How to Make Authentic Shoyu Ramen at Home (Beginner-Friendly Japanese Classic)

By Sudachi · 240 min

Ingredients

Instructions

1. Put 1000 ml water in a pot with the dried sardines and kombu. Heat gently and hold at 60 °C for 30 minutes to make the dashi.
2. While that steps, make the tare: in a small saucepan, simmer 1 tbsp sake, 1 tbsp mirin, ½ tsp sugar and 1 pinch salt until the salt and sugar dissolve and the alcohol smell is gone.
3. Add 3 tbsp water and 3 tbsp koikuchi shoyu to the pan. Simmer on low for 5 to 10 minutes until slightly thickened, without over-reducing.
4. Cool the tare, then store it in a sealable container in the fridge.
5. After 30 minutes, remove the kombu and sardines. Add the chicken wings, 2 garlic cloves, 20 g ginger and the leek. Heat on medium until small bubbles form, without boiling.
6. Skim off scum for the first 10 minutes, then hold the broth at 80 to 85 °C for 40 minutes.
7. Meanwhile, melt ½ tbsp lard in a large frying pan on low. Spread 50 g chicken skin in one layer, weigh it down with foil and a heavy heatproof weight, and fry about 10 minutes per side until golden and the fat has rendered. Pour the fat into a heatproof bowl.
8. After 40 minutes, turn off the heat, add 5 g bonito flakes and steep for 5 minutes.
9. Strain the broth through a fine-mesh strainer or chinois lined with paper towel into a clean bowl, discarding the solids. The broth should be clear and golden.
10. Cook the noodles about 20 seconds less than the package says. Meanwhile, warm the bowls with hot water and empty them just before serving.
11. Divide the tare equally among the bowls, pour in about 300 ml hot broth per bowl, and stir. Do not overfill.
12. Drain the noodles and lower them gently into the bowls. Drizzle with the rendered chicken fat and add the toppings.

Summarized from Sudachi's video. Watch it for the details.

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