dashi

Making ramen from scratch is pretty darn elaborate. Try our easy, homemade shoyu ramen recipe, which calls for making four important components: dashi and tare for the soup base, and nitamago and chashu as showstopping toppings.

Homemade Shoyu Ramen

chicken broth

shiitake mushrooms

g kombu (kelp), about a 10" square piece

g dried bonito flakes (about 2 c. loosely packed)

c. low-sodium soy sauce

mirin

c. sake

water

c. sugar

brown sugar

ginger,

garlic,

green onions,

lb. pork belly, skin on, cut into 2"-wide strips

eggs

c. chashu-tare liquid

c. canola oil

chili

sesame seeds

fresh ramen noodles

c. chicken dashi

shiitake mushrooms, sliced

tbsp.

chashu

nitamago, halved

green onion,

la-yu

Nori (optional)

This recipe is a masterpiece.  It's extremely easy in the sense that no part of it requires any special skill.  It takes some time to make and compile the various components, sure, but I did it all while do other things around the house today.  I highly recommend making this!

Definitely the easiest ramen recipe you will find on the internet for this quality of ramen. The chilli la-yu is absolutely amazing and I will make it again even if I'm not making ramen. I really appreciate that no special cookware is needed. The only change I think I'll make next time I make it (there will definitely be a next time) I will use regular soy sauce instead of reduced sodium but that's a personal preference thing. I love salty ramen, what can I say.

Turned out so good, even my 9 year old loved it!

This is an awesome recipe. My son and I love trying new things. We followed  the recipe exactly and the results were delicious.

This was easy to follow and absolutely delicious! I failed the eggs (they were undercooked when I made them) so I just did hard boiled eggs. I just used a dashi packet because I had it in my pantry. Loved how it turned out!

Favorite recipe and I loved watching you tutorial. Thank you so much! My kids and I have so much fun making this recipe

I just made this and it’s incredible for the amount of time that I put into it. I used chicken instead of pork and it’s probably the best chicken I’ve ever had! The nitamago is always my favorite part!

This recipe is absolutely amazing, my other half and I have been using this recipe for months. Would recommend 11/10

I only tried the GARLIC LA-YU (CHILI OIL) recipe so far with  my own rice noodle/stir fry dish and just as she said, it is awesome !  Thank You!

Wow that was fun for my first time making Ramen!!! Thank you for the delicious recipe!

This recipe is amazing! It definitely takes awhile to follow all the steps and you need a lot of ingredients that you likely won’t normally have at home, but it’s all soooo worth it!

Ramen ain't easy and neither is this recipe.  That said, if you follow it closely, you'll enjoy the results.  For the OP, I'd suggest either losing or parenthetically explaining the Japanese terms throughout the recipe.  I'm not Japanese and most of the people cooking this aren't.  When you refer to 'kombu', you might want to mention that it is seaweed.  I had to review the recipe several times to figure out what was the egg, marinade, seaweed, etc.  That said, after a great deal of work, great end product.

Wonderful recipe and we had fun making it but please be more realistic about the time needed to prepare all of the components.  The author’s video shows a two day process yet the time on the recipe is 3.5 hours.  You should be very clear up front about the sequencing of steps and the suggestion that the cook start one day ahead.

Sooo not gonna lie this was a ton of work for some soup,but it was absolutely worth it! I did substitute the pork belly with a skirt steak but, besides an initial sear, followed the recipe the same. It was sooooo tasty! And the eggs were heaven!

Loved it!!! Just as good as my local Asian fusion restaurant... in fact possibly better. I shredded the chashu to remove alott( but not all) of the fat.. egg cooking instructions are spot on! Nice work June 😀👍🏻

https://streaming.hearstdigitalstudios.com/248a773d-9a86-4439-bd49-08c81157e47b/video_rover_16x9_1080p_hd_1585852773_17641.mp4

Making ramen from scratch is pretty darn elaborate. It can be a multi-day affair, and if you simply don’t have time for it, it can seem very intimidating. Fear not: We will take you through step by step and your patience will be rewarded.

This Homemade Ramen Is Definitely Worth Your Time

Okonomiyaki are savory, fried Japanese pancakes that are crisp on the outside and custardy at their core. They traditionally feature cabbage and pork, but this meatless version opts for spinach, zucchini and Napa cabbage. You’ll want to visit a Japanese market for the more unusual ingredients like Hondashi, Kewpie mayo, okonomiyaki sauce and dried shaved bonito, though truthfully you can pick and choose your preferred toppings (Hondashi and shaved bonito contain fish, so skip them if you’re serving vegetarians). The vinegary okonomiyaki sauce combines with the creamy mayo and umami-rich bonito for a playful topping that makes these pancakes truly unique. Leftovers make a great breakfast sandwich filling or snack; reheat at 375 degrees until warmed through, about 15 minutes.

