How to Make Japanese Ramen: Techniques and Broth Recipe

Making authentic Japanese ramen at home involves careful preparation and attention to detail, especially when it comes to the broth, which is the heart of the dish. Here is a comprehensive guide to help you create delicious homemade ramen, complete with tips for perfecting the broth and ramen toppings.

Essential Ingredients and Tools

Ingredients:

For the Broth:

• 2 lbs (900g) pork bones (preferably neck and/or leg bones)
• 1 whole chicken or 2 lbs (900g) chicken bones
• 1 onion, halved
• 1 large carrot, peeled and chopped
• 1 whole bulb of garlic, halved horizontally
• 1 piece of ginger (about 3 inches), sliced
• 2-3 green onions
• 8 cups (2 liters) water
• 1/2 cup (120ml) soy sauce
• 1/4 cup (60ml) mirin
• 2 tablespoons sake (optional)
• 1-2 sheets kombu (dried kelp)
• 1 cup bonito flakes (katsuobushi)

For the Ramen:

• 4 servings of fresh ramen noodles
• 4 large eggs
• 8 slices of chashu pork (braised pork belly)
• Bamboo shoots (menma)
• Nori (seaweed) sheets
• Chopped green onions
• Corn kernels (optional)
• Bean sprouts (optional)
• Sliced mushrooms (shiitake, enoki, or other types)

Tools:

• Large stockpot
• Fine mesh strainer
• Ladle
• Ramen bowls
• Cooking thermometer
• Small saucepan

Steps to Making Japanese Ramen

1. Prepare the Broth Base:
   • Rinse the pork bones and chicken thoroughly under cold water to remove any blood or impurities.
   • In a large stockpot, combine the pork bones, chicken, and enough water to cover. Bring to a boil over high heat.
   • Once boiling, reduce to a simmer and let it cook for about 10 minutes. This helps to remove scum and impurities.
   • Drain the bones and chicken, discarding the water. Rinse the bones and chicken under cold water.
2. Simmer the Broth:
   • Return the cleaned bones and chicken to the stockpot. Add the onion, carrot, garlic, ginger, and green onions.
   • Add 8 cups of fresh water to the pot and bring to a boil. Reduce to a simmer and cook for at least 6-8 hours. The longer it simmers, the richer the broth will be. Skim off any scum that rises to the surface occasionally.
3. Season the Broth:
   • After simmering, strain the broth through a fine mesh strainer into another pot. Discard the solids.
   • Return the strained broth to the heat. Add soy sauce, mirin, and sake (if using).
   • Add the kombu and let it steep in the hot broth for about 10 minutes, then remove it.
   • Add the bonito flakes and let them steep for about 5 minutes, then strain them out. Adjust seasoning with salt or more soy sauce if needed.
4. Prepare the Toppings:
   • Chashu Pork: Prepare braised pork belly in advance by simmering it in a mixture of soy sauce, mirin, sake, and sugar until tender.
   • Soft-Boiled Eggs: Boil the eggs for 6-7 minutes, then transfer them to an ice bath. Peel the eggs and marinate them in a mixture of soy sauce, mirin, and water for at least 1 hour.
   • Other Toppings: Prepare bamboo shoots, nori, chopped green onions, corn, bean sprouts, and mushrooms as desired.
5. Cook the Noodles:
   • Cook the fresh ramen noodles according to the package instructions. Fresh noodles typically cook in 1-2 minutes in boiling water. Drain well.
6. Assemble the Ramen:
   • Divide the cooked noodles among the ramen bowls.
   • Ladle the hot broth over the noodles.
   • Arrange the chashu pork slices, soft-boiled eggs (halved), bamboo shoots, nori, green onions, and other toppings on top.
7. Serve and Enjoy:
   • Serve the ramen immediately while hot.
   • Provide extra toppings and condiments like chili oil, sesame seeds, and additional soy sauce at the table for customization.

Tips for Perfect Ramen

• Broth Depth: Simmer the broth low and slow to extract maximum flavor from the bones and aromatics.
• Seasoning Balance: Adjust the seasoning to your taste, balancing the saltiness of soy sauce with the sweetness of mirin and the umami of bonito flakes.
• Noodle Timing: Cook the noodles just before serving to ensure they remain firm and springy.
• Fresh Ingredients: Use fresh, high-quality ingredients for the best flavor and texture.

Variations of Ramen Broth

1. Shoyu (Soy Sauce) Ramen:
   • Use a soy sauce-based tare (seasoning mixture) for a clear and savory broth.
2. Miso Ramen:
   • Mix miso paste into the broth for a rich, slightly creamy, and umami-packed flavor.
3. Shio (Salt) Ramen:
   • Use salt as the primary seasoning for a light, clear, and delicate broth.
4. Tonkotsu Ramen:
   • Simmer pork bones for an extended period to create a rich, creamy, and collagen-rich broth.

Serving Suggestions

• Sides: Serve with side dishes like gyoza (dumplings), edamame, or a simple seaweed salad to complement the ramen.
• Beverages: Pair with Japanese beverages like green tea, sake, or a cold beer to enhance the dining experience.

By following these steps and tips, you can create an authentic and satisfying bowl of Japanese ramen at home. Enjoy the process of making and customizing your ramen to suit your tastes, and savor the rich, comforting flavors of this beloved dish!