How To Make Shoyu Ramen
Savor a filling and flavorful bowl of this shoyu ramen, made with an umami-packed stock, tender pork, and a soy-based sauce, for a comforting Japanese dish.
Kombu Dashi and Tare:
Two days before serving the ramen, combine kombu and 8 cups of cold water in a large bowl for the dashi. Cover and let sit at room temperature for at least 8 hours and up to 12 hours.
For the tare, combine soy sauce, sake, and mirin in a small bowl; cover and chill.
Pork and Stock:
One day ahead, season pork shoulder with salt and pepper. Roll up and tie with kitchen twine at 2-inch intervals.
Heat oil in a large heavy pot (at least 12x10x8-inch) over medium-high heat. Cook pork shoulder for 10 to 12 minutes, turning, until brown all over.
Add chicken, spareribs, scallions, carrots, garlic, ginger, and bonito flakes. Remove kombu from dashi; discard. Add as much kombu dashi as will fit in the pot once the liquid is boiling. Reserve remaining dashi.
Bring to a boil, reduce heat, and simmer for 2½ to 3 hours, skimming the surface occasionally and adding remaining dashi as the liquid reduces, until pork shoulder is tender and the stock has reduced to about 8 cups.
Remove pork shoulder from stock and let cool. Wrap tightly in plastic and chill until ready to use.
Strain stock through a fine-mesh sieve into another large pot or a large bowl or container; discard solids including the ribs and chicken. Cover and chill.
Ramen and Garnishes:
Bring a medium pot of water to a boil. Carefully add eggs 1 at a time and boil gently for 7 minutes. Egg yolks should be shiny yellow and almost jammy; egg white should be just set.
Drain eggs and transfer to a bowl of ice water to stop cooking; let cool. Peel; set aside.
Remove string and thinly slice pork; cover and set aside.
When ready to serve, bring the stock to a simmer; it should be very hot. At the same time, cook noodles in a large pot of boiling water according to package directions until al dente; drain. No need to salt the water.
Just before serving, divide noodles among 6 deep bowls. Top with sliced pork, placing it off to one side. Add tare to the hot stock and ladle over pork to warm through. The stock should come up just to the level of the noodles.
Place a small pile of menma next to pork. Halve eggs and place next to menma. Place a small pile of sliced scallions next to the egg. Tuck half a sheet of nori between the side of the bowl and noodles so it’s just poking out.
Serve ramen with chili oil, sesame oil, and shichimi togarashi.
Eggs can be cooked 1 day ahead. Keep unpeeled eggs covered in cool water. Cover and chill.
- Calories: 1171.72kcal
- Fat: 93.34g
- Saturated Fat: 26.42g
- Trans Fat: 0.22g
- Monounsaturated Fat: 38.97g
- Polyunsaturated Fat: 18.26g
- Carbohydrates: 18.45g
- Fiber: 3.32g
- Sugar: 3.62g
- Protein: 60.83g
- Cholesterol: 383.77mg
- Sodium: 1244.98mg
- Calcium: 157.41mg
- Potassium: 1232.39mg
- Iron: 7.24mg
- Vitamin A: 348.38µg
- Vitamin C: 37.73mg
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