Shoyu Ramen Recipe

Rinse the pork bones under cold water to remove blood and debris. Place bones and chicken in a large stockpot and cover with cold water (about 5 L). Bring to a rolling boil over high heat.

Boil vigorously for 10 minutes to scum. Drain bones and discard the blanching water. Rinse bones and pot to remove remaining impurities.

Return bones and chicken to the pot. Add 5 L fresh cold water, onion halves, halved garlic bulbs, sliced ginger, scallion bundle, kombu, dried shiitake, and 2 tsp salt.

Bring to a gentle simmer over medium heat. Once simmering, reduce heat to low and maintain a slow rolling simmer. Skim any foam or fat from the surface during the first 30–60 minutes. Do not cover fully; leave a lid ajar.

Simmer gently for 6–8 hours for a rich, slightly cloudy broth (longer for more gelatinous mouthfeel). Periodically top up with hot water if level drops below bones.

In the last 10 minutes of simmering, add the bonito flakes to the pot, then strain the broth through a fine mesh sieve lined with cheesecloth into a clean pot. Discard solids and return strained broth to a gentle simmer. Taste and adjust salt if needed.

Combine dark soy, light soy, mirin, sake, kombu piece, sugar, and optional bonito flakes in a small saucepan.

Warm over low heat until just below simmer (do not boil) for 5 minutes to meld flavors. Remove from heat. Let steep 10 minutes, then remove kombu and strain out bonito if used. Keep the tare at room temperature; reheat gently before assembling bowls if cool.

Tie the pork belly into a compact log using kitchen twine. Sear the roll in a hot skillet, browning all sides to develop color (about 6–8 minutes total).

Place the seared pork in a pot with 500 ml water, 80 ml soy sauce, 80 ml mirin, 80 ml sake, 2 tbsp brown sugar, sliced ginger, smashed garlic, and scallion pieces. Bring to a simmer, then reduce heat to low and cover partially.

Braise gently for 1.5–2 hours, turning once, until pork is tender and internal temperature reaches about 85°C (185°F). If liquid reduces too much, add a little hot water to maintain a shallow braising liquid level.

Remove pork and let cool slightly. Strain and reserve braising liquid. Wrap pork tightly in plastic wrap and refrigerate for at least 2 hours (preferably overnight) to firm and make slicing easier. When ready to serve, slice into 6–8 mm rounds and warm briefly in some reserved braising liquid or gently pan-sear.

Bring a medium pot of water to a rolling boil. Reduce to a gentle boil and carefully add cold eggs (4) using a slotted spoon.

Cook for 6 minutes exactly for jammy yolks. While eggs cook, prepare an ice bath.

Transfer eggs to the ice bath immediately to stop cooking for 5 minutes. Peel eggs carefully.

Mix 80 ml soy sauce, 40 ml mirin, 40 ml water, and 1 tsp sugar until sugar dissolves. Place peeled eggs in a zip-top bag or shallow container and pour marinade over, ensuring eggs are fully submerged (use a small weight if needed).

Marinate in the refrigerator for 6–12 hours (up to 24 hours for deeper color and flavor). Remove eggs from marinade and slice in half lengthwise before serving.

Prepare fresh ramen noodles according to package instructions (typically 1–3 minutes boiling). Bring a separate pot of water to a rolling boil for blanching vegetables if needed.

Shortly before serving, reheat the strained tonkotsu broth to a simmer. Combine tare and broth to taste: use about 60–80 ml tare per large bowl (350–450 ml finished broth) — adjust to preference. Warm tare slightly before mixing if cold.

Blanch bean sprouts for 30–45 seconds in boiling water, drain and toss with 1 tsp sesame oil and a pinch of salt.

Cook noodles in boiling water until al dente, drain quickly, and divide among four warmed bowls.

Ladle hot seasoned broth over noodles (about 350–450 ml per bowl). Arrange toppings: 2–3 slices chashu pork, 1 marinated egg half, a small handful of blanched bean sprouts, 30 g bamboo shoots (menma), 1 sheet nori tucked at the side, sliced scallions, and a sprinkle of toasted sesame seeds. Add a few drops of chili oil and a light dusting of white pepper to finish if desired.

Serve immediately, providing extra tare, chili oil, or sesame seeds on the side.