⚠️ Allergen notice: This recipe contains wheat (noodles), soy (soy sauce, miso, tofu), sesame (sesame oil), and eggs (optional soft-boiled egg). Contains chili peppers — this is an intensely spicy dish. FDA Big 9 allergens: wheat, soy, sesame. Review all ingredients carefully, especially if sensitive to spice.
There is a spice level chart on the menu at Mouko Tanmen Nakamoto. It runs from 0 to 10. The signature bowl — “Mouko Tanmen” (Mongolian tanmen) — sits at level 5. Anything above 6 has been documented to cause significant discomfort. The most extreme option, “Hokkyoku” (Arctic), is level 9: a bowl submerged in chili oil and togarashi pepper flakes that has a small but fervent following of masochistic regulars.
But Nakamoto is not just about pain. The spicy miso broth has genuine depth — a layered umami base of pork and chicken fortified with miso, then hit with chili heat. The stir-fried vegetables draped across the noodles add crunch and sweetness to counter the burn. And the signature topping — a mapo tofu (spicy braised tofu with minced pork in a Sichuan-style sauce) — transforms the bowl from a simple miso ramen into something more structurally complex and satisfying.
This home kitchen recipe is inspired by that structure: fiery miso broth, stir-fried vegetables, and a mapo tofu topping with adjustable heat. It is not affiliated with, endorsed by, or an official recipe of Mouko Tanmen Nakamoto or any related establishment.
Disclaimer: This is an original home-kitchen recipe inspired by the Mouko Tanmen Nakamoto style. It is not affiliated with, endorsed by, or an official recipe of Mouko Tanmen Nakamoto or any related establishment.
💡 What you’ll learn in this recipe
How to build the fiery miso broth base for Nakamoto-style tanmen
The stir-fried vegetable topping technique (the “yasai” draped over the noodles)
Mouko Tanmen Nakamoto (蒙古タンメン中本) is a Tokyo ramen chain founded by Shigetoshi Nakamoto. “Tanmen” (タンメン) is a category of ramen that features stir-fried vegetables and meat added directly on top of the noodles in broth — the name distinguishes it from the clear-broth chuka soba and the soy-based shoyu ramen. Nakamoto added the signature element: a spicy miso base and a mapo tofu topping that melts into the broth as you eat.
The chain has over 20 locations in the Tokyo metro area, with particular popularity in Kami-Itabashi, Kichijoji, and Shibuya. It has also spawned an entire product line: Nissin produces instant cup ramen versions of the Mouko Tanmen and Hokkyoku styles, which are among the most popular instant noodle products in Japan.
The key distinctions of this style from other miso ramen:
The miso tare is integrated with chili heat from the start (not added as a separate sauce at the table)
Stir-fried vegetables (bean sprouts, cabbage, carrots, wood ear mushrooms, pork slices) sit on top of the noodles, not underneath or mixed in
The mapo tofu topping slowly dissolves into the broth as you eat, changing the bowl’s character from spicy-miso to spicy-miso-tofu toward the end
Spice Level Chart
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Home Level
Nakamoto Reference
Doubanjiang
Chili oil
Gochugaru
Level 1–2
Mild (non-spicy tanmen)
½ tsp
None
None
Level 3–4
Karakuchi (spicy)
1 tsp
½ tsp
¼ tsp
Level 5
Mouko Tanmen (standard)
1½ tsp
1 tsp
½ tsp
Level 6–7
Kakunin (very hot)
2 tsp
1½ tsp + chili flakes
1 tsp
Level 8–9
Hokkyoku range
1 tbsp
2 tsp + generous flakes
2 tsp + extra chile oil swirl
⚠️ Spice warning: Levels 6 and above are genuinely intense. If you have a low spice tolerance, start at Level 3 and work up over multiple attempts. Do not attempt Level 8–9 on an empty stomach. Keep dairy (milk, yogurt) or rice on hand to neutralize capsaicin if needed. Capsaicin is fat-soluble — water will not reduce the burn.
Silken or medium-firm tofu — 200 g / 7 oz, cut into 2 cm / ¾ in cubes
Ground pork — 80 g / 3 oz
Doubanjiang — 1 tsp
Soy sauce — 1 tsp
Mirin — 1 tsp
Chicken stock — 100 ml / 7 tbsp
Potato starch or cornstarch — 1 tsp, dissolved in 1 tbsp cold water
Sesame oil — ½ tsp (finish)
Neutral oil — 1 tsp
Noodles & Final
Medium ramen noodles — 130–150 g / 4.5–5.5 oz per person (raw weight)
Sliced scallions — to garnish
Sansho (Japanese Sichuan pepper) or togarashi — to finish
Fiery Miso Broth
Step 1 — Build the Flavor Base
In a medium saucepan, heat 1 tsp neutral oil over medium heat. Add the minced garlic and grated ginger, stirring for 30 seconds until fragrant. Add the doubanjiang and stir-fry for 1 minute — this blooms the chili paste in the hot oil and deepens its flavor significantly.
💡 Tip — Frying the doubanjiang: The key difference between an ordinary miso broth and a Nakamoto-style fiery miso broth is this step. Stir-frying the doubanjiang in hot oil before adding the liquid caramelizes the chili paste, adding a roasted depth that you cannot achieve by simply dissolving it in broth. Do not skip or shorten this step.
Step 2 — Add Stock and Miso
Add chicken or pork stock to the sautéed base. Bring to a simmer over medium heat. In a small bowl, loosen the miso with a few tablespoons of the hot broth before adding it to the pot — this prevents lumps. Add gochugaru, chili oil, and soy sauce. Simmer gently for 5 minutes, stirring occasionally. Taste and adjust: the broth should be robustly spicy, savory, and slightly sweet from the miso. Stir in sesame oil just before serving.
⚠️ Food safety: If using homemade pork stock, ensure it was stored refrigerated and is within 3–4 days of preparation. Bring to a full simmer (above 70°C / 158°F) before use. Do not leave the finished broth at room temperature for more than 30 minutes — serve immediately.
Youki Sichuan Doubanjiang 130 g — the essential spicy paste for this recipe
Doubanjiang (豆板醤) is the irreplaceable ingredient in this recipe — a fermented chili-broad bean paste that provides both heat and deep savory complexity. Youki’s Sichuan-style version is widely available in Japan and consistently used by home cooks for mapo tofu and spicy miso dishes. 130 g jar, no additives.
The yasai (vegetable) stir-fry is central to the tanmen experience. Unlike most ramen toppings, this is freshly cooked and placed on top of the noodles in the bowl — not cooked in the broth. This means every bowl gets crisp, lightly charred vegetables rather than soft ones.
Cooking the Yasai
Heat a wok or large skillet over high heat until lightly smoking. Add neutral oil. Add pork slices first and cook for 1–2 minutes until the fat begins to render and the meat browns slightly. Add carrots and cabbage; toss for 1 minute. Add bean sprouts and kikurage; toss for 30 seconds. Season with soy sauce and a small pinch of salt. The vegetables should be crisp-tender — do not overcook. Keep warm off heat.
💡 Tip — Wok heat: For the best yasai flavor, the wok must be truly hot before adding oil. If your home burner is not powerful, use a cast-iron skillet and preheat over high for 3–4 minutes before cooking. The direct char from very high heat (“wok hei”) adds a smoky quality that defines the tanmen topping.
Mapo Tofu Topping
Why Mapo Tofu on Ramen?
The mapo tofu topping at Nakamoto is not traditional Chinese mapo tofu — it is a Japanese ramen-shop interpretation, saucier and milder in pepper numbing effect than Sichuan originals, designed to sit on top of the noodle bowl and gradually release its sauce into the broth as you eat. The result is a bowl that transforms through the meal: the first bites are miso-spicy with crunchy vegetables; by the last sips, the tofu has broken down and the broth has become silkier and even more complex.
Making the Mapo Tofu
Heat 1 tsp neutral oil in a small saucepan over medium-high heat. Add ground pork and cook until lightly browned, breaking it up as it cooks, about 2–3 minutes. Add doubanjiang and stir-fry for 1 minute. Add soy sauce, mirin, and chicken stock. Bring to a simmer. Carefully add the tofu cubes — do not stir aggressively or the soft tofu will crumble. Gently shake the pan instead to coat the tofu. Simmer for 2 minutes. Add the potato starch slurry and stir gently until the sauce thickens to a glossy coating consistency. Finish with sesame oil.
