E.A.K.-Style Ramen Recipe — Yokohama Pork Bone Soy Broth with Chicken Oil

If you’ve ever lined up outside E.A.K. Ramen in Manhattan’s Hell’s Kitchen and wondered how that impossibly rich, slightly milky, soy-scented broth comes together, you’re in the right place. E.A.K. — short for “iekei” (家系), pronounced “ee-eh-kay” — is a style born in Yokohama in 1974 when a former truck driver named Minoru Yoshimura fused Fukuoka’s bone-white tonkotsu broth with Tokyo’s dark soy-sauce ramen, calling his shop Yoshimuraya (吉村家). Every iekei shop that followed has “ya” (家) in its name, which is how the style got its name.

E.A.K. Ramen (operated by Japan’s Machida Shoten) brought that Yokohama tradition to New York, making it arguably the most accessible entry point for American diners into iekei culture. This recipe is an independent home-cook interpretation inspired by iekei techniques — it is not E.A.K.’s proprietary recipe. What it does give you is the complete three-component system — broth, soy tare (kaeshi), and chicken oil (chiiyu) — plus the famous okonomi table-side customization ritual that turns every bowl into a personal statement.

What Is E.A.K. / Iekei Ramen?

Iekei ramen occupies a unique corner of the ramen universe: it combines the opaque, collagen-laden richness of Hakata-style tonkotsu (pork bone) from Kyushu with the deep, savory soy-sauce notes of Tokyo-style shoyu ramen. The result is a broth that is thick but not cloudy-white — more of a warm caramel brown — and intensely savory without tipping into greasiness, especially when balanced by the three pillars of iekei toppings: blanched spinach, braised pork belly chashu, and nori seaweed.

Yoshimuraya opened in Isogo Ward, Yokohama, in 1974. Within years, former Yoshimuraya employees opened their own shops, all with “ya” (家, meaning “house” or “family”) in the name — Sugitaya, Rokakuya, and dozens more — cementing the style’s identity. Machida Shoten, the parent company of E.A.K. Ramen, traces its lineage directly to this Yoshimuraya family tree, opening its first U.S. outpost as “E.A.K.” to make the pronunciation accessible to American diners.

The Three Components of Every Iekei Bowl

Like most serious ramen styles, iekei separates its flavor into three independently prepared elements that are assembled to order. Add thick straight noodles and the classic topping trio and you have a complete iekei bowl:

Ingredients (3–4 Servings)

For the Broth

• 1.1 lb (500 g) pork neck bones or back bones
• 11 oz (300 g) chicken carcass or bone-in chicken thighs
• 1 oz (30 g) fresh ginger, sliced
• 3 scallions (green onions), cut into thirds
• 6 cups (1.4 L) cold water
• Optional: 1 tsp (5 ml) chicken bouillon powder (for depth if using home bones)

For the Soy Tare (Kaeshi)

• ½ cup (120 ml) soy sauce — Japanese dark soy sauce preferred (e.g., Kikkoman regular or Yamasa)
• 2 tbsp (30 ml) mirin
• 1 tbsp (15 ml) sake (or dry sherry as a substitute)
• 1 tsp (4 g) granulated sugar

For the Chicken Oil (Chiiyu)

• 3.5 oz (100 g) raw chicken fat or chicken skin (from the bones above, or extra chicken thigh skin)
• 2 scallions, cut into 2-inch (5 cm) pieces
• 2 cloves garlic, lightly crushed
• ½ cup (120 ml) neutral oil (vegetable or sunflower)

For the Toppings

• 6 oz (170 g) pork belly chashu, sliced (see Toppings section below)
• 3.5 oz (100 g) baby spinach or regular spinach
• 4–6 sheets toasted nori (full sheets, cut in half)
• Optional: 2 soft-boiled seasoned eggs (ajitsuke tamago, marinated ramen eggs)
• Optional: white sesame seeds, sliced scallions, garlic paste

For Assembly

• 10–12 oz (280–340 g) fresh thick straight ramen noodles — or dried “Yokohama-style” thick noodles
• Kaeshi: 1–2 tbsp (15–30 ml) per bowl (adjust to taste)
• Chiiyu: 1 tsp (5 ml) per bowl
• Broth: about 1½ cups (350 ml) per bowl, heated to a near-boil

Making the Pork & Chicken Broth

Step 1: Blanch the Bones (Don’t Skip This)

Place the pork bones and chicken pieces in a large pot. Cover with cold water and bring to a full boil over high heat. Boil for 5 minutes — the water will turn grey and foamy. Drain completely, then rinse each bone under cold running water to remove blood and impurities. Clean the pot. This step is non-negotiable: skipping the blanch produces a murky, off-flavored broth.

