shoyu

Shoyu Chicken is a chicken dish with shoyu soy sauce, ginger and scallions; served over rice with a side of Hawaiian Mac Salad.

Shoyu Chicken Recipe

shoyu soy sauce

water

honey

dark brown sugar

(2-inch knob) fresh ginger (peeled and thinly sliced)

garlic

bone-in, skin-on chicken thighs

Maui onion (or yellow onion) (peeled and

onions

cornstarch

rice,

In a heavy Dutch oven or pot, mix the soy sauce, water, honey, brown sugar, ginger, and garlic together. Nestle the chicken thighs in the sauce, skin side up, submerging the meat as much as possible. Bring the mixture to a boil over medium-high heat. When the sauce comes to a boil, add the Maui or yellow onion wedges and green onion pieces and turn the heat to medium-low. Cover the pot with a lid and let simmer for 30 minutes. Using a pair of kitchen tongs, gently turn all the chicken pieces over. Cover the pot again and simmer for another 30 minutes.&nbsp;

Check the tenderness of the meat with a fork; if you can easily insert the fork into the meat, the chicken is done. Remove the cooked thighs from the sauce, reserving it, and place them on a rimmed baking sheet.&nbsp;

Preheat the broiler.&nbsp;

In a small bowl, whisk the cornstarch with 1/4 cup of the sauce until smooth, then add the cornstarch mixture back to the pot with the remaining sauce and cook over medium-low for 4 to 5 minutes, until the sauce has thickened. Broil the chicken thighs for a minute or two, watching carefully to make sure you do not burn the skin. The goal is to just quickly brown the skin.&nbsp;

Serve the chicken with the thickened sauce and rice.&nbsp;

It's not easy or fast, but this recipe will make everything you need for a warming bowl of classic chintan shoyu ramen.

Pressure Cooker Chintan Shoyu Ramen Recipe

For the Cured Pork Belly:

(95 grams) granulated sugar

grams) skinless pork belly (see note)

For the Tare:

kombu (7 grams; about

(500 milliliters) water

(30 grams) shaved katsuobushi flakes

(350 milliliters) dry sake

(350 milliliters) dark Japanese soy sauce (koikuchi)

For the Broth:

chicken

leek

onion (about 11 ounces; 310 grams), peeled and diced

carrot

garlic, minced

For the Aroma Oil:

(120 milliliters) reserved rendered fat

garlic, sliced

ginger,

lemon

For Serving (see note):

servings of ramen noodles,

white pepper,

scallions, sliced as thinly as possible

pork

Ajitsuke tamago (optional)

For the Cured Pork Belly, at Least 8 and up to 24 Hours Before Cooking: Combine salt and sugar in a bowl and stir to mix thoroughly. Sprinkle pork belly all over with sugar-and-salt mixture, then shake off any excess. Place in a zip-top bag and store in the refrigerator at least 8 and up to 24 hours.

For the Tare, at Least 8 and up to 24 Hours Before Cooking: Combine kombu and water for the tare in a covered container and store in the refrigerator at least 8 and up to 24 hours.

For the Broth: Place chicken in a pressure cooker and cover with 6 1/4 cups (1.5L) water. (No matter what, be sure not to exceed the max-fill line of your cooker.) Rinse cured pork belly of salt and sugar, then add to pot, nestling it on top (the pork belly does not have to be submerged). Cover pressure cooker, bring to low pressure, and cook for 40 minutes. Allow pressure cooker to depressurize naturally.

In a large heatproof bowl, combine leek, onion, carrot, garlic, and ginger. Using tongs and a spatula, carefully transfer pork belly to a plate or rimmed baking sheet. Carefully pour broth through a fine-mesh strainer into the bowl of chopped vegetables. (Reserve all chicken bones and meat for a second broth, if desired; see note.) Stir broth once, then add the kombu for the broth and stir again. Let broth steep for 45 minutes.

Strain broth into a large, clean mixing bowl, then decant into pint or other storage containers. (Reserve chopped vegetables and kombu for a second broth, if desired; see note.) Cover containers and place in refrigerator.

For the Tare: Transfer kombu and its soaking water to a medium saucepan and bring to a bare simmer over medium-high heat. Remove from heat and add katsuobushi flakes. Let dashi steep 3 minutes.

