Shio Ramen From Scratch

sudachirecipes.com · 2022 · 4 / 4 servings

Against 492 ramen recipes

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

What's in it

13 parts read from its 22 ingredient lines, its title and its method.

Broth base: Chicken “200 g ground chicken (or ground turkey or chicken wings/drumsticks)”
Seafood or dashi (kombu, bonito, niboshi) “10 g dried kelp (kombu)”
Tare and seasoning: Soy sauce (shoyu) “1 tsp Japanese light soy sauce (usukuchi shoyu) (or white soy sauce (shiro shoyu) or regular dark soy sauce in a pinch)”
Mirin “1 tbsp mirin”
Tare made in the recipe a heading in the list
Aroma oil: Chicken fat (chiyu) “3 tbsp lard (or duck fat or chicken schmaltz)”
Lard or back fat “3 tbsp lard (or duck fat or chicken schmaltz)”
Noodles: Ramen noodles, kind not stated “4 portions ramen noodles (thin or medium-thin, lower hydration preferred)”
Toppings: Chicken “deli meat of choice (pastrami, turkey breast, proscuitto cotto or chicken cold cuts etc.)”
Marinated egg (ajitama) “soft-boiled eggs (or ramen eggs)”
Menma (bamboo shoots) “seasoned bamboo shoots (menma)”
Scallion or negi “3 tbsp Japanese leek (naganegi) (white part, finely diced, or substitute leek/onion)”
How it is served: Served in soup from the method

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

Less usual for the style: chicken fat (chiyu) (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.

2000 ml water (preferably soft or filtered)
10 g dried kelp (kombu)
15 g dried scallops (conpoy) (or packing liquid from canned clams/scallops or clam juice)
50 g Japanese leek (naganegi) (green part cut in half/quarters, or regular leek/onion/shallot green)
20 g ginger root
2 cloves garlic
200 g ground chicken (or ground turkey or chicken wings/drumsticks)
15 g bonito flakes (katsuobushi)

3 tbsp lard (or duck fat or chicken schmaltz)
3 tbsp Japanese leek (naganegi) (white part, finely diced, or substitute leek/onion)
2 cloves garlic (finely diced)

4 tbsp sake (or all white wine if unavailable)
2 tbsp white wine (dry)
1 tbsp mirin
2 tsp salt (high quality sea salt or blend sea salt and rock salt)
1 tsp Japanese light soy sauce (usukuchi shoyu) (or white soy sauce (shiro shoyu) or regular dark soy sauce in a pinch)

4 portions ramen noodles (thin or medium-thin, lower hydration preferred)
finely chopped green onions
soft-boiled eggs (or ramen eggs)
seasoned bamboo shoots (menma)
yuzu zest (or lemon zest)
deli meat of choice (pastrami, turkey breast, proscuitto cotto or chicken cold cuts etc.)