This comforting Shoyu Ramen is sheer perfection. Master Ueda of the famous Tokyo ramen shop Bizentei has generously shared his recipe that I’ve scaled here to a family-friendly portion. The slow-cooked, soy sauce-based broth extracts a deep flavor while the tender chashu (Japanese braised pork belly) simply melts in your mouth. Despite the long simmering time, the active cooking is just 30 minutes, so it‘s easy to make this authentic Tokyo-style ramen at home.
Behold, my friends! This special bowl of shoyu (soy sauce) ramen is brought to you by Master Masamoto Ueda of Bizentei, a beloved neighborhood ramen shop in Tokyo. Made with a flavorful pork-bone broth with wavy noodles and topped with bamboo shoots, meltingly tender chashu pork belly, and thin-sliced green onions, it’s the most soulful bowl befitting a humble shop.
I am beyond honored that I get to be the bearer of Master Ueda’s Shoyu Ramen recipe and to share his passion and generosity in feeding people. This is a labor of love, and I hope you enjoy every step of making this precious ramen at home!
日本語のレシピはこちら。
Table of Contents
What is Shoyu Ramen?
Shoyu Ramen (醤油ラーメン), also known as Tokyo ramen, consists of a soy sauce flavor and a clear soup broth served with medium-thin curly noodles. The light but delicious soup stock is typically made from chicken bones and/or pork bones and occasionally kombu seaweed, dried anchovies, and katsuobushi (bonito flakes). Simple toppings of chashu Japanese pork belly, pickled bamboo shoots, green onions, and nori seaweed give Shoyu ramen its classic look.
Shoyu ramen is considered an old-school classic in Japan. In 1910 (Meiji period), the first shoyu ramen was served at Rairaiken (来々軒) in Asakusa, Tokyo. At that time, it was called Tokyo Ramen.
Rairaiken attracted 2,500 to 3,000 customers on the busiest day (the New Year holiday), which was unprecedented as 200 customers are considered a flourishing business nowadays.
Among all the dishes sold at Rairaiken, shoyu ramen was its best seller and became the catalyst for the ramen’s popularity throughout Japan. Because the taste of soy sauce is familiar to Japanese people, shoyu ramen was easily and quickly accepted all over the country.
If you’re interested to learn more about ramen, read this Japanese Ramen Guide.
Come Back Anytime – The Ramen Documentary Film
This Shoyu Ramen is a delicious result of the documentary film Come Back Anytime, directed by John Daschbach and produced by Wataru Yamamoto.
Master Ueda and his wife Kazuko devoted almost 50 years of their lives serving up ramen to their loyal customers, which turned out to be an extension of a community. Although they have recently retired, we’re lucky that we get to experience and reflect on the couple’s endeavors in running the shop and more.
To learn more about the film and watch it, please read this post.
Making Master Ueda’s Tokyo-Style Shoyu Ramen at Home
I am deeply grateful that we have the opportunity to collaborate with director John Daschbach, producer Wataru Yamamoto, and Master Ueda to put his recipe out to the world on Just One Cookbook.
Master Ueda’s original shoyu recipe was 150 servings, so my task was to formulate his recipe into a family-friendly portion and decode the cooking steps in clear and concise instructions.
Why This Recipe Works for Everyone
- Requires only 30 minutes of active cooking time. Like any complex soup broth, it requires simmering. For this broth, you’ll need 6 hours to be exact. However, the active cooking time is short.
- Don’t get intimidated by using pork bones! I’ve included the places to source the various ingredients. Once you gather everything, you’re off to a good start.
- Straightforward instructions to follow. It is not a technically challenging recipe, which means no fancy skills are required. With a little bit of patience, it’s 100% doable even for beginners. I have faith in you!
How to Make Shoyu Ramen
The Ingredients You’ll Need
Here is the list of ingredients we’ll need for making a classic bowl of shoyu ramen.
- Pork leg bones – Among the pork bones, thigh bones (femur) and knuckles make a sweet, flavorful pork bone broth for ramen. The bone is called genkotsu (ゲンコツ) in Japanese and it’s named after the shape of the epiphysis resembling a human fist. These bones can be found in the refrigerator section at H Mart, at a well-stocked butcher, or at an online meat store (option 1, option 2, option 3, and option 4). See the picture below.
