Tokyo Style Ramen ( use fresh ingredients and our authentic Japanese ramen noodles)
Tokyo-style ramen consists of slightly thin, curly noodles served in soy-flavored chicken broth. The Tokyo-style broth typically has a touch of dashi, as old ramen establishments in Tokyo often originate from soba eateries. Standard toppings are chopped scallion, menma, sliced pork, kamaboko, egg, nori, and spinach.
Use our Authentic Japanese Ramen to tame those hunger pangs.
Tokyo ramen is made with pork and chicken broth and features slightly curly, moderately wide noodles. Very often in Toyko you’ll find broths that are flavored with dashi, a broth made from dried smoked bonito flakes and sea kelp. This dashi-chicken hybrid is a cross-breed of Chinese-style soup broths with the lighter Japanese broths used in traditional Tokyo soba (buckwheat noodle) shops.
The bowls are generally seasoned with shoyu and are medium-bodied. Up until the recent popularity boom of tonkotsu ramen, Tokyo-style pork and shoyu ramen was probably the most widely known worldwide.
It’s a kissing cousin of Yokohama ramen, which comes from across Tokyo bay. Yokohama’s broth tends to be heavier, with a more meat-forward profile than the dashi flavors found in Tokyo-style ramen. We use traditional Shoyu soup stock and chicken stock for a quick shortcut. Tip: Make the Chashu and ramen eggs in advance (maybe a day ahead) to make this go quick!
Tokyo Style Ramen – So Easy to Make!
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Step 1
Step 2
Step 3
- 4 eggs
- 2 tablespoons brown sugar
- 3 tablespoons rice vinegar
- 1⁄2 cup soy sauce
- 1⁄3 cup water
- 3 tablespoons sliced green onion 1 tablespoon sliced ginger
For the Quick Chashu Pork:
- 3⁄4 pounds pork belly
- 1 tablespoon oil
- 1⁄2 cup soy sauce
- 1⁄3 cup sake
- 1⁄4 cup water
- 1⁄4 cup honey
- 2 tablespoons green onions 2 tablespoon ginger
- 3 cloves garlic
Optional Toppings: Nori (dried seaweed), Chopped Green Onion
Directions
Ramen egg
- In a small bowl add brown sugar, soy sauce, rice vinegar, and water, whisk to combine. Add green onion and ginger. Set aside until ready to use.
- In a small pot, bring 4 cups of water to a boil. Gently drop in 4 eggs and reduce heat to medium. Cook uncovered for 7 minutes. Remove eggs from hot water and place gently into ice water. Let cool for 5 minutes. Peel eggs.
- Place eggs in the marinade, cover with plastic wrap and rest a plate on top of the plastic wrap to keep the eggs submerged in the marinade. Refrigerate 4 to 8 hours depending on desired saltiness.
Quick Chashu Pork
Preheat oven to 300°F (150°C).
- In a frying pan heat oil. Add pork belly fat side down. Next, sear for 4 minutes on each side until golden brown. Remove pork belly from the pan and place it fat side up in a baking dish deep enough to hold the brine.
- In the baking dish with the pork belly add the soy sauce, sake, water, honey, garlic, ginger, and green onions. Now, move the pork belly around in the mixture until all of the ingredients are incorporated.
- Bake for 3 hours flipping the pork belly halfway through. Flip it back fat side up when there is one hour left.
- Let the pork belly cool slightly in the brine before covering it and placing it in the refrigerator. Refrigerate at least 8 hours or overnight.
- On a cutting board slice the pork belly 1⁄4 inch thick. Cut the eggs in half.
Assemble!
- In a pot bring 2 cups of water to a boil. Add the ramen noodles and stir for 2 minutes until cooked.
- Remove noodles and assemble in bowls.
- Using the same water, blanch some spinach and add to bowls.
- Heat up 2-3 cups of chicken stock and add the dashi to it. Bring to a slight boil.
- Pour a soy sauce into each bowl. Add the dashi/chicken stock.
- Place ramen into a bowl and add the sliced Chashu Pork, Ramen Egg, nori, and green onion.
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