Tokyo Style Ramen

Tokyo Style Ramen

At last, it is time for Tokyo Style Ramen!! This post is the culmination of a couple weeks of posts covering the essential components of at-home Tokyo Style Ramen, which we learned to make at a cooking class hosted by Chef Shinya Asami (Cozymeal, Facebook). At the end of the class we assembled and rapidly consumed a piping hot bowl of ramen. Today, we will pull together all of the recipes for the broth and toppings that we have shared and create our own delicious bowl of Tokyo Style Ramen at home.

The recipes we have provided so far can easily be scaled to make multiple servings (if they don't already). We usually make enough for 4 servings of ramen so that we can enjoy ramen for dinner at least one other night during the week after putting in the effort to make it. The best part about ramen (aside from being delicious) is that it can be customized for your personal taste preferences. After making this recipe once, we encourage you to experiment and find the combinations of toppings and flavors you like best!

Recipe from: Chef Shinya Asami (Cozymeal, Facebook)

Servings: 1

Recipes

• Tokyo Style Ramen Broth
• Ajitsuki Tamago - Seasoned Boiled Egg
• Nibuta - Pork Chashu
• Seasoned Steamed Cabbage
• Rayu - Japanese Chili Oil

Ingredients

• ~380 ml Tokyo Style Ramen Broth (a couple ladles of broth)
• 4 Tbsp Chashu Broth
• 1 tsp soy sauce
• 1 bundle ramen noodles (Sun Ramen Noodles, frozen fresh noodles, (no. 22 or 28)
• 1 seasoned boiled egg, sliced in half with a very sharp knife or fishing line
• 2 slices pork Chashu
• ¼ cup seasoned steamed cabbage
• Menma (pickled bamboo shoots)
• Scallions, thinly sliced
• Rayu, to taste

Directions

1. Combine ramen broth, Chashu broth, and soy sauce in a serving bowl and stir to incorporate.
2. Cook ramen noodles according to instructions (approximately a few minutes in a large pot of boiling water)
3. Add ramen noodles to soup broth and top with pork Chashu, seasoned egg halves, cabbage, and a few strips of Menma. Garnish with thinly sliced scallions and Rayu, if desired.
4. Eat while piping hot!

Notes

• Our preferred soy sauce is Yamasa Less Sodium
• Toppings can be customized to fit your tastes! Try out the suggested ones then experiment with others that you enjoy.
• Some additional topping options are radish or pea sprouts/shoots, sweet corn, sautéed seasoned spinach, or Japanese fish cakes.

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Nibuta - Chashu - Pork Shoulder

Sliced pork chashu topping Tokyo-style ramen (with miso tare)!

Pork Chashu, or Nibuta, is a classic ramen topping of rolled pork shoulder braised in a savory-sweet, aromatic-infused sauce. The pork is then allowed to cool and sliced into rounds that are placed on top of the ramen broth and noodles. For many, pork chashu stands alongside the seasoned soft-boiled egg as the most iconic and beloved ramen topping.

This recipe for pork chashu relies on a pressure cooker to cut down on the required cooking time to create nearly fall apart tender pork. The pork is seasoned with soy sauce, sugar, sake, and mirin to provide a pleasing savory-salty-sweet flavor profile with just a hint of aromatics from some added ginger and green onion. Pork belly can be used in this recipe instead of pork shoulder, but beware that the result will be much fattier (delicious, perhaps?). We have found that a standard pork shoulder has plenty of fat and, unless you are in the mood for a very rich bowl of ramen, pork belly is often a little overwhelming in its richness and fattiness.

Recipe from: Chef Shinya Asami (Cozymeal, Facebook)

Time: 2-3 hours (22 minutes cooking at pressure)

Servings: 4-8

Ingredients - Step 1

• 1 pound pork shoulder (also called pork butt or Boston Butt)
• Water, to cover pork

Ingredients - Step 2

• Water, to cover meat, measured accurately
• 1 Tbps fresh ginger, sliced
• 2 to 4 green onions, cut into 2" pieces
• 8% brown sugar (by volume of water)
• 8% sake (by volume of water)
• 8% mirin (by volume of water)

Note on measurements: the amount of sake, brown sugar, and mirin are determined relative to the amount of water used to cover the pork. For example, if it takes 1000 ml of water to cover the pork, you will use 80ml of sake, mirin, and brown sugar.

More generally, if you have N ml of water (e.g., N = 1000), multiply that by 0.08 to get the volume of brown sugar, sake, and mirin to add. In our example, 1000 ml * 0.08 = 80 ml.