- Pork belly strips (without skin/rind!) – To make chashu, we’ll need 2 long, narrow pork belly strips measuring 1½ inches x 2 inches x 10 inches or 3.8 cm x 5 cm x 25 cm. If your butcher sells a slab, ask them to cut it into strips. Make sure to ask them to remove the skin (rind) so you don’t have to do it yourself. The pork belly can be found in the refrigerator section at H Mart, at a well-stocked butcher, or at an online meat store (option 1, option 2, option 3, and option 4). Japanese grocery stores sell small-size slabs/strips. Also, try your local Asian or Mexican grocery stores as they carry pork belly. One last thing: Remember, this pork belly is not salt-cured (bacon). See the picture below.
- Rendered chicken fat – The soup broth gets even better after adding chicken fat, so do not skip it! I was most concerned about this ingredient not being easily accessible, but what a surprise, we can get the shelf-stable type on Amazon or a refrigerated one from a regular American grocery store. See the picture below.
- Aromatics: Onion, garlic, ginger, and Tokyo negi (long green onion) – You can use green onions/scallions if you can’t find Tokyo negi.
- Shoyu tare (sauce): Soy sauce, sake, mirin, and salt – We make chashu with these condiments first, and then the leftover sauce will become the tare (sauce) for ramen. No waste here!
- Fresh ramen noodles – These days, you can get fresh ramen noodles online. Find more information below.
- Ramen toppings: Green onions, menma (seasoned bamboo shoots), and nori (dried seaweed) – These are optional toppings. Find more information below.
Substitutions
- Pork bones – If you can’t find leg bones, use pork neck or spine bones. For the authentic flavor, it’s best to use the thigh bones (femur) and knuckles as I listed above.
- Pork belly strips – If you go to a local butcher or online butcher shop, you can definitely buy pork belly (and leg bones). If you really can’t get pork belly strips, then get a pork belly slab and cut it into strips. If you can’t get pork belly at all, then you can use pork shoulder (butt) and cut it into strips. Keep in mind that this is a different cut and the result will be different. However, Master Ueda thinks it’s an acceptable substitution.
- Rendered chicken fat – Please buy it online if you can’t find it locally. The flavor of the chicken fat in the soup broth is not something that we can easily substitute.
Required Cooking Equipment
- 12-QT stockpot – The stockpot is filled with water, bones, and aromatics first but will be reduced to just enough for 8 servings, after simmering down on high heat for 3 hours and on low heat for 3 hours. If you use a regular large pot, you will need to keep adding more water while simmering down; this will dilute the flavor of the soup broth and it’s not the right approach to making soup broth.
- Butcher twine – The pork belly has a lot of fat, which will render as it simmers in the soup broth. To keep the pork belly strips in good shape for making chashu, you will need to tie them with butcher twine.
- Fine-mesh skimmer – When cooking the bones, you will be skimming the scum and foam that appears on the soup broth surface. Having a good fine-mesh skimmer helps you achieve a nice and clean soup broth.
- Otoshibuta (drop lid) – This special Japanese drop lid minimizes evaporation, ensures the sauce is evenly distributed, and holds the food in place so it doesn’t fall apart during the simmering process. You can quickly make a DIY Otoshibuta with aluminum foil.
The Cooking Steps
- Start making the soup broth by simmering the pork leg bones, aromatics, and pork belly in the water for 2 hours.
- Right before the 2-hour mark, take out some of the soup broth and combine it with soy sauce, sake, mirin, and salt in another pot to make the chashu sauce.
- At the 2-hour mark, add the chicken fat and green parts of the long onions to the soup broth and cook for another hour.
- After a total of 3 hours of simmering the soup broth, take out the pork belly, and continue simmering the soup broth for the next 3 hours.
- Add the cooked pork belly to the chashu sauce and braise for 2 hours.
