Photograph of the finished Tokyo ramen

Japan · Mì ramen nước tương Tokyo

Tokyo ramen

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

What to get ready

  • Photograph of Fresh ramen Fresh ramen 1.5 lb
  • Photograph of Whole free-range chicken Whole free-range chicken 2.6 lb
  • Photograph of Dried flounder Dried flounder 2.8 oz
  • Photograph of Kombu seaweed Kombu seaweed 1.7 oz
  • Photograph of Soy sauce Soy sauce 1 cup
  • Photograph of Pork belly Pork belly 1.3 lb
  • Photograph of Sour bamboo shoots (menma) Sour bamboo shoots (menma) 7.1 oz
  • Photograph of Pollock Pollock 5.6 oz
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Nori seaweed Nori seaweed 4 sheets

Method

  1. 1 Simmer chicken bones for 2 hours over low heat, then strain to obtain a clear, yellow broth.
  2. 2 Cook the kombu and dried halibut separately for 12 minutes, then mix the two broths in equal proportions.
  3. 3 Mixing chicken broth with fish broth is the basic recipe for Tokyo ramen; only one type has a light flavor.
  4. 4 Simmer soy sauce with a little broth and mirin for 5 minutes to make shoyu tare.
  5. 5 Simmer pork belly in soy sauce for 40 minutes, then slice it thickly to make chashu.
  6. 6 Pour tare into a bowl, add broth, then add noodles cooked for 90 seconds, and top with chashu, bamboo shoots, pollock fish cake, seaweed, and green onions.

With an appliance

  • Pressure cooker 1 hr 40 min

    Replace step 1: simmer chicken bones under low pressure for 40 minutes, then release the pressure naturally so the broth remains clear.

Start cooking