Traditional Japanese Shio Ramen Bowl

• •2 lb chicken wings or backs, bone-in
• •12 cup water
• •1 piece kombu (dried kelp)
• •2 inch fresh ginger, sliced
• •4 garlic cloves, smashed
• •2 scallion greens
• •3 tablespoon sea salt
• •2 tablespoon sake (Japanese rice wine)
• •2 tablespoon mirin (sweet cooking rice wine)
• •1 kombu (dried kelp), small piece
• •0.3 cup katsuobushi (bonito flakes)
• •2 medium dried shiitake mushrooms, rehydrated and sliced
• •1 tablespoon white soy sauce (usukuchi shoyu), optional
• •0.5 teaspoon MSG, optional
• •0.3 cup neutral oil (canola or vegetable)
• •2 scallion whites, chopped
• •1 inch fresh ginger, sliced
• •1 lb pork belly, skin removed, cut into 1.5-2 inch thick blocks
• •0.3 cup soy sauce
• •0.3 cup mirin
• •0.3 cup sake
• •1 cup water
• •2 tablespoon granulated sugar
• •1 inch fresh ginger, sliced
• •2 garlic cloves, smashed
• •4 large eggs
• •0.3 cup soy sauce
• •0.3 cup mirin
• •0.3 cup water
• •1 teaspoon granulated sugar
• •4 servings fresh ramen noodles
• •0.5 cup menma (fermented bamboo shoots), prepared
• •4 nori sheets
• •2 scallions, thinly sliced (green parts)
• •4 slices narutomaki (fish cake), sliced, optional
• • to taste freshly ground black pepper

Instructions

1. 1

   Prepare the Ajitama (Marinated Eggs): Bring a pot of water to a rolling boil. Carefully lower eggs into the boiling water and cook for 6.5-7 minutes for a jammy yolk. Immediately transfer eggs to an ice bath to stop cooking. Once cooled, peel carefully. In a small container, combine 1/4 cup soy sauce, 1/4 cup mirin, 1/4 cup water, and 1 teaspoon sugar. Submerge peeled eggs in this mixture. Marinate in the refrigerator for at least 2 hours, ideally overnight.

2. 2

   Prepare the Chashu (Braised Pork Belly): In a medium pot, combine 1/4 cup soy sauce, 1/4 cup mirin, 1/4 cup sake, 1 cup water, 2 tablespoons sugar, 1 inch sliced ginger, and 2 smashed garlic cloves. Bring to a simmer. Add the pork belly blocks. Ensure the pork is mostly submerged; add a little more water if needed. Cover and simmer gently for 60-90 minutes, or until fork-tender. Remove pork, reserving the braising liquid. Let the pork cool slightly, then slice against the grain into 1/4-inch thick pieces. (The braising liquid can be reduced and used as a sauce or for future ramen).

3. 3

   Make the Ramen Broth (Chintan): Rinse chicken wings/backs thoroughly under cold water. Place chicken in a large pot and cover with 12 cups of cold water. Bring to a boil, then immediately reduce heat to a bare simmer. Skim off any scum that rises to the surface for the first 15-20 minutes. Add the 4x4 inch kombu piece, 2 inch sliced ginger, 4 smashed garlic cloves, and scallion greens. Continue to simmer gently, uncovered, for 90-120 minutes, or until the broth is flavorful and clear. Do not boil vigorously. Remove kombu after 30 minutes to prevent bitterness. Strain the broth through a fine-mesh sieve, discarding solids. Keep the clear broth warm.

4. 4

   Prepare the Shio Tare: In a small saucepan, combine 3 tablespoons sea salt, 2 tablespoons sake, 2 tablespoons mirin, the small 2x2 inch kombu piece, 1/4 cup katsuobushi, rehydrated shiitake mushrooms (and their soaking liquid). Bring to a gentle simmer over low heat. Cook for 5 minutes, stirring until salt dissolves. Remove from heat and let steep for 10 minutes. Strain through a fine-mesh sieve, pressing on solids to extract all liquid. Stir in 1 tablespoon white soy sauce and 1/2 teaspoon MSG (if using). Keep warm.

5. 5

   Make the Aroma Oil (Negi Oil): In a small saucepan, heat 1/4 cup neutral oil over medium-low heat. Add chopped scallion whites and 1 inch sliced ginger. Gently fry until the scallions are golden brown and fragrant, about 5-7 minutes. Strain the oil, discarding the solids. Keep the infused oil warm.

6. 6

   Assemble the Ramen Bowls: Bring a large pot of water to a rolling boil for the noodles. For each bowl, add 2-3 tablespoons of Shio Tare to the bottom of the ramen bowl. Add 1-2 teaspoons of Aroma Oil. Pour about 1.5-2 cups of hot, strained ramen broth into each bowl and stir well to combine with the tare and oil.

7. 7

   Cook the noodles according to package directions (usually 2-3 minutes for fresh ramen noodles). Drain well and add to the prepared ramen bowls.

8. 8

   Arrange toppings artfully: Place slices of chashu, a halved ajitama egg, a small pile of menma, a nori sheet, and a sprinkle of thinly sliced scallions on top of the noodles. Add a slice of narutomaki if using. Finish with a grind of fresh black pepper.

9. 9

   Serve immediately and enjoy your Traditional Japanese Shio Ramen Bowl!

Chef's Tips

• 💡For the clearest broth, ensure the simmer is very gentle and skim scum diligently at the beginning. Do not let it boil vigorously.
• 💡Ajitama eggs are best made the day before to allow for maximum marination time and flavor absorption.
• 💡Chashu can also be made a day or two in advance and stored in its braising liquid in the refrigerator. Reheat gently before serving.
• 💡To achieve restaurant-quality ramen, ensure all components (broth, tare, oil) are hot before combining. You can gently warm your ramen bowls by filling them with hot water for a minute or two before assembly.
• 💡Experiment with different types of sea salt for your tare to find your preferred flavor profile. A blend of flaky and fine sea salt can add complexity.