Cold Saimin Salad with Soy-Ginger Grilled Pork

Cut pork shoulder into 2 equal-size steaks (if using ribs, leave whole). Combine pork, shoyu, sugar, garlic, ginger, and scallion in a large ziplock plastic bag. Seal bag, and refrigerate 8 hours or overnight.

Remove pork from marinade; discard marinade. Preheat grill to high (450°F to 500°F). Place pork on oiled grates; grill, covered, until a meat thermometer inserted in thickest portion registers 140°F, about 6 minutes per side. Remove from grill, and let rest 5 minutes. Halve pork shoulder steaks lengthwise; thinly slice against the grain. (If using ribs, slice meat from bones into bite-size pieces.)

Cook ramen noodles according to package directions. Drain noodles, and place in a large bowl. Heat oil in a small nonstick skillet over medium. Whisk together egg, salt, and pepper in a small bowl until smooth. Add egg to skillet, tilting to coat bottom of skillet in a thin, even layer. Cook until top is set, about 1 minute. Remove egg from skillet; thinly slice. Top noodles with sliced pork, sliced egg, bean sprouts, nori, scallions, and kyurizuke.

Stir together dashi, 1/2 cup water, vinegar, and sake in a small bowl. Drizzle dashi sauce over salad.