⚠️ Tofu handling: Silken tofu is delicate — once you add it to the pan, minimize stirring. If the tofu breaks completely into small pieces, that is cosmetically imperfect but functionally fine (the flavor remains identical). For a more visually intact topping, use medium-firm tofu and handle it with a flat spatula rather than chopsticks or a spoon.
💡 Shortcut option: A ready-made mapo tofu sauce kit (such as those by Chongqing Hanten or House Foods) eliminates the from-scratch seasoning steps. Use the kit’s sauce with ground pork and tofu, then adjust spice level with extra doubanjiang or chili oil to match your preferred heat.
Assembly
Building the Bowl
Cook noodles according to package directions. Drain and transfer directly to pre-warmed bowls.
Ladle the hot fiery miso broth over the noodles — approximately 300 ml / 1¼ cups per serving.
Pile the stir-fried vegetables on one side of the noodle mound.
Spoon the mapo tofu carefully on top of the vegetables or in the center.
Scatter sliced scallions and a pinch of shichimi togarashi or sansho over the top.
Optional: a drizzle of additional chili oil (karauma oil) for those wanting extra heat.
💡 Serving tip — Butter option: Nakamoto regulars often add a small pat of butter to the bowl (a classic Sapporo miso ramen technique) to round out the heat and add richness. A 5 g / 1 tsp pat placed on the yasai just before serving melts into the hot broth and softens the chili sharpness without reducing the overall heat level.
This recipe is an original compilation by the HowToCook.jp editorial team, based on general culinary knowledge of spicy miso tanmen and mapo tofu techniques. It is not based on any proprietary or official Mouko Tanmen Nakamoto recipe.
FAQ
Q: What is tanmen, and how is it different from regular ramen?
A: Tanmen (タンメン) is a ramen category in which the noodles are served in a light, often pork or chicken-based broth, topped with stir-fried vegetables and sometimes meat. The key distinction from other ramen styles is that the vegetables are stir-fried separately (not simmered in the broth) and piled on top of the noodles in the bowl. The Nakamoto version adds a spicy miso base to this structure, plus the signature mapo tofu topping, creating a considerably more complex and fiery result than standard tanmen.
Q: Can I make this without doubanjiang?
A: Doubanjiang is quite difficult to substitute in this recipe because it provides both the fermented umami complexity and the chili heat simultaneously. The closest substitutes are: (1) gochujang (Korean fermented chili paste) — slightly sweeter and less funky, but usable at the same quantities; (2) a combination of white miso + chili oil + a pinch of cayenne — less complex but functional. Harissa (North African chili paste) works in a pinch but the flavor profile differs noticeably.
Q: My mapo tofu sauce is not thickening. What happened?
A: The most common causes are: (1) the starch slurry was added too early before the liquid was hot enough (add it only when the sauce is actively simmering); (2) the starch-to-water ratio was too dilute — 1 tsp starch per 1 tbsp cold water is the correct ratio; (3) the starch was added to a liquid that was too cold. If the sauce is still thin after adding the slurry, bring it to a full simmer for 1–2 minutes while stirring gently until it thickens.
Q: How spicy is Level 5 (the standard Mouko Tanmen) compared to other chili benchmarks?
A: Level 5 at Nakamoto is moderately-to-noticeably hot — comparable to a mid-level Korean kimchi jjigae or a moderately spicy Thai green curry. It produces visible sweating and a sustained heat that lingers after eating, but most people with even a mild spice tolerance can finish the bowl. Level 7 and above is significantly more intense and comparable to serious chili dishes designed to test limits. The spice in this recipe comes primarily from doubanjiang and chili oil (capsaicin), not from pepper extract, so it is intense but manageable with cooling drinks or dairy.
Recommended Items
Youki Sichuan Doubanjiang 130 g — the must-have spicy miso paste
Doubanjiang is the non-negotiable ingredient in both the fiery miso broth and the mapo tofu topping for this recipe. Youki’s Sichuan-style version uses broad beans fermented with chili peppers and is produced in Japan to a consistent heat level — ideal for calibrating the spice chart above. 130 g jar.
S&B Shichimi Togarashi Bags (14 g × 10 packs) — table condiment for finishing heat
Shichimi togarashi (seven-spice blend) is the traditional Japanese table chili condiment used for ramen, noodles, and soups. A pinch sprinkled over the assembled bowl at serving adds a fragrant, complex heat layer on top of the broth’s built-in spice. Individual sachets keep the blend fresh. S&B is the most widely recognized brand in Japanese kitchens.
If you want a reliable, consistent mapo tofu topping without building the sauce from scratch each time, this Chongqing Hanten sauce kit provides an authentic Sichuan-style base. 130 g, 3–4 servings. Add your own ground pork and tofu, adjust heat with extra doubanjiang if desired. Available on Amazon.co.jp.
Spicy Miso Ramen — Dishing Out Health — English-language recipe for spicy miso ramen with doubanjiang, miso broth, and vegetable toppings in the style Nakamoto is known for.
Spicy Miso Ramen Recipe — Feasting at Home — Detailed homemade recipe for umami-rich spicy miso ramen broth with shiitake mushrooms and chili seasoning, similar in character to Mouko Tanmen Nakamoto’s signature heat-forward miso style.
Mapo Tofu Ramen — Leite’s Culinaria — Recipe for combining mapo tofu with ramen noodles, covering the spicy tofu-pork topping technique central to Nakamoto’s signature dish.
※ This article contains Amazon Associates Program affiliate links. A small commission may be earned if you purchase through these links, at no extra cost to you.
Recipe attribution: This recipe is an original compilation by the HowToCook.jp editorial team, based on general knowledge of spicy miso tanmen and mapo tofu cooking techniques. It is not affiliated with or endorsed by Mouko Tanmen Nakamoto or any related establishment.
⚠️ Allergen notice: This recipe contains wheat (noodles contain wheat flour), buckwheat, eggs, sesame, and soy. Some variations include shellfish (oyster sauce). If you have a buckwheat allergy (related to latex-fruit syndrome in some individuals), use naengmyeon noodles labeled as starch-based only.
On a hot Korean summer day, naengmyeon (냉면, literally “cold noodles”) is the craving. Served in a bowl with a block of ice still floating in the broth, the dish arrives at the table at near-freezing temperature — and that is the entire point. The shockingly cold, lightly tangy broth, the springy buckwheat noodles with that signature bite, the sweetness of Korean pear, and the punch of yellow mustard sauce: it all adds up to one of the most refreshing noodle experiences in Korean cuisine.
This recipe covers both styles — mul naengmyeon (물냉면, cold noodles in chilled broth) and bibim naengmyeon (비빔냉면, cold spicy mixed noodles) — with a full breakdown of the beef bone and dongchimi broth, noodle options, and assembly steps. No shortcuts on the broth, because that is where naengmyeon’s flavour lives.
💡 What you’ll learn
Mul naengmyeon vs bibim naengmyeon: key differences at a glance
How to make the classic beef bone + dongchimi broth (and a quick shortcut)
Naengmyeon exists in two distinct styles that diverge from different regions of the Korean peninsula. Both use the same type of noodle, but the experience at the table is completely different.
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Feature
Mul Naengmyeon 물냉면
Bibim Naengmyeon 비빔냉면
Origin
Pyongyang (North Korea), now popular nationwide
Hamhung (North Korea), now popular nationwide
Broth / Sauce
Clear, icy cold broth (beef bone + dongchimi)
No broth; spicy gochujang-based sauce
Noodle
Buckwheat + starch blend (softer, slightly more tender)
Same noodle type; served without extra liquid
Flavor Profile
Mild, clean, lightly tangy and savory
Spicy, sweet, vinegary, punchy
Key Toppings
Sliced beef, Korean pear, cucumber, egg, kimchi, mustard sauce
Pickled radish, cucumber, pear, egg, sesame seeds
Season
Year-round, peak in summer
Year-round, peak in summer
Best Served With
Yellow mustard sauce (gyeoja) added tableside
Sesame oil drizzle, rice vinegar tableside
Ingredients (serves 2–3)
For the broth (mul naengmyeon)
1.1 lb (500 g) beef shank or brisket, with bone if possible
6 cups (1.4 L) cold water
1 tsp salt
½ tsp black pepper
1 green onion stalk
1 garlic clove
1 cup (240 ml) dongchimi liquid (radish water kimchi brine) — see notes below
2 tsp soy sauce
1 tsp rice vinegar
Sugar, salt to taste
💡 Quick dongchimi substitute for overseas cooks Dongchimi (동치미) is a mild, non-spicy water kimchi made from daikon. If you can’t find it at a Korean grocery store, mix ½ cup (120 ml) daikon juice (grate and squeeze daikon) + ½ cup cold water + ½ tsp salt + 1 tsp rice vinegar + a pinch of sugar. It won’t have the fermented depth of real dongchimi, but it approximates the clean, lightly tangy flavour.
