Photograph of the finished Yokohama ie-kei ramen

Japan · Mì ramen béo đậm Yokohama ie-kei

Yokohama ie-kei ramen

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

What to get ready

  • Photograph of Pork bones Pork bones 1.8 kg
  • Photograph of Whole free-range chicken Whole free-range chicken 800 g
  • Photograph of Fresh ramen Fresh ramen 800 g
  • Photograph of Soy sauce Soy sauce 240 ml
  • Photograph of Nori seaweed Nori seaweed 12 sheets
  • Photograph of Spinach Spinach 480 g
  • Photograph of Pork belly Pork belly 600 g
  • Photograph of Pork fat Pork fat 160 g
  • Photograph of Spring onion Spring onion 120 g
  • Photograph of Ginger Ginger 80 g

Method

  1. 1 Simmer pork and chicken bones over high heat for 5 hours and 30 minutes, adding hot water as it evaporates.
  2. 2 By adding dark soy sauce directly to the broth, ie-kei is a hybrid of tonkotsu and shoyu, so both flavors are prominent.
  3. 3 Pour melted fat over the surface of the bowl before adding the broth so that the fat retains heat.
  4. 4 Boil the noodles for 3 minutes until they are very thick; the thickness allows them to withstand the rich broth without becoming mushy.
  5. 5 The three sheets of seaweed placed upright on the side of the bowl are a distinguishing feature of ie-kei, which diners use to wrap their rice.
  6. 6 Arrange the chashu, blanched spinach, and green onions on a plate and serve with a small bowl of rice.

With an appliance

  • Pressure cooker 3 hr

    Replace step 1: simmer under high pressure for 100 minutes in two batches, then release the pressure naturally; the water will be less viscous, so add 20g of melted fat.

Start cooking