Japanese Shoyu Ramen
Japanese Shoyu Ramen
Ingredients
For the Chashu Pork
- 1 1/2 pounds pork belly, skin on or off, rolled and tied with kitchen twine (optional)
- 1 cup soy sauce
- 1/2 cup mirin
- 1/2 cup sake
- 1 cup water
- 1/4 cup granulated sugar
- 4 cloves garlic, smashed
- 2 inch piece ginger, sliced
- 2 green onions, roughly chopped (white and light green parts)
For the Ajitama (Marinated Eggs)
- 4 large eggs
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup water
- 1 teaspoon granulated sugar
For the Shoyu Broth
- 6 cups chicken broth, low sodium
- 2 cups water
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 4 dried shiitake mushrooms, rehydrated, stems removed (reserve soaking liquid if desired)
- 1 kombu, 4-inch piece
- 1 inch piece ginger, sliced
- 2 cloves garlic, smashed
- 1/2 teaspoon salt, or to taste
For the Ramen Assembly
- 1 pound fresh ramen noodles
- 4 sheets nori
- 4 slices narutomaki
- 1/2 cup menma (bamboo shoots), drained
- 2 green onions, thinly sliced, for garnish
- 1 tablespoon sesame oil, optional, for finishing
Instructions
- 1
Prepare the Chashu Pork: If using, roll the pork belly tightly and tie it with kitchen twine at 1-inch intervals. In a large pot or Dutch oven, sear the pork belly on all sides over medium-high heat until deeply browned. Remove pork and set aside.
⏱️ 15 min
- 2
In the same pot, combine soy sauce, mirin, sake, water, granulated sugar, smashed garlic, sliced ginger, and chopped green onions. Bring to a simmer. Return the seared pork belly to the pot, ensuring it's mostly submerged. If not, add a little more water or soy sauce until it is. Bring back to a simmer, then reduce heat to low, cover, and braise for 2 1/2 to 3 hours, or until the pork is very tender. Flip the pork every 30-45 minutes.
⏱️ 180 min
- 3
Once cooked, carefully remove the pork belly from the braising liquid. Let it cool slightly, then wrap tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to firm up. Strain the braising liquid through a fine-mesh sieve, reserving about 1/2 cup for the broth and discarding solids. This liquid can also be used to marinate the chashu slices later for extra flavor.
⏱️ 15 min
- 4
Prepare the Ajitama (Marinated Eggs): Bring a small pot of water to a rolling boil. Carefully lower the eggs into the boiling water and cook for exactly 6 1/2 minutes for a jammy yolk. Immediately transfer the eggs to an ice bath to stop the cooking process. Once cooled, carefully peel the eggs.
⏱️ 15 min
- 5
In a shallow container, whisk together soy sauce, mirin, water, and granulated sugar for the egg marinade. Add the peeled eggs, ensuring they are mostly submerged. Cover and refrigerate for at least 6 hours, or preferably overnight, turning occasionally to ensure even marination.
⏱️ 5 min
- 6
Prepare the Shoyu Broth: In a large pot, combine chicken broth, water, soy sauce, mirin, sake, rehydrated shiitake mushrooms, kombu, sliced ginger, and smashed garlic. Add the 1/2 cup reserved chashu braising liquid. Bring the mixture to a gentle simmer over medium heat. Reduce heat to low and let it simmer for 30 minutes to allow flavors to meld. Do not boil vigorously.
⏱️ 45 min
- 7
After simmering, remove the kombu, shiitake mushrooms, ginger, and garlic from the broth using a slotted spoon or by straining. Taste the broth and adjust salt if needed.
⏱️ 5 min
- 8
Assemble the Ramen: When ready to serve, slice the chilled chashu pork into 1/4-inch thick pieces. You can briefly sear these slices in a hot pan or warm them in a little of the reserved chashu braising liquid for extra flavor and warmth.
⏱️ 10 min
- 9
Bring a separate large pot of water to a rolling boil. Cook the fresh ramen noodles according to package directions, usually 1-2 minutes. Drain well.
