Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Broth Ingredients
Ramen Toppings
Method
Broth Preparation
- 1
Prepare the pork bones
Rinse the pork bones under cold water to remove any blood or impurities. This will help in achieving a clear broth.
- 2
Boil the bones
In a large pot, add the pork bones and enough water to cover them completely. Bring to a boil over medium-high heat, then reduce to a simmer. Allow to simmer for 10 minutes.
- 3
Rinse the bones again
After boiling, discard the water, and rinse the bones again under cold water to remove any remaining impurities.
- 4
Simmer the broth
In a clean pot, add the rinsed pork bones, 4 liters of fresh water, ginger, garlic, green onions, dried shiitake mushrooms, soy sauce, mirin, and salt. Bring to a boil, then reduce to a low simmer. Let simmer for at least 6 hours, preferably 12 hours, to develop depth of flavor.
Ramen Assembly
- 5
Cook the ramen noodles
In a separate pot, bring water to a boil. Add the ramen noodles and cook according to package instructions (usually around 3-5 minutes). Drain and set aside.
- 6
Prepare the chashu pork
Slice the chashu pork into thin pieces and prepare other toppings such as soft-boiled eggs, nori, and menma.
- 7
Assemble the ramen
In serving bowls, place a portion of cooked ramen noodles, ladle in the hot pork broth, and then add sliced chashu pork, a soft-boiled egg, nori, menma, chopped green onions, and a sprinkle of sesame seeds on top.
- 8
Serve
Enjoy your Kaiyo's Signature Ramen hot, garnished as desired!
