Buta-men (jiro-style Ramen) / 豚麺・二郎系ラーメン Recipe
Available for regular type only. Attention: this product contains mushroom, fish, squid, scallops, wheat, and soybeans. (Jiro-style ramen) Broth : original pork broth. Noodle type : thick. On top: cabbage, bean sprout, garlic paste, bamboo shoots, pork fat, 2pcs pork chashu. What is the jiro-style? The noodles are thick and chewy, and go well with the flavor of the soup. The broth is prepared with a plenty of pork fat that is boiled for hours until it mellows out to a complex, rich "Umami" flavour. On the top is a generous amount of garlic paste and an oversized chashu called "Buta".
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Ingredients
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Broth & Base
Noodles & Toppings
Seasoning & Finishing
Method
Broth & Base
- 1
Blanch bones
Place pork bones in a large stockpot and cover with cold water. Bring to a rolling boil for 10 minutes. Drain and rinse bones under hot running water to remove scum; clean the pot.
- 2
Initial long simmer
Return cleaned bones to the pot, add 6 L fresh cold water, halved onions, halved garlic bulbs, and smashed ginger. Bring to a boil, then lower to a gentle simmer. Skim foam occasionally. Simmer uncovered for 6–8 hours to extract deep pork flavor; add a little water if volume drops too low.
- 3
Render and mellow pork fat
In a separate small saucepan, gently melt the 300 g pork back fat over low heat until the solids render and the fat turns clear and fragrant (about 20–30 minutes). Strain rendered fat and reserve both liquid fat and solid crispy pieces. Add most of the liquid fat into the main broth during the last hour of simmering to enrich the soup and create the characteristic oily mouthfeel; reserve some for finishing.
- 4
Kombu & mushroom umami
In 500 ml of water, soak kombu for 30 minutes, then warm slowly to just below a simmer and remove kombu. Add dried shiitake to the warm kombu water and steep 20–30 minutes to rehydrate and extract flavor. Add this infusion to the main broth along with 20 g bonito flakes in the last 20 minutes of simmering, then strain the broth through a fine sieve or cheesecloth to remove solids.
- 5
Season the broth (tuning)
Combine soy sauce, mirin, sake, and 1 tbs sugar in a small saucepan and warm briefly to blend (this is the shoyu tare). Taste the strained pork broth and add the shoyu tare gradually until balanced (start with half, up to all 180 ml). Add 2 tsp salt and adjust with more soy or salt as needed for a robust, savory flavor. Keep broth hot on low heat until assembly.
Chashu & Pork Topping
- 6
Prepare chashu roll or flat pieces
Roll pork shoulder/loin into a tight cylinder or leave flat for large Buta-style slices. Tie with kitchen twine if rolled. Sear on all sides in a hot skillet until browned to develop flavor.
- 7
Braise chashu
Place seared pork in a pot with 500 ml water, 120 ml soy, 60 ml sake, 40 ml mirin, and 6 crushed garlic cloves. Bring to a simmer, cover partly, and braise gently for 1.5–2 hours until very tender. Remove pork and let cool slightly; reserve braising liquid (can be reduced to a glaze). Chill slightly and slice into two oversized 'Buta' pieces about 1–1.5 cm thick. Keep warm in a little of the reduced braising liquid before serving.
- 8
Vegetables & Garlic Paste
- 9
Blanch cabbage and bean sprouts
Bring a pot of water to a rolling boil. Blanch shredded cabbage for 30–45 seconds until wilted-crisp, then add bean sprouts and blanch an additional 20–30 seconds. Immediately drain and toss with 1 tsp sesame oil and a pinch of salt to season. Keep warm.
- 10
Make Jiro-style garlic paste
For strong garlic paste, finely mince or grate 6–8 cloves of raw garlic and smash with a pinch of salt into a paste using the flat of a knife or a mortar and pestle. Alternatively, roast garlic bulbs until soft and blend into a milder paste. Portion into 6 tablespoons total (about 1 tbsp per serving) to be placed atop each bowl.
Noodles & Assembly
- 11
Cook noodles
Bring a large pot of water to a rolling boil. Add fresh thick ramen noodles and cook according to package instructions for a firm, chewy texture (typically 2–4 minutes for fresh, adjust for thickness). Stir gently to prevent sticking. Drain well.
- 12
Prepare bowls
Ladle about 450–500 ml of hot seasoned pork broth into each deep ramen bowl. Place a cooked noodle portion (100 g dry weight per serving; about 150 g cooked) into the broth.
- 13
Stack toppings in Jiro style
Pile a generous mound of blanched cabbage and bean sprouts on top of the noodles (approx. 100 g veg per bowl). Add two slices of oversized chashu (Buta) on one side of the bowl. Spoon 1 tbsp pork fat pieces and/or a little reserved liquid fat over the broth to create that glossy, fatty surface. Place 1 tbsp garlic paste in the center or to the side (serve extra on request). Add 20 g menma (bamboo shoots) and a sprinkle of chopped scallions. Finish with ground black pepper or additional soy to taste.
- 14