Photograph of the finished Shoyu ramen

Japan · Mì ramen nước tương Shoyu

Shoyu ramen

1 hr Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fresh ramen Fresh ramen 1.1 lb
  • Photograph of Chicken broth Chicken broth 6 ¾ cups
  • Photograph of Kombu seaweed Kombu seaweed 0.6 oz
  • Photograph of Katsuobushi bonito flakes Katsuobushi bonito flakes 0.7 oz
  • Photograph of Soy sauce Soy sauce ½ cup
  • Photograph of Mirin Mirin 2 ⅔ tbsp
  • Photograph of Cooking sake Cooking sake 2 ⅔ tbsp
  • Photograph of Pork belly Pork belly 9.9 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Sour bamboo shoots (menma) Sour bamboo shoots (menma) 2.8 oz
  • Photograph of Spring onion Spring onion 1.4 oz
  • Photograph of Nori seaweed Nori seaweed 4 leaves

Method

  1. 1 Soak the kombu in chicken broth for 30 minutes, bring to a near boil, then remove the kombu.
  2. 2 Add the shaved tuna to the pot, turn off the heat, let it soak for 3 minutes, then strain to obtain a clear broth.
  3. 3 Mix soy sauce, mirin, and sake to make the tare, and divide it into portions at the bottom of the bowl.
  4. 4 Braise pork belly rolls in soy sauce for 40 minutes, let cool, then slice thinly.
  5. 5 Boil the noodles for 2 minutes, drain well, and then put them in the bowl containing the tare sauce.
  6. 6 Pour hot broth over the meat, soft-boiled egg, bamboo shoots (menma), green onions, and seaweed.

With an appliance

  • Pressure cooker 40 min

    Replace step 4: cook the pork belly rolls with soy sauce at high pressure for 12 minutes, then let them air dry for 10 minutes; reduce cooking time to approximately 18 minutes, ensuring the meat is evenly tender and doesn't need to be turned. The kombu dashi broth from step 1 should still be made without pressure to preserve its clear flavor.

Start cooking