Tokyo Ramen Recipe

Inspired by Paper Tiger

Time5h

Serves4

Pork Belly, Soy Egg, Pickled Shiitake, Nori

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

4.41 lb (2 kg) Pork bones

16.9 cup (4 liters) Water

1/2 cup (120 ml) Aged soy sauce

1/4 cup (60 ml) Mirin

1/4 cup (60 ml) Sake

4 cloves Garlic, crushed

1 piece Ginger, sliced

2 stalks Green onions

Pork Belly

2.2 lb (1 kg) Pork belly

1 tsp Celtic sea salt

1 tsp sugar

1/4 cup (60 ml) Aged soy sauce

2.03 tbsp (30 ml) Mirin

Soy Egg

4 large Eggs

1/4 cup (60 ml) Aged soy sauce

2.03 tbsp (30 ml) Mirin

Toppings

3 1/2 oz (100 g) Shiitake mushrooms, dried

4 sheets Nori sheets

2 stalks Green onions, chopped

1 tbs Sesame seeds, toasted

Method

Broth Preparation

Make the Broth

In a large pot, combine pork bones and water. Bring to a boil, then reduce to a simmer. Skim off any foam that rises to the top. Add soy sauce, mirin, sake, garlic, ginger, and green onions. Simmer for at least 4 hours, then strain the broth.

Pork Belly Preparation

Prepare Pork Belly

Preheat the oven to 150°C (300°F). Rub the pork belly with salt and sugar, then place it in a baking dish. Mix soy sauce and mirin together and pour over the pork. Cover with foil and bake for 2.5 hours. Let it cool, slice thinly.

Soy Egg Preparation

Prepare Soy Eggs

Boil the eggs for 7 minutes, then place them in an ice bath. Once cooled, peel the eggs. In a bowl, mix soy sauce and mirin and soak the eggs for at least 4 hours, preferably overnight.

Shiitake Preparation

Rehydrate Shiitake

Soak the dried shiitake mushrooms in warm water for about 30 minutes until soft. Drain and slice.

Assembly

Assemble the Ramen

Cook ramen noodles according to package instructions. In a bowl, place the cooked noodles, pour over the hot broth, and top with slices of pork belly, halved soy egg, rehydrated shiitake, nori sheets, chopped green onions, and sprinkle with sesame seeds.