For the noodles
7 oz (200 g) dry naengmyeon noodles (buckwheat + sweet potato starch blend), or store-bought naengmyeon kit
Alternatively: 100% buckwheat soba (less chewy but widely available)
Toppings
Sliced beef (from the broth-cooked shank or brisket)
½ Korean pear (Asian pear), thinly sliced (substitute: ripe Bosc pear or firm apple)
Yellow mustard (gyeoja / Dijon works): ½ tsp per serving, added tableside
Rice vinegar: drizzle tableside
The Broth: Beef Bone + Dongchimi
The broth for mul naengmyeon is one of the most refined in Korean cooking — pale, clear, delicately seasoned, and served at just above freezing. Building it properly takes time, but yields results far beyond any instant kit.
Making the beef bone broth
⚠️ Food safety — cool broth quickly: Naengmyeon broth must be served very cold. After cooking, cool it by placing the pot in an ice bath and refrigerate immediately. Do not leave hot broth at room temperature for more than 2 hours. Serve over ice or chill overnight before serving. Broth keeps refrigerated for up to 3 days.
Rinse the beef shank under cold water. Place in a pot, cover with cold water, bring to a boil for 5 minutes (blanch), then drain and rinse the meat and pot — this removes impurities.
Return beef to the clean pot. Add 6 cups (1.4 L) cold water, green onion, garlic, salt, and pepper. Bring to a boil, then reduce heat and simmer, partially covered, for 1 to 1.5 hours until beef is tender.
Remove beef, slice thinly against the grain (reserve for toppings), and strain the broth through a fine mesh. Discard solids.
Let broth cool to room temperature, then refrigerate for at least 2 hours (overnight is better). Skim the layer of solidified fat from the top.
Combining broth with dongchimi
Combine chilled beef broth with dongchimi liquid in a ratio of roughly 2:1. Start with ¾ cup (180 ml) beef broth + ¼ cup (60 ml) dongchimi per serving.
Season with soy sauce and rice vinegar. The broth should taste mildly savory, with a clean tang. Adjust salt as needed.
Return to the refrigerator until ready to serve. The ideal serving temperature is 35–40°F (2–4°C). Place a few ice cubes in the bowl just before serving — this is traditional.
Store-bought naengmyeon kit — great for beginners: The Wang Korean Cold Noodle Naengmyeon with Arrowroot (22 oz, 4 servings) comes with broth packets, making the process far faster. Excellent for your first attempt before trying the from-scratch broth.
The hallmark of naengmyeon noodles is their extreme chewiness — a quality that comes from the combination of buckwheat flour and potato or sweet potato starch. The starch creates a dense, elastic structure that you will not find in standard soba or ramen noodles.
Noodle options (ranked)
💡 The “scissors” tradition In Korean naengmyeon restaurants, servers commonly use kitchen scissors to cut the long noodles into shorter sections at the table. This isn’t a food safety step — it is simply for easier eating. If you prefer, cut your cooked noodles 2–3 times with scissors before adding them to the bowl.
Store-bought naengmyeon noodles with broth kit (Choung Soo, Wang, or similar) — most accessible, consistent chewiness, broth included
Dried naengmyeon noodles (without broth, Korean grocery stores) — requires from-scratch broth but gives excellent noodle texture
Japanese soba noodles (100% buckwheat) — less chewy but works well; reduce cook time by 1 minute and cool in ice water immediately
Bring a large pot of unsalted water to a rolling boil.
Add noodles and cook per package directions (typically 3–5 minutes for dried naengmyeon).
Immediately transfer to a bowl of ice water — this is essential, not optional. The ice bath stops cooking and makes the noodles extra firm and springy.
Drain, and optionally rub the noodles between your palms under cold running water to remove starch and improve texture.
⚠️ Don’t skip the ice bath: If you skip chilling, naengmyeon noodles turn soft and starchy within minutes. The ice bath is what gives them their signature dense, bouncy chew. Use a large bowl with plenty of ice, not just cold tap water.
Assembly
Mul Naengmyeon (cold broth version)
Divide noodles into chilled bowls. Arrange them in a neat mound.
Pour ¾–1 cup (180–240 ml) ice-cold broth around the noodles. Add a few ice cubes.
Top with: sliced beef, pear, cucumber, halved egg, and kimchi (arrange around the edge, not piled on top).
Serve immediately with a small dish of yellow mustard (gyeoja) and a bottle of rice vinegar on the side. Diners add both tableside to taste.
Bibim Naengmyeon (spicy mixed version)
Divide ice-bath-chilled noodles into bowls. Do not add broth.
Add 2–3 tbsp bibim sauce (see below) on top of the noodles.
Top with cucumber, pear, pickled radish, sesame seeds, and egg half.
Drizzle ½ tsp sesame oil and a splash of rice vinegar over everything.
Mix thoroughly at the table before eating — the noodles should be entirely coated in the red sauce.
Bibim Sauce (for the Spicy Version)
The bibim naengmyeon sauce is a bold, sweet-spicy-tangy paste that clings to the noodles and stains them a brilliant red. Mix it a few hours ahead for deeper flavor.
Bibim sauce (serves 2–3)
3 tbsp gochujang (Korean red chili paste)
1 tbsp gochugaru (Korean red chili flakes) — adjust to heat preference
1 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp sugar (or honey)
1 tbsp toasted sesame oil
1 tsp garlic, finely grated
1 tsp ginger, finely grated
2 tsp toasted sesame seeds
1–2 tbsp water to loosen consistency
Combine all ingredients in a bowl. Stir until smooth.
Taste: it should be spicy, sweet, tangy, and deeply savory. Adjust vinegar for more tang, sugar for sweetness, or gochujang for heat.
Cover and refrigerate for at least 30 minutes before using. Keeps for up to 1 week refrigerated.
💡 Make a double batch of bibim sauce Bibim sauce works beautifully on grilled meats, as a dipping sauce for dumplings, and as a marinade for chicken. Double the recipe and keep a jar in the fridge — it will disappear quickly.
FAQ
Q: Where can I find naengmyeon noodles outside Korea?
A: Korean grocery stores (H Mart, Lotte, Zion Market in the US) carry dried naengmyeon noodles and broth kits. Online retailers like Amazon also carry Wang and Choung Soo brands. Outside major cities, 100% buckwheat soba is a reasonable substitute — the noodle texture is less dense but the buckwheat flavour is similar.
Q: What can I substitute for Korean pear?
A: Korean pear (배, bae) contributes sweetness and a meaty, crisp texture. A ripe Bosc pear or Anjou pear works well. A firm Fuji apple is another option. Avoid very soft, juicy pears — you want firm slices that hold up in the cold broth without turning mushy.
Q: Can I make naengmyeon broth from beef stock cubes?
A: Yes, as a quick shortcut. Use low-sodium beef stock (store-bought) and dilute it slightly — naengmyeon broth is lighter and less intense than Western beef consommé. Combine 1 cup (240 ml) beef stock + ½ cup (120 ml) water + ¼ cup (60 ml) dongchimi or daikon juice + 1 tsp rice vinegar + salt to taste. Chill completely and adjust seasoning cold, since temperature affects perceived saltiness.
Q: How spicy should bibim naengmyeon be?
