Classic Shoyu Ramen(背脂醬油らぁめん） Recipe
Traditional soy sauce ramen arranged in ButaNibo style. Broth contains mushroom, fish, squid, scallop, wheat, and soybeans in the broth.
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Ingredients
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Broth and Dashi
Shoyu Tare (Soy Sauce Seasoning)
Pork Backfat (Seabura) and Aroma
Tare Add-ins (for umami depth)
Noodles and Protein
Toppings and Garnish
Seasoning Salt (to taste)
Method
Broth and Dashi
- 1
- 2
Simmer dashi base
After soaking, bring the pot to a gentle simmer over medium heat. Just before boiling (small bubbles around edge), remove kombu to avoid bitterness. Add dried niboshi and dried squid and simmer gently for 8 minutes.
- 3
Add bonito and finish
Turn off heat, add katsuobushi (bonito flakes) and the rehydrated scallops/scallop soaking water. Let steep 5 minutes. Strain the dashi through a fine-mesh sieve or cheesecloth into a clean pot, pressing solids to extract liquid. Discard solids. Return strained dashi to low heat and add mirin, sake, and 1 tablespoon light soy sauce. Keep warm (do not boil). Taste and adjust with salt and white pepper if needed.
Shoyu Tare (Soy Sauce Seasoning)
- 4
Prepare tare
In a small saucepan, combine dark soy sauce (2 tbs), light soy sauce (2 tbs), mirin (1 tbs), sake (1 tbs), and sugar (1 tsp). Add optional mushroom soy or mushroom powder and fish sauce if using. Warm gently over low heat until sugar dissolves. Do not boil. Remove from heat and set at room temperature.
- 5
Pork Backfat (Seabura) and Aroma
- 6
Render backfat and aromatics
In a small skillet over low-medium heat, add neutral oil and chopped pork backfat. Cook slowly until fat renders and edges begin to brown, about 6–8 minutes. Add smashed garlic, sliced ginger, and shallot; sauté 1–2 minutes just until fragrant and lightly golden. Strain solids out if you want a clear aromatic oil, or leave some small browned bits for texture. Keep warm.
- 7
Finish seabura
Stir 1/2 teaspoon sesame oil into the rendered fat. If you prefer a cloudier, rich spooned-backfat style, reserve 1 tablespoon of the warm rendered fat to drizzle into each finished bowl.
Noodles and Assembly
- 8
Cook noodles
Bring a large pot of water to a rolling boil. Add fresh ramen noodles and cook according to package (usually 60–90 seconds for fresh). Stir gently to separate. Taste to ensure al dente. Drain using a strainer and briefly rinse under hot water only if necessary to remove excess starch; otherwise keep noodles very hot.
- 9
Warm bowls
Swirl hot water in serving bowls to warm them, then discard water. Place 2–3 tablespoons of shoyu tare in each warmed bowl.
- 10
Assemble bowls
Divide noodles between bowls. Pour strained hot broth over the tare (about 2¾ to 3 cups per bowl, adjust for bowl size) and stir gently to dissolve tare evenly. Add 1 tablespoon of rendered pork backfat or more to each bowl for a rich sheen.
- 11
Add toppings
Arrange 2 slices chashu pork, one halved soft-boiled egg, 1 tablespoon menma, 1/2 cup blanched bean sprouts (if using), sliced fresh shiitake, and a sheet of nori (or half) on each bowl. Sprinkle sliced green onions and a pinch white pepper. Drizzle 1/4 teaspoon chili oil or togarashi if desired.
- 12
Final touch
Taste the bowl and adjust with a little more soy tare or salt if necessary. Serve immediately while steaming hot.