Shoyu Ramen
Shoyu Ramen
Ingredients
For the Chashu Pork
- 1 1/2 pounds pork belly, skin on or off, rolled and tied with kitchen twine
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 2 tablespoons granulated sugar
- 1 1/2 cups water
- 3 slices fresh ginger, 1/4 inch thick
- 2 cloves garlic, smashed
- 2 green onions, white parts only
For the Ajitama Eggs
- 4 large eggs
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup water
- 1 teaspoon granulated sugar
For the Shoyu Broth
- 2 pounds chicken bones, or chicken carcass
- 1 pound pork neck bones, or pork hocks
- 12 cups water
- 4 inch square kombu
- 1/2 cup dried bonito flakes (katsuobushi)
- 1 yellow onion, quartered
- 4 cloves garlic, smashed
- 4 slices fresh ginger, 1/4 inch thick
- 3 green onions, white parts only
For the Tare (Broth Seasoning)
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
For the Ramen Noodles & Toppings
- 1 pound fresh ramen noodles, or 4 servings dried
- 4 nori sheets, cut in half
- 4 slices narutomaki
- 1/2 cup menma
- 2 green onions, thinly sliced, green parts only
- 1 teaspoon sesame oil, as needed, for serving (optional)
Instructions
- 1
Prepare the Chashu Pork (Can be done 1 day in advance): In a large pot or Dutch oven, sear the rolled pork belly on all sides over medium-high heat until nicely browned. This will take about 5-7 minutes per side. Remove the pork and set aside.
⏱️ 15 min
- 2
To the same pot, add the 1/2 cup soy sauce, 1/4 cup mirin, 1/4 cup sake, 2 tablespoons granulated sugar, 1 1/2 cups water, 3 slices fresh ginger, 2 smashed garlic cloves, and the white parts of 2 green onions. Bring the mixture to a simmer, stirring to dissolve the sugar.
⏱️ 5 min
- 3
Return the seared pork belly to the pot. Ensure the liquid mostly covers the pork; add a little more water if needed. Bring to a gentle simmer, then reduce heat to low, cover, and braise for 2 1/2 hours, turning the pork every 30 minutes. The pork should be very tender.
⏱️ 150 min
- 4
Remove the pork from the braising liquid and let it cool completely. Once cool, wrap it tightly in plastic wrap and refrigerate for at least 4 hours, or preferably overnight. Strain the braising liquid and reserve it for marinating the pork and adding to the tare.
⏱️ 10 min
- 5
Prepare the Ajitama Eggs (Can be done 1 day in advance): Bring a pot of water to a rolling boil. Carefully lower the 4 large eggs into the boiling water and cook for exactly 6 1/2 minutes for jammy yolks. Immediately transfer the eggs to an ice bath to stop the cooking.
⏱️ 10 min
- 6
Once cooled, carefully peel the eggs. In a small container, whisk together 1/4 cup soy sauce, 1/4 cup mirin, 1/4 cup water, and 1 teaspoon granulated sugar. Add the peeled eggs to the marinade, ensuring they are mostly submerged. Cover and refrigerate for at least 6 hours, or preferably overnight, turning occasionally.
⏱️ 5 min
- 7
Prepare the Shoyu Broth: Rinse the chicken and pork bones thoroughly under cold water. In a large stockpot, cover the bones with cold water and bring to a boil. Boil for 10 minutes, then drain the water and rinse the bones again. This 'blanching' step removes impurities.
⏱️ 20 min
- 8
Return the blanched bones to the clean stockpot. Add 12 cups of fresh cold water, the 4 inch square kombu, 1 quartered yellow onion, 4 smashed garlic cloves, 4 slices fresh ginger, and the white parts of 3 green onions. Bring to a boil, then immediately reduce heat to a very gentle simmer. Skim any foam that rises to the surface.
⏱️ 15 min
- 9
Simmer the broth uncovered for 2 1/2 hours. After 2 1/2 hours, remove the kombu (to prevent bitterness). Continue to simmer for another 30 minutes. The total simmering time should be 3 hours.
⏱️ 180 min
- 10
Remove the bones and aromatics from the broth. Strain the broth through a fine-mesh sieve into a clean pot. Discard solids. Keep the broth warm over low heat.
⏱️ 10 min
- 11
Prepare the Tare (Broth Seasoning): In a small saucepan, combine 1/2 cup soy sauce, 1/4 cup mirin, and 1/4 cup sake. Bring to a gentle simmer over medium heat, stirring until any sugar (if using) is dissolved. Remove from heat. You can add a tablespoon or two of the reserved chashu braising liquid for extra depth.
⏱️ 5 min
- 12
Assemble the Ramen: Bring a large pot of water to a rolling boil for the noodles. Cook the fresh ramen noodles according to package directions (usually 1-2 minutes). For dried noodles, follow package instructions.
⏱️ 5 min
- 13
While noodles cook, slice the chilled chashu pork into 1/4-inch thick rounds. Halve the marinated ajitama eggs. Prepare the other toppings: slice narutomaki, measure out menma, and thinly slice green onions.
⏱️ 5 min
- 14
To assemble each bowl: Pour about 2-3 tablespoons of the tare into the bottom of each serving bowl. Add a ladleful of hot broth (about 1 1/2 to 2 cups) and stir to combine with the tare.
