Ramen Tonkatsu Broth with Soy Egg and Charsiew

Hubby had been sort of asking for Ramen for a while and since it is winter, I guess this is a must cook dish. So bought some ingredients and start doing it... extra can be stored to be used for other cooking.

 Ingredients for stock:

• 1+kg chicken carcass
• bout one big take away box of prawn shell (air fried min 10mins on 200c or fry it till crispy and smells good)
• a small piece of gula melaka, 
• a big handful of peppercorn
• one carrot
• pork hock (blanched with hot water to remove impurities and then air fried for 10mins)
• 4pcs bone marrow (blanched with hot water to remove impurities and then air fried for 10mins)
• 6 chicken feet (blanched with hot water to remove impurities and then air fried for 10mins)
• 1 roasted leek
• 1 roasted big onion
• a big handful of dried big anchovies, roasted
• water to cover the pot, roughly 2l
• salt to season to your preference

Steps:

Place all ingredients in the pot and set it to boil for 6-8hrs. Or use the pressure cooker to cook for 2-3hrs.

Note: my pressure cooker can't fit in all the ingredients in one go, so what I did was split it to half, pressure cook half the time then remove the ingredients, place the other half and pressure cook another half the time.

Next the charsiew.
Ingredients:

• 1 slab of pork belly (roughly 800g-1kg)
• 1/2 cup soy sauce
• 1/2 cup water
• 1/2 cup sake
• 1/2 cup mirin
• 2tbsp sugar
• few slices of ginger
• 1tbsp minced garlic
• few pieces of spring onion white
• string to tie to the pork belly

Steps:

1. Measure roughly 3x the length of the pork. Roll the pork belly up and place the string underneath the belly. Start with the middle of the string at the very end of the belly, inter twine the string and roll tie it upwards, try to tie it as tight as possible as the pork belly will shrink after cooking and you want it to hold on to the round shape. 
2. Prepared some hot boiling water and blanched the belly all sides.
3. Then place all ingredients in the pot. If using pressure cooker, cook for 30mins. If normal pot, cook it for 2-3hrs till tender soft. Try to turn the pork around to absorb the sauce if the pork is not fully submerged in the sauce.
4. Once done, remove and cool it so that it is easier to slice.

Soy Egg:
Ingredients:

1. Eggs
2. Water
3. Soy mixture from the charsiew

Steps:

1. Place eggs in cold water, bring it to a boil and cook (entire process takes 4.5 mins for gooey yolk, 5mins for moist yolk, 5.5 mins for just cooked yolk - this is for winter time... during summer, reduce time by 30seconds).
2. Remove the eggs from the boiling water and run it over cold water.
3. Remove shell, soak the eggs in the soy sauce mixture for min 30mins, the longer the better it absorbs the color and taste to the eggs.

Once done, assemble the noodle, charsiew, egg with the other condiments such as spring onion, seaweed, ginger slice, bamboo shoots, etc.