Photograph of the finished Shio ramen

Japan · Mì ramen nước muối Shio ramen

Shio ramen

3 hr Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fresh ramen Fresh ramen 720 g
  • Photograph of Whole free-range chicken Whole free-range chicken 1.2 kg
  • Photograph of Kombu seaweed Kombu seaweed 60 g
  • Photograph of Dried flounder Dried flounder 60 g
  • Photograph of Coarse salt Coarse salt 100 g
  • Photograph of Pork belly Pork belly 600 g
  • Photograph of Sour bamboo shoots (menma) Sour bamboo shoots (menma) 240 g
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Spring onion Spring onion 120 g
  • Photograph of Cooking sake Cooking sake 120 ml

Method

  1. 1 Simmer the chicken bones with kombu over the lowest heat for 2 hours and 30 minutes, without letting it boil vigorously.
  2. 2 Shio broth must be crystal clear, so the foam should be skimmed off continuously, and it should not be allowed to boil vigorously even once.
  3. 3 Cook the dried flounder separately for 10 minutes, then mix it into the strained broth.
  4. 4 Prepare the shio tare seasoning by mixing coarse salt, sake, and a little broth, then simmer for 5 minutes until the salt is completely dissolved.
  5. 5 Simmer pork belly with salt and sake for 40 minutes, then slice it thickly to make chashu.
  6. 6 Pour tare into the bowl first, then add hot broth, cook the noodles for 90 seconds, and arrange the chashu, bamboo shoots, egg, and green onions on top.

With an appliance

  • Pressure cooker 1 hr 40 min

    Replace step 1: simmer under low pressure for 45 minutes, then release the pressure naturally; the water will remain clear if the lid is not opened during the process.

Start cooking