Green Okonomiyaki

instant dashi powder,

all-purpose flour (3 1/2 ounces)

salt

baking powder

baking soda

Napa cabbage, finely shredded (about 4 cups)

zucchini

baby spinach (2 packed cups), coarsely chopped

ginger

Okonomiyaki sauce and Kewpie mayo,

bonito

In a large bowl, whisk 1 cup water with dashi powder (if using) until dashi is dissolved. (If you’re not using dashi, you can simply use plain water.) Whisk in eggs until well blended, then add flour, salt, baking powder and baking soda and whisk until smooth. Fold in cabbage, zucchini, spinach and ginger until well incorporated.

In an 8-inch nonstick skillet, heat 2 tablespoons oil. Add half the batter, spreading cabbage mixture into an even 6-inch round about 1-inch-thick (avoid the urge to push down on the cabbage, which would prevent fluffier pancakes). Cook over medium-low heat until pancake is set and golden-brown underneath, 8 to 10 minutes. Reduce heat to low and carefully flip pancake. (You might want to put a plate on top of the pancake, flip to invert the pancake onto the plate, then slide it back into the skillet.) Cook until golden-brown on second side and cooked through in center, about 8 minutes. Flip pancake over onto a fresh large plate. Wipe out skillet and repeat with remaining oil and batter.

Drizzle pancakes with okonomiyaki sauce and Kewpie mayo, and top with a handful of shaved bonito, if using, and nori. Serve warm.

Learn how to make Kombu Dashi, vegan-friendly Japanese soup stock, at home and create the umami flavor for your Japanese dishes!&nbsp;

Kombu Dashi (Vegetarian/Vegan Dashi)

kombu

water ((roughly 1000 ml))

Gather all the ingredients. Most Japanese recipes would say to gently clean the kombu with a damp cloth. However, these days, kombu is pretty clean so just make sure it doesn't musty. DO NOT wash or wipe off the white powdery substance (Mannitol), which contributes to the umami flavor in dashi.&nbsp;

Make a couple of slits on the kombu, which will help release more flavor.

Put water and kombu in a large bottle.

Put the cap on and let it steep on the counter for 2-3 hours in the summertime and 4-5 hours in the winter time.&nbsp;You can also cold brew kombu dashi overnight in the refrigerator.

Remove the kombu from the bottle and reserve the used kombu (see below). Kombu dashi is now ready to use. If you are not using the dashi right away, save it in a bottle and keep in the refrigerator for 4-5 days or in the freezer for 2 weeks. I recommend using it sooner for the best flavor.

Method 1: Cold Brew Kombu Dashi (Mizudashi)

In a medium pot, put the kombu and water. [optional] If you have time, soak for 3 hours or up to a half day ahead of time. Kombu’s flavor comes out naturally from soaking in water.

Turn on the heat to medium-low heat and slowly bring to almost boil, about 10 minutes.&nbsp;

Meanwhile, clean the dashi by skimming the surface.

Just before the dashi starts boiling, remove kombu from the pot (see below for what to do with it). If you leave the kombu inside, the dashi will become slimy and bitter.&nbsp;

Now kombu dashi is ready to use. If you are not using the dashi right away, save it in a bottle and keep in the refrigerator for 4-5 days or in the freezer for 2 weeks. I recommend using it sooner for the best flavor.

Method 2: Kombu Dashi with Boiling Water (Nidashi)

Save the used kombu in the airtight container for a few days in the refrigerator or for up to a month in the freezer. With the leftover kombu, you can make Kombu Tsukudani (simmered kombu) or Homemade Furikake (rice seasoning). I usually save the leftover kombu enough to make tsukudani.

What to Do with Used Kombu

How to make Japanese Dashi Stock made from Bonito flake (Kezuribushi)

Katsuo Dashi

30 g Bonito Flakes (Kezuribushi) (*1)

4cups 1lite r Water

Place water in a large saucepan over medium heat.

When tiny small bubbles start to form at the bottom of the pan, turn the heat off and add all bonito flakes. *2

Wait for a few minutes or for the bonito flakes sink to the bottom of the saucepan.

Line a sieve with a sheet of kitchen paper towel and place it over a large bowl.

Strain the dashi into the large bowl.

Leave it till all the liquid has strained slowly. Do not squeeze out liquid out of the bonito flakes. *3

Use it for cooking or store in the fridge. *4

How to make Dashi stock from kelp, bonito, niboshi, and shiitake mushroom dashi pack

Easy Overnight Dashi

bonito flakes

Clean the kelp with a well wrung out damp cloth, place the kelp in a container with water and let it stand overnight in fridge.

