Preheat oven to 180 degrees Celsius

Tare Sauce

1/2 cup light soy

1/2 cup cooking sake

1/4 cup brown sugar

1 tbl sp mirin

Place all ingredients into a large pot over medium heat and allow to reduce down by half (5 mins) to make a thickish marinade and ramen base.

Jammy Eggs Recipe (click through to access egg recipe)

Furikake Corn

1 can corn kernels

2 tbl sp furikake seasoning

2 tbl sp apple cider vinegar

Cooking oil

Place pan on high heat with a glug of cooking oil. Once searing hot add the corn and char them hard, add in the furikake and mix through and cook until bright yellow with some sear. Finish with vinegar to deglaze and scrape everything off the bottom. Place to the side.

Tare Chicken

4 boneless chicken thighs

1/2 tare sauce

Place chicken and tare in small oven tray and rub the marinade into the chicken. Pop chicken in oven and cook for 8 minutes on fan forced and then turn onto grill setting and cook for another 8 minutes. Keep an eye on the marinade on the base of tray and add a dash of water if it looks like burning. Slice chicken when ramen is ready.

Ramen

1/2 tare sauce

2 tbl sp red bean miso

1 tbl sp toglarashi seasoning

1 ltr chicken stock

2 packets ready cooked ramen noodles

1 bunch spring onion (washed and thinly sliced)

Chilli oil

2 nori sheets (cut into small squares)

In the same pot over medium heat you cooked the tare in, add in tare sauce, red bean miso and togarashi and mix through over heat allowing to thicken and come together (1-2 minutes). Add in chicken stock and 1 ltr of water and bring to a rolling simmer. Add in ramen noodles and cook to instructions on packet. Serve up in bowls, top with cut opened jammy eggs, furikake corn, tare chicken, spring onion greens, chilli oil and nori sheets.