5 h610 kcal4 portions

Professional Recipe for Traditional Shoyu Ramen

Name: Professional Recipe for Traditional Shoyu Ramen
Prep time: 1 h
Cook time: 4 h
Total time: 5 h
Yield: 4
Ingredients: 2700 g pork neck bones; 56 g fresh ginger root; 2 ks garlic heads; 1 ks leek (white part); 43 g dried kombu seaweed; 22 g chicken powder; 5700 g water; 360 g soy sauce; 180 g sake; 180 g mirin (Japanese rice wine); 900 g pork shoulder or belly; 30 g spring onion; 50 g white bean sprouts; 4 ks egg (soft boiled with golden yolk); 10 g fresh garlic (grated for seasoning)

#shoyu ramen#pork meat#broth#spring onion#Seonkyoung Longest

This recipe offers a detailed process for preparing authentic Japanese Shoyu Ramen. The broth is started with pork neck bones and enhanced with chicken powder and dried kombu seaweed for a rich flavor. The process includes careful broth clarification, preparation of tare sauce for seasoning, and gentle cooking of the meat, which is finally served on ramen with all traditional toppings, including chashu, spring onions, and soft-boiled halves.

Ingredients

Broth and Dressing

2700 g pork neck bones56 g fresh ginger root2 ks garlic heads1 ks leek (white part)43 g dried kombu seaweed22 g chicken powder5700 g water360 g soy sauce180 g sake180 g mirin (Japanese rice wine)

Meat and Toppings

900 g pork shoulder or belly30 g spring onion50 g white bean sprouts4 ks egg (soft boiled with golden yolk)10 g fresh garlic (grated for seasoning)

Procedure

Mise en place: prepare all ingredients, rinse bones under cold water, and chop vegetables.
Soak pork bones in a large pot of cold water for 1 hour to remove blood and impurities.
Blanch the bones in salted boiling water over high heat for 5–7 minutes, then drain the water and rinse the bones thoroughly under cold water to remove any impurities.
Return the rinsed bones to a clean pot, add chopped ginger, halved garlic heads, leek, kombu, and chicken powder.
Pour in 5.7 liters of cold water. Slowly bring to a boil over medium-high heat without a lid. During the first 15 minutes, regularly skim off foam and impurities from the surface using a ladle to keep the broth clear and transparent.
After removing foam, reduce heat to a gentle simmer and allow the broth to bubble slowly for 3 hours. Ensure it does not boil vigorously to prevent cloudiness.
Add pork shoulder or belly, cut into even pieces, and cook for an additional 30 to 60 minutes depending on meat size, until tender but not falling apart.
Meanwhile, prepare tare sauce: combine soy sauce, sake, and mirin in a small pan. Add several slices of ginger and garlic. Bring to a boil over high heat, then reduce heat and simmer gently for 5 to 7 minutes to thicken and blend flavors. Strain and set aside.
Remove meat from broth, pat dry, and brush with a thin layer of tare sauce. Chill in the refrigerator for at least 1 hour, preferably overnight, to make it easier to slice thinly.
Strain the broth through a fine sieve or cheesecloth. Store vegetables and bones separately – they can be used to enhance the flavor of the broth or for other purposes.

Nutritional values

Calories

610 kcal

Proteins

48 g

Carbohydrates

65 g

Fats

22 g

Saturated fats

7 g

Fiber

5 g

Sugar

6 g

Cholesterol

85 mg

Sodium

1900 mg

Portions