Next morning, Strain the dashi into a large bowl with a sieve lined with a kitchen paper towel. 

Squeeze the dashi stock gently through the kitchen paper towel. *1

Use it for cooking or store in the fridge. *2

Easy Overnight Dashi Stock

Learn how to make Japanese dashi stock at home with 3 simple methods today!

3 Ways To Make Dashi (with Video)

water ((420-720 ml; See Notes))

dashi packet ((9 g))

water ((420 ml))

dashi powder ((3 g))

Please check out the tutorial video here.

Dashi is the basic Japanese soup stock used in many Japanese dishes. Learn how to make Awase Dashi at home with umami-packed ingredients like kombu (kelp) and katsuobushi (bonito flakes).

Awase Dashi (Japanese Soup Stock)

⅓ oz katsuobushi (dried bonito flakes) ((10 g, 1 cup))

Gather all the ingredients. Most Japanese recipes would say to gently clean the kombu with a damp cloth. However, these days, kombu is pretty clean so just make sure it doesn't look musty. DO NOT wash or wipe off the white powdery substance (Mannitol), which contributes to the umami flavor in dashi.

Put water and kombu in a large bottle and let it steep on the counter for 2-3 hours in the summertime and 4-5 hours in the winter time. You can also cold brew kombu dashi overnight in the refrigerator.

Optional Step: Make Cold Brew Kombu Dashi Ahead of Time

In a medium pot, put the kombu and water. If you have cold brew Kombu Dashi (previous step), add Kombu Dashi and hydrated kombu in the pot.

Turn on the heat to medium-low heat and slowly bring to almost boil, about 10 minutes.

Just before the dashi starts boiling gently, remove kombu from the pot (Discard or use for other recipes - continue reading). If you leave the kombu in the pot, the dashi will become slimy and bitter. 

Add the katsuobushi and bring it back to a boil again.

Once the dashi is boiling, reduce the heat, simmer for just 30 seconds, and turn off the heat.

Let the katsuobushi sink to the bottom, about 10 minutes.

Strain the dashi through a fine-mesh sieve over a bowl or measuring cup (Reserve the katsuobushi and see below for what to do with it). Awase Dashi is ready to use.

To Make Awase Dashi

If you are not using the dashi right away, store the dashi in a bottle or mason jar and keep in the refrigerator for 3-5 days or in the freezer for 2 weeks.

To Store

Save the hydrated kombu and drained katsuobushi to make&nbsp;Homemade Furikake (rice seasoning) or Kombu Tsukudani (simmered kombu). If you don't make them right away, you can freeze them for 2-3 weeks. You can also make Niban Dashi (see below).

What to Do with Used Kombu and Katsuobushi

In the medium pot, put 2-4 cups* of water and previously used kombu and katsuobushi from making the (first) dashi. Bring it to a boil over medium-low heat. *2 cups would make stronger dashi.

Remove the kombu just before the liquid comes to a boil, then lower the heat, and cook for 10 minutes, skimming occasionally.

Add an additional fresh ½ cup (5 grams) katsuobushi and turn off the heat.

Let the katsuobushi sink to the bottom and strain the dashi through the fine-mesh sieve.

Optional: Niban Dashi (Second Dashi)

It’s super easy to make authentic Japanese miso soup at home! As the daily elixir of the Japanese diet, homemade miso soup is not only delicious, it also brings many great health benefits. Learn how to make this nourishing soup at home with my recipe tutorial and cooking video.

Miso Soup

water ((960 ml))

dashi (Japanese soup stock; click to learn more) ((240 ml))

Tbsp miso

green onion/scallion ((finely chopped))

Clean the kombu with a damp towel and soak the kombu in water for 30 minutes or overnight (preferred). NEVER wash kombu and do not remove the white substance -that’s umami! These days it&#039;s pretty clean, so you can skip this process. Just make sure there are no dirty particles.

After 30 minutes (or overnight), the kombu is rehydrated. This liquid is called cold brew Kombu Dashi.

Pour kombu dashi and kombu into a saucepan. SLOWLY bring to boil on medium-low heat so you can extract umami from kombu as much as possible. Right before the stock is boiling (it gets slimy and yields a bitter taste if you leave it), remove the kombu. Now what you have is Kombu Dashi. If you’re vegetarian/vegan, use this kombu dashi for your miso soup. What to do with used kombu? You can reuse it to make Simmered Kombu or Homemade Furikake Rice Seasoning.

If you&#039;re not vegetarian/vegan, add Katsuobushi and let it simmer for 30-60 seconds. Turn off the heat and let steep for 10 minutes.

Strain over a fine-mesh sieve and now you have roughly 4 cups of Awase Dashi. You can store in the refrigerator for up to 3-5 days and in the freezer for up to 2 weeks. Repurpose the used katsuobushi to make Homemade Furikake Rice Seasoning.