Ingredients - Step 3

• 10-16% soy sauce (by volume of water)

Note on measurements: compute the amount of soy sauce as was done for the sugar, mirin, and sake in the Step 2 ingredients, using the amount of water from Step 2 as 100% volume.

Directions

Pork shoulder tied-off and ready for searing

1. Tie pork with cotton twine, sear on all sides, then place in pressure cooker and cover with water. Cook under pressure for 2 minutes and let stand until pressure releases naturally.
   
   

   

   Chashu with aromatics and flavorings, ready for pressure cooking

   
   
   
2. Drain the water, rinse inside the pot and pork, then return pork to the pressure cooker. Add enough water to cover the pork while accurately measuring the volume of water used. This volume of water will be equal to 100%. Add ginger, green onion, sake, mirin, and sugar. Bring to pressure and cook for 12 minutes, turn off heat and let stand until pressure releases naturally and pressure valve is down.
   
   

   

   Chashu cooling after adding soy sauce

   
   
   
3. Turn the meat upside down, add the soy sauce, bring to a boil, cover with a lid (use a drop lid if you have one), and simmer for 8 minutes. Turn off heat and let stand to cool for at least 20 minutes. Slice into ¼" slices and serve immediately or store in refrigerator for up to one week. When storing, keep meat and broth together.

Notes

• If using an Instant Pot for the pressure cooking use the High pressure setting with no delay and turn off the keep warm setting. Let the pressure release at least partially after each step, but you can use the quick release after 20 minutes each time.
• Chashu cooking broth should be kept and will be used to assemble a Tokyo-style ramen bowl!
• We typically use 10-12% (by volume of water) of soy sauce in Step 3. The meat still has a savory-salty-meaty flavor of pork and soy sauce, accented with sweetness and aromatics from the remaining ingredients.
• Chef Shinya's original recipe calls for 1% salt in Step 3. We omit the added salt in because soy sauce (even the less-sodium Yamasa we use) has plenty of salt. Ramen broth is also usually well seasoned, and we have never felt like our completed bowl was lacking seasoning! If you feel chashu could use more salt, try adding a small amount in Step 3 next time.
• Substitute pork belly for the pork shoulder for a richer and fattier chashu. Remove the skin before rolling the pork belly and tying with string.
• Tying the pork tightly with string ensures that it stays in the log shape while cooking and retains the classic spiral cross-section after slicing.
• Letting the pork cool at least 20 minutes (we often let it cool at least 45 minutes) is important for creating perfect slices. Hot or warm chashu will tend to lose its shape when sliced, while cooled chashu retains the spiral. Use a very sharp knife to slice!

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Tokyo Style Ramen Broth

Ramen broth simmering with aromatics!

The foundation of every bowl of ramen is the soup or broth. The final bowl of ramen is created by adding seasonings (such as a tare), noodles, and toppings, but regardless of how much other stuff is added nothing can mask a low-quality broth. There are a wide variety of different ramen broths, ranging from chicken or pork bone based ones to seafood ones. Different regions of Japan, and even different ramen shops within the same locale, specialize in the various styles of broths from clear chicken broth to the much loved Tonkotsu (pork bone broth). As an eater, one of my favorite things about ramen is the vast number of broth and seasoning styles - there is always a favorite and always one more combination to try!

For the home chef, long-simmered bone broths are often considered out of reach due to their time commitment and the difficulty of sourcing quality animal bones required to make many broths. The "project" nature of the broth was certainly something that kept us from making ramen at home for a number of years. However, as we learned from Chef Shinya, it is possible to make a respectable ramen broth at home that will more than satisfy your ramen craving.

Chef Shinya's recipe relies on chicken and vegetable base to replace the long-simmering of bones, dashi powder for a kick of umami, and aromatics, sake, and soy sauce to round out the flavor profile. This approach yields a broth with nicely developed bone broth flavors and a medium-light body. The green onion, ginger, and garlic offer pleasing aromatic notes that add to the complexity of the broth without being overpowering.

Recipe from: Chef Shinya Asami (Cozymeal, Facebook)

Total time: 30 minutes

Servings: 4

Ingredients

• 1800 ml water
• 3 ½ tsp chicken base
• 2 tsp vegetable base
• 2 tsp dashi powder
• 4 tsp soy sauce
• 4 Tbsp Sake
• 4 to 8 green onions, cut into 2" pieces
• 2 Tbsp Ginger, sliced
• 2 to 4 cloves garlic

Directions

Aromatics - ginger, garlic, green onion

1. Wash green onion and ginger and peel the garlic. Cut green onion into 2 inch pieces and ginger into rounds.
   
   

   

   Finished ramen broth

   
   
2. In a medium pot, bring water to a boil, add everything at once. Return to a boil and simmer for 10 minutes. Strain solids and discard.

