Naruto Ramen
Naruto Ramen
Ingredients
For the Pork Broth
- 6 pork legs
- 6 pork knuckles
- 6 green onion
- 1 white onion
- 1 cup sliced ginger
- 1/2 Fuji apple
- 7 liters water, approximately
For the Tare
- 1/4 cup mirin
- 1/4 cup sake
- 1 1/2 tablespoons red miso
- 1 1/2 tablespoons black sesame miso, or any available miso
- 1 tablespoon hondashi
- 1 tablespoon sesame seeds
For the Chashu
- 2 lb pork belly
- 1 cup dark soy
- 2/3 cup mirin
- 1/2 cup soy sauce
- as needed water, until pork is almost submerged
For the Marinated Eggs
- 3 large eggs
- as needed chashu braising liquid, from the Chashu recipe
For the Optional Aroma Oil
- as needed ginger, sliced
- as needed garlic, sliced
- as needed scallions, sliced
- as needed oil
For the Optional Bamboo Shoots
- as needed bamboo shoots
- as needed chashu braising liquid
For Assembly
- as needed ramen noodles, cooked
- as needed green onions, sliced, for garnish
- as needed narutomaki, sliced, for garnish
- as needed nori, for garnish
Instructions
- 1
Parboil the 6 pork legs and 6 pork knuckles in a large pot for 10 minutes. This helps to remove impurities.
⏱️ 10 min
- 2
Rinse the parboiled bones thoroughly under cold water until clean.
⏱️ 5 min
- 3
Clean the large pot thoroughly to remove any residue from parboiling.
⏱️ 5 min
- 4
Fill the cleaned pot with fresh water. The amount will vary depending on your pot size, but aim for approximately 7 to 8 liters, ensuring the bones will be fully submerged.
⏱️ 2 min - 5
Add the cleaned pork legs and pork knuckles back into the pot with the fresh water.
⏱️ 1 min
- 6
Bring the water to a boil, then reduce heat to a simmer. Cook for 8-10 hours, continuously checking the water level and skimming any impurities that float to the top. Replenish water as needed to keep bones submerged.
⏱️ 600 min
- 7
Once the broth achieves a beautiful thick white consistency, add the aromatics: 6 green onions, 1 white onion, 1 cup of sliced ginger, and 1 half Fuji apple. Optionally, add a little more water if needed.
⏱️ 5 min
- 8
Continue to boil the broth with the aromatics for another 2 hours.
⏱️ 120 min
- 9
Strain the finished broth through a fine-mesh sieve or cheesecloth to remove all solids. Set aside.
⏱️ 10 min
- 10
For the Tare: In a small saucepan, combine 1/4 cup mirin and 1/4 cup sake. Cook over medium heat until the alcohol has cooked out, about 3-5 minutes.
⏱️ 5 min
- 11
Add 1 1/2 tablespoons red miso, 1 1/2 tablespoons black sesame miso (or any available miso), 1 tablespoon hondashi, and 1 tablespoon sesame seeds to the saucepan. Cook for another 3-5 minutes, stirring constantly.
⏱️ 5 min
- 12
Transfer the tare mixture to a blender and blend until smooth. Set aside.
⏱️ 2 min
- 13
For the Chashu: Tightly wrap the 2 lb pork belly and tie it securely with kitchen twine.
⏱️ 10 min
- 14
Sear the pork belly on all sides in a large pot or Dutch oven until browned.
⏱️ 10 min
- 15
Add the braising liquid to the pot: 1 cup dark soy, 2/3 cup mirin, 1/2 cup soy sauce, and enough water to almost submerge the pork belly.
⏱️ 2 min
- 16
Bring the liquid to a simmer, then cover the pot and cook for 2-3 hours, flipping the pork belly halfway through. The pork should be very tender.
⏱️ 180 min
- 17
Let the pork belly cool completely in the braising liquid. This allows it to absorb more flavor and remain moist.