- After cooking for 2 hours, remove the chashu from the sauce and let cool completely before refrigerating (or freezing). Save this chashu sauce for the ramen’s shoyu tare (sauce).
- After a total of 6 hours of simmering the soup broth, remove the bones and aromatics, and the soup broth is ready.
- To serve, cut the chilled chashu into thin slices and cook the ramen noodles. Add the shoyu tare, piping-hot soup broth, and ramen noodles to the bowl. Top with ramen toppings of your choice and serve immediately.
Where to Get Fresh Ramen Noodles
Fresh ramen noodles are made from four ingredients: wheat flour, water, salt, and kansui. Despite the yellowish color, the noodles do not contain eggs. Kansui, an alkaline solution, is what gives ramen its yellow tint and springy texture.
- Ramen noodles are either straight (ストレート麺) or wavy (ちぢれ麺). Generally, straight noodles are used for tonkotsu ramen while wavy noodles are used for soy sauce ramen, salt ramen, and miso ramen, but of course, there are exceptions.
- Ramen noodles have 6 different thicknesses: ultra-thin (極細麺), thin (細麺), medium-thin (中細麺), medium-thick (中太麺), thick (太麺), and extra thick (極太麺).
The ramen noodles used in shoyu ramen are usually the springy, wavy type.
Big Japanese grocery stores like Mitsuwa, Nijiya, and Marukai (Tokyo Central) sell packages of fresh ramen noodles (with or without soup packages included). Some large Korean and Chinese grocery stores also carry packages of fresh ramen noodles from Myojo and Yamachan Ramen.
Sun Noodles make great noodles and they ship domestically!
Shoyu Ramen Toppings
For this shoyu ramen, I followed exactly how Master Ueda makes his shoyu ramen.
I added chopped white Tokyo negi into the shoyu tare and topped the ramen with the signature chashu, menma (seasoned bamboo shoots), green onion, and nori seaweed. At Bizentei, Ramen Egg (Ajitsuke Tamago) or soy-marinated egg was an add-on option.
8 Important Cooking Tips
Tip #1: Read the entire recipe at least twice.
Even though it’s a straightforward recipe, you will spend 6 hours simmering this ramen soup broth. You don’t want to discover later that you’ve missed an ingredient, equipment, or a cooking step.
Therefore, read the entire recipe at least twice: once before going grocery shopping and again before making this recipe. Click “Print Recipe” to view the recipe without ads or to print the recipe.
Tip #2: Get a stockpot so you can simmer down the soup broth.
You’ll need a big stockpot so it can hold enough water for simmering the soup broth until it makes a flavor-concentrated soup broth. Please don’t use a regular (5-QT) large pot. Why? It doesn’t have enough space to hold the right amount of water, so you’d end up spending twice or three times as long to make a concentrated broth.
You can get a 12-QT stockpot on Amazon.
Tip #3: Tie the pork belly with butcher twine.
Make sure you wrap the pork belly as tightly as possible without squeezing or deforming it. The pork belly becomes super tender after simmering for 3 hours in the soup broth and 2 hours in the sauce. Butcher twine will keep it in good shape and prevent it from falling apart.
You can get butcher twine on Amazon.
Tip #4: Skim all the scum and foam.
Clarity is the goal of this ramen soup broth. Take time to skim the scum and foam so that you get clear, clean-tasting soup broth. You don’t want impurities to be incorporated into the broth. I get obsessed with skimming and I go overboard.
You can get a fine-mesh skimmer on Amazon.
Tip #5: Cook the soup broth, uncovered, on high and then low heat.
We need to evaporate the water to get concentrated soup broth. Cook the soup broth on high heat for 3 hours, and then turn it down to low heat and cook for another 3 hours.
Tip #6: Be gentle when removing the butcher twine.
With a pair of scissors, cut and remove the butcher twine from the chashu. Try not to handle the chashu too much because it is super tender and can easily fall apart. If some of the meat sticks to the twine, very gently remove it so you don‘t pull the meat off.
Tip #7: Chill the chashu.
Chill the chashu well until it’s cold and firm with the fat solidified so it stays together when you thinly slice it. Otherwise, the chashu will easily fall apart completely.
