Shio Ramen with Chicken Chashu

justonecookbook.com · 2022 · 4

Against 492 ramen recipes

Shio ramen, with 3 of the 4 usual parts; not on it: chicken.

Get the method at justonecookbook.com →This page has the ingredients and how they compare. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

What's in it

17 parts read from its 38 ingredient lines, its title and its method.

Broth base: Seafood or dashi (kombu, bonito, niboshi) “⅔ oz kombu ((roughly 2 pieces; 4 x 4 inches, 10 x 10 cm per piece))”
Vegetable or mushroom “⅔ oz dried shiitake ((5–10 g per piece; my 4 pieces are ⅔ oz, 20 g))”
Tare and seasoning: Soy sauce (shoyu) “2 tsp soy sauce”
Salt tare (shio) a heading in the list
Mirin “2 Tbsp mirin”
Tare made in the recipe a heading in the list
Aroma oil: Chicken fat (chiyu) “1 chicken skin ((from 1 chicken breast; skip for vegan/vegetarian))”
Sesame oil “1 Tbsp toasted sesame oil”
Noodles: Fresh ramen noodles “4 servings fresh ramen noodles”
Toppings: Chashu “1 Chicken Chashu ((for vegetarian/vegan, grill king oyster mushrooms, eggplant, or fried tofu))”
Chicken “1 chicken skin ((from 1 chicken breast; skip for vegan/vegetarian))”
Marinated egg (ajitama) “4 Ramen Egg ((skip for vegan))”
Menma (bamboo shoots) “¼ cup menma (seasoned bamboo shoots)”
Scallion or negi “some dark green tops of the Tokyo negi”
Mushrooms (shiitake, enoki, shimeji) “1 Chicken Chashu ((for vegetarian/vegan, grill king oyster mushrooms, eggplant, or fried tofu))”
Tofu “1 Chicken Chashu ((for vegetarian/vegan, grill king oyster mushrooms, eggplant, or fried tofu))”
How it is served: Served in soup from the method

Against the usual Shio

It has 3 of the 4 parts of the usual Shio ramen: chashu, menma (bamboo shoots) and scallion or negi. Not on it: chicken.

Less usual for the style: salt tare (shio) (in 20% of Shio recipes), chicken fat (chiyu) (in 20% of Shio recipes), mushrooms (shiitake, enoki, shimeji) (in 20% of Shio recipes) and tofu (in 10% of Shio recipes).

A clear broth seasoned with a salt tare, usually chicken, pork or seafood, with thin noodles and light toppings: chashu, menma and scallion.

Ingredients as published (38)

For the Cold Brew Dashi (for vegan/vegetarian, see the Vegetarian Ramen Broth section)

12½ cups water
⅔ oz kombu ((roughly 2 pieces; 4 x 4 inches, 10 x 10 cm per piece))
⅔ oz dried shiitake ((5–10 g per piece; my 4 pieces are ⅔ oz, 20 g))
⅔ oz iriko/niboshi (boiled and dried anchovies)

For the Ramen Broth (for vegan/vegetarian, see the Vegetarian Ramen Broth section)

12 cups Cold Brew Dashi ((see above))
1½ lbs ground chicken
1 knob ginger
1 Tokyo negi (long green onion)
⅔ oz katsuobushi (dried bonito flakes)

For the Chicken Chashu (skip for vegan/vegetarian)

1 boneless, skin-on chicken breast
2 cups water
2 Tbsp Diamond Crystal kosher salt ((20 g))
freshly ground black pepper

For the Aroma Oil

1 chicken skin ((from 1 chicken breast; skip for vegan/vegetarian))
some dark green tops of the Tokyo negi
light green leaves of the Tokyo negi
1 clove garlic
¼ cup neutral oil

For the Shio Tare

½ cup Cold Brew Dashi ((for vegan/vegetarian, use vegetable stock))
½ cup sake
2 Tbsp mirin
2 tsp soy sauce
¼ tsp fish sauce ((optional; skip for vegan/vegetarian))
¼ cup Diamond Crystal kosher salt ((40 g))
⅙ oz katsuobushi (dried bonito flakes)

For the Noodles and Toppings

4 servings fresh ramen noodles
outer layers of the Tokyo negi‘s white stalk
1 green onion/scallion
4 Ramen Egg ((skip for vegan))
1 Chicken Chashu ((for vegetarian/vegan, grill king oyster mushrooms, eggplant, or fried tofu))
¼ cup menma (seasoned bamboo shoots)

For the Vegetarian Ramen Broth (optional)

1 Tbsp toasted sesame oil
2 tsp grated ginger
2 cloves garlic ((minced))
4 cups vegetable stock/broth
4 cups water
½ oz kombu (dried kelp) ((roughly 6 x 6 inches, 15 x 15 cm per ½ oz or 15 g))
1 oz dried shiitake mushrooms ((my 6 pieces are 1 oz, 30 g))