1) First prepare the meat by putting all the ingredients in a pot and letting everything cook slowly for about an hour. Leave it to rest covered in a pot for another 2 hours.
2) For the eggs, cook the eggs in boiling water for about 6 minutes. Cool them in chilled water and then peel. In a bowl, mix the water, soy and mirin and put the peeled eggs in it and marinate for about 2 hours.
1) Now make the ramen. In a frying pan add the sesame oil. Once hot, cook the garlic, spring onions, grated ginger and add the dashi broth, the kombu seaweed and the black truffle patè.
2) Stir together the miso paste and soy sauce. When everything is boiling, stir the soy and miso paste into the ramen along with the oyster sauce, sake and sugar and turn off the heat.
3) Cook the noodles according to the packet instructions. Drain and place in four bowls, top with the broth, pork slices, and eggs and serve.
