Shoyu Ramen (Pro Recipe)
About this recipe
Shoyu Ramen is a classic Japanese noodle soup known for its rich, savory flavor, and this pro recipe by Keizo Shimamoto takes it to the next level. With a double soup base combining chicken stock and dashi, this ramen is designed to be both flavorful and accessible, using ingredients that are easier to find than traditional options.
Keizo, a renowned ramen chef, emphasizes the importance of preparation and patience in achieving the perfect bowl. This recipe requires some advance planning, particularly for the tare, which needs to sit for a week, but the results are well worth the wait.
Ingredient notes
- The tare requires 600ml of Marudaizu Koikuchi Shoyu and 65ml of Hon Mirin, which should be combined and left at room temperature for one week.
- For the chicken stock, you'll need two whole chickens (10lbs total) and 5lbs of chicken feet, along with 8-9L of water to cover them.
- The dashi is made with 50g of Ma Konbu and 25g of dried shiitake, soaked overnight in 5L of water.
Tips from Way of Ramen’s video
- Make sure to skim off the scum while boiling the chicken stock for a clearer broth.
- Maintain a simmer at around 95°C for the chicken stock to extract maximum flavor without boiling.
- For the dashi, steep the katsuobushi for about 5 minutes to avoid a sour taste.
Good to know
- How long does it take to make Shoyu Ramen?
- The total time for this recipe is 8-12 hours, primarily due to the chicken stock simmering for a minimum of 6 hours.
- What is the purpose of letting the tare sit for a week?
- Letting the tare sit for a week allows the flavors of the shoyu and mirin to meld together, enhancing the overall taste.
- What kind of pot do I need for this recipe?
- You'll need at least a 12-quart pot to accommodate the large quantities of ingredients used in this recipe.
No life story here — the video and the recipe are the whole point. All credit to Way of Ramen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Prepare the tare by combining 600ml of Marudaizu Koikuchi Shoyu and 65ml of Hon Mirin in a container. Let it sit at room temperature for one week.
- 2
After a week, add 20g of Ma Konbu and 2 dried Shiitake mushrooms to the tare mixture and let it steep overnight.
- 3
The next day, pour the tare into a pot and heat it to 80°C. Remove the kombu and shiitake when it reaches this temperature.
- 4
Add 10g of aged sea salt to the tare and stir until dissolved. Once cooled to room temperature, add 20ml of Thai fish sauce and store the tare in a cool, dark place.
- 5
For the chicken stock, trim the toenails off 5lbs of chicken feet and prepare 2 whole chickens by removing the guts and rinsing them.
- 6
Make cuts around the chicken to help extract flavor. Place the chickens in a large pot and add 8-9L of water, ensuring the chickens are covered.
- 7
Bring the pot to a boil, skimming off any scum that rises to the surface. Once boiling, add the chicken feet and a large handful of rinsed chicken skin.
- 8
Lower the heat to maintain a simmer at around 95°C, cover the pot slightly, and let it cook for a minimum of 6 hours (up to 12 hours for best results).
- 9
For the dashi, soak 50g of Ma Konbu and 25g of dried Shiitake in 5L of water overnight in the fridge.
- 10
The next day, heat the dashi to 60°C, then remove the kombu and shiitake. Increase the temperature to 90°C, skimming off any scum.
- 11
At 90°C, add 65g of Katsuobushi and turn off the heat. Let it steep for about 5 minutes, then strain the dashi.
- 12
For the shallot oil, finely dice 100g of shallots, and combine with 250ml of vegetable oil, 25g of ginger, 25g of garlic, and 25g of green onions in a pot. Heat gently to infuse the flavors.
Heads up — we had to guess a little:
- The quantity for 'large handful of chicken skin' was inferred based on typical usage in recipes.
Credit where it’s due: this recipe was transcribed from Way of Ramen’s original video on YouTube. Follow them there — it’s their dish.
Are you Way of Ramen? Claim this page or ask us to take it down. Your call, always.
