Directions
- 1In a medium pot, add 1 quart of water and 2, 2-inch squares of kombu and heat until steaming. Let it steep for about 5 minutes without boiling.
- 2Cut off the heat, add 1 and 1/4 cup of bonito flakes (katsuobushi), cover with a lid, and let it steep for 8 to 10 minutes. Then strain and you have dashi.
- 3In a saucepan over medium-high heat, add enough oil to coat the pan. Add 4 thinly sliced shiitake mushrooms and let them sear, stirring occasionally, for 2 to 3 minutes.
- 4Remove the mushrooms and add thinly sliced whites from 2 green onions, 2 cloves of lightly crushed garlic, and 1 inch of grated ginger. Sauté until fragrant (about 30-45 seconds).
- 5Add 6 cups of stock (chicken stock or a 50/50 mix of chicken stock and dashi).
- 6Add 1/4 cup of soy sauce, bring to a boil, reduce heat to low, and simmer for 5 to 10 minutes. Taste and season lightly with salt and optionally add a touch of shio dashi.
- 7In a large pan over medium-high heat, combine 2 tbsp soy sauce, 1 tbsp honey, 2 tbsp light corn syrup, and 1 finely chopped clove of garlic. Mix together.
- 8Add 4 boneless, skin-on chicken thighs to the pan, sear skin-side down for about 3 minutes, flip, reduce heat to medium, and cook for 4 to 6 more minutes until cooked through.
- 9Brush with glaze, flipping occasionally, for about 1 minute. You now have beautifully glazed chicken thighs.
- 10Assemble your Shoyu Ramen: In a large bowl, add your cooked ramen noodles, the seared shiitake mushrooms, half of a soft-boiled egg, 1-2 slices of chicken thighs, and some thinly sliced green onions. Finish with a light drizzle of toasted sesame oil.
Ingredients
- 1 quart water
- 2 2-inch squares kombu (dried seaweed)
- 1.25 cups bonito flakes (katsuobushi)
- 6 cups chicken stock
- 4 shiitake mushrooms
- 2 green onions
- 2 cloves garlic
- 1 inch ginger
- 0.25 cup soy sauce
- 1 touch shio dashi
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 2 tablespoons light corn syrup
- 1 clove garlic
- 4 boneless chicken thighs
- 1 touch neutral oil
- 0.33 pound ground pork
- 5 shiitake mushrooms
- 3 green onions
- 1 shallot
- 1 inch ginger
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 0.5 teaspoon ground white pepper
- 2 teaspoons doubanjiang
- 1 tablespoon mirin
- 1.5 cups dashi
- 1 quart chicken stock
- 1 tablespoon sesame seeds
- 3.5 tablespoons miso
- 2 spoonfuls corn
- 1 bit pickled ginger
- 1 generous drizzle chili oil
- 1 package ramen noodles
- 2.5 pounds pork hocks
- 2 pounds pork neck bones
- 2 gelatin sheets
- 0.5 pound pork fat
- 0.25 cup sake
- 0.5 cup soy sauce
- 0.5 cup mirin
- 0.25 cup Shiro dashi
- 1 chashu
- 1 nori
Equipment
saucepanpotblenderstrainerwhisktongsknifecutting boardlarge panmixing bowlwooden spoonpressure cooker or Instant Pot
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