin and meat and return to stock. Season with grated garlic, salt, tahini, and miso.

For the Pork Shoulder:
Heat the bath with an immersion circulator to 80°C. Salt pork shoulder generously, transfer to a vacuum bag, and seal under maximum pressure. Cook pork shoulder sous vide 8 hours. Remove from bag and shred. Chill.

For the Sous Vide Egg:
Heat the bath with an immersion circulator to 63.5°C. Add eggs to a vacuum and seal under maximum pressure. Cook egg sous vide 1 hour. Transfer to an ice bath to chill.

For the Fried Chicken:
Heat rice oil in a fryer to 350°F. Season chicken with salt and pepper. Dredge chicken in flour, beaten egg, and then panko. Fry until golden brown. Drain on paper towels.

To Assemble and Serve:
Bring a large pot of salted water to a boil and cook Ramen to desired doneness. Drain Ramen and place in bowls. Garnish with Pork Shoulder, Sous Vide Egg, Fried Chicken, vegetables, and nori. Cover with Dashi.