A: Authentic bibim naengmyeon is noticeably spicy — gochujang forward with a lingering heat. For a milder version, reduce gochugaru flakes and increase the sugar slightly. For extra heat, add 1–2 tsp gochugaru on top of the mixed noodles at serving. The sweet-heat-vinegar balance should feel refreshing, not punishing — if it feels harsh, add more sugar and vinegar.
Recommended Items
Wang Korean Cold Noodle — Pyeongyang Naengmyeon (22 oz / 4 servings) The Pyeongyang-style mul naengmyeon variant — thinner noodles and a more delicate broth packet. A useful comparison against the arrowroot version to explore how styles differ.
Choung Soo Bibim Naengmyeon — Spicy Cold Noodles (1 pack / 4 servings) The spicy version with the sauce already included. Excellent shortcut for bibim naengmyeon.
Chung Jung One O’Food Premium Korean Rice Vinegar (Brown Rice, 500 ml) The tableside rice vinegar splash is a key part of naengmyeon eating. This Korean-style rice vinegar is lighter and less sharp than Japanese varieties — a more authentic fit.
※ This article contains Amazon Associate affiliate links. A small commission may be earned if you purchase through these links, at no extra cost to you.
本レシピはHowToCook.jp編集部が一般的な調理法を元に独自にまとめたものです。特定の料理人・飲食店の公式レシピではありません。 This recipe is independently developed by the HowToCook.jp editorial team based on general cooking methods. It is not an official recipe from any specific restaurant or chef.
⚠️ Allergen notice: This recipe contains wheat, soy, sesame, and eggs. The noodles also contain potato starch. Kimchi topping may contain fish sauce and shellfish (shrimp paste). If you have food allergies, check all packaged ingredient labels carefully.
Morioka, the capital of Iwate Prefecture in Japan’s Tohoku region, has three famous noodle dishes — wanko soba, jajamen, and reimen. Of the three, reimen (冷麺, “cold noodles”) is perhaps the most surprising to first-time visitors. It arrives at the table looking almost like naengmyeon — a bowl of clear, cold broth, translucent noodles, kimchi, a halved egg — yet the texture is distinctly Japanese: thicker, more dramatically chewy, and unmistakably its own thing.
Morioka reimen was introduced to Japan in 1954 by Zainichi Korean Yang Yong-cheol, who brought the naengmyeon tradition from North Korea and adapted it to local tastes at his Morioka yakiniku restaurant. The result is a dish that sits at the fascinating crossroads of Japanese and Korean food cultures — and one you can recreate at home with a beef-chicken bone broth and the right noodles.
💡 What you’ll learn
How Morioka reimen differs from Korean naengmyeon (5+ point comparison table)
Morioka Reimen vs Korean Naengmyeon — Comparison Table
Both dishes share roots, but a decade of Japanese adaptation means the two have diverged meaningfully. Here’s the side-by-side breakdown — handy if you’re choosing which to cook this weekend or curious about the culinary history.
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Feature
Morioka Reimen 盛岡冷麺
Korean Naengmyeon 냉면
Origin
Morioka, Iwate, Japan (1954); inspired by naengmyeon
Beef bone + dongchimi (radish water kimchi) — lighter, tangy
Kimchi Topping
Always present; a signature of the dish
Optional; more common in bibim style
Seasonal Fruit
Watermelon, apple, or persimmon — changes by season
Korean pear is standard
Yakiniku Connection
Traditionally eaten as a closing dish at yakiniku restaurants
A standalone dish; also popular at Korean BBQ restaurants
💡 Morioka reimen is traditionally a yakiniku “closer” In Morioka’s many yakiniku restaurants, reimen is the standard way to end a meal — much like zosui (rice porridge) or naengmyeon at Korean BBQ spots. The cold broth and chewy noodles cut through the richness of grilled meats beautifully. Try making reimen to serve alongside grilled kalbi or samgyeopsal for the full experience.
Ingredients (serves 2–3)
For the broth
1.1 lb (500 g) beef shank or short rib, bone-in if possible
2 cups (480 ml) chicken stock (homemade or low-sodium store-bought)
4 cups (950 ml) cold water
2 dried shiitake mushrooms
1 garlic clove
1 green onion stalk
2 tsp soy sauce
1 tsp salt (adjust to taste)
½ tsp black pepper
For the noodles
7–9 oz (200–250 g) dried reimen noodles (sold at Japanese grocery stores and online) or Korean naengmyeon noodles as substitute
Alternatively: 100% buckwheat soba + a few sheets of rice paper soaked and sliced (for a starch component substitute)
Toppings
Sliced beef shank (from the broth)
Kimchi — ¼ cup per serving (use well-fermented, assertive kimchi)
½ English cucumber, julienned
2 hard-boiled eggs, halved (cooked 10 minutes in boiling water)
Seasonal fruit: 2–3 thin slices of watermelon (summer) or thinly sliced apple or Asian pear (autumn)
Yellow mustard (gyeoja / English mustard) for tableside serving
Rice vinegar for tableside serving
The Broth: Beef Bone + Chicken Stock
Morioka reimen broth is distinctly different from Korean naengmyeon broth. Where naengmyeon leans on the tangy dongchimi brine, Morioka reimen is built on a rounded, savory beef-chicken double stock with the earthy depth of dried shiitake. The result is heartier and less acidic — closer to a Japanese-style clear soup than a Korean cold broth.
Building the broth
⚠️ Broth must be served very cold: Like naengmyeon, Morioka reimen broth is served ice-cold. After cooking, strain, cool completely, and refrigerate overnight for best results. The broth should ideally be near-freezing when it hits the bowl. Do not serve warm or at room temperature — the dish will not taste right.
Rinse beef under cold water. Place in a pot, cover with cold water, bring to a boil for 5 minutes, then drain (blanch to remove impurities).
Return beef to the clean pot. Add 4 cups cold water, chicken stock, dried shiitake, garlic, green onion, salt, and pepper.
Bring to a boil, reduce heat, simmer partially covered for 1 to 1.5 hours until beef is tender.
Remove beef (reserve for topping, sliced thin against the grain). Strain broth through a fine mesh; discard solids including shiitake.
Season strained broth with soy sauce. Taste cold (cool a tablespoon in ice water) — cold broth needs slightly more seasoning than hot broth.
Cool completely, refrigerate. Skim solidified fat before serving.
💡 Shortcut broth option Use 2 cups (480 ml) low-sodium beef stock + 1 cup (240 ml) chicken stock + 1 cup (240 ml) water + 1 tsp soy sauce + ½ tsp salt. Chill thoroughly. The flavour is less deep but perfectly serviceable for a weeknight bowl. Add 1 tsp rice vinegar to lift the flavour.
CJ Haechandle Gochujang (500 g) — for serving kimchi-lovers more heat: While reimen broth itself is mild, many diners add gochujang paste to their bowl for a spicier finish. CJ Haechandle is the benchmark brand in Korean households worldwide.
Morioka reimen noodles are more dramatically chewy than any other cold noodle in Japanese cuisine. The secret is the high proportion of potato starch — starch forms a denser, more elastic gluten-free network compared to buckwheat, giving the noodle its characteristic thick, springy chew. The semi-translucent appearance is another starch quality.
Noodle options
⚠️ Do not undercook reimen noodles: Unlike ramen where undercooking is sometimes preferred, reimen noodles should be cooked fully per the package. Undercooked starch noodles are hard and powdery, not pleasantly chewy. Follow package timing, then ice-bath the noodles immediately to lock in firmness.
Dried reimen noodles (盛岡冷麺, sold at Donki Donki, Japanese grocery stores, Amazon Japan) — the authentic choice
Korean naengmyeon noodles — best substitute; slightly different composition but similar result
Glass noodles (harusame) mixed with buckwheat soba — an improvised blend that approximates the starchy chew reasonably well
Cooking the noodles
Bring a large pot of unsalted water to a vigorous boil. Add noodles and cook per package (typically 5–7 minutes for dried reimen).
Drain and immediately transfer to a large bowl of ice water for at least 1 full minute.
Using your hands (or tongs), rub the noodles gently under cold running water to remove starch and boost the springy texture.
Drain completely. The noodles should be firm, cold, and almost elastic to the touch.
Assembly: Kimchi, Cucumber, Egg, and Seasonal Fruit
The assembly of Morioka reimen follows a structured plating that reflects its yakiniku restaurant origins. Each topping has its place; the fruit is the wild card that locals swap seasonally.