Step 2: Long Simmer (Traditional Method — 4–6 Hours)

Return the cleaned bones to the pot. Add the 6 cups (1.4 L) cold water, ginger, and scallions. Bring to a boil over high heat, then reduce to a vigorous simmer — you want enough movement to keep the broth opaque and slightly creamy, not a gentle barely-moving simmer. Cook for 4 to 6 hours, topping up water as needed to keep bones submerged. The broth will reduce and thicken noticeably; aim for about 3 cups (700 ml) of finished broth. Strain through a fine-mesh sieve, discard solids, and skim surface fat to taste.

Step 3: Pressure Cooker Shortcut — 90 Minutes

After the blanching step, add cleaned bones, water, ginger, and scallions to a stovetop or electric pressure cooker. Lock the lid and cook at high pressure for 90 minutes. Allow pressure to release naturally (about 20 minutes). Strain and skim as above. The pressure cooker yields a milkier, more collagen-rich broth in a fraction of the time — ideal for weeknight cooking.

Soy Tare (Kaeshi)

Kaeshi is the concentrated seasoning sauce that transforms unseasoned broth into a fully flavored ramen base. It’s prepared separately so each bowl can be seasoned individually — this is how restaurants maintain consistent flavor even as broth batches vary slightly.

Making the Kaeshi

Combine soy sauce, mirin, sake, and sugar in a small saucepan over medium-low heat. Stir gently until the sugar dissolves and the mixture just begins to simmer — do not boil vigorously. Remove from heat immediately and let cool to room temperature. Transfer to a glass jar and refrigerate; flavor deepens after 24 hours and the kaeshi keeps for up to one month. Yield: about ¾ cup (180 ml).

Overseas Soy Sauce Substitutes

Japanese dark soy sauce (丸大豆醤油 or regular Kikkoman) is ideal. If unavailable, use Chinese light soy sauce at 80% of the stated quantity and add a small pinch of salt to compensate. Korean soy sauce (ganjang) also works well. Tamari makes an excellent gluten-free alternative; reduce the quantity slightly as it is saltier.

Making Chicken Oil (Chiiyu)

Chiiyu (鶏油, “chicken oil” or “chicken fat”) is the aromatic finishing touch that gives iekei ramen its signature silkiness and a subtle poultry fragrance. A tablespoon floated on the surface of each bowl adds richness, traps heat, and carries fat-soluble aromas directly to your nose with every sip.

Rendering the Chiiyu

Place chicken fat or skin in a small saucepan with the neutral oil over low heat. Cook slowly, stirring occasionally, for about 20 minutes until the fat has fully rendered and any skin pieces are golden and crispy (save these as a cook’s snack). Add the scallion pieces and garlic to the warm oil and cook for another 5 minutes — the aromatics should sizzle gently, not brown aggressively. Remove from heat, let cool for 10 minutes, then strain through a fine-mesh sieve. Discard the solids. Transfer the golden oil to a jar; it will solidify slightly when refrigerated. Yield: about ½ cup (120 ml).

Toppings — The Classic Iekei Trio

Iekei ramen is defined as much by its toppings as by its broth. The classic combination of spinach, chashu, and nori is not arbitrary — each element plays a specific role in balancing the bowl’s richness.

Chashu (Braised Pork Belly)

Roll a 14 oz (400 g) piece of pork belly into a tight cylinder and tie with kitchen twine. Sear in a hot, lightly oiled pan on all sides until golden. Transfer to a snug saucepan and add ½ cup (120 ml) soy sauce, 3 tbsp (45 ml) mirin, 2 tbsp (30 ml) sake, 1 tbsp (12 g) sugar, and enough water to come halfway up the pork. Bring to a simmer, cover, and braise over low heat for 90 minutes, turning the roll every 30 minutes. Cool in the braising liquid, then refrigerate overnight. Slice into ¼-inch (6 mm) rounds to serve. The braising liquid is liquid gold — save it as a base for marinading ajitsuke tamago (seasoned eggs).

Blanched Spinach

Bring a pot of unsalted water to a boil. Add spinach leaves and blanch for exactly 30 seconds — just long enough to wilt while retaining their vivid green color and a slight bitterness that cuts through the rich broth. Transfer immediately to an ice bath, then squeeze firmly to remove as much water as possible. Form into small bundles and place neatly on the side of the bowl. Overcooking turns spinach dull and mushy; the brief blanch is intentional.

Nori Seaweed

Use full-size sheets of toasted nori (not the snack-size seasoned variety). Cut each sheet in half and lean two or three pieces against the inside edge of the bowl, standing upright so they partially submerge in the broth. The nori softens as you eat, adding a briny, ocean-like contrast to the rich pork broth.

Assembly & the “Okonomi” Customization System

One of iekei ramen’s most beloved features is that you don’t just order “a bowl” — you specify exactly how you want it made. This okonomi (お好み, “as you like it”) system covers three variables, each with three settings:

The most popular combination among regulars is firm noodles + rich broth + normal oil — but there’s no wrong answer. First-timers: go normal on all three, taste, and adjust on your next visit (or next bowl at home).

