Nagoya's Sugakiya Ramen Copycat
No named styleLooks most like Kitakata
sudachirecipes.com · 2025 · 2 / 2 servings
Against 492 ramen recipes
Names no style, but its parts look most like Kitakata ramen: 3 of its 4 usual parts.
What's in it
10 parts read from its 12 ingredient lines and its title.
- Broth base
- Chicken “1 tbsp Chinese-style chicken bouillon powder (based on 1 tsp = 200ml soup ratio, scale to your brand's strength)”
- Seafood or dashi (kombu, bonito, niboshi) “500 ml dashi stock”
- Tare and seasoning
- Soy sauce (shoyu) “2 tsp Japanese light soy sauce (usukuchi shoyu)”
- Aroma oil
- Lard or back fat “1 tbsp lard”
- Noodles
- Ramen noodles, kind not stated “2 ptn ramen noodles (preferably thin type)”
- Toppings
- Chashu “pork chashu (topping)”
- Pork (other cuts) “pork chashu (topping)”
- Boiled or soft egg “hot spring egg (onsen tamago) (topping)”
- Menma (bamboo shoots) “seasoned bamboo shoots (menma) (topping)”
- Scallion or negi “finely chopped green onions (topping)”
Why it looks like Kitakata
It names no style, but it has 3 of the 4 parts of the usual Kitakata ramen: soy sauce (shoyu), seafood or dashi (kombu, bonito, niboshi) and chashu. Not on it: pork bone (tonkotsu).
A clear pork and dried-sardine broth seasoned with soy sauce, with wide, flat, curly noodles and plenty of chashu.
Ingredients as published (12)
- 500 ml dashi stock
- 100 ml whole milk
- 1 tbsp Chinese-style chicken bouillon powder (based on 1 tsp = 200ml soup ratio, scale to your brand's strength)
- 2 tsp dashi granules
- 1 tbsp lard
- 2 tsp Japanese light soy sauce (usukuchi shoyu)
- 2 ptn ramen noodles (preferably thin type)
- finely chopped green onions (topping)
- pork chashu (topping)
- seasoned bamboo shoots (menma) (topping)
- hot spring egg (onsen tamago) (topping)
- ground white pepper (to taste)
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