If fresh noodles are not available, I prefer to use dried organic ramen from Japan than frozen ramen that could be watery and may yield the desired consistency.
Chasu is made using fillet pork. I learnt this after attending a demonstration by an award winning Japanese chef who used to work at a fine-dining restaurant that churns out traditional and modern fusion dishes that are not available in most Japanese family restaurants. The key to making chasu is getting the right amount of soy sauce, mirin, sugar and ginger to dissolve in a pot. The pork is preferably bundled with cotton string to stabilize its shape while cooking. It takes about an hour of turning and tossing to ensure that the meat is evenly seasoned and cooked. When cooled, slice thinly.
The soup stock determines the success of the ramen. One could have shoyu (soy sauce), miso (bean paste) with dashi (seaweed and tuna flakes) or pork rib stock. If not making from scratch, try to use ready seasoning pack that has less or no MSG.
The other ingredients that go into the ramen are sweet corn, shallot, leek, mushroom, half boiled egg, sliced fish cake, bamboo shoots and any other vegetables you like.
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