Prep time:
45 minutes
Cooking time:
6 hours
Level of Difficulty:
Low temperature cooking, FullSteam


2 sheets kombu
3 litre water
1 kg pork shoulder
125 ml soy sauce
100 ml dry sake
2 tbsp mirin
10 eggs
500 g pork ribs
1lt ml chicken stock
2-4 cm ginger cut into quarters
1 bulb garlic cut in half
1 medium carrot cut in half
1 stick celery
20 g bonito flakes
1 bunch spring onions
1 kg ramen noodles
250 g sliced bamboo sheets
3 nori sheets cut into 4 pieces
6 spring onions, sliced


The day before

Add the kombu and water together in a large bowl and let sit outside overnight.

Salt the pork shoulder and tie up with butchers twine to hold it together then refrigerate overnight.

Mix the soy sauce, sake and mirin together and refrigerate.

Steam the eggs on FullSteam from a cold oven at 100 degrees for 6-8 minutes then remove and place in iced water to cool then peel. Once peeled, add to the soy mixture and let it sit overnight.

On the day

On induction level 8 or FlameSelect® level 9 colour the pork shoulder in a large pan then put into a large  ovenproof dish along with the pork ribs, chicken stock, ginger, garlic, carrots, celery, bonito flakes, spring onions and as much of the kombu water as possible (retain the excess)

Set the oven to low temperature cooking at 120 degrees for 6 hours. Remove from the oven and wrap the pork shoulder in cling film to help with cutting. Cut into approximately 1 – 1.5cm slices. Strain the stock through a fine strainer or muslin cloth, discard all the food remains.

Place the stock back on the cooktop and bring back to a boil then add the mirin and soy mix, noodles and eggs to heat through and serve.  Once in the bowl add the pork, bamboo shoots, nori sheet, spring onions then serve.


Authors Bio:

Warren is a chef with over 20 years of cooking experience, ranging from Michelin Star Restaurants to 5 star Hotels. He is highly passionate about embracing technology to create food that is visually stunning, tasty and packed with a whole lot of nutritional goodness.

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