Place it in the freezer for up to 1 hour until cold (but not frozen) if you‘re serving it right after the soup broth is made, in the refrigerator if you‘re serving it later the same day, or in the refrigerator overnight to serve the following day.
Tip #8: Adjust the flavor of the soup with tare and soup broth.
To each bowl, add 1–2 Tbsp of shoyu tare. The shoyu tare is extremely salty, so start with 1 Tbsp and see how you like it. Then, pour 1½ cups (360 ml) of the piping-hot soup broth into each bowl. Adjust the amount of tare and soup broth based on your ramen bowl size.
FAQs
How can I make a vegan/vegetarian version?
Unfortunately, this recipe is based on pork bone broth. Please try and enjoy my Vegetarian Ramen recipe instead.
Do I really need to make 8 servings?
If you want to prepare fewer servings, I still recommend making the full portion of soup broth, chashu, and shoyu tare in this recipe. Then, you can freeze any leftovers to enjoy a quick bowl of delicious shoyu ramen within a month. I recommend freezing the broth in individual portions using these food prep containers so you can defrost the amount you need.
The soup broth is very light so you will definitely crave it sooner than you think!
Do you need to season the soup broth with salt?
No, you don’t. The ramen’s salty flavor comes from the shoyu tare (sauce), and not from the soup broth. If you taste the tare, you’d notice it’s extremely salty. Adjust the amount of the shoyu tare for the measured soup broth for your ramen bowl.
Why is my chashu so salty?
Compared to my Chashu recipe, I also thought Master Ueda’s chashu was much saltier. I contacted the film director, John, to check on this and he confirmed that Master Ueda’s chashu is on the salty side.
However, after I added the chashu slices to the ramen soup broth, it didn’t taste as salty since all the flavors blended in.
The producer Yamamoto told me that sliced chashu was served as an appetizer at Bizentei and many customers ordered it to go with their alcoholic drinks.
What should I do with the leftover chashu?
You can definitely freeze the chashu for later use, make my Chashu Fried Rice with it, or use it as a topping on other noodle recipes.
Other Delicious Ramen Recipes
- Miso Ramen
- Shio Ramen
- Spicy Shoyu Ramen
- Vegetarian Ramen
- Tan Tan Ramen (Tantanmen)
- Tsukemen (Dipping Ramen Noodles)
Readers’ Shoyu Ramen
Shoyu Ramen was the challenge recipe for JOC Cooking Challenge June/July 2023. Check out the delicious ramen created by JOC readers!
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Shoyu Ramen (from Bizentei, Tokyo)
Video
Ingredients
For the Soup Broth
- 12 QT water
- 1⅓ lbs pork leg bones (called genkotsu in Japanese, thigh bones (femur) and knuckles make a sweet, flavorful pork bone broth; found in the refrigerator section at H Mart or at a well-stocked butcher)
- ½ onion (large; skin on and trimmed of the root)
- 5 cloves garlic (skin on)
- 1 knob ginger (skin on, sliced)
- 2 lbs pork belly (2 long, narrow strips measuring 1½ x 2 x 10 inches or 3.8 x 5 x 25 cm; found in the refrigerator section at H Mart or at a well-stocked butcher)
- 3.5 oz rendered chicken fat (you can get the shelf-stable type on Amazon or a refrigerated one from a grocery store)
- 2 Tokyo negi (naga negi; long green onion) (divide into the green and white parts and used separately)
For the Chashu (Japanese Braised Pork Belly) Sauce
- 2 cups reserved soup broth (see above)
- 2 cups soy sauce
- ¼ cup sake
- ¼ cup mirin
- 3 Tbsp Diamond Crystal kosher salt (1 Tbsp is 8 g)
For the Ramen
- 2 green onions/scallions (you only need the top green parts)
- 8 servings fresh ramen noodles (2½–3 lbs or 1132–1360 g fresh noodles)
- menma (seasoned bamboo shoots) (you can buy it at a Japanese grocery store or on Amazon; you can make my Quick Menma Recipe)
- nori (dried laver seaweed)
Instructions
Before You Start…
- 日本語のレシピはこちら。
- Please note that the soup broth requires 6 hours of inactive cooking prior to serving. You can make the broth, chashu pork belly, and shoyu tare the same day you serve the ramen, or you can refrigerate overnight and serve the next day.
