Traditional Ramen Recipe: Tokyo-Style Shoyu Ramen at Home!

Name: Traditional Ramen Recipe: Tokyo-Style Shoyu Ramen at Home!
Total time: 480 min
Ingredients: 4 lbs (1.8 kg) pork bones (femur, neck, and/or trotters), cut into smaller pieces; 1 lb (450g) chicken carcasses; 1 large onion, quartered (about 8 oz / 225g); 4 cloves garlic, smashed; 2-inch piece ginger, peeled and sliced (about 25g); 1/4 cup (60ml) sake or dry sherry; 12 cups (2.8 liters) water; 1/2 cup (120ml) good quality soy sauce; 1/4 cup (60ml) mirin; 2 tablespoons (30ml) sake or dry sherry; 1 tablespoon (15ml) rice vinegar; 1 tablespoon (15g) sugar; 1 dried shiitake mushroom; 1 (2-inch) piece kombu (dried kelp); 400g (14 oz) bread flour (high protein content); 10g (0.35 oz) baking soda; 2g (0.07 oz) salt; 140ml (4.7 oz) water; 1 1/2 lbs (680g) pork belly, skin removed (if desired); 1/4 cup (60ml) soy sauce; 2 tablespoons (30ml) sugar; 2 cloves garlic, smashed; 1-inch piece ginger, peeled and sliced; Soft-boiled eggs, marinated (Ajitsuke Tamago); Sliced green onions; Dried seaweed (nori); Pickled bamboo shoots (menma); Narutomaki (fish cake with a swirl); Sesame seeds

hertaste.net

Dreaming of authentic ramen? This traditional ramen recipe brings Tokyo flavors to your kitchen! Rich broth, homemade noodles – worth the effort.

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Cheesecloth
Dutch oven
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Measuring spoon
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Ingredients

4 lbs (1.8 kg) pork bones (femur, neck, and/or trotters), cut into smaller pieces
1 lb (450g) chicken carcasses
1 large onion, quartered (about 8 oz / 225g)
4 cloves garlic, smashed
2-inch piece ginger, peeled and sliced (about 25g)
1/4 cup (60ml) sake or dry sherry
12 cups (2.8 liters) water
1/2 cup (120ml) good quality soy sauce
1/4 cup (60ml) mirin
2 tablespoons (30ml) sake or dry sherry
1 tablespoon (15ml) rice vinegar
1 tablespoon (15g) sugar
1 dried shiitake mushroom
1 (2-inch) piece kombu (dried kelp)
400g (14 oz) bread flour (high protein content)
10g (0.35 oz) baking soda
2g (0.07 oz) salt
140ml (4.7 oz) water
1 1/2 lbs (680g) pork belly, skin removed (if desired)
1/4 cup (60ml) soy sauce
2 tablespoons (30ml) sugar
2 cloves garlic, smashed
1-inch piece ginger, peeled and sliced
Soft-boiled eggs, marinated (Ajitsuke Tamago)
Sliced green onions
Dried seaweed (nori)
Pickled bamboo shoots (menma)
Narutomaki (fish cake with a swirl)
Sesame seeds