This ramen looks effortless in its assembly, but the key to its success is the slow-cooked intensely savoury Japanese-style stock coupled with full-flavoured braised pork and overnight marinated eggs.

The butter and noodles join forces with chasu, or tender roast pork slices ... pureed garlic from the jars on the table to give the ramen extra depth. Unifying everything, then, is the butter.

From Marc, a salad bento of ramen noodles with colorful toppings, while Maki shows you how to make quick and easy chicken chashu rolls. Also, a look at the Dutch love for sandwiches on Bento Trip.