Strain dashi into a small mixing bowl through a cheesecloth- or coffee filter–lined fine-mesh strainer, pressing on the solids to extract as much liquid as possible. You should have about 1 1/2 cups (350ml) of dashi. If you have less than that, top up with water to make 1 1/2 cups (350ml).

In a saucepan, combine dashi with sake and soy sauce and bring to a boil over high heat. Reduce heat to maintain a steady simmer and cook until reduced by half, or until you have about 2 1/4 cups (525ml) of liquid. Transfer to a heatproof container and set aside.

For the Aroma Oil: Scoop off the top layer of congealed fat from the broth and place it in a saucepan over medium-low heat. (Don't worry if some broth gets in there, too.) You should have about 1/2 cup (120ml) rendered fat; if you do not, either add a handful of small pieces of solid fat trimmed from the cooked pork belly and cook it in the rendered fat until it renders enough additional fat to make 1/2 cup (120ml), or supplement with a neutral oil like vegetable oil. (If you add extra fat from the belly, there's no need to remove it until you strain in the next step.)

When the fat is hot, add sliced garlic and minced ginger. Sauté until fragrant, but not brown. Place lemon zest in the bottom of a fine-mesh strainer set over a heatproof bowl. Pour the hot aroma oil through the strainer, pressing on the solids to extract as much fat as possible; discard solids. Set aroma oil aside.

To Assemble the Ramen Bowls: Bring a large pot of unsalted water to boil over high heat. Place broth in a separate pot and bring to a simmer over high heat; try not to let the broth boil, as boiling will make it more opaque. Set out containers of tare, aroma oil, and freshly ground white pepper, along with appropriate measuring spoons and serving bowls, and make sure all garnishes and toppings are close at hand.

Ladle 5 ounces (150ml) boiling water into each serving bowl to warm it. After 30 seconds, place noodles in the pot of boiling water and stir vigorously with chopsticks or tongs to prevent sticking. 

Discard water in serving bowls. Place 2 tablespoons (30ml) tare, 2 teaspoons (10ml) aroma oil, 1/8 teaspoon white pepper, and a pinch of sliced scallions in the bottom of each serving bowl. Add about 1 1/2 cups (350ml) hot broth to each bowl.

When noodles are cooked, drain them thoroughly using a fine-mesh strainer or noodle basket, shaking off as much excess water as possible, then place a serving of noodles in each bowl of hot broth. Stir noodles with chopsticks or tongs, then lift and fold noodles over. Garnish with sliced pork belly, more scallions, ajitsuke tamago (if using), and whatever other toppings you have at hand. Serve immediately.

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

chicken broth

(59 mL) mirin

½ cup (118 mL) soy sauce

Tbsp (30 mL) sake

tsp (5 g) brown sugar

tsp (5 mL) rice wine vinegar

garlic,

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

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.

Bring all the ingredients to simmer in a...

Bring all the ingredients to simmer in a saucepan.

Simmer the tare until it reduces to ½...

Simmer the tare until it reduces to ½ cup, about 25 minutes.

Strain the solids and let the tare cool....

Strain the solids and let the tare cool. Store in an airtight container in the refrigerator for up to two weeks.

Place the chicken backs and pork bones in...

Place the chicken backs and pork bones in a heavy bottomed stock pot. Add enough water to fully cover them. Cover with a lid. Over high heat, bring the water to a boil. Once boiled, drain the bones and wash any dark marrow or coagulated blood off from the pork with cold water and a chopstick or fork. The bones should have no dark color left in them to obtain a light, milky color.

Rinse the pot, put the bones back in...

Rinse the pot, put the bones back in along with the rest of the ingredients for the broth except the fatback. Add water to just cover the ingredients. Over high heat, bring the water to a rolling boil, then turn down temperature to a low boil/very lively simmer. Let boil for 12-18 hours, adding water to keep the ingredients submerged.

The last 30 minutes to 1 hour before...

The last 30 minutes to 1 hour before it’s done, place the fatback on a sieve or strainer, shallowly put it into the broth, cover the pot and let the fat cook. Remove and finely mince the fat. Keep in an airtight container in the fridge until ready to serve.

Pour the broth through a fine mesh sieve...

