122 Oven setting: Low temperature cooking, METHOD FullSteam THE DAY BEFORE Serves: 10 Add the kombu and water together in a large bowl and let it sit outside overnight. Preparation time: 45 minutes Salt the pork shoulder and tie up with butchers twine to hold it together, then Cooking time: 6 hours refrigerate overnight. Level of difficulty: Medium Mix the soy sauce, sake and mirin together and refrigerate. INGREDIENTS Steam the eggs on FullSteam from a cold oven at 100°C for 6–8 minutes then remove and place in iced water to cool then peel. Once peeled, add to the soy 2 sheets kombu mixture and let it sit overnight. 3L water 1kg pork shoulder ON THE DAY Salt, to taste On induction level 8 or FlameSelect® gas cooktop, level 9 colour the pork 125ml soy sauce shoulder in a large pan then put into a large ovenproof dish along with the pork 100ml dry sake ribs, chicken stock,ginger, garlic, carrots, celery, bonito flakes, spring onions 2 tbsp mirin and as much of the kombu water as possible (retain the excess). 10 eggs Set the oven to low temperature cooking at 120°C for 6 hours. Remove from 500g pork ribs the oven and wrap the pork shoulder in cling wrap to help with cutting. Cut into 1L chicken stock approximately –½cm slices. Strain the stock through a fine strainer or muslin1 1 2–4cm ginger, cut into quarters cloth, discard all the food remains. 1 bulb garlic, cut in half Place the stock back on the cooktop and bring back to a boil then add the mirin 1 medium carrot, cut in half and soy mix, noodles and eggs to heat through and serve. Once in the bowl add 1 stick celery the pork, bamboo shoots, nori sheet, spring onions, then serve. 20g bonito flakes 1 bunch spring onions 1kg ramen noodles 250g sliced bamboo sheets 3 nori sheets cut into 4 pieces6 spring onions, slicedShoyu Ramen THE NEFF AUSTRALIA COOKBOOK MAINS