⏱️ 2 min
- 15
Drain the cooked noodles well and add them to the broth. Arrange 3-4 slices of chashu, 2 ajitama egg halves, 1-2 nori halves, 1 slice of narutomaki, a spoonful of menma, and a sprinkle of fresh green onions on top. Drizzle with a few drops of sesame oil if desired. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Shoyu Ramen
Ingredients
For the Chashu Pork
- 1 1/2 pounds pork belly, skin on or off, rolled and tied with kitchen twine
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 2 tablespoons granulated sugar
- 1 1/2 cups water
- 3 slices fresh ginger, 1/4 inch thick
- 2 cloves garlic, smashed
- 2 green onions, white parts only
For the Ajitama Eggs
- 4 large eggs
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup water
- 1 teaspoon granulated sugar
For the Shoyu Broth
- 2 pounds chicken bones, or chicken carcass
- 1 pound pork neck bones, or pork hocks
- 12 cups water
- 4 inch square kombu
- 1/2 cup dried bonito flakes (katsuobushi)
- 1 yellow onion, quartered
- 4 cloves garlic, smashed
- 4 slices fresh ginger, 1/4 inch thick
- 3 green onions, white parts only
For the Tare (Broth Seasoning)
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
For the Ramen Noodles & Toppings
- 1 pound fresh ramen noodles, or 4 servings dried
- 4 nori sheets, cut in half
- 4 slices narutomaki
- 1/2 cup menma
- 2 green onions, thinly sliced, green parts only
- 1 teaspoon sesame oil, as needed, for serving (optional)
Instructions
- 1
Prepare the Chashu Pork (Can be done 1 day in advance): In a large pot or Dutch oven, sear the rolled pork belly on all sides over medium-high heat until nicely browned. This will take about 5-7 minutes per side. Remove the pork and set aside.
⏱️ 15 min - 2
To the same pot, add the 1/2 cup soy sauce, 1/4 cup mirin, 1/4 cup sake, 2 tablespoons granulated sugar, 1 1/2 cups water, 3 slices fresh ginger, 2 smashed garlic cloves, and the white parts of 2 green onions. Bring the mixture to a simmer, stirring to dissolve the sugar.
⏱️ 5 min - 3
Return the seared pork belly to the pot. Ensure the liquid mostly covers the pork; add a little more water if needed. Bring to a gentle simmer, then reduce heat to low, cover, and braise for 2 1/2 hours, turning the pork every 30 minutes. The pork should be very tender.
⏱️ 150 min - 4
Remove the pork from the braising liquid and let it cool completely. Once cool, wrap it tightly in plastic wrap and refrigerate for at least 4 hours, or preferably overnight. Strain the braising liquid and reserve it for marinating the pork and adding to the tare.
⏱️ 10 min - 5
Prepare the Ajitama Eggs (Can be done 1 day in advance): Bring a pot of water to a rolling boil. Carefully lower the 4 large eggs into the boiling water and cook for exactly 6 1/2 minutes for jammy yolks. Immediately transfer the eggs to an ice bath to stop the cooking.
⏱️ 10 min - 6
Once cooled, carefully peel the eggs. In a small container, whisk together 1/4 cup soy sauce, 1/4 cup mirin, 1/4 cup water, and 1 teaspoon granulated sugar. Add the peeled eggs to the marinade, ensuring they are mostly submerged. Cover and refrigerate for at least 6 hours, or preferably overnight, turning occasionally.
⏱️ 5 min - 7
Prepare the Shoyu Broth: Rinse the chicken and pork bones thoroughly under cold water. In a large stockpot, cover the bones with cold water and bring to a boil. Boil for 10 minutes, then drain the water and rinse the bones again. This 'blanching' step removes impurities.
⏱️ 20 min - 8
Return the blanched bones to the clean stockpot. Add 12 cups of fresh cold water, the 4 inch square kombu, 1 quartered yellow onion, 4 smashed garlic cloves, 4 slices fresh ginger, and the white parts of 3 green onions. Bring to a boil, then immediately reduce heat to a very gentle simmer. Skim any foam that rises to the surface.
⏱️ 15 min - 9
Simmer the broth uncovered for 2 1/2 hours. After 2 1/2 hours, remove the kombu (to prevent bitterness). Continue to simmer for another 30 minutes. The total simmering time should be 3 hours.
⏱️ 180 min - 10
Remove the bones and aromatics from the broth. Strain the broth through a fine-mesh sieve into a clean pot. Discard solids. Keep the broth warm over low heat.
⏱️ 10 min - 11
Prepare the Tare (Broth Seasoning): In a small saucepan, combine 1/2 cup soy sauce, 1/4 cup mirin, and 1/4 cup sake. Bring to a gentle simmer over medium heat, stirring until any sugar (if using) is dissolved. Remove from heat. You can add a tablespoon or two of the reserved chashu braising liquid for extra depth.
⏱️ 5 min - 12
Assemble the Ramen: Bring a large pot of water to a rolling boil for the noodles. Cook the fresh ramen noodles according to package directions (usually 1-2 minutes). For dried noodles, follow package instructions.
⏱️ 5 min - 13
While noodles cook, slice the chilled chashu pork into 1/4-inch thick rounds. Halve the marinated ajitama eggs. Prepare the other toppings: slice narutomaki, measure out menma, and thinly slice green onions.
⏱️ 5 min - 14
To assemble each bowl: Pour about 2-3 tablespoons of the tare into the bottom of each serving bowl. Add a ladleful of hot broth (about 1 1/2 to 2 cups) and stir to combine with the tare.
⏱️ 2 min - 15
Drain the cooked noodles well and add them to the broth. Arrange 3-4 slices of chashu, 2 ajitama egg halves, 1-2 nori halves, 1 slice of narutomaki, a spoonful of menma, and a sprinkle of fresh green onions on top. Drizzle with a few drops of sesame oil if desired. Serve immediately.
⏱️ 3 min