tare

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

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.

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.

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.

The tare will keep in an airtight container in the refrigerator for&nbsp;a few months.

Shoyu Tare - Tonkotsu Ramen

g anchovy

shrimp

g dried shiitake mushrooms

g bonito flakes

g konbu

ml niboshi dashi

tbsp usukuchi shoyu

tbsp koikuchi shoyu

sake

First, measure all the ingredients for the first part.

In a small bowl, add the anchovy, shrimp, shiitake mushrooms, bonito flakes, konbu, and the water. Let it rest in the fridge overnight.

Now it is time to make the niboshi dashi. In a small pan, add all of the soaked content including the water. Let it simmer on low heat for 45 minutes closed.

After 45 minutes. strain niboshi dashi. You will roughly get an estimate of 300 mL of the dashi left. Let it rest for 5-10 minutes.

Niboshi Dashi

To prepare the shoyu tare, add 100 mL of the niboshi dashi with the usukuchi shoyu, koikuchi shoyu, sake, and mirin. Have it on high heat until it boils and the smell of the sake and mirin has dissipated (roughly 2-3 minutes).

You should be left with roughly 9 tbsp of tare. To serve with tonkotsu broth, use 2-3 tbsp of the tare. Enjoy!

Shoyu Tare

https://www.youtube.com/watch?v=BXB8Ms05XRU

You would think that after 8-12 hours of making this broth for tonkotsu ramen, it would taste amazing. It did not. For the first couple of taste tests, I didn’t realize that the seasoning was in the tare all along. Tare is the main contributing factor in giving the broth that depth of flavor. And that depends on what kind of tare you use. There are three main tares. Shoyu, Shio, and Miso. Shoyu tare is shoyu based and it accentuates existing flavors in the broth. Similarly, shio is a salt-based tare and it does the same, but it is lighter in color, and it doesn’t have the same richness as shoyu. And then there is Miso tare which is derived from miso paste and out of the three, this one has the most umami flavor. But it isn’t my favorite, that would be a shoyu tare. And that starts with the niboshi dashi (anchovy stock). It can be made by soaking dried anchovies, dried shrimp, dried shiitake mushrooms, katsuobushi, and kombu in water. This has to soak to draw out the flavors from the dried ingredients and the longer you do it the better. Then it has simmered for 30 to 45 minutes on low heat to reduce into much more concentrated dashi when you strain it. 100 ml of the dashi will be used to make the shoyu tare. 2 tbsp of usukuchi shoyu and 1 tbsp of koikuchi shoyu. Then 1 tsp mirin and 1 tsp sake. This is to give it a hint of sweetness. Heat this until it reaches a simmer or 80 celsius. This is in order to kill the yeasty taste in shoyu. This should leave you with about 9 tbsp of shoyu tare which is good for 3 servings of ramen.

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