- Please note that this recipe makes 8 servings. If you want to prepare fewer servings, I still recommend making the full portion of soup broth, chashu, and shoyu tare in this recipe. Then, you can freeze any leftovers to enjoy a quick bowl of delicious Shoyu Ramen within a month (please see the To Store section for details).
To Start the Soup Broth and Chashu (at least 6 hours before serving)
- Gather all the ingredients.
- To a large stock pot (I use this 12-QT stockpot), add 12 QT water, 1⅓ lbs pork leg bones, ½ onion (skin on, root trimmed off), 5 cloves garlic (skin on), and 1 knob ginger (skin on, sliced). (DO NOT ADD the pork belly, chicken fat, and Tokyo negi yet.) Note: Here, since my pot size is 12 QT, I only added 10 QT or 10 L of water as I need some space for other ingredients. I’ll add the remaining 2 QT later on as soon as there is more space. If your pot is bigger than mine, you can add the full amount.
- Turn on the heat to high and bring it to a boil. It takes 20–30 minutes for my stock to boil. You do not need to cover the pot with a lid.
- Meanwhile, tie up 2 lbs pork belly with butcher twine to prevent it from falling apart. Run some butcher twine under the far end of the pork belly and tie the twine tightly in a double knot to secure it. Next, start wrapping the twine around the belly back toward the other end. Space each wrap ½ inch (1.3 cm) apart.
- Make sure you wrap the pork belly as tightly as possible without squeezing or deforming it. Once you reach the endpoint, run the twine under some of the end wraps; this hooks the twine in place. Tie a double knot and cut the excess twine.
- When the water starts to boil, skim off the foam and scum using a fine-mesh skimmer. Tip: I dip my skimmer in a measuring cup filled with water to clean the fine mesh.
- Gently add the pork belly to the soup broth. Set the timer and cook, uncovered, for 2 HOURS on high heat (or medium-high heat at first, if the soup broth is close to overboiling).
- Foam and scum will keep appearing on the surface as you cook down the soup broth, so keep skimming every now and then. Skimming is very important to get a clean and clear soup broth, so don’t let the scum incorporate into the broth.
- Some of the liquid will evaporate after a bit of time, making enough space for the additional water that I couldn’t add at the beginning. Here, I’m adding 1 QT (1 L) of water. It’s a small enough amount that the stock will return to a boil quickly. Keep cooking, uncovered, on high heat.
- 10 minutes before the 2-hour mark, reserve 2 cups (480 ml) of the soup stock for making the chashu sauce. Then, if you have more space in the pot, add the last 1 QT (1 L) of water and keep cooking.
To Make the Chashu Sauce
- While the stock continues to cook, gather all the ingredients for the chashu sauce.
- To a large pot (I used a 4.5 QT Le Creuset), add 2 cups reserved soup broth, 2 cups soy sauce, ¼ cup sake, ¼ cup mirin, and 3 Tbsp Diamond Crystal kosher salt and stir all together. Bring it to a simmer over medium heat. Once simmering, turn off the heat and set aside.
To Add the Chicken Fat to the Broth
- At the 2-hour mark, add to the stockpot 3.5 oz rendered chicken fat and the green parts of 2 Tokyo negi (naga negi; long green onion), reserving the white parts to use later. Now, set a new timer and cook, uncovered, for 1 HOUR on high heat.
To Braise the Chashu (2 Hours)
- When the 1-hour timer goes off at the 3-hour mark, use a pair of tongs to carefully and gently remove the pork belly from the soup broth and transfer it to a tray (or plate, to support the pork belly’s weight). The pork belly is extremely tender after cooking for a total of 3 hours.
- Transfer the pork belly into the large pot with the chashu sauce.
- Place an otoshibuta (drop lid) on top of the chashu and bring it to a simmer. To learn why we use this in Japanese cooking and how to make one with aluminum foil, see my post What is Otoshibuta (Drop Lid) and How to Make It 落し蓋. You do not need to cover the pot with the pot‘s lid. Once simmering, cook for 2 hours on low heat or simmer.
To Simmer the Soup Broth
- After removing the pork belly, reduce the stockpot to low heat and continue to cook, uncovered. Set a new timer for 3 HOURS.
To Finish the Chashu and Shoyu ”Tare”
- Once in a while, spoon the sauce over the pork belly as it’s extremely tender and hard to flip over without breaking it.
- After 2 hours of cooking the chashu, carefully and gently remove it from the sauce and transfer it to a tray (or plate).
- With a pair of scissors, cut and remove the butcher twine from the chashu. Try not to handle the chashu too much because it is super tender and can easily fall apart. If some of the meat sticks to the twine, very gently remove it so you don‘t pull off the meat. Cover the tray or plate with plastic and let cool completely. Then, chill the chashu well: Place it in the freezer for up to 1 hour until cold (but not frozen) if you‘re serving it right after the soup broth is made, in the refrigerator if you‘re serving later the same day, or in the refrigerator overnight to serve the following day. Make sure the chashu is cold and firm so it stays together when you thinly slice it; otherwise, it will fall apart.
- Skim the sauce to remove the fat and meat pieces. Transfer the sauce to a smaller pot. This salty sauce is called shoyu tare (sauce) and is the base for the ramen soup broth. It’s now ready to use. Alternatively, let it cool completely and refrigerate overnight to serve the following day.
To Finish the Soup Broth
- When the 3-hour timer rings, turn off the heat. You’ve now cooked the soup broth for a total of 6 hours (2 hours + 1 hour + 3 hours). Using a large fine-mesh strainer, remove the spent bones and aromatics from the broth and discard.
- As you can see, this broth is not too fatty. Optional: I strain the soup broth one more time to yield a clean soup broth.
- The soup broth is now ready to use. Alternatively, you can let it cool completely and refrigerate overnight to serve the following day. If your stockpot doesn’t fit in the refrigerator, transfer the soup broth to a large pot before refrigerating.
To Prepare the Ramen
- Bring a big pot of water to a boil to cook the noodles. Meanwhile, gather all the ingredients (I show you 2 servings here). Then, heat the soup broth on medium heat until it’s piping hot; if you refrigerated your soup broth, remove the pot from the refrigerator and reheat.
- While you reheat the broth, prepare the ramen ingredients. First, cut the green parts off from 2 green onions/scallions. Cut the green leafy parts in half lengthwise.
- Cut the reserved white parts of 2 Tokyo negi (naga negi; long green onion) in half widthwise. Then cut them in half lengthwise.
- Now, thinly slice the white parts of the Tokyo negi crosswise.
- Take out the chashu from the freezer or refrigerator. It should be cold and firm with the fat solidified when you slice it. Otherwise, the chashu will fall apart completely.
- Hold the chashu steady with one hand (I use a paper towel) and thinly slice it with a sharp knife, about ⅛ inch (3 mm) thick. As you slice, the pork fat will stick to the knife and make slicing difficult. When this happens, dip the knife in the hot soup broth to melt the fat off the knife. This is how Master Ueda does it and it’s very helpful. Tip: Slicing the chashu very thinly is key. When the delicate slices hit the hot soup broth, the succulent meat practically melts in your mouth.
To Cook the Noodles and Serve
- Before cooking the fresh noodles, loosen them up with your hands.
- Once the water in the big pot is boiling, add 8 servings fresh ramen noodles and cook according to the package instructions (typically, 60–90 seconds). While cooking, stir and separate the noodles with chopsticks. Here, I cook the noodles inside a big noodle strainer (I got it in Japan) that I’ve set inside the pot. Tip: I usually undercook my ramen noodles a bit so they are firm and toothsome, to my liking.
- During this short period of time, prepare the ramen bowls. To each bowl, add 1–2 Tbsp of shoyu tare and 1 Tbsp chopped white part of the Tokyo negi. Note: The shoyu tare is extremely salty, so start with 1 Tbsp and see how you like it.
