Ramen

Absolutely—this is the whole point. The broth tastes better made 1–2 days ahead and refrigerated; the fat will solidify on top and you can remove and discard it or skim it off before reheating gently over medium-low heat. Chashu pork keeps refrigerated for 4 days and can be gently reheated in its braising liquid over low heat, or sliced and eaten cold.

You can start with good-quality store-bought tonkotsu or miso base as a shortcut, but the homemade broth from pork bones is worth the time investment—it tastes incomparably richer and that's what defines real ramen. Store-bought won't give the same depth.

Dried ramen noodles work and are shelf-stable; they take about 4–5 minutes to cook. Avoid instant ramen packets—they're fried, precooked, and too soft. Look for good-quality dried ramen at Asian markets or online.

Six and a half minutes in rolling boiling water, then straight into ice water to stop cooking, is the sweet spot for a creamy, barely-set yolk. A timer is essential—even 30 seconds matters. If your eggs are very large, add 15–30 seconds.

You can make a chicken ramen, but it's a different dish with a lighter, less savory character. Pork bones create the essential rich mouthfeel (the Japanese call it 'tori-gara') that defines traditional ramen. If you must use chicken, use whole birds or backs and braise for 6 hours.

Make it anyway—ramen broth can't be rushed and still taste like ramen. If you're truly short on time, use the best store-bought tonkotsu broth you can find and doctor it with fresh ginger, garlic, and a piece of kombu simmered for 30 minutes. But plan ahead if possible; the broth is what makes this dish special.