Mushroom Ramen with Hanazen® Kettle Style Chashu


  • 1 package/serving of Ramen
  • 3oz Hanazen® Kettle Style Chashu, sliced
  • 1 Egg
  • 1oz Soy Sauce
  • 1oz Sake
  • 2oz Mirin
  • Mushrooms
  • Wood Ear, thinly sliced
  • Enoki, trimmed
  • Mini Oyster Mushrooms, trimmed, halved
  • Hon Shimeji, White, trimmed
  • Hon Shimeji, Brown, trimmed
  • 2 sheets Toasted Seaweed
  • 1 Green Onion
  • Sesame Seeds, black and white, as needed


1. Boil a small pot of water, then cook Egg for 6.5 minutes. Immerse Egg in ice bath or cold water immediately when time is up.
2. Once Egg has cooled to the touch, combine Egg with Soy Sauce, Mirin and Sake in a plastic bag to marinate the Egg in the shell. Tip: remove excess air from the bag to keep the Egg(s) submerged.
3. Refrigerate Eggs for 8 hours or overnight.  
4. Wash, trim and slice all Mushrooms and Green Onion.
5. Peel Marinated Egg and slice in half.
6. Slice Hanazen® Chashu as desired and heat in a pan until warm.
7. Prepare Ramen broth and noodles as directed by your favorite Ramen.
8. Garnish Ramen with Hanazen® Chashu, Egg, Mushrooms, Green Onion, Toasted Seaweed, Sesame Seeds