No.1 Shoyu Recipe

Make Chicken Broth

In a large stockpot, combine chicken bones (or whole chicken), water, onion, garlic, ginger, and scallions. Bring to a boil, then reduce to a simmer. Skim off any foam or impurities. Simmer uncovered for 4–6 hours to extract full flavor. Strain and reserve the clear broth.

Make Shoyu Tare (Soy Sauce Seasoning)

In a small saucepan, combine soy sauce, mirin, sake, dried shiitake mushrooms, kombu (dried kelp), and a small amount of sugar. Heat on low until warmed through. Let steep for 30 minutes, then strain. This will be the seasoning base for the broth.

Cook Pork Belly

Cut pork belly into thick cubes. In a pot, add the pork belly, cover with water and bring to a boil. Simmer for 10 minutes, then discard the water and rinse the pork.

In a clean pot, combine the pork belly, soy sauce, sake, mirin, sugar, garlic, and ginger. Add water to just cover the pork. Bring to a simmer and cook uncovered for about 1.5–2 hours, or until pork is tender and has absorbed flavor. Let pork belly rest in the braising liquid until ready to use.

Cook the Cabbage

Chop cabbage into large pieces. Blanch in boiling water until just tender, about 2 minutes. Drain and set aside.

Prepare Aromatics

Finely chop chives and scallions. Keep refrigerated until ready to use as a garnish.

Boil Ramen Noodles

Bring a pot of water to a boil. Add ramen noodles and cook according to package instructions (usually 2–3 minutes). Drain and immediately rinse under cold water briefly to stop the cooking, then reheat by briefly dunking in hot water prior to serving.

Combine Broth and Tare

In a serving bowl, add a few tablespoons of the shoyu tare. Ladle in hot chicken broth and stir to combine. Taste and adjust seasoning, adding more tare if needed.

Assemble the Bowl

Place hot ramen noodles into the bowl. Top with a few pieces of kakuni pork belly, blanched cabbage, chopped chives, scallions, and drizzle with black garlic oil. Serve immediately.