Homemade Shoyu Ramen Noodles (Soy Sauce Flavored Chuka Soba)

1. 1

   Take a pot and fill with 1000 ml water. Add 10 g dried sardines (niboshi) and 5 g dried kelp (kombu). Gently heat and hold at 60 °C (140 °F) for 30 minutes to make the dashi base. Make the tare while you wait.

   30 min

Tare

1. 2

   Grab a small saucepan and add 1 tbsp sake, 1 tbsp mirin, ½ tsp sugar, and 1 pinch salt. Stir and simmer until the salt and sugar have dissolved, the the alcohol smell has burned off.

2. 3

   Pour 3 tbsp water and 3 tbsp Japanese soy sauce (koikuchi shoyu) into the pan and simmer on low for 5-10 minutes or until slightly thickened (be careful not to over reduce).

   5 min
3. 4

   Transfer to a sealable container, then cool and store in the fridge for later. This is your tare, the base flavor for your ramen.

Broth (part 1)

1. 5

   After 30 minutes of gentle heat, remove the kombu and dried sardines from the pot of dashi. Add 4 chicken wings, 2 garlic cloves, 20 g ginger root, and 1 Japanese leek (naganegi). Heat on medium until small bubbles appear (avoid boiling). Skim any scum that appears at the top for the first 10 minutes, then hold at 80 °C (176 °F) to 85 °C (185 °F) for 40 minutes.

Render Chicken Fat

1. 6

   Heat a large frying pan on low and melt ½ tbsp lard. Spread 50 g chicken skin in a single layer.

2. 7

   Cover the top of the skin with foil and a heavy heat-resistant weight (like a smaller pot of water) to flatten it.

3. 8

   Fry for about 10 minutes on each side, or until the skin is golden on both sides and the fat has rendered out. Pour the fat into a heatproof bowl, and enjoy the crispy chicken skin as a snack, or save as a topping for another dish.

   10 min

Broth (part 2)

1. 9

   After 40 minutes, turn off the heat and drop in 5 g bonito flakes (katsuobushi). Steep for 5 minutes.

   40 min
2. 10

   Set up a fine-mesh strainer or a chinois lined with a paper towel, and set it over a clean bowl or pot. Remove the bulky ingredients, then pour the broth through.

3. 11

   You should be left with a clear golden broth.

Assembly

1. 12

   Cook 2 portions ramen noodles about 20 seconds less than the package instructions say.

   20s
2. 13

   Warm your serving bowls by filling them with hot water. Pour it out right before the noodles are ready, and divide the tare equally between the bowls.

3. 14

   Pour the hot broth (approx 300ml) into each bowl and stir to evenly distribute the tare. Make sure not to overfill, as you will be adding noodles and toppings.

4. 15

   Drain the noodles and gently lower them into the bowl.

5. 16

   Drizzle the rendered chicken fat over the top and add your favorite toppings. I opt for pork chashu, ramen egg, seasoned bamboo shoots (menma), narutomaki fish cake, roasted seaweed for sushi (nori), and finely chopped green onions. Enjoy!