Ryuji has seriously recreated Sugakiya-style ramen. You can easily enjoy the taste of Japanese-style tonkotsu (pork bone broth) at home. This recipe focuses on the perfect way to boil the noodles and the golden ratio for the soup, allowing you to create an even more authentic bowl with your choice of toppings. We're revealing the ultimate recipe to recreate that nostalgic flavor in just 10 minutes.
Ingredients
Main Ingredients (1 serving)
- Ramen noodles 1 package
- Long green onion to taste
- Soft-boiled egg 1
- Menma
- Chashu pork
- White pepper
Seasonings
- [A] Water 250cc
- [A] Milk 50cc
- [A] Chicken stock powder 1 tsp
- [A] Hondashi (Japanese soup stock powder) 1 tsp
- [A] Haimi (umami seasoning) 4 shakes
- [A] Lard 7cm
- [A] Salt 1 pinch
- [A] Pepper 2 shakes
- [A] Soy sauce 1 tsp
Steps
- Finely chop the green part of the long green onion.
- Cut the chashu pork into small, round pieces.
- Pour 250cc water into a pot.
- Add 50cc milk to the pot.
- Add 1 tsp chicken stock powder.
- Add 1 tsp Hondashi (Japanese soup stock powder).
- Add 4 shakes Haimi (umami seasoning).
- Add 7cm lard.
- Add 1 pinch salt.
- Add 1 tsp soy sauce.
- Bring the soup to a boil.
- Add 2 shakes pepper to the soup.
- In a separate pot, boil water, then pour hot water into a ramen bowl to warm it.
- Boil 1 package ramen noodles in boiling water according to package directions. 【PRO TIP!】 Always boil fresh noodles in vigorously boiling water.
- Discard the hot water from the warmed ramen bowl and wipe it lightly.
- Thoroughly drain the cooked noodles and place them into the bowl.
- Pour the soup, which has been kept warm over low heat, into the bowl.
- Place 1 soft-boiled egg on top of the noodles.
- Arrange the sliced chashu pork, long green onion, and menma on top, and it's complete.
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