Nkotsu Ramen Recipe

In a large stockpot, combine chicken stock and pork bone or chicken carcass (if using) and bring to a gentle simmer over medium heat. Skim any foam that rises to the surface for the first 10 minutes.

Add dried shiitake mushrooms, kombu, sliced ginger, smashed garlic cloves, and tied scallions to the pot. Reduce heat to low and simmer gently for 45–60 minutes to extract flavor. Avoid a rolling boil; maintain a gentle simmer.

After simmering, remove kombu and discard. Strain the broth through a fine-mesh sieve into a clean pot, pressing on solids to extract liquid, then discard solids (reserve mushrooms to slice for toppings if desired).

Return strained broth to low heat. Stir in soy sauce, mirin, sake, salt, and white pepper. Taste and adjust seasoning — it should be savory with a mild umami backbone. Keep warm while preparing other components.

In a small saucepan over low heat, add the pork back fat or neutral oil and warm until shimmering. If using back fat, render briefly until fragrant but do not burn (about 2–3 minutes).

Add sesame oil, minced garlic, and grated ginger to the warmed fat and sauté 30–45 seconds until aromatic.

Whisk in miso, soy sauce, and chili paste (if using) until smooth and warmed through. Remove from heat and set aside. This concentrated mixture is your tare and oil — divide so each bowl gets approximately 1 tablespoon tare and 1 teaspoon flavored oil when assembling.

Preheat oven to 325°F (160°C) or prepare a pot if braising on the stove. Roll the pork belly (or tie the pork shoulder into a log) and sear on all sides in a hot skillet until golden brown, about 2–3 minutes per side.

Transfer seared pork to an ovenproof dish or heavy pot. Add 1 tablespoon soy sauce, 1 tablespoon mirin, 1 tablespoon brown sugar, and 1 cup water. Bring to a simmer on the stovetop, then cover and braise in the oven for 1–1.5 hours (or simmer on the stove) until fork-tender and a thermometer reads about 175–185°F in the thickest part.

Remove pork from braising liquid and let rest 10 minutes. Reserve braising liquid for additional seasoning of broth or to brush on slices. Slice pork thinly (about 1/4 inch) for topping.

Bring a large pot of water to a rolling boil. Add ramen noodles and cook according to package directions until just al dente (usually 2–4 minutes for fresh; 4–5 minutes for dried). Stir occasionally to prevent sticking.

When noodles are cooked, drain quickly and rinse briefly under hot running water only if you need to prevent overcooking; otherwise drain and transfer immediately to bowls to retain heat and texture.

Place 1 tablespoon of the tare mixture into each serving bowl and 1 teaspoon of the flavored oil (or more to taste).

Ladle 2 cups of hot strained broth into each bowl, stirring to dissolve the tare so the soup is evenly seasoned.

Add a portion of cooked noodles to each bowl (about 6 oz per serving).

Arrange 3–4 slices of chashu pork on top of the noodles. If desired, brush with reserved braising liquid for extra glaze and saltiness.

Top each bowl with half a soft-boiled egg, a few pieces of menma, a handful of blanched bean sprouts, a small scoop of corn (if using), a strip of nori, and a sprinkle of sliced scallions and toasted sesame seeds.

Finish with a drizzle of chili oil if you like heat. Serve immediately while hot.