⏱️ 60 min
- 18
Transfer the cooled pork belly and its braising liquid to a ziplock bag and refrigerate overnight (at least 8 hours).
⏱️ 10 min
- 19
The next day, remove the chashu from the braising liquid. Slice the chashu into disks. Optionally, torch the sliced chashu for a caramelized finish.
⏱️ 15 min
- 20
For the Marinated Eggs: Boil 3 large eggs for exactly 6 minutes and 20 seconds. This results in a jammy yolk.
⏱️ 7 min
- 21
Immediately transfer the boiled eggs into an ice bath to stop the cooking process.
⏱️ 5 min
- 22
Carefully peel the eggs. Combine them with the reserved chashu braising liquid in a container. Let the eggs marinate for about 12 hours in the refrigerator.
⏱️ 10 min
- 23
For the Optional Aroma Oil: Slice ginger, garlic, and scallions. Heat oil to 350°F (175°C).
⏱️ 10 min•🌡️ 350
- 24
Carefully pour the hot oil over the sliced aromatics in a heat-proof bowl. Let the oil cool completely. Strain out the aromatics if desired.
⏱️ 30 min
- 25
For the Optional Bamboo Shoots: If using, soak bamboo shoots in some of the chashu braising liquid for about an hour to infuse flavor.
⏱️ 5 min
- 26
To Assemble the Ramen: Cook your ramen noodles according to package directions. Place cooked noodles into serving bowls.
⏱️ 5 min
- 27
Heat the Tonkotsu broth and the tare. Add a desired amount of tare to each bowl (start with 1-2 tablespoons and adjust to taste). Pour the hot Tonkotsu broth over the noodles and tare, stirring gently to combine.
⏱️ 5 min
- 28
Arrange slices of chashu on top of the noodles. Cut a marinated egg in half and add to the bowl.
⏱️ 2 min
- 29
Garnish with sliced green onions, narutomaki, nori, and the optional marinated bamboo shoots. Drizzle with the optional aroma oil if desired. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Naruto Ramen
For the Pork Broth
- 6 pork legs
- 6 pork knuckles
- 6 green onion
- 1 white onion
- 1 cup sliced ginger
- 1/2 Fuji apple
- 7 liters water, approximately
For the Tare
- 1/4 cup mirin
- 1/4 cup sake
- 1 1/2 tablespoons red miso
- 1 1/2 tablespoons black sesame miso, or any available miso
- 1 tablespoon hondashi
- 1 tablespoon sesame seeds
For the Chashu
- 2 lb pork belly
- 1 cup dark soy
- 2/3 cup mirin
- 1/2 cup soy sauce
- as needed water, until pork is almost submerged
For the Marinated Eggs
- 3 large eggs
- as needed chashu braising liquid, from the Chashu recipe
For the Optional Aroma Oil
- as needed ginger, sliced
- as needed garlic, sliced
- as needed scallions, sliced
- as needed oil
For the Optional Bamboo Shoots
- as needed bamboo shoots
- as needed chashu braising liquid
For Assembly
- as needed ramen noodles, cooked
- as needed green onions, sliced, for garnish
- as needed narutomaki, sliced, for garnish
- as needed nori, for garnish
Instructions
- 1
Parboil the 6 pork legs and 6 pork knuckles in a large pot for 10 minutes. This helps to remove impurities.
⏱️ 10 min - 2
Rinse the parboiled bones thoroughly under cold water until clean.
⏱️ 5 min - 3
Clean the large pot thoroughly to remove any residue from parboiling.
⏱️ 5 min - 4
Fill the cleaned pot with fresh water. The amount will vary depending on your pot size, but aim for approximately 7 to 8 liters, ensuring the bones will be fully submerged.
⏱️ 2 min - 5
Add the cleaned pork legs and pork knuckles back into the pot with the fresh water.
