Authentic Shoyu Ramen Recipe Tokyo, Japan

Fill a large 6L/6.3qt pot with water for the soup and bring to a simmer.

Then, fill a separate large pot with water — for pre-boiling — then heat it until boiling.

Add the pork bones to the pot for pre-boiling, boil them for 5 minutes.

Take them out of the pot, rinse clumps of scum stuck to the bones, and add the pork bones to the pot with the water for the soup.

Remove the scum from the surface of the water the pork bones were parboiled in.

Bring the water for pre-boiling to the boil again, drop in the chicken backs, boil for a minute, and then take out. Add the chicken backs to the pot with the pork bones.

Add the chicken feet to the pot with water (boiling!) the pork and the chicken backs have parboiled in, then boil for a minute.

Take the feet out of the water, then cut the fingernails off the chicken feet and drop them into the pot with the pork and chicken backs.

Remove any scum that gathers on the surface of the soup, then add the pork skin, and keep simmering, at the same temperature, for 7-8 hours (counting from when the pork bones were added to the pot).

About 3 hours before the soup is done, prep the aromatics. Cut the garlic in half and cut the green parts of onion into halves or thirds, depending on their length. Then, add the green onions, the garlic, and the dried chilis to the pot.

Once the soup is done, strain it, by pouring a ladle at a time into the strainer, so you do not disturb the gunk on the bottom of the pot.

Let the soup cool down completely, then divide into 12 separate containers (one for each serving, for easier portioning) and refrigerate overnight.

Add all the ingredients to a saucepan and mix.

Heat to 83°C/181°F and cook it at that temperature for a minute.

Take off heat and let it cool down, then cover with a newspaper or something that can “breathe”.

Let it rest overnight.

The following day, transfer into a container — if sealed and refrigerated, it will keep indefinitely.

Add the chicken skin and pork fat to a pot full of water, then bring to a boil and boil for about half an hour.

Drain the fat and the skin and add them to the food processor.

Whizz until you get small pieces of fat and pork.

Transfer into a pot and pour in the peanut oil and the olive oil.

Cook over low heat, stirring constantly, until golden brown.

Drain, reserving the fried bits of skin and fat.

Once you’re ready to serve the ramen, take the soup out of the refrigerator and skim the layer of fat on the top.

Prepare a large pot of boiling water for cooking noodles.

Heat the soup to 87°C/190°F.

Once the soup hits that temperature, cook the noodles in boiling water, one serving at a time, for about a minute or until however long it says on the packet instructions, then drain well.

To each bowl add the tare, the aroma oil, the grated apple, and the hot soup. Each bowl of ramen should have the ingredients in the following ratios: 30ml (2 tbsp) tare, 15-20ml (3-4 tsp) aroma oil, apple, grated, 1 tsp, 300ml (1 ¼ cup) soup, 130g (4.6 oz) noodles.

Add the noodles to the bowl, mix them a bit, then make a mound of the noodles in the center of the bowl so it can hold the toppings from dropping into the soup.

Finally, arrange the chashu pork, the green onions, the radish sprouts, menma, and the fried chicken and pork bits.