How to Make Shoyu Ramen (Soy Sauce Ramen) That Stays Clear

By Sudachi · 180 min

Ingredients

Instructions

1. Fill a pot with 1000 ml water, add 10 g dried sardines and 5 g dried kelp, then heat gently and hold at 60 °C for 30 minutes to make the dashi base.
2. Meanwhile, in a small saucepan, combine 1 tbsp sake, 1 tbsp mirin, ½ tsp sugar and 1 pinch salt; simmer until the salt and sugar dissolve and the alcohol smell fades.
3. Add 3 tbsp water and 3 tbsp koikuchi shoyu, then simmer on low for 5–10 minutes until slightly thickened.
4. Cool the tare, then store it in a sealed container in the fridge.
5. After 30 minutes, remove the kombu and sardines. Add 4 chicken wings, 2 smashed garlic cloves, 20 g sliced ginger and 1 Japanese leek green top.
6. Heat on medium until small bubbles appear without boiling. Skim scum for the first 10 minutes, then hold at 80–85 °C for 40 minutes.
7. Heat a large frying pan on low and melt ½ tbsp lard. Spread 50 g chicken skin in a single layer.
8. Weigh the skin down with foil and a heavy heatproof weight, then fry about 10 minutes per side until golden and the fat has rendered. Pour the fat into a heatproof bowl.
9. After 40 minutes, turn off the heat, add 5 g bonito flakes and steep for 5 minutes.
10. Strain through a fine-mesh sieve or chinois lined with paper towel into a clean bowl, removing the solids, to get a clear golden broth.
11. Cook 2 portions of noodles about 20 seconds less than the package says.
12. Fill serving bowls with hot water to warm them; empty them just before the noodles finish, then divide the tare equally between the bowls.
13. Pour about 300 ml hot broth into each bowl and stir in the tare, leaving room for noodles and toppings.
14. Drain the noodles and lower them gently into the bowls.
15. Drizzle the rendered chicken fat over the top and add chashu, ramen egg, menma, narutomaki, nori and chopped green onions.

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

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