⏱️ 1 min - 6
Bring the water to a boil, then reduce heat to a simmer. Cook for 8-10 hours, continuously checking the water level and skimming any impurities that float to the top. Replenish water as needed to keep bones submerged.
⏱️ 600 min - 7
Once the broth achieves a beautiful thick white consistency, add the aromatics: 6 green onions, 1 white onion, 1 cup of sliced ginger, and 1 half Fuji apple. Optionally, add a little more water if needed.
⏱️ 5 min - 8
Continue to boil the broth with the aromatics for another 2 hours.
⏱️ 120 min - 9
Strain the finished broth through a fine-mesh sieve or cheesecloth to remove all solids. Set aside.
⏱️ 10 min - 10
For the Tare: In a small saucepan, combine 1/4 cup mirin and 1/4 cup sake. Cook over medium heat until the alcohol has cooked out, about 3-5 minutes.
⏱️ 5 min - 11
Add 1 1/2 tablespoons red miso, 1 1/2 tablespoons black sesame miso (or any available miso), 1 tablespoon hondashi, and 1 tablespoon sesame seeds to the saucepan. Cook for another 3-5 minutes, stirring constantly.
⏱️ 5 min - 12
Transfer the tare mixture to a blender and blend until smooth. Set aside.
⏱️ 2 min - 13
For the Chashu: Tightly wrap the 2 lb pork belly and tie it securely with kitchen twine.
⏱️ 10 min - 14
Sear the pork belly on all sides in a large pot or Dutch oven until browned.
⏱️ 10 min - 15
Add the braising liquid to the pot: 1 cup dark soy, 2/3 cup mirin, 1/2 cup soy sauce, and enough water to almost submerge the pork belly.
⏱️ 2 min - 16
Bring the liquid to a simmer, then cover the pot and cook for 2-3 hours, flipping the pork belly halfway through. The pork should be very tender.
⏱️ 180 min - 17
Let the pork belly cool completely in the braising liquid. This allows it to absorb more flavor and remain moist.
⏱️ 60 min - 18
Transfer the cooled pork belly and its braising liquid to a ziplock bag and refrigerate overnight (at least 8 hours).
⏱️ 10 min - 19
The next day, remove the chashu from the braising liquid. Slice the chashu into disks. Optionally, torch the sliced chashu for a caramelized finish.
⏱️ 15 min - 20
For the Marinated Eggs: Boil 3 large eggs for exactly 6 minutes and 20 seconds. This results in a jammy yolk.
⏱️ 7 min - 21
Immediately transfer the boiled eggs into an ice bath to stop the cooking process.
⏱️ 5 min - 22
Carefully peel the eggs. Combine them with the reserved chashu braising liquid in a container. Let the eggs marinate for about 12 hours in the refrigerator.
⏱️ 10 min - 23
For the Optional Aroma Oil: Slice ginger, garlic, and scallions. Heat oil to 350°F (175°C).
⏱️ 10 min•🌡️ 350 - 24
Carefully pour the hot oil over the sliced aromatics in a heat-proof bowl. Let the oil cool completely. Strain out the aromatics if desired.
⏱️ 30 min - 25
For the Optional Bamboo Shoots: If using, soak bamboo shoots in some of the chashu braising liquid for about an hour to infuse flavor.
⏱️ 5 min - 26
To Assemble the Ramen: Cook your ramen noodles according to package directions. Place cooked noodles into serving bowls.
⏱️ 5 min - 27
Heat the Tonkotsu broth and the tare. Add a desired amount of tare to each bowl (start with 1-2 tablespoons and adjust to taste). Pour the hot Tonkotsu broth over the noodles and tare, stirring gently to combine.
⏱️ 5 min - 28
Arrange slices of chashu on top of the noodles. Cut a marinated egg in half and add to the bowl.
⏱️ 2 min - 29
Garnish with sliced green onions, narutomaki, nori, and the optional marinated bamboo shoots. Drizzle with the optional aroma oil if desired. Serve immediately.
⏱️ 2 min