Homemade Ramen (Two-Day Authentic Ramen)

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Homemade Ramen (Two-Day Authentic Ramen)

Staple · Noodle · Washoku360 min(Prep 60 min + Cook 300 min) · 650 kcal per serving · 2 servings · Hard

Authentic homemade ramen where everything is made from scratch, from the chashu and marinated eggs to a combined chicken and shellfish broth. It takes two days to prepare, but you can also make just the toppings. The broth ratio can be adjusted to taste.

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JunsKitchen23 recipes · 169 cooked

Instructions

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  1. Start preparing the chashu. Rub salt into the pork and quickly sear all sides (blanching for 15 seconds also works).Uses: Pork (for chashu), Salt~10 minWatch the video from 1:16
  2. Make the marinade for the chashu and marinated eggs. Put the green parts of the onion, sliced ginger, and 1 crushed clove of garlic in a pot, add sake, mirin, soy sauce, sugar, and salt, heat over low heat, and turn off the heat just before it boils.Uses: Salt, Green onion (green parts), Ginger (sliced), Garlic (crushed), Sake, Mirin, Soy sauce, Sugar~10 minWatch the video from 1:52
  3. Wrap the pork in paper towels and place it in a sealable bag with the marinade. Submerge the bag in a bowl of water to push out the air, then put it in a rice cooker with hot water and leave it on the keep-warm setting for about 4 hours. Afterward, rest it in the refrigerator for half a day.Uses: Pork (for chashu), Green onion (green parts), Ginger (sliced), Garlic (crushed), Sake, Mirin, Soy sauce, Sugar, Salt~240 minWatch the video from 2:29
  4. Make the marinated eggs. Pierce a hole in the bottom of each egg before boiling, and cook for 6 1/2 minutes for a soft-boiled center. Remove, cool, and peel (a cylindrical container makes this easy).Uses: Eggs~10 minWatch the video from 2:56
  5. Place the eggs in a container and pour in the marinade and water in equal parts. Cover with a paper towel and rest in the refrigerator for half a day. Slice the chashu to your preferred thickness.Uses: Eggs, Water, Soy sauce, Pork (for chashu)Watch the video from 3:25
  6. Make the chicken stock for the broth. Boil the green parts of the onion, ginger, chicken carcass, and wings for 1 minute to remove any off odors, cool with water, and chop the carcass into pieces. Return the carcass and wings to the pot and simmer over low heat for 1 hour.Uses: Green onion (green parts), Ginger (sliced), Chicken carcass, Chicken wings~60 minWatch the video from 3:43
  7. Make the shellfish stock. Add water, sake, and kombu to the sand-purged shellfish and simmer over low heat for 30 minutes. Don't forget to skim off the scum.Uses: Shellfish, Sake, Kombu, Water~30 minWatch the video from 4:20
  8. Render the fat from the chicken skin by frying it. Set aside the crisped skin for topping and the chicken fat for the seasoning base.Uses: Chicken skin~15 minWatch the video from 4:38
  9. Make the shiraga negi. Remove the core of the long green onion, slice it into fine strips, and soak in water for 5 minutes.Uses: Long green onion (for shiraga negi), Water~5 minWatch the video from 4:57
  10. Combine the chicken broth and seafood broth in your preferred ratio. Put soy sauce, kombu dashi, and chicken fat in the bowl.Uses: Soy sauce, Chicken carcass, Chicken wings, Shellfish, Kombu, Chicken skin~10 minWatch the video from 5:11
  11. Prepare the toppings. Get the chicken skin ready, sear the chashu, and cut the marinated eggs in half.Uses: Chicken skin, Pork (for chashu), Eggs~5 minWatch the video from 5:33
  12. Pour the heated broth into the bowl, then boil the noodles last. Drain them, add them to the bowl, arrange the toppings, and it's done.Uses: Chinese-style noodles, Long green onion (for shiraga negi), Chicken skin, Pork (for chashu), Eggs~5 minWatch the video from 5:50

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