Slice pork belly in half

Set stove to high heat and place pork belly into the fry pan

Turn the meat every few minutes to evenly grill all sides

When all sides are evenly charred, set aside on a plate to cool

Combine all ingredients for Chashu Sauce in a pot and boil at medium heat When sauce starts boiling, add pork belly into pot

Cover and simmer for 30 min

Turn pork belly and simmer another 30 min to marinate the other side

Remove from pot to cool, and store in the refrigerator

To start preparing Ajitama Marinade, boil water with high heat

When water is boiling, add katsuoboshi and switch off the stove

Soak katsuoboshi for about 30s

Filter katsuoboshi with a strainer and Katsuo Dashi is done

Combine Katsuo Dashi with Chashu Sauce to complete Ajitama Marinade

Heat water to boiling point

Add fresh eggs and boil for 6 min without switching off the fire

Remove eggs and immediately place into an ice bath, this will create a beautiful yolk colour

When eggs have cooled down, peel eggs and soak in Ajitama Marinade

Store in refridgerator to marinate for at least 1-2 days

To make Dashi Combine all dashi ingredients and soak overnight in refrigerator, set aside 250ml to make Ramen Tare

Heat dashi in stove with kombu

When dashi is beginning to boil, remove kombu (Do not wait until the Dashi is already boiling)

Skim any scum from the dashi and continue to simmer for 20 min

Filter with a strainer and dashi is done

Combine the rest of ingredients with dashi and boil (Stir mixture well)

When mixture boils, turn off the stove and let Ramen Tare cool down before setting aside

Pour water into fry pan and heat at small-medium fire

Slowly add pork fat into pan

Break down pork fat into smaller pieces when it starts to cook

Add more water and continue to fry

When water evaporates, pork oil starts to form

Continue trying until the pork lard is golden brown in colour

Stir occasionally so that more pork oil will come out

When pork lard is soaked in pork oil, turn off stove and strain pork oil into a bowl

Dice leek (negi)

Heat pork oil into sauce pan at low-medium fire

Add diced negi and stir well from time to time to mix in the flavours

Continue to cook until negi turns golden brown in colour (Do not use strong fire and make sure negi does not get burnt), the oil will become really fragrant at this point

Place sauce pan into an ice bath and stir the mixture to cool

Chop chicken into smaller pieces for boiling

In a large pot, add water (2 to 2.5L) until chicken is fully covered and heat

When water starts boiling, remove scum and simmer 2 hours

Add remaining ingredients into soup and continue to simmer for 1 hour

Stop fire and remove chicken from the soup

Bring remaining soup to a boil again, add katsuoboshi and stop the fire to soak for 5 min

Strain Chicken soup into a bowl which is placed into an ice bath to cool and set aside

Mix water, salt and kansui

Slowly mix the 200g of top flour in 2-3 batches

Wrap the mixture to prevent drying and let it stand for 30 min

Combine mixture by kneading with hands to make into dough

Place dough into ziplock bag and press to flatten both sides evenly

Remove from bag and fold in before placing back into bag and flatten again

Repeat doing this until dough is smooth, before removing from ziplock bag and wrapping the flattened dough with cling wrap

Let dough stand for 40 min, remove from wrap and use a roller to flatten

Cut into 2 long rectangular pieces that fits the noodle machine

Flatten dough progressively using the machine

Add corn starch to the dough

Change machine to noodle dial to cut the noodles

Dice negi into smaller pieces and soak in water for 5 minutes

Boil water with some salt added and blanch spinach for about 1 min when water is boiling

Place spinach immediately into ice bath to cool

Slice Chashu (Usually 2-3 pieces is needed for 1 ramen)

Reheat chicken soup in stove

Add Ramen Tare (Sauce) 25ml into serving bowl

Add diced negi into serving bowl

Sprinkle 1 tbsp of negi oil, and add some fried negi bits

Place 130g of noodles in boiling water and cook for 1 min

Once chicken soup boils, add 300ml of soup over Ramen Tare

Drain noodles well (very important) and add into serving bowl

Using chopsticks, re-arrange noodles neatly

Add 2 pieces of chashu, ajitama, spinach and seaweed as toppings

Finally Shoyu Ramen is ready to serve.