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Shoyu Ramen (from Bizentei, Tokyo)

Shoyu ramen

justonecookbook.com · 2023 · 8

Against 492 ramen recipes

Shoyu ramen, with 4 of the 6 usual parts; not on it: chicken and soy sauce (shoyu).

See what 19 Shoyu recipes use →

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

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

Broth base
Aroma oil
Noodles
Toppings
How it is served

Against the usual Shoyu

It has 4 of the 6 parts of the usual Shoyu ramen: chashu, menma (bamboo shoots), nori and scallion or negi. Not on it: chicken and soy sauce (shoyu).

Less usual for the style: pork bone (tonkotsu) (in 10% of Shoyu recipes) and chicken fat (chiyu) (in 10% of Shoyu recipes).

A clear broth, usually chicken, sometimes with pork or dashi, seasoned with a soy sauce tare, with curly noodles, chashu, menma, nori and scallion, and often an egg or fish cake. The classic Tokyo bowl, also called chuka soba.

Ingredients as published (17)

For the Soup Broth

  • 12 QT water
  • 1⅓ lbs pork leg bones
  • 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 block
  • 3.5 oz rendered chicken fat
  • 2 Tokyo 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
  • menma (seasoned bamboo shoots)
  • nori seaweed

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