Making Your Own Ramen Is a Labor of Love — But So Worth It

Make ahead: The chashu, ajitsuke tamago, and chicken stock can be made up to 2 days ahead and refrigerated in separate airtight containers. If making the eggs more than a day ahead, remove the eggs from the tare after 1 day and refrigerate in a separate airtight container.

For longer-term storage, place the plastic-wrapped chashu in a zip top bag and freeze for up to 1 month. The tare and chicken stock can be frozen for up to 3 months.

Storage: Store leftover components in separate airtight containers for up to 2 days.

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