Japanese · Main
Ramen
A clear double-stock shoyu bowl with rolled chicken chashu — every component made aboard, assembled in 90 seconds
- Prep
- 45 min
- Cook
- 240 min
- Serves
- 4
Ingredients
- Chicken carcasses & wings — 1.5 kg
- Water — 3 L
- Kombu — 15 g
- Katsuobushi — 20 g
- Dried shiitake — 15 g
- Soy sauce (tare) — 100 ml
- Mirin — 40 ml
- Sake — 40 ml
- Chicken thighs, boneless, rolled and tied — 2 (400 g)
- Eggs — 4
- Ramen noodles, fresh — 500 g
- Spring onion, fine — 40 g
- Menma (bamboo shoots) — 80 g
- Nori — 4 sheets
- Chicken fat, rendered — 40 ml
Method
- Simmer carcasses in water at 95°C, skimming, 3.5 hours; add kombu, shiitake and katsuobushi off the heat for 10 minutes; strain — target 1.6 L clear stock.
- Simmer soy, mirin and sake with 30 g chicken trim 10 minutes for the tare.
- Poach the rolled thighs in stock + 60 ml tare at 80°C for 45 minutes to 68°C; chill in the liquor, slice thin.
- Boil eggs 6 minutes 30 seconds, shock, peel, and marinate in the chashu liquor 4 hours.
- Boil noodles per packet (usually 90 seconds); drain violently.
- Assemble: 20 ml tare + 10 ml chicken fat per bowl, 350 ml stock at 95°C, noodles folded in, toppings arranged clockwise.