Notes

• We tend to use 3 cloves of garlic and 6 to 8 green onions
• The ginger does not need to be peeled, but give it a rinse to wash off any dirt. Likewise, after washing the green onion there is no need to trim off the roots as all of the aromatics will be strained out before serving.

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Rayu - Japanese Chili Oil

Rayu, or chili oil, can be used as a seasoning for steamed cabbage, ramen, dumplings, or any dish where you want to add a little bit of nuanced spice. This recipe is a quick, easy to make spicy chili oil that we learned from Chef Shinya, and is part of our Tokyo Style Ramen recipes. It has a pleasant, but not overwhelming, spice with accompanying sesame and garlic flavors that combine to create a well balanced addition to many dishes that need just a little "kick."

Original recipe from: Chef Shinya Asami (Cozymeal, Facebook)

Total time: 15 minutes

Ingredients (small batch)

• 1 Tbsp sesame oil
• 3 Tbsp canola/vegetable oil
• 1 ½ tsp garlic, fresh, minced
• 1 Tbsp red chili flakes
• 1 Tbsp kimchi flakes (korean chili pepper flakes or red chili flakes)
• 1 tsp sesame seeds, roasted
• 1 ½ tsp miso (red or Hatcho)

Directions

1. In a small pan, heat oils over medium heat, turn heat to low and add garlic and chili peppers. Cook until fragrant, add sesame seeds, and stir well then cook for 1 minute over very low heat. Turn off heat and let cool down for about 10 minutes, then mix in miso and stir well to combine.

Notes

• Chef Shinya's original recipe calls for Avocado Oil instead of Canola/Vegetable Oil. We have never made the recipe at home with Avocado Oil, but give it a try and let us know how it turns out!
• If you can get your hands on Korean chili flakes / kimchi flakes, use them!
• Red chili flakes are different than "crushed red pepper," which is the stuff commonly provided in small packets with pizza deliveries. For this recipe you want to use red chili flakes, which are commonly found in Asian supermarkets / grocery stores. The red chili flakes and kimchi/Korean chili pepper flakes in the recipe can all be the same if needed. Different combinations of chili flakes will create a slightly different Rayu, but they will be fairly similar.
• Mark forgot to take a picture of just the Rayu (sorry!). However, if you follow the directions above you will end up with a deliciously spicy and complex chili oil.

Ingredients (large batch)

• 6 oz sesame oil
• 18 oz canola/vegetable oil
• 6 Tbsp garlic, fresh, minced
• 6 oz (vol.) red chili flakes
• 6 oz (vol.) kimchi flakes (korean chili pepper flakes or red chili flakes)
• ¼ cup sesame seeds, roasted
• 6 Tbsp miso (red or Hatcho)

The large batch recipe can be scaled up or down as needed. Scale down by half for a medium batch. We always make the small batch recipe above, which is plenty for multiple batches of Seasoned Steamed Cabbage and ramen dinners.

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Seasoned Steamed Cabbage

Tokyo Style Ramen with Seasoned Steamed Cabbage (front-center)

Here comes the second post in the Tokyo Style Ramen series! In our cooking class with Chef Shinya, we learned how to make a simple Seasoned Steamed Cabbage used as a topping for the bowl of ramen. Since then we have also occasionally made this as an easy side dish. It comes together in less than 10 minutes and the Taiwan cabbage has a wonderful natural sweetness.

Original recipe from: Chef Shinya Asami (Cozymeal, Facebook)

Total time: 10 minutes

Ingredients

• 200g Cabbage, cut ⅜" wide (preferably Taiwanese Flat, or Savoy or other heirloom type)
• pinch of sea salt
• ¼-⅓ tsp soy sauce
• 1 tsp chili oil (Rayu), or to taste

Directions

1. Prepare a vegetable steamer. Cut cabbage and steam for 1 minute, gently toss cabbage and check texture, then steam 1 more minute (more or less) depending on texture. Target texture is steamed with a little crunchiness remaining.
2. Transfer cabbage to a bowl and add a small pinch of sea salt, soy sauce, and chili oil to taste. Toss gently to incorporate and let sit for 2 to 3 minutes.

Notes

• Original recipe calls for weighing cabbage and adding 1.3% to 1.5% sea salt by weight. For example, if you had 100g of cabbage you would add around 1.5g of sea salt. For the amount of cabbage used in the full recipe, a small pinch of sea salt is how we measure. The soy sauce will also add saltiness and ramen broth tends to be well seasoned, so don't go overboard on the salt!
• Tawainese Flat cabbage looks very similar to a regular green cabbage but is a flatter in shape and has a sweeter flavor.
• We typically use Yamasa Low/Less Sodium soy sauce for our day to day cooking. It works well both in cooked dishes and for raw applications such as seasoning this cabbage or in a dumpling dipping sauce.
• While this cabbage is not overly spicy (in our opinion), if you are sensitive to spicy foods, start with a small drizzle (perhaps ¼ tsp) of the Rayu, taste, and add more if desired.

