Tokyo Ramen Recipe

Prepare and blanch the chicken: place the whole chicken in a large stockpot and cover with cold water. Bring to a gentle boil over high heat. As it comes to a boil, skim off scum that rises to the surface (impurities). Boil for 5 minutes, then remove the chicken and discard the blanching water. Rinse the pot.

Make the dashi base: return the blanched chicken to the clean pot and add 4 liters of fresh cold water. Add sliced ginger, smashed garlic, halved green onions, kombu and dried shiitake. Slowly bring to a simmer over medium heat. Do not let the pot reach a rolling boil (keeps broth clear). Maintain a gentle simmer for 2 to 2.5 hours, partially covered.

At 1.5 hours, add soy sauce, mirin and sake. Continue simmering and adjust heat so broth barely moves. Taste periodically; skim any excess fat and foam with a spoon or fat separator if desired for clarity.

Remove kombu after 30 minutes of simmering if it becomes slimy (to avoid bitterness). With 15–20 minutes left, add bonito flakes and continue simmering the final minutes to extract flavor, then turn off heat and let steep for 10 minutes.

Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot or bowl. Press gently on solids to extract liquid but avoid cloudiness. Discard solids. Season the strained broth with salt and sugar; adjust soy/mirin to taste. Keep warm and skim fat from the surface if desired. If you prefer a richer broth, stir in chicken fat or lard (optional) just before serving.

Assemble tare

In a small bowl or jar combine the concentrated soy tare (or extra soy sauce), 1 tsp sesame oil and a pinch of sugar if desired. Mix and taste. This tare will be added to individual bowls to season the final broth; plan on 1–2 tablespoons tare per bowl depending on taste and saltiness.

Prepare chicken thighs: pat thighs dry and cut into bite-size pieces or leave whole for sliced chicken. In a bowl combine 30 ml soy sauce, 15 ml mirin and 1 tsp sugar. Marinate the thighs for 15–30 minutes while broth simmers.

Cook the chicken: heat 1 tbs neutral oil in a skillet over medium-high heat. Add the marinated thighs and sear 3–4 minutes per side until caramelized and cooked through (internal temperature 75°C / 165°F). Remove and let rest 5 minutes, then slice thinly if left whole.

Prepare ajitsuke tamago (soft-boiled eggs): bring a pot of water to a gentle boil. Carefully lower eggs and cook 6–7 minutes for jammy yolks. Transfer to ice bath immediately for 5 minutes. Peel and optionally marinate in a mixture of 60 ml soy sauce, 60 ml mirin and 120 ml water for at least 30 minutes or up to overnight. Halve before serving.

Warm and prep other toppings: drain bamboo shoots. Blanch bean sprouts in boiling water for 30 seconds, shock in ice water and drain. Warm corn if using. Slice green onions thinly and cut nori sheets into strips.

Cook noodles: bring a large pot of water to a rolling boil. Cook fresh ramen noodles 1–3 minutes (follow package), or dried noodles per package instructions, until just al dente. Stir to prevent sticking. Drain quickly and rinse only if desired for texture control (brief cold rinse will firm them).

Assemble each bowl: place 1–2 tablespoons of tare into the bottom of each serving bowl (adjust to taste). Add cooked noodles (about 100 g per serving). Ladle hot strained broth over the noodles to fill the bowl (about 600 ml per bowl). Stir gently so tare dissolves into the broth.

Top the ramen: arrange sliced seared chicken, halved ajitsuke egg, bamboo shoots, blanched bean sprouts, corn (if using), sliced green onions and nori strips on top. Sprinkle toasted sesame seeds and a small pinch of white or black pepper if desired. Add a teaspoon of chicken fat or lard to each bowl for extra richness (optional).

Serve immediately: serve ramen hot. Provide extra soy/mirin or tare at the table for additional seasoning. Leftover broth can be refrigerated up to 3 days or frozen.