Bowl assembly
💡 The watermelon tradition In summer, Morioka reimen is almost always served with a slice or two of watermelon. This is not decoration — the sweetness of the watermelon contrasts with the savory broth and spicy kimchi in the same way Korean pear does in naengmyeon. In autumn, apple or persimmon take the watermelon’s place. At home, use whatever sweet, crisp fruit is in season.
Divide cooked, chilled noodles into deep bowls. The noodles should be cold enough to feel almost refrigerator-cold.
Pour ¾–1 cup (180–240 ml) ice-cold broth over the noodles. Add 2–3 ice cubes to the bowl.
Arrange toppings around the edges in separate “stations”: sliced beef, kimchi (drained slightly), julienned cucumber, egg half, and seasonal fruit slices.
Add a small dab of yellow mustard (gyeoja or English mustard) alongside.
Serve immediately with rice vinegar on the table — diners add it tableside to taste.
⚠️ Kimchi heat level: Use well-fermented kimchi for the best flavour — young, barely-fermented kimchi lacks the depth of flavour this dish needs. If your kimchi is very spicy, drain excess liquid before adding to the bowl so it doesn’t overpower the mild, savory broth.
Pro Tips for the Perfect Bowl
Keep everything cold
Reimen is meant to be eaten cold — and not just “room temperature.” Chill your serving bowls in the freezer for 10 minutes before assembly. Use ice-bathed noodles straight from the bowl of ice water. Pour broth straight from the refrigerator. The dish deteriorates quickly at room temperature — eat immediately after assembly.
💡 The mustard and vinegar ritual In Morioka restaurants, the waitstaff often applies a small amount of mustard and vinegar before bringing the bowl to the table. At home, set both on the table and let diners add to taste. The mustard brings a mild sinus-clearing sharpness; the vinegar adds brightness and keeps the palate refreshed through the bowl.
Season cold, not hot
Our perception of salt changes at low temperatures — cold food tastes less salty than the same food warm. Season your broth after it is fully chilled. Taste it cold, in the bowl, before serving. If it seems flat, a few more drops of soy sauce and a touch of salt will bring it back into focus without making it overpowering when warm.
FAQ
Q: Where can I buy reimen noodles outside Japan?
A: Morioka reimen noodles (盛岡冷麺) are sold at Japanese grocery stores (Mitsuwa, Marukai, Nijiya in the US) and online. If unavailable, Korean naengmyeon noodles are the closest substitute in terms of starch content and chewiness. Do not substitute standard ramen, soba, or rice noodles — the texture difference is too pronounced.
Q: Is Morioka reimen the same as Korean naengmyeon?
A: They share a common ancestor, but are now distinct dishes. The key differences: Morioka reimen uses a higher proportion of potato starch (making the noodles thicker and more translucent), a beef-chicken double broth instead of the dongchimi-forward Korean broth, and always includes kimchi as a fixed topping. The seasonal fruit (watermelon, apple) versus Korean pear distinction is another giveaway. For a detailed side-by-side, see the Korean Naengmyeon recipe.
Q: What fruit works best in reimen?
A: Traditionally, Morioka reimen uses watermelon in summer, apple or pear in autumn, and persimmon in late autumn. The fruit needs to be sweet and firm — mushy or very ripe fruit won’t survive the cold broth. Avoid citrus fruits (too acidic) and tropical fruits (flavour clash). Asian pear or a crisp, not-too-sweet apple like Fuji or Honeycrisp is the best year-round option outside Japan.
Q: Can I make reimen without any special noodles?
A: For the closest substitute in a pinch, use Korean naengmyeon noodles — they use a similar starch-buckwheat blend. A second option: mix equal parts of cooked glass noodles (harusame, made from potato starch) and thin buckwheat soba, serve side by side in the bowl. The individual textures are different, but together they approximate the dense-chewy reimen experience. It is not authentic, but it is far better than standard ramen noodles.
Recommended Items
O’food Gochujang — Korean Red Chili Paste Medium (500 g / 1.1 lb) For diners who want to add heat to their reimen bowl, gochujang is the traditional condiment. O’food’s medium spice level is well-suited to cold noodle dishes where you want controlled heat without overwhelming the delicate broth.
Choung Soo Mul Naengmyeon — Korean Cold Noodle with Soup Base (720 g) The best widely-available substitute for Morioka reimen noodles. The buckwheat + starch blend closely matches the dense chewiness of reimen. Can also be used as the noodle base while you make Morioka-style broth separately.
O’food Premium Sesame Oil (16.91 fl oz / 500 ml) A small drizzle of toasted sesame oil added to the finished bowl lifts the aroma and rounds out the savory broth. Korean-style sesame oil is richer in flavour than the Japanese variety — worth having in the pantry for both reimen and naengmyeon.
※ This article contains Amazon Associate affiliate links. A small commission may be earned if you purchase through these links, at no extra cost to you.
Morioka-Style Cold Ramen — Food and Meal — English-language homemade recipe for Morioka reimen, covering the beef-chicken broth, springy potato-starch noodle preparation, and traditional toppings including kimchi and seasonal fruit.
Morioka Cold Noodles “Shokudoen” — Cookpit (English) — Professional-quality reproduction recipe for Morioka reimen from the original Shokudoen restaurant, with precise broth ratios and noodle technique guidance.
本レシピはHowToCook.jp編集部が一般的な調理法を元に独自にまとめたものです。特定の料理人・飲食店の公式レシピではありません。 This recipe is independently developed by the HowToCook.jp editorial team based on general cooking methods. It is not an official recipe from any specific restaurant or chef.
Among Japan’s three great ramen capitals — Tokyo, Fukuoka, and Sapporo — it is Sapporo that claims miso ramen as its own. Born in the 1960s in Hokkaido’s cold northern climate, Sapporo-style miso ramen has one defining trick up its sleeve: the vegetables are not just added as toppings after the fact. They are stir-fried directly in a hot wok or pan, then the boiling broth is poured over them. The flash of high heat wakes up the aromatics, adds a subtle smokiness, and — critically in Hokkaido winters — a spoonful of lard on top acts as an insulating lid that keeps every last drop of broth searingly hot until you reach the bottom of the bowl.
This recipe walks you through the Sapporo method step by step: building a pork-based broth, blending white and red miso for depth, stir-frying the vegetables at high heat, and finishing with the classic trio of corn, butter, and white sesame. The total active time is about 40 minutes once your broth is ready; if you start with store-bought chicken stock, you can have a bowl on the table in under an hour.
💡 What you’ll learn in this article
Why Sapporo-style miso ramen stir-fries vegetables directly into the broth — and how to do it at home
How lard (or butter) keeps your bowl hot from first sip to last
The exact ratio of white to red miso for a balanced, not overpowering, broth
Which miso varieties work best — and which to avoid
Allergen notes: this recipe contains wheat, soy, dairy (butter), and sesame
⚠️ Allergen Notice: This recipe contains wheat (ramen noodles, soy sauce), soy (miso paste, soy sauce), dairy (butter topping), and sesame (white sesame, sesame oil). Lard contains pork. Please review all ingredients if you have food allergies or dietary restrictions.
Sapporo’s miso ramen stands apart from miso-flavored broths found elsewhere in Japan in two key ways: the cooking technique and the fat.
The stir-fry technique. In most ramen shops, toppings are prepared separately and placed on the finished bowl. In Sapporo-style, the aromatics (garlic, ginger), meat (ground pork), and vegetables (bean sprouts, corn, cabbage) are stir-fried together in a wok or large frying pan at high heat. The hot broth is then added directly to the pan, and miso paste is dissolved into it. This process — sometimes called the “ita-mae” (tableside cooking) method in old Sapporo shops — creates a broth with a slightly caramelized, wok-fried undertone you simply cannot get by stirring miso into liquid alone.
Lard as an insulating layer. Hokkaido winters are harsh, and Sapporo ramen shops figured out early that a thin layer of rendered lard (or occasionally chicken fat) floated on the surface of the bowl acts as a thermal barrier, trapping steam and keeping the broth at scalding temperature far longer than a naked broth would. Even at home in a warm kitchen, the lard layer makes a noticeable difference by the time you have your first sip — the bowl is still blazing hot. A knob of unsalted butter works as a milder substitute.