Step-by-Step Assembly

1. Warm the bowl. Fill your ramen bowl with hot water for 2 minutes, then pour it out. A warm bowl keeps the broth hot throughout the meal.
2. Add kaeshi. Spoon 1–2 tbsp (15–30 ml) of kaeshi into the warm bowl. Use less for a lighter flavor, more for richer (this is your “broth richness” dial).
3. Add chiiyu. Drizzle 1 tsp (5 ml) of chicken oil — or up to 1 tbsp (15 ml) for “extra oil.” (This is your “oil level” dial.)
4. Ladle in hot broth. Pour 1½ cups (350 ml) of near-boiling broth into the bowl and stir gently to combine with the kaeshi and oil.
5. Cook the noodles. Boil noodles per package instructions — typically 60–90 seconds for fresh, 3–4 minutes for dried. For “firm,” subtract 30 seconds; for “soft,” add 30 seconds. Drain and shake off water. (This is your “firmness” dial.)
6. Add noodles and toppings. Place noodles in the bowl. Arrange chashu slices, spinach bundle, and nori sheets. Add egg if using. Serve immediately.

Frequently Asked Questions

Q: Can I make the broth without a pressure cooker?

A: Absolutely. The traditional method is a 4–6 hour stovetop simmer. Keep the heat at a vigorous simmer (not a rolling boil, not a gentle murmur) to achieve the milky emulsification that defines iekei broth. The longer you simmer, the more collagen extracts from the bones, resulting in a broth that thickens and gels when chilled.

Q: What kind of noodles should I use for iekei ramen?

A: Thick, straight noodles are essential — wavy or thin noodles will not hold up to the dense broth. Look for “Yokohama ramen noodles” or “thick straight ramen noodles” at Asian grocery stores (Sun Noodle brand is widely available in the US). Fresh or refrigerated noodles give a more authentic texture than dried. If making your own, a standard ramen noodle dough (bread flour + baked baking soda for kansui substitute) rolled to about 2 mm works well.

Q: What allergens does this recipe contain?

A: This recipe contains the following major allergens: wheat (soy sauce, noodles), soy (soy sauce), pork, chicken, and egg (if adding ajitsuke tamago). Nori is generally well-tolerated but may contain trace shellfish from processing facilities. For a gluten-free version, substitute tamari for soy sauce and use certified gluten-free rice noodles. Always check individual ingredient labels.

Q: How do I store leftover broth and components?

A: Broth keeps refrigerated for up to 3 days and frozen for up to 1 month — freeze in individual bowl-size portions (about 1½ cups / 350 ml each) for convenient weeknight use. Kaeshi keeps refrigerated for 1 month; chiiyu keeps refrigerated for 2 weeks. Chashu keeps refrigerated for 3–4 days or frozen for 1 month, stored in its braising liquid.

Recommended Tools

Making iekei at home is much more enjoyable with the right equipment. Here are two items that make the biggest difference (the pressure cooker recommendation appears inline in the broth section above):

Related Recipes on HowToCook.jp

• Ryuji’s Iekei-Style Ramen (家系ラーメン) — a quick weeknight interpretation using store-bought pork bone soup concentrate
• Chashu Pork Belly — step-by-step braising guide with video

📝 About this recipe: This recipe was independently developed by the HowToCook.jp editorial team based on widely known cooking techniques and ingredient combinations. It is not an official recipe from any specific chef, cookbook author, or restaurant. Sources listed below were consulted for cooking technique and food safety information.

Sources & References / 出典・参考

1. Iekei Ramen: Yokohama Tonkotsu-Shoyu Style Guide — Yamachan Ramen — comprehensive overview of iekei history, broth technique, and okonomi customization
2. Iekei ramen — Wikipedia — founding history of Yoshimuraya (1974), style definition, and regional spread
3. Ie-kei Ramen Explained — Ramen Database — flavor profile, broth composition, and okonomi ordering system
4. Iekei Ramen: Tonkotsu Broth With Shoyu Tare — Dinner By Dennis — detailed home-cook recipe including broth blanching, tare ratios, and assembly
5. How to Customize and Enjoy Iekei Ramen — Goodie Foodie Japan — okonomi system, toppings, rice pairing tradition
6. E.A.K. Ramen and Izakaya by Machida Shoten, Hell’s Kitchen — Restaurant Jun — E.A.K.’s NYC presence and its lineage from Machida Shoten in Japan
7. Kan2ya: A Direct Descendant of Yokohama’s Original “Iekei” Ramen — Nippon.com — the generational spread of Yoshimuraya-lineage shops

情報の最終確認日 / Last verified: February 2026