Ramen Recipes to Make at Home: Chef Mitsui's Shoyo Japanese Ramen Recipe Tastes Like It Cooked All Day by Chef Hiroaki Mitsui
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This is a simple ramen recipe where you don’t need to boil the stock for a long time. However, the flavor of this ramen is still very traditional and makes me feel nostalgic.
Cuisine: Japanese
Prep Time: 30 minutes
Cook Time: 2 hours and 15 minutes
Total Time: 2 hours and 45 minutes
Ingredients
Stock
- 8 ounces pork belly
- 6 ounces chicken thighs
- 1 ounce dried anchovy
- .5 ounces kombu seaweed
- 2 green onions
- 1 apple, whole with skin
- 50 ounces water
- .5 ounces bonito flakes
Pork Belly
- 7 ounces soy sauce
- 4.5 ounces water
- 1 ounce sake
- .5 ounces sugar
- .5 ounces honey
- 2 green onions
- 2 - 3 cloves peeled garlic
Noodles
- ramen noodles (discard seasoning packet if using instant ramen noodles)
Garnishes (Optional)
- sesame oil
- boiled egg
- sesame seeds
- nori
- bamboo shoots
Here's how to make it:
- To make the stock, combine all ingredients in a pot. Once it comes to a boil, reduce the temperature to low to medium heat. Cook for 90 minutes. After 90 minutes, take out the pork belly. Add .5 ounces bonito and simmer for 10 minutes. Strain stock.
- To make the pork belly, bring water to a boil. Once it comes to a boil, add pork belly from the stock. Cook for 30 minutes on low heat, flipping the pork belly occasionally. After 30 minutes, remove the pork belly and set it to the side to cool down. Take the remaining juice (tare/soup base) and save it for serving.
- To assemble, in a small pot, warm 12 ounces of stock. Add 7 ounces of tare into a ramen bowl. Cook noodles in boiling water. If possible, use fresh noodles and cook them to your preference. Add the warm stock to the tare in the ramen bowl. Remove the cooked ramen noodles from the boiling water and add them to the ramen bowl. Add one drop of sesame oil, if desired.
- Garnish with sliced pork belly, scallions, egg (soft or hard-boiled), sesame seeds, nori and menma (bamboo shoots).
Tare (pronounced ta-re) is the ramen's seasoning. The three major categories are shio (salt), shoyu (soy sauce) and miso (fermented soy bean).
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