💡 Historical Note: Sapporo miso ramen is often traced to Aji no Sanpei, a restaurant that opened in 1964 in Sapporo’s Susukino district. The chef reportedly developed the miso broth to stand up to Hokkaido’s bitter winters — and the style spread nationwide within a decade.
Ingredients (Serves 2)
Broth Base
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Ingredient
Amount
Notes
Chicken stock (or pork + chicken)
700 ml (3 cups)
Store-bought low-sodium works well; homemade from chicken backs is richer
⚠️ Substitution Note for Overseas Cooks: Fresh ramen noodles may be hard to find outside Japan. Look for Sun Noodle brand at Japanese grocery stores, or use dried Chinese egg noodles (available at most Asian supermarkets). Regular dried spaghetti (cooked al dente) is a workable emergency substitute. For miso paste, most natural food stores carry white miso; red miso is increasingly available at specialty grocers.
Marukome Ryotei no Aji Miso (750 g) — recommended for this recipe
A well-balanced blended miso (white + red) from one of Japan’s most trusted brands. Ready to use straight from the tub — no mixing required for a basic miso broth.
The key to authentic Sapporo miso ramen is speed and high heat during the stir-fry phase. Have every ingredient measured and ready before you heat the pan — this is not a recipe where you can stop to chop garlic mid-cook.
Step 1: Heat Your Stock
Pour the chicken stock into a medium saucepan and bring it to a gentle simmer over medium heat. Keep it warm throughout the cooking process — you will be adding it directly to the stir-fry pan in Step 4, and it must be hot when it goes in to avoid stalling the stir-fry.
If you are making your broth from scratch, simmer chicken backs or wings (1 kg / 2.2 lb) in 1.5 L (6 cups) of water for 1.5–2 hours, skimming regularly. Strain and use 700 ml for the two bowls; freeze the rest.
💡 Tip: Want a richer, porky broth without hours of simmering? Add two or three slices of bacon to your chicken stock and simmer for 20 minutes before straining. The rendered bacon fat and pork flavor round out the broth noticeably.
Step 2: Stir-Fry Aromatics & Ground Pork
Heat a large wok or wide frying pan over high heat until you can feel the heat radiating from the surface — about 1–2 minutes. Add the lard (or vegetable oil) and let it shimmer. Add the garlic and ginger and stir-fry for 30 seconds, pressing them against the hot pan surface to release fragrance. The garlic should turn golden at the edges but not brown.
Add the ground pork and spread it out with your spatula. Let it sit undisturbed for 30 seconds to develop a slight crust, then break it apart and stir-fry until fully cooked through, about 2 more minutes. Season lightly with a pinch of white pepper.
⚠️ Food Safety: Ground pork must reach an internal temperature of 71°C (160°F) before the broth is added. Stir-fry until no pink remains and the pork is fully cooked. Do not taste-test raw or undercooked ground pork.
Step 3: Add Bean Sprouts & White Parts of Scallion
Tumble the bean sprouts and the sliced white parts of the scallions into the pan. Stir-fry over high heat for 60–90 seconds. You want the sprouts to wilt slightly and pick up a little wok char, but not turn completely limp — they should still have a gentle bite when the bowl reaches the table. Undercooked sprouts taste raw and grassy; overcooked sprouts turn watery. Aim for the middle.
💡 Tip: Dry your bean sprouts thoroughly before adding them to the pan. Excess moisture causes them to steam rather than stir-fry, which lowers the wok temperature and prevents the light caramelization that gives authentic Sapporo miso ramen its characteristic undertone.
Step 4: Add Hot Stock & Dissolve Miso
Pour the hot stock into the pan in one confident pour. It will sizzle dramatically — this is normal and desirable. The broth picks up all the rendered fat, pork fond, and wok char from the bottom of the pan. Bring the mixture back to a simmer over medium-high heat.
Remove the pan from heat. Add the white miso and red miso in small spoonfuls, dissolving each addition into the broth with a ladle or whisk before adding the next. Miso should never boil after it is added — boiling destroys the nuanced fermented flavor and makes it taste flat. Add the soy sauce, mirin, and sesame oil after the miso is fully dissolved.
⚠️ Do Not Boil After Adding Miso: Once miso is dissolved into the broth, keep heat at a bare simmer or remove from heat entirely. Boiling miso causes the proteins and enzymes to break down, resulting in a bitter, one-dimensional flavor. If you need to reheat the broth, do so gently over low heat.
Step 5: Cook the Noodles Separately
Bring a large pot of unsalted water to a rolling boil. Cook the ramen noodles according to package directions — typically 2–3 minutes for fresh, 4–5 minutes for dried. Ramen noodles are normally cooked in plain water (no salt), unlike pasta. Drain well; shake off excess water. Do not rinse with cold water — you want the noodles hot when they go into the broth.
Assembly & Toppings
Warm your serving bowls — Sapporo chefs pour boiling water into the bowl and discard it before ladling in the broth. This small step makes a noticeable difference in how long the bowl stays hot.
Ladle the miso broth (including all the stir-fried ingredients) into the warmed bowls. Add the drained noodles, tucking them into the broth. Arrange the toppings:
Corn: Mound 2 tablespoons of drained canned corn in the center or to one side. It adds sweetness and a slight pop of texture.
Butter: Place a small knob of unsalted butter on top. As it melts, swirl it gently into the broth — it enriches the mouthfeel and carries fat-soluble aromatics.
White sesame seeds: Scatter toasted sesame over the bowl just before serving. They add fragrance and a light crunch.
Green scallion rings: Use the reserved green tops from the scallions, thinly sliced.
Optional — lard drop: For full Sapporo authenticity, add a teaspoon of warmed lard directly on top of the broth before placing the other toppings. It creates the insulating layer described above.
Optional — chashu: Two or three slices of braised chashu pork placed over the noodles round out the bowl.
💡 Serving Tip: Miso ramen waits for no one. Serve immediately after assembly — the noodles begin absorbing the broth within two minutes, and both texture and flavor change quickly. If cooking for guests, time the noodle boil so the bowls are assembled within 30 seconds of the noodles draining.
Choosing Your Miso
Miso paste varies dramatically by region, age, and ingredient ratio. For Sapporo-style ramen, the goal is a broth that is savory and deeply umami without being sharp or astringent. Here is how the main types stack up:
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Miso Type
Flavor Profile
Best Use
Rating for Ramen
White miso (shiro miso)
Mild, slightly sweet, lightly salty
Base layer; high ratio (2:1 or 3:1 vs. red miso)
★★★★★
Red miso (aka miso)
Bold, deeply savory, slightly bitter
Accent layer; 1 part to every 2–3 parts white
★★★★☆
Mixed miso (awase miso)
Balanced, all-purpose
Use alone as a single-paste shortcut
★★★★☆
Hatcho miso
Very bold, earthy, almost chocolate-like
Use sparingly (½ tsp max) as umami booster
★★☆☆☆ (alone)
Saikyo miso
Very sweet, delicate
Too sweet for ramen unless cut with red miso
★★☆☆☆ (alone)
Instant miso soup packets
Pre-mixed, shelf-stable
Avoid — thin flavor, excess sodium, additives
★☆☆☆☆
💡 The 2:1 Blend Rule: Most Sapporo miso ramen shops use a proprietary blend, but a reliable starting point for home cooks is a 2:1 ratio of white to red miso. The white miso brings sweetness and body; the red miso provides the deeper, fermented punch. Taste your broth after dissolving the miso and adjust from there — add more red for depth, more white for mildness, or a pinch of salt if the miso’s sodium content varies from brand to brand.
⚠️ Sodium Warning: Miso paste is high in sodium. This recipe uses approximately 4.5 tablespoons of total miso for two servings, which is consistent with typical ramen shop sodium levels. If you are watching sodium intake, reduce the miso to 3 tablespoons total and compensate with a small splash of fish sauce or dashi for umami.
FAQ
Q: Can I make this recipe without lard?
