称拉面日本的灵魂食物。稀薄的小麦面条中充满肉，蔬菜和浇头的浓汤，这是一顿令人愉悦的饭菜。日本的拉面几乎与寿司一样多，使其成为该国最受欢迎的食物之一。从最近的髋关节，高档拉面关节的扩散来看，这款美味的面条现在也是这里的最爱。

Bitten by the ramen bug, our food editor/test kitchen manager, Diana Andrews, embarked on a quest to master the recipe. Under the tutelage of Japanese chef Mamie Nishide, owner of the Japanese Cooking Studio in New York City, Andrews learned to makechashu ramen，富有猪肉店的版本，上面是一片咸甜，融化的炖猪肚（又名Chashu）。安德鲁斯的结果是如此超然，而且令人惊讶地访问 - 我们知道我们需要与您分享秘密。Nishide说：“一旦尝试了此食谱，您就永远不会回去，而且我的学生总是很高兴发现该过程比他们预期的要容易得多。”

Making the broth takes time, but it’s an easy process that unfolds smoothly. You can work on the dish over the course of two days, and once the elements come together—the flavorings in the broth and marinade, the noodles, and the toppings of succulent pork, marinated soft-cooked eggs, and sliced scallions—you’ll discover that the resulting whole is vastly greater than the sum of its parts. As Andrews says, “It’s satisfying on so many levels, and the return you get for your investment of time is worth every minute.”

逐步制作Chashu Ramen

Tips for Ramen Success

• Most of the dish’s components (the broths, eggs, and marinade) can be made up to two days ahead.
• If you like, double the broths and marinade and freeze half to make another batch of ramen later.
• The pork belly becomes very tender during cooking. Tying it with kitchen twine before cooking will keep the meat together.
• 让猪肉冷却到肉汤中的室温，然后在腌料中冷却。这有助于肉保持湿润和多汁，并使其能够从液体中吸收最大的风味。
• 在煮沸之前，用销钉或鸡蛋孔刺鸡蛋壳的宽端使煮熟的鸡蛋具有光滑的圆形末端。有些厨师还认为，刺穿外壳有助于防止白色剥落时粘在外壳上。
• 当它们浸入冷水中或在冷水下浸泡鸡蛋时，它们有助于从鸡蛋中放松外壳。
• Adding the reserved pork marinade to the ramen broth a bit at a time lets you decide how rich to make the broth.

如何制作自制拉面面条

You can use store-bought dried, fresh or frozen ramen noodles for the dish, ormake your own fresh noodles. Fresh noodles add a distinctive tang, chewy-firm texture, and a lovely golden hue. If you have the time and inclination, they’re worth making from scratch–and it’s kind of fun too.

这是涉及的步骤：