⏱️ 5 min
- 10
Warm your serving bowls. Divide the cooked noodles among the four bowls. Ladle the hot shoyu broth over the noodles. Arrange 2-3 slices of chashu pork, one halved ajitama egg, a sheet of nori, a few slices of narutomaki, and a portion of menma in each bowl. Garnish generously with thinly sliced green onions and a drizzle of sesame oil, if desired. Serve immediately.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Japanese Shoyu Ramen
Ingredients
For the Chashu Pork
- 1 1/2 pounds pork belly, skin on or off, rolled and tied with kitchen twine (optional)
- 1 cup soy sauce
- 1/2 cup mirin
- 1/2 cup sake
- 1 cup water
- 1/4 cup granulated sugar
- 4 cloves garlic, smashed
- 2 inch piece ginger, sliced
- 2 green onions, roughly chopped (white and light green parts)
For the Ajitama (Marinated Eggs)
- 4 large eggs
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup water
- 1 teaspoon granulated sugar
For the Shoyu Broth
- 6 cups chicken broth, low sodium
- 2 cups water
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 4 dried shiitake mushrooms, rehydrated, stems removed (reserve soaking liquid if desired)
- 1 kombu, 4-inch piece
- 1 inch piece ginger, sliced
- 2 cloves garlic, smashed
- 1/2 teaspoon salt, or to taste
For the Ramen Assembly
- 1 pound fresh ramen noodles
- 4 sheets nori
- 4 slices narutomaki
- 1/2 cup menma (bamboo shoots), drained
- 2 green onions, thinly sliced, for garnish
- 1 tablespoon sesame oil, optional, for finishing
Instructions
- 1
Prepare the Chashu Pork: If using, roll the pork belly tightly and tie it with kitchen twine at 1-inch intervals. In a large pot or Dutch oven, sear the pork belly on all sides over medium-high heat until deeply browned. Remove pork and set aside.
⏱️ 15 min - 2
In the same pot, combine soy sauce, mirin, sake, water, granulated sugar, smashed garlic, sliced ginger, and chopped green onions. Bring to a simmer. Return the seared pork belly to the pot, ensuring it's mostly submerged. If not, add a little more water or soy sauce until it is. Bring back to a simmer, then reduce heat to low, cover, and braise for 2 1/2 to 3 hours, or until the pork is very tender. Flip the pork every 30-45 minutes.
⏱️ 180 min - 3
Once cooked, carefully remove the pork belly from the braising liquid. Let it cool slightly, then wrap tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to firm up. Strain the braising liquid through a fine-mesh sieve, reserving about 1/2 cup for the broth and discarding solids. This liquid can also be used to marinate the chashu slices later for extra flavor.
⏱️ 15 min - 4
Prepare the Ajitama (Marinated Eggs): Bring a small pot of water to a rolling boil. Carefully lower the eggs into the boiling water and cook for exactly 6 1/2 minutes for a jammy yolk. Immediately transfer the eggs to an ice bath to stop the cooking process. Once cooled, carefully peel the eggs.
⏱️ 15 min - 5
In a shallow container, whisk together soy sauce, mirin, water, and granulated sugar for the egg marinade. Add the peeled eggs, ensuring they are mostly submerged. Cover and refrigerate for at least 6 hours, or preferably overnight, turning occasionally to ensure even marination.
⏱️ 5 min - 6
Prepare the Shoyu Broth: In a large pot, combine chicken broth, water, soy sauce, mirin, sake, rehydrated shiitake mushrooms, kombu, sliced ginger, and smashed garlic. Add the 1/2 cup reserved chashu braising liquid. Bring the mixture to a gentle simmer over medium heat. Reduce heat to low and let it simmer for 30 minutes to allow flavors to meld. Do not boil vigorously.
⏱️ 45 min - 7
After simmering, remove the kombu, shiitake mushrooms, ginger, and garlic from the broth using a slotted spoon or by straining. Taste the broth and adjust salt if needed.
⏱️ 5 min - 8
Assemble the Ramen: When ready to serve, slice the chilled chashu pork into 1/4-inch thick pieces. You can briefly sear these slices in a hot pan or warm them in a little of the reserved chashu braising liquid for extra flavor and warmth.
⏱️ 10 min - 9
Bring a separate large pot of water to a rolling boil. Cook the fresh ramen noodles according to package directions, usually 1-2 minutes. Drain well.
⏱️ 5 min - 10
Warm your serving bowls. Divide the cooked noodles among the four bowls. Ladle the hot shoyu broth over the noodles. Arrange 2-3 slices of chashu pork, one halved ajitama egg, a sheet of nori, a few slices of narutomaki, and a portion of menma in each bowl. Garnish generously with thinly sliced green onions and a drizzle of sesame oil, if desired. Serve immediately.
⏱️ 10 min