INGREDIENTS FOR CHASHU (roast pork belly)
100 gr rolled pork belly and tied with kitchen string
100 gr water
3 tablespoons soy sauce
1 kombu seaweed leaf
1 tbsp sake
1 tablespoon mirin
1 clove garlic
3 slices of ginger
1 piece spring onion
Brown the pork belly on all sides.
Add the rest of the ingredients and bring to the boil.
Lower the heat, cover with a lid and cook for at least 1 hour and a quarter.
Turn off the flame and allow to cool to room temperature.
Remove the string and cut into not too thin slices.
INGREDIENTS FOR AJITAMA (marinated egg)
rice or apple vinegar
1 1/2 tablespoons soy sauce
1 tablespoon mirin
1 teaspoon sugar
2 tablespoon water
In a saucepan, bring water to the boil with the vinegar. Add the egg and cook for 5 minutes. Once passed, put the egg in a saucer and let it cool to room temperature. Peel it gently.
Put the soy sauce, mirin, sugar and water in a saucepan. Bring to a boil, cook for a couple of minutes and then allow to cool to room temperature.
Put the egg in the cooled sauce and refrigerate for at least 3 hours, in order to marinate it.
INGREDIENTS FRESH NOODLES
250 gr of flour
110 gr natural water
2.5 g kansui (if it's possible to find it)
5 gr salt
PREPARATION OF FRESH NOODLES
Dissolve the salt and baking soda in the natural water inside a bowl. Pour the flour inside and proceed with sandblasting.
Knead the dough into a ball. Insert the ball into a plastic bag and let it sit for 20 minutes.
After the time, put the bag tightly closed with the dough on the ground and work it with your feet (this technique will allow you to obtain a perfect dough). After 5 minutes remove the dough from the bag and work it by hand for another 15 minutes. If you don't want to knead the dough with your feet (recommended technique), work it by hand for 25 minutes.
Reform a ball and put it back in the bag. Let stand at room temperature for 1 hour.
Dust the work surface with flour and roll out the dough with a rolling pin. For a perfect result, proceed with the pasta machine: form a puff pastry at level 3, fold it on itself and pass it over to level 2 thick (sprinkling with flour between one passage and the next. Then proceed by cutting the noodles.