Ramen
Ramen is a traditional Japanese dish consisting of Chinese noodles served in a hot broth with various toppings. Each region of Japan has its own unique recipes.
Ingredients
- 1 kgchicken bones or pork bones
- 2 lwater
- 1 onion
- 1 headgarlic
- 1 slicefresh ginger
- 2 scallions
- 1 carrot
- ½ cupsoy sauce
- ¼ cupmirin
- ¼ cupsake
- ¼ cupdashi, diluted
- 200 gpork brisket or chicken breast
- 4 eggs
- 1 packramen noodles
- ½ cupbamboo shoots
- ½ cupseaweed
- optionaltoasted sesame seeds
Method
- Rinse the bones under cold water. Place in a large saucepan, fill with water and bring to a boil. Boil for 10 minutes, then drain and rinse the bones.
- Return the bones to the pot, add 2 liters of fresh water, onion, garlic, ginger, green onions and carrots. Bring to a boil, then simmer on low heat for 4-6 hours (chicken) or 10-12 hours (tonkotsu). Strain the broth and keep warm.
- For the tare sauce: mix soy sauce, mirin, sake and dashi in a small saucepan. Bring to a boil, simmer for 5 minutes and let cool.
- Fry the pork brisket or chicken breast until golden, then slice thinly. Boil eggs for 6 minutes, rinse with cold water, peel and halve.
- Boil the ramen noodles until al dente, rinse with cold water. In each bowl, add 1-2 tbsp of tare sauce, then the noodles, meat slices, egg halves, bamboo shoots, seaweed and green onions. Pour the hot broth over everything. Sprinkle with toasted sesame seeds.
FAQ
The difference lies in the broth base. Shio (salt) is the lightest and most delicate, often made with chicken or seafood; shoyu (soy sauce) is brownish, slightly salty and umami-rich, the classic Tokyo style; miso is rich and slightly sweet, originating from Sapporo, added at the end to preserve its flavor; tonkotsu is pork-based, milky-white, simmered for 12+ hours to yield a creamy, thick texture. For home cooking, shoyu or miso are the easiest starting points as they do not require hours of simmering.
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Comments (4)
チャーシューが柔らかくて最高。でも6時間煮込むのは正直しんどい…圧力鍋使えばいいのかな？
スープが本当に美味しい。でも6時間は長すぎる。圧力鍋で2時間にしました。結果は同じくらい良かったです。
Рамен из пакетика и домашний рамен — это как самокат и мотоцикл. Оба едут, но ощущения разные. Бульон тонкоцу варится 12 часов, и нет, никакой скороварки-заменителя не существует. Яйцо маринуется ночь. Если вы не готовы к этому — варите из пакетика, я не осуждаю. Ладно, немного осуждаю.
The broth is everything in ramen — I simmer the bones for a minimum of 4 hours, skimming every 30 minutes for the first hour. That cloudy, collagen-rich liquid is what separates real ramen from instant. You cannot shortcut this step and expect the same result.