Cuisine

Cha Shu Shoyu Ramen

Experience the soul-soothing depth of a classic Japanese Shoyu Ramen, featuring a clear, savory chicken and dashi broth topped with caramelized, melt-in-your-mouth pork belly chashu. This recipe delivers a complex umami profile that rivals the best ramen shops in Tokyo.

Prep

30m

Cook

180m

Serves

Calories

820kcal

Qty	Ingredient
1 lb 450 g	Pork Belly
0.75 cup 180 ml	Soy Sauce
0.25 cup 60 ml	Mirin
0.25 cup 60 ml	Sake
2 tbsp 25 g	Brown Sugar
1 inch piece 10 g	Fresh Ginger
4 cloves 20 g	Garlic Cloves
6 cups 1.4 L	Chicken Stock
1 tbsp 10 g	Dashi Powder
4 portions 600 g	Fresh Ramen Noodles
2 stalks 30 g	Green Onions
2 pcs 100 g	Soft-boiled Eggs
2 sheets 5 g	Nori Seaweed

2 Method

Step 1. Roll the pork belly into a log and tie it tightly with kitchen twine. Sear the pork in a hot pan until all sides are golden brown.

Step 2. In a medium pot, combine 0.5 cup soy sauce, mirin, sake, sugar, ginger, and garlic. Add the pork and enough water to submerge it halfway. Simmer on low for 2.5 hours, turning occasionally.

Step 3. Once tender, remove the pork and let it cool completely in the fridge before slicing. Reserve the braising liquid; this is your 'Tare' (seasoning base).

Step 4. Prepare the broth by heating the chicken stock and dashi powder in a large pot. Season with the remaining soy sauce.

Step 5. Cook the ramen noodles in a separate pot of boiling water according to the package directions.

Step 6. To assemble, add 2-3 tablespoons of the Chashu braising liquid (Tare) to each bowl. Pour in 1.5 cups of the hot broth.

Step 7. Add the cooked noodles, then top with thin slices of Chashu, half a soft-boiled egg, sliced green onions, and a strip of nori.

·
Chill the pork belly overnight before slicing; it makes it much easier to achieve paper-thin slices without the meat falling apart.
·
To extra-level your eggs, marinate the soft-boiled eggs in the leftover chashu liquid for 4 hours to make Ajitsuke Tamago.
·
If you want a clearer broth, never let your chicken stock reach a rolling boil; keep it at a gentle simmer.
·
Flash-fry or blowtorch the chashu slices just before serving to add a smoky, charred dimension.

? FAQ

Can I use pork shoulder instead of pork belly?

Yes, pork shoulder (pork butt) is a great alternative if you prefer a leaner cut of meat, though it won't be as melt-in-your-mouth tender.

What does 'Shoyu' mean?

Shoyu is the Japanese word for soy sauce. Shoyu ramen is defined by its savory, soy-sauce-based seasoning liquid (tare).

Where can I find dashi powder?

Dashi powder is available at most Asian grocery stores or in the international aisle of well-stocked supermarkets. It provides the essential 'sea' umami flavor.

Can I make the Chashu in a slow cooker?

Absolutely. Cook the pork belly on low for 6-8 hours until tender, then follow the cooling and slicing instructions.

So Ramen

Cha Shu Shoyu Ramen

1 Ingredients

2 Method

💡 Chef's Tips

? FAQ

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