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Japanese Ramen Adventure

Time: 8-10 hours Cook
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Ramen, the iconic Japanese dish, has captured hearts and taste buds worldwide. Its origins date back to China, but it has become an integral part of Japanese culinary culture. Ramen is more than just a bowl of noodles; it’s a sensory journey, a soul-warming experience. In this culinary adventure, we’ll explore the art of making Japanese ramen from scratch. From simmering the rich broth to perfecting the toppings, prepare to embark on a delicious journey through the world of ramen.


Step 1: Preparing the Chashu Pork (Day Before)

  1. In a pot, combine soy sauce, sake, mirin, sugar, and ginger.
  2. Place the pork belly in the pot and bring it to a simmer.
  3. Cover and cook over low heat for 2-3 hours until the pork is tender.
  4. Let it cool, then refrigerate overnight. This will allow the flavors to meld.

Step 2: Preparing the Broth (8 hours ahead)

  1. Preheat your oven to 450°F (230°C).
  2. In a large roasting pan, add pork bones and chicken wings. Roast for about 30 minutes until they turn golden brown.
  3. Heat vegetable oil in a large stockpot. Add onions, garlic, ginger, leek, carrot, celery, dried shiitake mushrooms, and kombu seaweed. Sauté for 5 minutes.
  4. Add sake and soy sauce, stirring to deglaze the pot.
  5. Transfer the roasted bones and wings to the pot.
  6. Fill the pot with water, covering the ingredients.
  7. Bring to a boil, then reduce heat to low. Simmer for 6-8 hours, skimming off impurities as they rise to the surface.
  8. Strain the broth through a fine-mesh sieve or cheesecloth. Discard solids.
  9. Season with salt to taste.

Step 3: Preparing the Eggs

  1. Soft boil the eggs: Bring a pot of water to a boil, add the eggs, and cook for 6 minutes. Immediately transfer them to an ice bath to stop cooking.
  2. Once cooled, peel the eggs carefully.

Step 4: Preparing the Noodles

  1. In a large pot, bring water to a boil.
  2. Add baking soda and stir.
  3. Cook the ramen noodles according to package instructions or until they reach your desired level of doneness.
  4. Drain and rinse the noodles under cold water to remove excess starch.

Step 5: Assembling the Ramen Bowls

  1. Reheat the chashu pork in a pan until warm.
  2. Slice the chashu pork into thin pieces.
  3. Divide the cooked noodles into four bowls.
  4. Ladle the hot broth over the noodles, filling each bowl.
  5. Add bean sprouts, a soft-boiled egg (halved), and a slice of chashu pork.
  6. Garnish with chopped green onions and nori sheets.
  7. Serve hot, with red chili paste on the side for those who like it spicy.

Historical Context: Ramen’s journey from China to Japan is a testament to culinary evolution. Introduced by Chinese immigrants in the late 19th century, ramen quickly adapted to Japanese tastes and ingredients. The dish gained popularity after World War II when street vendors began selling it. Today, it has evolved into an art form, with regional variations and countless creative interpretations.

In the heart of Japanese cuisine, ramen stands as a symbol of comfort and innovation. Each slurp of the rich, aromatic broth and every bite of the perfectly cooked noodles tell a story of tradition and adaptation. From Tokyo’s savory shoyu ramen to Sapporo’s hearty miso ramen, this beloved dish continues to capture hearts worldwide.

As you embark on your Japanese Ramen Adventure, savor not only the flavors but the history and culture that have shaped this iconic dish. Create your own culinary masterpiece and let the adventure begin!


prep time
ion Time: 30 minutes
cooking time
Time: 8-10 hours
4 servings
total time
me: 8 hours 30 minutes - 10 hours


  • Large

  • Fine mesh strainer

  • Cheesec

  • Mixing

  • Slotted

  • Tongs

  • Ladle

  • Soup bowls

  • Chopsticks or forks

  • Kitchen timer


  • 2

  • 1 pound of chicken carcasses

  • 1 onion

  • 3 garlic cloves, smashed

  • 1 piece of ginger (about 3 inches), sliced

  • 1 leek, cut into chunks

  • 1 carrot, chopped

  • 2 tablespoons

  • 10 cups of water

  • For the Tare (Seasoning Base):

  • 1/2

  • 1/

  • 2 tablespoons mir

  • 2 tablespoons sugar

  • For the Noodles:

  • 4 servings

  • For Toppings:

  • 4 soft-bo

  • 2 cups of bean sprouts

  • 4 sheets of nor

  • 4 slices of roasted pork (chashu)

  • 4

  • Black garlic oil (optional)


Create the tare.
Prepare the toppings.
Cook and assemble.
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