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Shōyu Ramen

Shōyu ramen is a broth of Japanese origin made from noodles, chicken, pork and vegetables as well as soy sauce.

Prep Time
2 hrs
Cook Time
3 hrs mins
Resting Time
1 d
Total Time
5 hrs 30 mins
Servings: 4 people
Calories: 9356 kcal
Course: Main Course
Cuisine: Japanese

Ingredients

For the dashi
  • 7 cups cold water
  • 1 small piece kombu , seaweed
  • 4 dried shiitake mushrooms
For the tare
  • ½ oz. katsuobushi , dried bonito
  • 2 dried shiitake mushrooms
  • ⅕ oz. kombu , seaweed
  • ¾ cup soy sauce
  • 2 tablespoons sake
  • 2 tablespoons mirin
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon freshly grated garlic
For the broth
  • 24 oz. chicken drumsticks (or chicken thighs)
  • 1 onion , finely grated
  • 4 scallion stalks , chopped
  • 4 cloves garlic , pressed
  • 2 tablespoons freshly grated ginger
  • 6 cups water
For the chashu pork
  • 20 oz. pork belly , with rind, unsliced
  • 3 tablespoons soy sauce
  • ½ cup mirin
  • ½ cup sake
  • 2 tablespoons sugar
  • ⅔ cup water
  • 2 stalks scallion , chopped
  • 1 stalk scallion , grated
  • 2 cloves garlic , pressed
  • 1 tablespoon freshly grated ginger
For the flavored oil
  • 10 oz. pork fat , cut into small cubes
  • 1 cup vegetable oil
  • 2 stalks scallion , chopped
  • 6 cloves garlic , cut into thin strips
  • ⅓ oz. katsuobushi , dried bonito
Noodles and side dishes
  • 14 oz. dry ramen noodles (or 28 oz. g fresh ramen noodles)
  • 4 large eggs , cold
  • 1 tablespoon white vinegar
  • 6 oz. fermented menma , bamboo shoots
  • 1 sheet nori seaweed , cut into 4
  • 4 stalks scallion , chopped
  • Takana-zuke , marinated and seasoned mustard leaves

Instructions

Dashi (to prepare the day before)
    Cup of Yum
  1. The day before, in a storage container with a lid, mix the shiitake mushrooms and the piece of kombu seaweed in cold water. Cover and let sit for 24 hours.
Tare (to prepare the day before)
  1. In a saucepan, place all the tare ingredients and mix thoroughly.
  2. Heat over very low heat. Then, as soon as it begins to boil again, remove the pan from the heat. Transfer to a storage container with a lid and leave to marinate at room temperature overnight.
Broth (to prepare the day before)
  1. In a large pot, place all the ingredients needed for the broth. Cooking takes 6 hours, over very low heat.
Flavored oil (to prepare the day before)
  1. Melt the pork fat over very low heat in a saucepan until obtaining an oil.
  2. Melting begins quickly, but the operation is long enough to extract as much oil as possible.
  3. At the end, the cubes of fat shrink a lot and take on a slightly golden color. Filter through cheesecloth.
  4. Pour the melted fat into a small saucepan, add the vegetable oil, the chopped scallion, the garlic and the katsuobushi flakes (dried bonito flakes).
  5. Heat over medium heat until the aromatics brown. Turn off the heat and let it infuse for 15 minutes. Strain and set aside.
Continuation of the broth
  1. In a saucepan, pour the dashi prepared the day before and heat it over very low heat. Before boiling, remove the kombu and shiitake (press them well to extract the juice).
  2. Add the dashi to the broth and cook again, over low heat, for another 1 hour, uncovered.
  3. Filter the broth and pour it into a container with a lid. Place the container in an ice water bath then once cold, place it in the refrigerator until the next day.
Chashu pork (to prepare the day before)
  1. Preheat the oven to 270 F (130°C).
  2. In a frying pan that can go into the oven with its lid, brown the pork belly on all sides over high heat.
  3. Mix the soy sauce, mirin, sake and water. And add this mixture to the frying pan.
  4. Add remaining ingredients.
  5. Cover and bake for at least 4 hours. After 2h30 to 3 hours of cooking, lower the temperature to 210 F (100°C).
  6. Turn the meat every hour, remembering to cover again.
  7. Reserve the meat in its juices, in the refrigerator, without slicing it, until the next day.
Ajitama (marinated eggs to prepare the day before)
  1. In a pot of boiling water, pour the alcohol vinegar. Then, carefully place the eggs from the refrigerator and cook them for 6 minutes 30 seconds.
  2. Cool them in an ice water bath. Shell them.
  3. In a storage container with a lid, place the eggs.
  4. Add ½ cup (100 ml) of water to the chashu sauce prepared previously (and mixed with the broth) and pour it into the container. All the eggs should absorb the marinade to have a nice color.
  5. Place the eggs in the refrigerator and let them marinate for 12 to 24 hours.
Dressing of the shōyu ramen
  1. Filter the tare.
  2. Remove the chashu from the refrigerator. It should still be very cold to make cutting easier. Cut it into slices.
  3. Cut the eggs in half lengthwise.
  4. Reheat the broth (approximately 1 cup / 300 ml of broth per bowl).
  5. Reheat the chashu by lightly toasting the top of each slice using a kitchen blowtorch or even on the grill.
  6. Cook the noodles according to their package directions.
  7. While the noodles cook, pour 3 tablespoons of tare and 2 to 3 tablespoons of flavored oil into each bowl.
  8. Just before the noodles finish cooking, add the broth to each bowl.
  9. Drain the noodles and place them in each bowl. Mix them in the broth, raise them and place them back in the center of the broth.
  10. Place all the accompaniments in each bowl: 1 ajitama egg cut in half, a few menma (bamboo shoots), 1 piece of nori seaweed, spring onion, takana-zuke (mustard greens), and chashu pork.
  11. Serve very hot, immediately.