- Pour 1½ cups (360 ml) of the piping-hot soup broth into each bowl. When the noodles are done cooking, drain them well in a strainer, shaking it a few times to drain the water thoroughly (otherwise, it will dilute the soup broth). Note: If your ramen bowl is bigger, you may need to add more tare and soup broth.
- Then, transfer the noodles to the individual ramen bowls. Lift up the noodles with chopsticks a few times to coat them with the soup broth and straighten them. Then, fold the noodles from the edge of the bowl and place them over the noodles in the soup for an attractive presentation.
- Quickly arrange the chashu slices, menma (seasoned bamboo shoots), green onions, and nori (dried laver seaweed) on top of the noodles. Serve immediately.
To Store
- You can keep the soup broth, shoyu tare, and chashu in the refrigerator for 3 days or in the freezer for up to a month. I recommend freezing the broth in individual portions (use these food prep containers) and so you can defrost the amount you need. Cook the noodles right before serving.
With as much water as it asked for, I thought for sure it would be too diluted. I will never doubt you again, it was glorious!
Hello, Kelly! Thank you so much for taking the time to read Nami’s post and try this recipe!
We are delighted to hear that you love the Shoyu Ramen.
Thank you for sharing your Ramen photo!
If you are interested, please join in our cooking challenge! 😊
https://www.justonecookbook.com/joc-cooking-challenge-may-june-2023/
I thought I already had done so but I checked my sent emails and it didn’t send. I just sent it now and received the confirmation. Thank you otherwise I might have missed out!
Hi Kelly! You are very welcome, and thank you for your submission!
This recipe was amazing. I felt so lucky to have access to such a special recipe!
The most difficult part was finding the pork leg bones, the rendered chicken fat and the pork belly without the rind. I called all the butchers, and went to the asian market without luck. I ended up ordering it all with some of the links that Nami-san gave and researched out how to remove the rind.
Anyway, thank you so much, as always, for everything! I’ve been following Justonecookbook since around 2007, I think. It’s the best, and I don’t know what I would do with out it!
Hello, Kelle! Thank you very much for your continued support.💞
We are delighted to have you among us.
Your Ramen looks so delicious!😍 Thank you for reading Nami’s post and sharing your thoughts and experiences.
Happy Cooking!
It’s my first time cooking Japanese shoyu Ramen, and this recipe is more delicious than any ramen restaurants that I have ever visited in Austin,TX. Thank you Nami for sharing this recipe.
Hi Vidollia! Aww. We are so happy to hear you enjoyed the Shoyu Ramen flavor!🥰
Thank you very much for reading Nami’s post and for sharing your delicious-looking Ramen photo with us.
Happy Cooking!
This looks great! Would duck fat work in place of chicken for this recipe? Thanks
Hi Alex! Duck fat will be too strong for this delicate broth. Maybe add chicken skin?
Had a lot of fun following the steps diligently!
Hi Pauline, Thank you so much for reading Nami’s post and trying the recipe.
We are so happy to hear you enjoy making Ramen. Your Ramen looks so delicious! Thank you for sharing the photo with us.
Happy Cooking!
I live in Orlando FL and there are literally NO places to buy fresh or frozen ramen noodles other than in instant ramen kits. We have a very large Lotte supermarket that at least a hundred styles of frozen and dried noodles, but no one ramen. They also have no Japanese speaking employees. I recognize all the Japanese varieties, but the Korean and Chinese noodle confuse me.
I need a substitution for Ramen noodles. Mail order is expensive and it’s already an hour and half trip one way to get to the store. Do you know any Korean chefs that can help me out.
Thank’s.
Hello, bkhuna. Thank you so much for taking the time to read Nami’s post and try her recipe.
The Lotte in Orlando carries Myojo brand fresh ramen noodles, including Shoyu Ramen.
https://www.myojousa.com/where-to-buy/
We hope this helps in the preparation of tasty Ramen!
Here is the location map for the noodle.
I have been a regular shopper at that store since they opened a few years ago.
They have never stocked Myogo fresh ramen or yakisoba noodles.
Manufacturer product locators are very often incorrect.