Pour the broth through a fine mesh sieve into a large bowl (or multiple containers) to remove solids. Let chill in the fridge until solid, then spoon the fat off the top.

Lay pork belly on cutting board and roll...

Lay pork belly on cutting board and roll up lengthwise, with skin facing out.

Using butcher’s twine, tightly secure pork belly at...

Using butcher’s twine, tightly secure pork belly at 3/4-inch intervals.

Preheat oven to 275°F. Heat water, garlic, ginger,...

Preheat oven to 275°F. Heat water, garlic, ginger, sliced green onions, soy sauce, mirin, fish sauce, white sugar in a medium saucepan, big enough to hold the pork belly, over high heat until boiling. Add pork belly, it won't be submerged. Cover with a lid left slightly ajar. Transfer to oven and cook, turning pork occasionally, until pork is fully tender and a cake tester or thin knife inserted into its center meets little resistance, 3 to 4 hours. Transfer contents to a sealed container and refrigerate until completely cool.

Reheat pork belly slices in soup broth with...

Reheat pork belly slices in soup broth with noodles and other garnishes.

In a large pot, bring the tonkotsu broth...

In a large pot, bring the tonkotsu broth to a simmer. Add 5-6 cups of dashi. Finely chop the fatback and add the fatback to the broth, simmering until it’s barely visible in the broth. Ladle the broth into deep, wide bowls, adding about 2-3 tablespoons of tare, leaving room for the noodles and toppings. (Freeze any leftover broth to use later.) Cook the noodles according to the package instructions and divide among bowls. Top each with 2 slices of pork belly, one soft boiled egg sliced in half, 3 slices of naruto, 1 sheet of nori, the enoki mushrooms, oils, and scallions.

Serve immediately.

Sakamoto namul is an easy, Korean-style marinated bean sprout dish.

Sakamoto Namul (Marinated Bean Sprouts)

soy sauce

T vegetable or canola oil

sugar

garlic (minced)

tsp sesame oil

T fish sauce

T rice wine vinegar

12 oz packages mung bean sprouts

green onions (sliced)

Mix the above ingredients to create the dressing.

Dressing

Place the bean sprouts in a bowl. Pour boiling water over and rest for 5 minutes. Drain well and squeeze the sprouts gently.

Toss the sprouts, dressing and green onions together. You can start munching on it immediately, but the bean sprouts absorb the dressing really nicely if you wait a couple hours.

Bean Sprouts

Shoyu Tare is the soy sauce seasoning and concentrated flavor base used in Japanese Shoyu Ramen; one of the most important elements in a good bowl of ramen.

Shoyu Tare (Soy Sauce Seasoning for Ramen)

fish

shiitake mushroom (about 1 oz)

oz dried konbu

salt ((17% by weight,

soy sauce (Japanese)

Use a spice grinder to grind the dried fish and dried shiitake&nbsp;mushroom into a powder.

Put the water in a large stockpot and add the konbu. Bring&nbsp;it to a boil. Simmer for 2 minutes, then remove and discard&nbsp;the konbu.

Add the fish-and-mushroom powder to the simmering&nbsp;water and bring it to a boil again. When it boils, remove from&nbsp;the heat and strain the liquid through a paper or cloth filter&nbsp;(a coffee filter works well for this).

If measuring the salt by weight, measure the weight of the&nbsp;liquid using a kitchen scale. Add 17% of this weight in salt.

Alternatively, measure out exactly 2 cups of the liquid and&nbsp;add 1⁄3 cup plus 1 teaspoon of salt. You will discard some of the&nbsp;liquid you made and thus have less tare in the end. (Again, it’s&nbsp;best to use the weight measurement.)

Mix the salt in well.

Pour the liquid-and-salt mixture into a measuring cup, then&nbsp;transfer to a large bowl. Measure out the same amount of soy&nbsp;sauce and add it to the bowl. Mix well.

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Top 6 shoyu recipes from across the web

The most viewed shoyu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Shoyu Chicken Recipe

Pressure Cooker Chintan Shoyu Ramen...

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Sakamoto Namul (Marinated Bean Spro...

Shoyu Tare (Soy Sauce Seasoning for...

Shoyu sauce

The most viewed shoyu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine