Chilled Shio Ramen Made with Sapporo Ichiban Shio Ramen

Open the pack of Sapporo Ichiban Shio Ramen and take out the powdered soup base and cut sesame seeds. Put the powdered soup base into the serving bowl.

Pour thoroughly chilled cold water into the bowl with the powdered soup base, then add the fish powder, shiro-dashi, vinegar, ice if available, a pinch of sugar, and a pinch of salt.

Mix well so the powdered soup base dissolves completely, then chill the bowl thoroughly in the refrigerator until the noodles are done.

Prepare 8–10 cm of long green onion. Cut it into 4–5 cm lengths, make one lengthwise slit to open it up, and remove the core. Stack the white parts and shred them finely along the grain.

Soak the shredded green onion in water for about 5 minutes to make shiraga negi.

Put water in a pot and bring it to a boil over medium heat. Once it is boiling vigorously, turn off the heat and wait 30 seconds.

After 30 seconds, add the thinly sliced pork belly and boil briefly. As soon as it is cooked through, transfer it to a tray. Do not discard the cooking water, as it is used to boil the noodles.

Sprinkle a pinch of salt lightly and evenly over the pork belly on the tray to season it, and let it cool at room temperature rather than in the refrigerator.

Bring the water used for the pork belly back to a boil and cook the Chinese noodles for 3 and a half minutes, 30 seconds longer than usual.

Drain the cooked noodles in a colander and rinse them thoroughly under running water to remove the sliminess and residual heat.

Put the noodles in ice water to chill them thoroughly and firm them up.

Drain the noodles well, put them into the bowl of chilled soup, and top with the pork belly, shiraga negi, menma, soft-boiled egg, sudachi, and the included cut sesame seeds. Finish with a generous drizzle of sesame oil.