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Ajitsuki Tamago - Seasoned Boiled Egg

Tokyo Style Ramen w/ Seasoned Boiled Egg

Seasoned boiled egg, or Ajitsuki Tamago, is a classic ramen topping. A perfectly cooked and set egg white with a gooey yolk, marinated in a sweet-soy dashi solution - it might be the iconic ramen topping for many ramen lovers.

Surprisingly, these eggs are also very straightforward to make, requiring only a few hours of resting time after cooking before they are ready to be enjoyed in a hot bowl of ramen! The key to achieving a perfect cook is a precise boiling time. This recipe specifies a cook time of 7 minutes and 30 seconds, but your cook time may vary slightly due to the specific range and pot you use. Practice makes perfect as they say, so take notes when you make this recipe and then adjust your boil time the next time if your eggs are more or less done than desired.

This post also serves as the first in a series of posts that will teach you how to make the entire bowl of ramen shown above! A couple years ago, Erin gifted Mark a Tokyo Style Ramen cooking class experience with Chef Shinya Asami, a Seattle-based Japanese chef. We had a blast, and if you live in the area we would highly recommend taking a class from Chef Shinya. We learned a lot in the few hours we spent in the class and gained the confidence to make a respectable bowl of ramen at home. Over the next week or two we will be posting recipes for Nibuta (Chashu), seasoned steamed cabbage, Rayu (Japanese chili oil), and Tokyo Style Ramen soup and bowl preparation. Stay tuned for the deliciousness!

Recipe from: Chef Shinya Asami (Cozymeal, Facebook)

Total time: 2½ o 6½ hours

Ingredients

• 4 Eggs
• 300 ml Dashi solution (100%, water plus ½ tsp Dashi powder)
• 25 ml Sake (8.3%)
• 60 ml soy sauce (20%)
• 25g brown sugar (8.3%)

Directions

Poking holes in eggs with push pin

1. Using a push pin, poke a small hole in the fat end of each egg.
   
   

   

   Dashi solution and ingredients

   
   
   
2. Combine remaining ingredients in a small bowl to make marinade.
   
   

   

   Eggs boiling!

   
   
   
   
3. Bring a small pot of water to a boil then carefully drop eggs into boiling water. Cook eggs for 7 minutes and 30 seconds while keeping a consistent boil. Turn heat off and drain hot water, place pot under running cold water then fill pot with cold water and ice cubes to chill eggs.
   
   
   

   

   Cooked, cooled, and peeled eggs

   
   

   

   Eggs in marinade

   
   

   

   Covering eggs with paper towel

   
   
4. When eggs are chilled, gently crack and peel shells. Place eggs in a container that is just big enough to hold eggs. Pour marinade (dashi solution, sake, soy sauce, and brown sugar) over eggs. Place a small sheet of paper towel over the eggs in order to cover all eggs with marinade, and let stand for at least 2 hours, or up to 6 hours.
5. When serving, slice egg in half using either a piece of fishing line or a very sharp knife. (notes below)
6. For storage, remove eggs from marinade and store in refrigerator.

Notes

• Poking a hole in the egg provides an escape for pressure and ensures that the air bubble in the egg is located at the fat end.
• Covering eggs in marinade with a paper towel ensures the top of the eggs receive marinade! This was a "secret trick" we learned from Chef Shinya.
• Marinade can be used multiple times. After using several times, or to keep marinade for more than a week, bring marinade to a boil, simmer for a minute, then allow to cool.
• The recipe specifies a cook time of 7 minutes and 30 seconds, but your cook time may vary slightly due to the specific range and pot you use. I have found that my ideal cook time is closer to 7 minutes in my current kitchen.
• We use a 3 cup rectangular plastic Glad container to hold eggs in marinade. As seen in the picture, 4 eggs and marinade perfectly fills the container.
• For the cleanest cut, use a piece of fishing wire! This is another "secret trick" we learned from Chef Shinya, which we had never encountered in other recipes or cookbooks. A sharp knife works well, but for a perfect cut, tie a piece of fishing wire to a kitchen drawer handle just below your countertop, place the egg on a cutting board at the edge of the counter directly above, and then bring the fishing wire up and over the egg while keeping it taught to slice the egg lengthwise.

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