A: Yes. Lard is traditional but not essential. The closest substitute is unsalted butter (already called for in the topping), which provides richness and a slightly different but equally pleasant flavor. For a fully dairy-free version, use a teaspoon of neutral oil (such as rice bran or refined coconut oil) as the bowl-top insulating layer, or simply skip the fat layer entirely — you will just need to eat the bowl a little faster before it cools.
Q: My miso broth tastes flat. What went wrong?
A: Several possible causes. First, check whether the broth boiled after the miso was added — boiling destroys the delicate fermented compounds that give miso its complexity. Second, confirm that your stock had enough body to begin with; if you used very diluted stock, the broth will taste watery regardless of how much miso you add. Third, the stir-fry step may have been done at too-low heat — the maillard browning from the wok adds significant flavor. Add a small splash of soy sauce and a pinch of salt to rescue an underseasoned batch.
Q: Can I prepare the miso broth in advance?
A: Yes, with one caveat. Make the stir-fried vegetable and pork base ahead of time and refrigerate it (up to 2 days). When ready to serve, reheat the base in the pan, add fresh hot stock, dissolve the miso off-heat, and proceed as normal. Do not store already-dissolved miso broth for more than 24 hours — the flavor continues to change and can turn bitter. For best results, dissolve miso fresh each time.
Q: What is the difference between Sapporo miso ramen and regular miso ramen?
A: The key differences are technique and fat. Standard miso ramen (as served in shops outside Hokkaido) often involves adding miso tare to a pre-made pork or chicken broth — a simpler process. Sapporo-style specifically stir-fries the aromatics, meat, and vegetables in lard at high heat before adding the stock, giving the broth its slightly wok-charred character. The lard insulating layer is also specific to Sapporo tradition. Additionally, Sapporo miso ramen classically uses medium wavy noodles (not straight) to trap the thick broth.
Recommended Items
These three items will noticeably improve your miso ramen results at home.
Large Ramen Bowl Set — Deep Ceramic Noodle Bowls (Pair)
Ramen is a generous portion, and a standard soup bowl is simply too small. Proper ramen bowls hold 1,100–1,300 ml (approximately 5–5.5 cups) and have high, curved sides that retain heat and let toppings be arranged attractively without overflow. A ceramic bowl also holds temperature far better than a thin melamine bowl.
Pre-Seasoned Carbon Steel Frying Pan (28 cm / 11 inch)
The stir-fry step for Sapporo miso ramen requires a pan that can sustain high, consistent heat without losing temperature when cold ingredients are added. Carbon steel heats faster than cast iron and handles the high-heat stir-fry phase better than non-stick. A 28 cm / 11-inch pan fits the full recipe (including broth) comfortably without spilling.
Ready-rendered lard eliminates the need to source and render pork fat yourself. Used both as the stir-fry fat and as the Sapporo-style insulating bowl topping, a 200 g / 7 oz tub will last for many batches of ramen. Store refrigerated after opening.
This recipe is based on the general cooking method widely established for Sapporo-style miso ramen — a style documented by multiple Japanese culinary resources and consistent across Hokkaido ramen tradition since the 1960s. The specific ingredient proportions have been developed and tested by the HowToCook.jp editorial team for home kitchen reproducibility. This is not a recreation of any individual shop’s proprietary recipe.
Tokyo Gas Uchi-goto — practical home cooking techniques including soup-base flavor layering. https://uchi.tokyo-gas.co.jp/
Just One Cookbook (Namiko Chen) — Miso Ramen Recipe 味噌ラーメン — English-language recipe with five-ingredient miso broth, stir-fry technique, and assembly instructions for Sapporo-style miso ramen.
Sudachi Recipes (Yuto Omura) — Pork Miso Ramen in 15 Minutes (Sapporo Style) — Quick Sapporo-style miso ramen recipe with restaurant-quality results; covers miso blending, lard use, and stir-fry base technique.
RecipeTin Japan (Nagi Maehashi) — Home-Made Miso Ramen — Detailed English recipe covering both Moyashi and Sapporo-style miso ramen variations, with step-by-step broth and tare instructions.
Mazesoba (まぜそば) means “mixed noodles” — and mixing is exactly the point. There is no broth, no soup, no simmering stock. Instead, thick alkaline noodles land on a concentrated soy-based tare, a pile of bold toppings crowns the bowl, and you stir everything together with chopsticks until every strand is coated in sauce. The result is richer, meatier, and more intensely flavored than soup ramen because nothing is diluted by broth.
The term mazesoba functions as an umbrella for the entire brothless ramen family. Its siblings — abura soba (oil noodles, Tokyo, 1950s), Taiwan mazesoba (spicy minced pork, Nagoya, 2008), and mazemen (a western-friendly rebranding popular in the US since around 2022) — all belong to the same lineage. This guide covers all three styles, builds the foundational soy tare that underpins every version, then branches into five variations so you can go in any direction your appetite demands.
💡 What you’ll learn in this article
How mazesoba, abura soba, Taiwan mazesoba, and mazemen relate to each other
The soy-based base tare and aromatic oil system explained from scratch
Which noodles work best — fresh, dried, and the pasta-abroad hack
A base topping set plus a “topping freedom” customization guide
Five distinct variations: garlic-black, curry, tomato, mentaiko-mayo, and bibimbap-style
Four FAQs covering the most common mazesoba questions
⚠️ Allergen notice: Mazesoba contains wheat (noodles, soy sauce, some tares), soy (soy sauce, tofu variations), eggs (egg yolk topping), and sesame (sesame oil, toasted seeds). The mentaiko variation also contains fish roe. Readers with food allergies should review all ingredients carefully.
Mazesoba sits at the intersection of three culinary traditions: Tokyo abura soba’s elegant oil-and-vinegar simplicity, Nagoya Taiwan mazesoba’s bold spiced-pork opulence, and a global ramen-bar remix called mazemen. All three share the brothless principle — the flavor lives entirely in the tare and toppings rather than in a liquid — but they diverge dramatically in character and assembly.
The term soba in mazesoba does not refer to buckwheat noodles. In older Japanese food culture, soba was a generic word for noodles (hence “chuka soba” for Chinese-style wheat noodles). Mazesoba noodles are standard wheat ramen noodles made with kansui (alkaline mineral water), which gives them their characteristic yellow tint, springy bite, and ability to hold thick sauces without going limp.
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Feature
Abura Soba
Taiwan Mazesoba
Mazesoba (general)
Mazemen (US/global)
Origin
Tokyo (1950s)
Nagoya — Menya Hanabi (2008)
Japan (umbrella term)
Global ramen bars (2010s+)
Noodle thickness
Medium (standard ramen)
Thick, wavy
Medium to thick
Varies by chef
Tare / sauce
Soy + sesame oil + rice vinegar (light)
Spicy soy + doubanjiang + lard (heavy)
Soy-based, customizable
Freestyle — miso, shio, shoyu
Signature protein
Chashu pork slices
Spiced ground pork (nikumiso)
Ground pork or chashu
Anything: tofu to wagyu
Key toppings
Menma, nori, scallions, soft-boiled egg
Garlic chives, raw egg yolk, minced garlic, nori
Mix of both; more elaborate
Uni, soft-shell crab, mentaiko, kimchi
Tare placement
Diner mixes tare in the bowl
Tare pre-cooked into the pork; noodles added
Both methods used
Depends on the chef
Spice level
Mild (optional rayu)
Medium–hot by default
Mild to medium
Mild to very spicy
Difficulty at home
Very easy (15 min)
Easy–moderate (25 min)
Easy–moderate
Varies
💡 Why “mazemen” in the US? American diners often associate “soba” with the thin buckwheat noodles available at Japanese restaurants. “Mazemen” sidesteps that confusion: maze = mixed, men = noodles. It’s the same dish, just renamed for a market where the word “soba” carries different expectations. If you see “mazemen” on a menu abroad, expect a mazesoba bowl with a creative, often fusion-leaning topping set.
The Base Tare (Soy-Based)
The tare is the soul of any mazesoba bowl. Unlike ramen tare, which is diluted into a large pot of broth, mazesoba tare is used undiluted — every drop of flavor hits the noodles directly. That concentration means two things: the quality of your soy sauce matters more here than in almost any other Japanese dish, and getting the balance right the first time is important.
Base Tare Ingredients (2 servings)
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Ingredient
Amount
Imperial Approx.
