Shoyu Ramen

By Sudachi · 180 min

Ingredients

Instructions

1. Put 1000 ml water in a pot, add 10 g dried sardines and 5 g dried kelp, and hold at 60 °C for 30 minutes to make the dashi base.
2. 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 Japanese soy sauce (koikuchi shoyu) and simmer on low for 5–10 minutes, until slightly thickened, without over-reducing.
4. Cool the tare, store it in a sealed container in the fridge.
5. After 30 minutes, remove the kelp and sardines. Add 4 chicken wings, 2 garlic cloves, 20 g ginger root and 1 Japanese leek (green tops). Heat on medium until small bubbles appear, skimming scum for the first 10 minutes, then hold at 80–85 °C for 40 minutes.
6. Meanwhile, melt ½ tbsp lard in a large frying pan on low, spread 50 g chicken skin in a single layer, weigh it down with foil and a heavy weight, and fry about 10 minutes per side until golden and the fat has rendered. Pour the fat into a heatproof bowl.
7. After 40 minutes, turn off the heat, add 5 g bonito flakes and steep for 5 minutes.
8. Strain the broth through a fine-mesh strainer lined with paper towel into a clean bowl, removing the solids, to get a clear golden broth.
9. Cook 2 portions of noodles about 20 seconds less than the package says. Warm the bowls with hot water and empty them just before the noodles are ready.
10. Divide the tare between the bowls, pour about 300 ml hot broth into each and stir. Drain the noodles 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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