To Make Dashi (Can be Made in Advance):

Here I demonstrate to make 2 cups/2 servings of miso soup. You can use the formula; 1 cup (240 ml) dashi + 1 Tbsp miso = 1 serving miso soup. If you add more ingredients/vegetables, the amount of soup will increase and you will also need more miso. Add 2 cups (480 ml) dashi in the saucepan.

Are you in a hurry and no time to make dashi? You can use Dashi Packet or Dashi Powder to make instant dashi. Click the link for the recipe.

STEP 1 - Add Dashi

If your miso soup doesn&#039;t include hard ingredients or clams, go to the next step. Add hard ingredients like root vegetables. Once boiling, lower the heat and simmer until they become tender. If you&#039;re making Clam Miso Soup, add clams in cold brew kombu dashi. Bring it to a gentle boil and once the shells are open, turn off the heat (do not overcook).  

STEP 2 - Add dense ingredients BEFORE bringing dashi to a boil

If your miso soup doesn’t include these ingredients, bring dashi to a boil and go to next step. AFTER dashi starts boiling, add in soft vegetables like leafy greens, mushrooms, deep-fried tofu pouch because they require less cooking time. At this point, keep the soup at a simmer and make sure it stays warm (not OVERBOILING).

STEP 3- Add quick-cooking ingredients AFTER dashi is boiling

Add a small amount of miso at a time (you can start with 2 Tbsp miso for 2 cups dashi). Put miso inside a ladle and slowly add dashi into the ladle to dissolve miso completely. You can buy a miso muddler or a fine-mesh miso strainer which helps you dissolve miso faster. If you accidentally added too much miso, dilute the miso soup with dashi (or water). NEVER OVERBOIL miso soup because it loses nutrients, flavors, and fragrance.

STEP 4 - Add miso

Add tofu AFTER miso is completely dissolved because you might break the tofu when mixing in miso. If you add chilled tofu from the refrigerator, miso soup would get cooler. Reheat miso soup until it is just hot, but NOT BOIL.

STEP 5 - Add tofu

Add rehydrated wakame (seaweed). I recommend re-hydrating dried wakame in a separate bowl of water to get rid of saltiness, instead of re-hydrating inside miso soup. Add ingredients that do not require cooking such as chopped green onions, mitsuba, yuzu, and blanched spinach right before serving to keep the fresh fragrance and color.

STEP 6 - Add wakame &amp; green onions

Serve immediately. Place on the right side of the table setting (Read on Ichiju Sansai, or 1 soup 3 dishes; see the picture).

To Serve:

In general, it&#x27;s best to use up all the miso soup because the fragrance and taste will be lost as time passes by. Let your miso soup cool at room temperature (up to 4 hours - otherwise miso soup will be spoiled) and then refrigerate. You can keep for up to 2 days in the refrigerator. If you want to make a big batch, it&#x27;s best to keep the soup BEFORE adding miso. Add the miso only for the portion you need. You can freeze miso soup for up to 2 weeks. If the miso soup contains potatoes or tofu, remove them before freezing as the textures subject to change.

To Store:

Bring miso soup in a pot over medium heat, but not to overboil. Miso loses its nutrients at high temperature.

To Reheat Miso Soup:

Tonkotsu ramen is rich, filling, and easy to make at home with a luscious slow-cooked pork and chicken broth, fresh noodles, soft yolks, and tender pork belly.

Tonkotsu Ramen Recipe

(7 inch pieces) kombu kelp

(1.9 L) water

(59 mL) mirin

½ cup (118 mL) soy sauce

Tbsp (30 mL) sake

tsp (5 g) brown sugar

tsp (5 mL) rice wine vinegar

scallion, chopped

lb pig trotters, ask the butcher to cut into horizontal slices

lb chicken backs,

lb chicken feet

lb pork belly scraps, chopped up

onion,

garlic head,

leek,

green onions, white parts only, cut them in half across

mushrooms

lb (4-5 oz) pork fatback

(137 mL) water

garlic

green onions, roughly chopped

(118 mL) mirin

¼ cup (118 mL) fish sauce

plain white sugar

(1 1/2 lb) slab of pork belly

ramen noodles

eggs (one per serving)

Nori (sushi seaweed)

Enoki mushrooms

scallions

Chili oil

sesame oil

In a large pot, soak kombu in the...

In a large pot, soak kombu in the water for at least 30 minutes, up to 3 hours. Then bring to a lively simmer over medium low heat. This will take about 20-30 minutes.

Before the dashi begins boiling, take the kombu...

Before the dashi begins boiling, take the kombu out (boiled kombu will cause your dashi to become bitter and slimy) and strain dashi into a large bowl lined with cheesecloth.

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