Iekei Ramen
Teresa · teresasrecipes.com · 2025 · 4 servings
Against 492 ramen recipes
Iekei ramen, with 5 of the 6 usual parts; not on it: chicken fat (chiyu).
What's in it
13 parts read from its 14 ingredient lines, its title and its method.
- Broth base
- Pork bone (tonkotsu) “Pork bones, 2 lbs”
- Chicken “Chicken bones, 1 lb”
- Tare and seasoning
- Soy sauce (shoyu) “Soy sauce, 1/3 cup”
- Mirin “Mirin, 1/4 cup”
- Noodles
- Ramen noodles, kind not stated “Ramen noodles, 4 servings”
- Toppings
- Chashu “Chashu pork, 1 cup, sliced”
- Pork (other cuts) “Chashu pork, 1 cup, sliced”
- Boiled or soft egg “Soft-boiled eggs, 4, for topping”
- Menma (bamboo shoots) “Menma (bamboo shoots), 1/2 cup”
- Nori “Nori (seaweed), 4 sheets, cut into strips”
- Scallion or negi “Green onions, 1/2 cup, chopped”
- Spinach “Spinach, 2 cups”
- How it is served
- Served in soup from the method
Against the usual Iekei
It has 5 of the 6 parts of the usual Iekei ramen: pork bone (tonkotsu), soy sauce (shoyu), spinach, nori and chashu. Not on it: chicken fat (chiyu).
Yokohama's pork-and-chicken broth seasoned with soy sauce and chicken fat, with thick, straight noodles, and toppings of spinach, large sheets of nori and chashu.
Ingredients as published (14)
- Pork bones, 2 lbs
- Chicken bones, 1 lb
- Garlic, 6 cloves, smashed
- Ginger, 2-inch piece, sliced
- Soy sauce, 1/3 cup
- Mirin, 1/4 cup
- Salt, to taste
- Ramen noodles, 4 servings
- Chashu pork, 1 cup, sliced
- Nori (seaweed), 4 sheets, cut into strips
- Green onions, 1/2 cup, chopped
- Menma (bamboo shoots), 1/2 cup
- Spinach, 2 cups
- Soft-boiled eggs, 4, for topping
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