Chashu and Ajitama (marinated pork and egg)
- 800g pork loin or pork breast
- Medium boiled eggs (1pc per bowl of ramen)
- 1.5 dl of soy
- 1.5 dl of water
- 1 tablespoon mirin
- Finely chopped ginger (about the size of a thumb)
- 1 crushed garlic clove
- 1 spring onion (coarsely chopped)
Course of action
- Tie the pork belly into a roll and cook it for approx. two hours. You can use the cooked soup as a base for a tonkotsu ramen.
- Boil eggs - smiling. Peel them and put them in cold water to stop the cooking.
- When the pork has cooked for two hours with the soup, it is taken out and left to cool.
- Put all the remaining ingredients for the layer in a small saucepan and give it a quick boil. Let it cool.
- When the eggs, pork and brine have cooled, put them in a plastic bag. The air is sucked out of the bag until a vacuum is formed so that all surfaces of eggs and pork are covered with brine.
- Put the bag in the fridge for a minimum of 2 hours. Preferably 12-24 hours. Of course, this requires you to do it the whole day before, but you can also do that with advantage if you are going to have guests.
We love when service helps to complete any dish and set the mood for the meal. At Seramikku, you can put together your own unique collection of Japanese ceramics, which you can use for serving your favorite dishes.
All ceramics are handpicked from Japan and come in limited quantities. Regardless of whether you prefer the ceramics to be the same - or are more into mixing different items - the selection consists of unique styles. We like the idea that you get something very special to put on your shelves at home.