Spicy 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".
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 & Base
Pork Chashu & Pork Fat Toppings
Noodles & Vegetables
Aromatics & Garnish
Method
Broth & Base
- 1
Blanch bones
Place pork bones in a large stockpot and cover with cold water. Bring to a rolling boil over high heat for 10 minutes to remove impurities. Drain bones and thoroughly rinse bones and pot to remove scum.
- 2
Simmer broth
Return cleaned bones to the pot, add 6 L fresh cold water, add pork back fat chunks, halved onion, smashed ginger, and 4 halved garlic cloves. Bring to a low boil, then reduce to a steady simmer. Simmer gently, uncovered or partially covered, for 6–8 hours, skimming surface occasionally to remove excess scum. Maintain a low vigorous simmer so collagen and fat render into the stock.
- 3
Add umami ingredients
In the final 30 minutes of simmering, add dried shiitake mushrooms, kombu, dried scallop, and bonito flakes. If using kombu, insert 10 minutes before the end and remove to avoid bitterness; add bonito flakes in the last 5–10 minutes, then strain. Continue simmering remaining solids briefly so flavors meld.
- 4
Strain and reduce
Strain the broth through a fine mesh sieve or cheesecloth into a clean pot. Press solids lightly to extract liquid. Return strained broth to the stove and reduce over medium heat 20–30 minutes if you want a more concentrated, Jiro-style umami; skim any excess fat if desired but keep a substantial fatty mouthfeel.
- 5
Pork Chashu & Pork Fat Toppings
- 6
Prepare chashu roll
Tie the pork shoulder or belly into a tight log using kitchen twine, or keep as flat belly for a large buta-style piece. Sear all sides in a hot pan until browned to develop flavor.
- 7
- 8
Cool and slice
Remove chashu from braising liquid. Reserve braising liquid for extra flavor in bowls if desired. Let the meat rest until warm or cool enough to slice. For Jiro-style serve two oversized slices (about 150–200 g each) per bowl; cut 2 thick slices per serving.
- 9
Render pork fat (optional quick method)
Chop the additional 200 g pork back fat into small pieces and render over low heat with 1 tbs neutral oil until translucent and some cracklings form. Strain and reserve the liquid pork fat (sear oil) for spoonable topping and to flavor the broth heavily. Keep some small cooked fat pieces to sprinkle on the finished ramen.
Noodles & Vegetables
- 10
Prepare vegetables
Blanch the cabbage and bean sprouts together in boiling water for 30–60 seconds until just wilted but still crisp. Drain thoroughly and set aside. Keep them warm by covering with a lid or towel.
- 11
Cook noodles
Bring a large pot of water to a rolling boil. Add the thick ramen noodles and cook according to package or fresh noodle directions (typically 5–7 minutes for very thick, or 2–4 minutes for fresh thick noodles). Stir occasionally to prevent sticking. Cook to a firm but chewy (al dente) texture favored in Jiro-style ramen.
- 12
Aromatics & Garnish
- 13
Make garlic paste
Peel 8 garlic cloves and mince finely. In a small skillet warm 3 tbs neutral oil over low heat, add the garlic and cook gently until softened and fragrant but not browned, stirring so it becomes a soft paste. Alternatively, mash raw garlic with coarse salt to a paste for a sharper flavor. Portion garlic paste by 1–2 tbs per bowl depending on desired spiciness.
- 14
Assemble bowls
Ladle 350–400 ml of hot seasoned pork broth into each bowl over the noodles. Pile a generous portion of blanched cabbage and bean sprouts on top of the noodles (about 150–200 g total vegetables per bowl). Place 2 slices of the braised chashu on top (one large 'buta' style slice and one additional), add 2–3 tbs of menma (bamboo shoots), spoon 1–2 tbs of rendered pork fat over the bowl for the rich mouthfeel, and top with 1–2 tbs garlic paste. Drizzle 0.5 tsp sesame oil if using and finish with a pinch of coarse salt and ground black pepper to taste.
- 15