Nikumashi Ramen (i-e-kei) Recipe

Roast bones (optional, for deeper flavor)

Preheat oven to 220°C (430°F). Toss pork bones and chicken with 1 tbs vegetable oil on a rimmed sheet and roast 30–40 minutes until well browned.

Place roasted (or raw) bones, smashed ginger, halved garlic, halved onion, and green onion stalks into a large stockpot. Add 5 L cold water, bring slowly to a boil over high heat.

As soon as it reaches a vigorous boil, reduce to a powerful simmer. Skim scum and impurities with a ladle every 10–15 minutes for the first hour to keep broth clear and clean.

Simmer gently, partially covered, for 4–6 hours. For a richer tonkotsu-like body typical of Iekei, simmer up to 8 hours. Add 2 tsp salt in the last hour and continue to skim as needed.

Strain broth through a fine-mesh sieve into another pot. Discard solids. If you prefer a slightly fattier, emulsified Iekei texture, reserve some of the rendered fat from the top and whisk back into the finished broth when ladling.

In a small saucepan over low heat combine dark soy sauce, light soy sauce, mirin, sake, concentrated dashi, and 1 tsp sugar. Warm gently until sugar dissolves—do not boil off alcohol, just meld flavors (2–3 minutes).

Taste and adjust: tare should be noticeably salty and savory since it will be diluted by broth. Keep warm or store at room temperature until assembly.

Tie rolled pork belly with kitchen twine into three equal sections (you will serve 3 pieces). Sear all sides in a hot pan until browned to develop color.

Combine soy sauce, mirin, sake, 300 ml water, brown sugar, sliced ginger, crushed garlic, and green onion in a pot. Add seared pork and bring to a simmer, then cover and simmer gently 45–60 minutes, turning occasionally to cook evenly. Alternatively, braise in a 160°C oven for 60 minutes with liquid covering ~1/3 of the pork.

Cool the pork in the braising liquid to let it absorb flavor (at least 30 minutes; can refrigerate overnight). When ready to serve, remove and slice each roll into three thick medallions (you will have 3 pieces total for the bowls). Reserve braising liquid to spoon over meat when plating or to add to tare if desired.

Prepare spinach: blanch in boiling water 30–45 seconds until bright green, then shock in ice water. Squeeze out excess water and portion into 3 small bundles.

Prepare Narutos and nori: slice Naruto into 3 slices. Cut nori sheets into strips sized for bowls.

If using ajitama (soft-boiled marinated eggs): boil eggs 6–6.5 minutes for slightly runny yolk, cool in ice bath, peel and marinate in a mix of equal parts soy sauce and mirin (plus a splash of water) for at least 2 hours or overnight. Halve before serving.

Cook fresh ramen noodles: bring a large pot of water to a rolling boil. Add one portion of noodles at a time and cook per package instructions (typically 60–90 seconds for fresh medium-thick). Stir to separate and cook until tender but with some chew. Drain quickly.

Keep noodles in hot water briefly if preparing bowls sequentially, but do not overcook.

Heat the strained broth to a vigorous hot temperature. For each bowl (serves 1): ladle about 350 ml–400 ml hot broth into a ramen bowl.

Add 40–60 ml tare per bowl (adjust to taste); swirl to combine. For a richer Iekei style, add a small spoon of reserved pork fat or braising liquid to each bowl.

Add one portion of cooked noodles to each bowl, using tongs to place neatly in the center.

Top each bowl with: 1) three pieces of cha-shu arranged on top or to the side, 2) a small bundle of blanched spinach, 3) one Naruto slice, 4) one nori sheet strip tucked at the rim, 5) half an ajitama (if using), 6) sprinkle sliced green onions and toasted sesame seeds, and 7) drizzle 1 tsp sesame oil over the surface for aroma.

Serve immediately while hot. Encourage diner to stir tare and broth together before eating so flavors meld.