Kikurage Recipe

Prepare kombu stock

Wipe kombu with a damp cloth (do not wash). Put kombu and 6 cups water in a medium pot and heat over medium. Just before boiling (small bubbles at edges), remove kombu and discard or reserve for another use.

Add bonito flakes (or dashi powder), smashed ginger and smashed garlic to the pot. Bring to a gentle simmer for 5 minutes to extract flavor, then strain out solids through a fine-mesh sieve into a clean pot.

Return strained liquid to the pot, add the 2 cups of chicken or vegetable stock, soy sauce, mirin, sesame oil and salt. Simmer gently 8–10 minutes to meld flavors. Taste and adjust salt or soy to preference. Keep hot over low heat while preparing other components.

Soak dried kikurage in 2 cups warm water for 20–30 minutes until fully rehydrated and plump. Drain, reserve 2 tablespoons of soaking liquid, and gently squeeze out excess water. Trim any tough stems and slice into thin strips if large.

Heat 1 tablespoon vegetable oil in a small skillet over medium-high heat. Add the sliced garlic and stir 20–30 seconds until fragrant but not browned.

Add the rehydrated kikurage and toss for 1–2 minutes until warmed through. Add the reserved soaking liquid, 1 teaspoon light soy sauce, 1 teaspoon rice vinegar and chili oil (if using). Stir to coat and cook another 30–60 seconds to marry flavors.

Finish the kikurage with 1 teaspoon sesame seeds and the thinly sliced scallion. Remove from heat and keep warm.

Bring a large pot of water to a rolling boil. Cook ramen noodles according to package instructions (usually 2–4 minutes for fresh, 4–6 for dried) until just tender. Reserve 1/2 cup of noodle cooking water, then drain noodles and divide between two bowls.

If using chashu pork or braised tofu/mushrooms, reheat briefly in a skillet or warm the slices in the hot broth for 30–60 seconds to heat through. Place proteins atop the noodles.

Soft-boiled eggs

If you haven’t prepped eggs: bring a small pot of water to a gentle boil, add eggs carefully and cook 6–7 minutes for jammy yolks. Transfer to ice bath 3 minutes, peel, halve and place on the ramen halves.

Ladle the hot broth over the noodles (about 2 1/2–3 cups per bowl), allowing some surface space for toppings.

Top each bowl with a generous portion of the warm kikurage, arrange the soft-boiled egg halves, slices of chashu or braised protein, nori strips, bean sprouts and microgreens as desired.

Finish with a light sprinkle of freshly ground black pepper and an extra drizzle of sesame oil or chili oil to taste. Serve immediately.