Hello, bkhuna. We’re sorry to hear about your disappointment.
Have you looked in the freezer section? Perhaps displaying the photo to the store employee can assist in locating it.
This will be the other noodle. It is available in most Asian stores. https://amzn.to/3IKEdIN
We hope this helps!
I forgot to add a picture of my Shoyu Ramen. It turned out great! Mom loved it!
Hi Lewis! Wow! It looks so delicious!
Thank you for trying Nami’s recipe and sharing the photo with us.
Happy Cooking!
Loved this recipe! I made some adaptations:
-I added chicken bones to make the broth
-I substituted wakame seaweed for nori seaweed
-I substituted corn for bamboo shoots
Hello, Rosalie! Thank you for trying this recipe and sharing your cooking experience and photo with us!
We are glad to hear you enjoyed the Ramen!🙂
Just made it for Mother’s Day. Turned out fantastic 👍🏼👍🏼
Hello, Lewis! Thank you so much for taking the time to read Nami’s post and try her recipe!
We hope you enjoyed a lovely Mother’s Day meal. 🙂
Hi Lewis! Thank you so much for trying Nami’s recipe for Mother’s Day!
We are so happy to hear it tuned out so well and you enjoyed it. Happy Mother’s Day!
This is a GREAT recipe! Thanks to the JOC team for translating it, I’ve been making ramen at home for awhile and will definitely be sharing this with some friends!
Broth is light and delicious, and the chashu is particularly good.
Hi there! Thank you so much for reading Nami’s post and trying this recipe.
We are so happy to hear you enjoyed the ramen. Thank you for sharing the photo. It looks so delicious! 🙂
Alright! This is going to be my Mother’s Day meal planned for the wife! So excited!
Hi Amar! Aww. That is a fantastic idea!
Thank you so much for reading Nami’s post and trying this recipe!
I want to thank JOC for the complimentary coupon for Come Back Anytime. I loved every bit of it. Of course the best parts are the stories from his loyal customers. I have never had the inspiration to make my own ramen broth until now. Without going back to the documentary, I recall him saying that he uses “boneless spare ribs” for his charsiu. Perhaps he meant pork belly. I will use pork belly, as Nami states in the recipe. I wait to try this. (I’m not rating this until I try it.) Thank you again.
Hi Kurtis! Thank you so much for reading Nami’s post and for your kind feedback!
We are so happy to hear you enjoyed it as much as we did!
And thank you for asking about the meat type. Yes. Nami noticed it as well but confirmed that Master Ueda used pork belly strips. It’s not spare ribs.
We hope this helps!
Thank you so much for the movie and beautiful recipe.
Hi Theresa, Thank you so much for reading Nami’s post and for your kind feedback!
We hope you enjoy the movie and recipe as much as we do!
Happy Cooking!
Thank you so much for access to the movie. It was just terrific! I was already planning to try to cook Master Ueda’s signature ramen so I am very pleased to see the recipe and detailed notes here. Again, many thanks!
Hi Sgt, Thank you so much for your kind feedback! We are so happy to hear you enjoyed the movie and the recipe.
It would be fantastic if you decided to submit your Ramen photo to the cooking challenge. We’d love to see a photo of your Ramen!
Here is the link:
https://www.justonecookbook.com/joc-cooking-challenge-may-june-2023/
Happy Cooking!
Just watched the movie (thank you for the ticket!) and looking forward to making this. Although I am wondering if it would be possible to swap the pork for chicken. I don’t really eat pork. I know it wouldn’t be the same, but wondering if it’d be at least tasty?
Hi Chelle, We are so happy to hear you watched the movie. We hope you enjoyed it as much as we did!
Regarding the meat we used in the recipe, we only tested it with pork, and we are unsure how it will turn out if we just swap it for chicken. When chicken is used for the Ramen broth, we usually add extra ingredients such as dashi; therefore, it will be a different recipe. Here is Nami’s other Ramen recipe that uses chicken. We hope you will give it a try.
https://www.justonecookbook.com/shio-ramen/
Thank you for reading Nami’s post and experimenting with her recipe!