How to Make Real Tokyo Ramen – Revealing Secret Recipe!!

Tokyo Shoyu Ramen Recipe

Ingredients (for 2 servings)

・8 oz (230g) Ramen noodles

Ramen soup
・4.2 cups (1000ml) Water
・8.8 oz (250g) Pork belly (boneless)
・7 oz (200g) Ground chicken
・1 oz (30g) Green onion
・1.5 tsp Bonito dashi powder (or 50-80g Dried sardines)
・1 tsp Kombu dashi powder (or 12g Kombu)
・4-5 Dried shiitake mushrooms (optional)

・1.4 cups (350ml) Soy sauce
・3 tbsp Mirin
・1 tbsp Sake
・1 tbsp Sugar
・0.7 oz (20g) Green onion
・1 clove of Garlic
・2 sliced of Ginger

Flavor oil for ramen
・3.5 tbsp White sesame oil (or Vegetable oil)
・1.7 oz (50g) Chicken skin
・10g Thinly sliced green onion (white part)

Ramen topping
・2 Eggs (soft boiled)
・Minced green onion
・Seasoned bamboo shoots
・Naruto (a boiled fish paste with a whirlpool-like pattern)
・Nori seaweed

Pork fat for ramen topping
・Pork fat
・Ginger slices
・Green onion


1. [Fat for ramen topping] Put pork fat and water in a pot. Add ginger slices and green onion. Bring to a boil over high heat, then simmer over low heat for 2 hours.

2. [Ramen soup] Put 1000ml water and dried shiitake mushrooms in a heat resistant bowl. Microwave it at 500W for 4 minutes. Then, put them all in a large pot. Heat it for about 5 minutes. Take out the shiitake mushrooms. Add pork belly, ground chicken, green onion, 2 types of dashi powder. Bring to a boil over high heat, then simmer over low heat for 40 minutes. Turn the pork belly over in the process.

3. Take out the pork belly from the pot. Strain the ramen soup using a colander. Place the bowl of ramen soup on top of another bowl of cold water to cool. Cool until oil floats and hardens.

4. [Chashu] Put all of the seasonings [★] in a pot. Bring to a boil, and put pork belly in there. Heat for 20 minutes on low heat. After turning off the heat, add boiled eggs. Allow the pork and eggs to soak up the flavor for a while.

5. [Flavor oil for ramen] Put white sesame oil, chicken skin in a frying pan. Warm chicken skin until it crackles. Add white part of green onion. Heat them on low heat for 5-10 minutes. When the green onions are lightly charred, turn off the heat and strain.

6. Slice the chashu and egg. Strain the soy sauce based sauce in which the chashu pork was cooked. Prepare all of the ramen toppings.

7. Strain the oil from the ramen soup when it cools and the oil floats to the surface. Put 350ml ramen soup (1 serving) in a small pot, and heat until boil.

8. Boil ramen noodles.

9. Put 50ml soy sauce based sauce and 15ml flavor oil into a ramen bowl. Put boiling ramen soup in the bowl. Drain off the boiled water from the noodles thoroughly. Put the noodles into the bowl. Put toppings as you like.

10. [Fat for ramen topping] The pork fat simmered in [1] became soft. So, cut it into small pieces with scissors. Place in a colander and strain lightly, crushing with a spoon. Put 1-2 tsp of this fat to the ramen as you like.

Ready to eat!

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