Japanese Shio Ramen

What's in it

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

Broth base

• Pork bone (tonkotsu) “2 pcs Pork bone”
• Seafood or dashi (kombu, bonito, niboshi) “100 g Dried niboshi”
• Vegetable or mushroom “2 pcs Dried shiitake”

Tare and seasoning

• Soy sauce (shoyu) “250 ml Light soy sauce”
• Mirin “200 ml Mirin”
• Vinegar “20 ml Apple vinegar”

Aroma oil

• Lard or back fat “200 g Pork fat”

Noodles

• Homemade noodles (kansui or baking soda) made in the recipe

Toppings

• Chashu “Chashu (from Step 1)”
• Shrimp or other seafood “5 pc Dried hotate (scallop)”
• Marinated egg (ajitama) “Ajitama”
• Menma (bamboo shoots) “Menma”
• Scallion or negi “1 pc Leek”
• Mushrooms (shiitake, enoki, shimeji) “4 pc Shiitake”

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: pork bone (tonkotsu) (in 20% of Shio recipes), vinegar (in 20% of Shio recipes), shrimp or other seafood (in 20% of Shio recipes) and mushrooms (shiitake, enoki, shimeji) (in 20% 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.