Japanese Niboshi Shoyu Ramen
RAMEN KAONASHI · ramenkaonashi.com · 2020
Against 492 ramen recipes
Shoyu ramen, with 2 of the 6 usual parts; not on it: chicken, menma (bamboo shoots) and nori.
What's in it
9 parts read from its 26 ingredient lines and its title.
- Broth base
- Seafood or dashi (kombu, bonito, niboshi) “100 g Niboshi”
- Tare and seasoning
- Soy sauce (shoyu) “250 ml Koikuchi shoyu”
- Mirin “400 ml Mirin”
- Vinegar “15 g Vinegar”
- Aroma oil
- Lard or back fat “Pork fat”
- Noodles
- Homemade noodles (kansui or baking soda) made in the recipe
- Toppings
- Chashu “Chicken chashu (from Step 2)”
- Chicken “Chicken chashu (from Step 2)”
- Marinated egg (ajitama) “Ajitama”
Against the usual Shoyu
It has 2 of the 6 parts of the usual Shoyu ramen: soy sauce (shoyu) and chashu. Not on it: chicken, menma (bamboo shoots), nori and scallion or negi.
Less usual for the style: vinegar (in 15% of Shoyu recipes), lard or back fat (in 15% of Shoyu recipes) and chicken (in 21% 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 (26)
SAUCE
- 400 ml Mirin
- 250 ml Koikuchi shoyu
- 50 ml Thai fish sauce
- 100 ml Usukuchi shoyu
- 45 g Sea salt
- 30 g Rock sugar
- 15 g Vinegar
CHICKEN CHASHU
- Chicken breasts
- Salt
NOODLES
- 300 g Hokkaido flour
- 130 ml Water
- 5 g Kansui
- 5 g Salt
SOUP (BROTH)
- 100 g Niboshi
- 100 g Mixed dried fish
- 1 sheet Dried kombu
- 2 pieces Shiitake
TOPPINGS
- Shironegi
- Ajitama
- Dried yuzu
- Daikon radish sprouts
- Chicken chashu (from Step 2)
OIL
- Niboshi
- Pork fat
- Cut shironegi (from Step 5)
- Garlic
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