This Japanese adaptation of the Chinese dish char siu is seasoned with sugar, sake and dark soy sauce and braised at a low temperature for a few hours. It is then ready for using in ramen.

This ramen looks effortless in its assembly, but the key to its success is the slow-cooked intensely savoury Japanese-style stock coupled with full-flavoured braised pork and overnight marinated eggs.

Tonkotsu ramen is a Japanese noodle soup made from pork bones ... There's no better pick for this dish than pork belly, especially when it's braised into chashu. While the name might be a little ...

Ramen, however, occupies a uniquely progressive place in Japanese cuisine ... The toppings can vary from the traditional pork belly and boiled egg to squid and seaweed, to more offbeat ingredients ...

Spicy, steaming, slurpy ramen might be everyone’s favorite Japanese food ... it from scratch involves hours of cooking stock, with pork, beef or chicken, various fish or bonito flakes, and ...

Kakuni is a classic Japanese dish featuring tender, melt-in-your-mouth pork belly simmered in a sweet-savory soy sauce broth. Its name translates to “square simmered,” reflecting the dish’s ...

The team is still serving its pristine handmade noodles and exceptional slow-cooked broth, now in a tiny shop just off South ...