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  • Ramen Recipe by Andy Cheng

Ramen Recipe by Andy Cheng

Posted on Jul 17th, 2022
by Andy Cheng
Categories:
  • Rice, Grains, Noodles

Ramen is arguably Japan’s most famous dish. The deep broth combined with the noodles and succulent chashu make for a perfect dish. There are many variations of ramen throughout Japan, from miso to soy sauce to pork.

Ramen chefs take hours, if not days, making their ramen broth as it’s the key to a great bowl of ramen. Pork bones and various vegetables are simmered for hours and hours to create an umami-packed stock.

Each restaurant has their own special way to make ramen, so there really is no right or wrong way to cook it! I’m going to share next my favorite ramen recipe.

Ramen

Ramen

5 from 2 votes
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Equipment

  • Butcher’s string

Ingredients
  

Pork broth

  • 1 kg pig trotters with skin on
  • 1 shallot
  • 1 long green onion
  • 1 large onion
  • 5 cm knob of ginger

Chashu

  • 500 g pork belly (skin on or off is okay)
  • 120 ml soy sauce
  • 180 ml mirin
  • 80 ml water
  • 200 ml rice wine
  • 3 scallions
  • 4 garlic cloves
  • 5 cm knob of ginger

Tare

  • 180 ml dashi
  • 150 ml soy sauce
  • 70 ml mirin

Marinated Egg

  • 1 egg
  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • 3 tbsp water

Other Ingredients

  • Ramen noodles
  • Scallions
  • Nori (seaweed)

Instructions
 

How to make ramen

    Marinated Egg

    • Boil the egg for 7 minutes. Rinse under cold water to stop the cooking process and peel.
    • In a ziplock bag, add the egg, soy sauce, mirin and water. 
    • Try to remove as much air as possible and close tightly. Make sure the whole egg is submerged in the liquid. Marinate overnight or for 3-4 days.

    Pork broth

    • In a large saucepan, place the pig trotters and enough water to cover. Bring to a boil and using a sieve, skim the foam off the top for 10 minutes.
    • Strain and rinse the trotters with cold water. 
    • Place the trotters in a large saucepan and fill with cold water. Add the remaining pork broth ingredients. 
    • Bring to a boil and lower the heat so it slowly boils for 12 hours. Stir every often to prevent anything from burning.

    Chashu

    • Cut the scallions into 5 cm pieces and peel the ginger.
    • Place all the chashu ingredients in a large saucepan.
    • Roll the pork belly into a log shape and tie together with the butcher’s string. 
    • Place into the pot and bring to a boil. Reduce the heat to a simmer and cover with a lid so there is a slight gap to let the steam out.
    • Place in a 140 ºC oven for 4-5 hours.

    Tare

    • Put all the tare ingredients into a saucepan and bring to a boil.
    • If you have any of the braising liquid from the chashu, add a couple of tablespoons for extra umami.
    • Season with salt to taste.

    Plating

    • Slice the scallions as thinly as possible. Slice the chashu to 3 mm thickness.
    • Boil the ramen noodles according to the package. 
    • In a bowl, add 3 tbsp of tare and then the pork broth till half full.
    • Add the ramen noodles and top with chashu, marinated egg, scallions and nori.
    Tried this recipe?Let us know how it was!

    Andy Cheng

    Growing up with a Japanese mother, Andy has extensive knowledge of Japanese culture, life and food. Originally from England, Andy started to train to be a chef after graduating university and moved to Japan to start his culinary journey. With his aim to run his own restaurant, he studied under Michelin star chef Namae Shinobu and Akihiro Nagao. He is now studying how to roast coffee in Northern Japan.

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