Notes
Soy sauce (naturally brewed)
4 Tbsp (60 ml)
¼ cup
Low-sodium soy sauce also works; adjust salt at the end
Mirin
2 Tbsp (30 ml)
2 Tbsp
Adds mild sweetness; reduce to 1 Tbsp for less sweet
Rice vinegar
1 Tbsp (15 ml)
1 Tbsp
Essential brightness; don’t skip it
Toasted sesame oil
2 Tbsp (30 ml)
2 Tbsp
Use high-quality; this is the aromatic backbone
Oyster sauce
2 tsp (10 ml)
2 tsp
Adds glutamate depth; omit for vegan, add extra mirin
Garlic, grated
1 clove
1 clove
Raw grated garlic gives the sharpest, most authentic hit
Sugar
1 tsp
1 tsp
Rounds harsh salt edges; skip if using extra mirin
💡 Make-ahead tare: Combine all tare ingredients in a jar, seal, and refrigerate for up to two weeks. The garlic softens and the soy sauce mellows with time — a 24-hour rest before use noticeably improves depth. If you make it fresh on the day, at least let it sit for 10 minutes at room temperature while you prep everything else.
The Aromatic Oil Layer
Mazesoba uses two fat components — the sesame oil in the tare, and a separate aromatic oil poured into the bowl just before the noodles. The aromatic oil carries scent directly to your nose and creates a coating layer on the noodles that prevents clumping. For a basic bowl, straight toasted sesame oil (1 tsp per serving) placed in the bowl before the tare works well. For a restaurant-level result, make a quick garlic-scallion oil: heat 3 Tbsp of neutral oil in a small saucepan until shimmering (around 170°C / 340°F), add 2 cloves of thinly sliced garlic and 2 sliced scallion greens, let them sizzle for 60–90 seconds until golden, then strain the oil into the bowl immediately. The infused oil transforms the whole bowl.
⚠️ Oil temperature caution: Garlic and scallions contain water and will spatter when they hit hot oil. Use a saucepan deeper than seems necessary, keep a lid or splatter guard nearby, and never walk away from oil on the heat. Work quickly but calmly: the whole process takes under two minutes once the oil is hot.
Soeos Sichuan Pixian Doubanjiang — the key to authentic spicy mazesoba tare
A spoonful of Pixian doubanjiang (fermented broad bean chili paste) transforms the base tare into a Taiwan mazesoba-style sauce with real depth and layered heat. This Sichuan staple brings both fermented complexity and chili fragrance that chili oil alone cannot replicate. It’s also essential for mapo tofu, spicy stir-fries, and the garlic-black variation in this article.
Soeos Sichuan Pixian Doubanjiang Chili Bean Paste (ASIN: B072K13QM5)
Noodle Prep
The Right Noodle for Mazesoba
Thick, wavy fresh ramen noodles are the gold standard for mazesoba — especially Taiwan mazesoba, where the waves catch and hold the rich minced-pork sauce. The ideal thickness is around 2.5–3 mm in diameter, noticeably chunkier than the thin straight noodles used in lighter shoyu or shio ramen. If your Asian grocery carries fresh noodles labeled “mazemen,” “thick ramen,” or “sun noodle mazemen,” those are ideal. Fresh noodles deliver the most compelling texture: springy, almost elastic, with a satisfying resistance on the first bite.
💡 Noodle quantity for mazesoba: Use more noodles than you would for a soup ramen. Because there is no broth filling the bowl, 130–150 g (4.6–5.3 oz) per person is appropriate for a satisfying portion. Taiwan mazesoba shops commonly serve 170–200 g as a standard serving, with kaedama (extra noodle refill) available for the remaining sauce.
Dried Ramen Noodles (Reliable Pantry Option)
High-quality Japanese dried ramen noodles made with kansui are an excellent alternative when fresh noodles are unavailable. Brands like Hakubaku (non-fried, individually portioned, kansui-based) or J-Basket produce dried noodles that closely approximate the texture of fresh noodles after cooking. Follow the package cooking time precisely — most dried ramen noodles cook in 3–4 minutes in aggressively boiling, unsalted water. Do not salt the cooking water; ramen noodles need no salt. After draining, rinse briefly under cold water for 5–8 seconds to stop cooking and remove excess surface starch, then shake vigorously to dry.
⚠️ Don’t skip the pre-warm bowl step: Brothless noodles cool down fast once they leave the pot. Before cooking the noodles, pour boiling water into your serving bowl and let it sit for 60 seconds to pre-warm the ceramic. Drain completely, then add your tare and aromatic oil. Placing hot noodles into a warm bowl keeps the sesame oil fragrant and prevents the tare from gelling at the bottom of the bowl before you’ve had a chance to mix.
The Overseas Pasta Hack
If ramen noodles are simply not available, thin spaghetti (spaghettini, No. 3, around 1.4–1.6 mm) treated with baking soda is a workable substitute. Cook the pasta 1 minute short of al dente, drain, then briefly toss the hot pasta with ¼ tsp of baking soda dissolved in 2 Tbsp of the pasta cooking water. Rinse quickly. The baking soda raises surface alkalinity, mimicking kansui noodles enough to make the dish genuinely satisfying. The result won’t replicate the specific chew of fresh ramen, but it’s significantly better than plain pasta in a Japanese sauce, and the technique is used in home kitchens across the US and Europe.
💡 SVG: How alkalinity changes noodle texture
Topping Freedom
The Base Topping Set (Works for Every Style)
The following five toppings form a reliable foundation regardless of which mazesoba style you are making. They balance texture (crunchy menma, silky egg yolk), temperature (cool scallions, hot noodles), and flavor intensity (umami-rich bonito powder, fresh chive greenness).
→ Scroll right to see all columns on mobile
Topping
Amount per serving
Function in the bowl
Substitutes
Raw egg yolk
1 yolk
Richness, binding, creaminess when mixed
Soft-boiled whole egg (safer for vulnerable groups)
Scallions, thinly sliced
2 Tbsp
Fresh sharpness, color contrast
Garlic chives (nira) for more intensity
Nori strips
1 sheet, cut into 4
Sea-mineral umami, textural contrast
Furikake (mixed seaweed seasoning)
Katsuobushi (bonito flakes) or bonito powder
1 Tbsp powder or small pinch flakes
Deep smoky umami that dissolves into the sauce
Skip for vegetarian; add extra mushroom powder
Minced raw garlic
1 small clove
Pungent punch that blooms during mixing
Garlic-infused oil instead
Seasoned minced pork (nikumiso)
60–80 g (2–3 oz)
Savory main protein, sauce carrier
Chashu slices for abura soba style; tofu for vegan
💡 Mix order matters: The intended eating sequence for mazesoba is: arrange toppings in neat piles around the mound of noodles and pork. Do not pre-mix at the table. When ready to eat, break the egg yolk first so it runs across the noodles, then mix vigorously with chopsticks for 20–30 seconds until every strand is coated. Eating the first bite unmixed misses the transformation the tare undergoes when combined with egg yolk, bonito powder, and garlic.
Customization Guide: Beyond the Base Set
The brothless format makes mazesoba one of the most topping-flexible noodle dishes in Japanese cooking. The list below gives proven additions organized by flavor direction:
Extra umami: tenkasu (tempura scraps), corn kernels, crispy fried onions, tobiko (flying fish roe)
More spice: rayu (chili sesame oil, a few drops), shichimi togarashi (seven-spice powder), doubanjiang (½ tsp stirred into tare)
Richness and creaminess: extra egg yolk, white sesame paste (tahini, 1 tsp in tare), a small knob of butter placed on the hot noodles
Freshness and brightness: thin-sliced cucumber, shredded cabbage, a squeeze of lime or yuzu juice, fresh shiso leaf
Textural interest: menma (bamboo shoots), bean sprouts briefly blanched, crispy nori strips added at the last moment before mixing
⚠️ Raw egg yolk safety: A raw egg yolk placed in the center of a mazesoba bowl is standard in Japanese restaurants. For home cooks: the egg yolk is not cooked by the heat of the noodles. Pregnant individuals, young children, elderly people, and anyone immunocompromised should use a fully soft-boiled egg (6:30 in boiling water, ice bath, peel) or omit the egg entirely. In Japan, pasteurized eggs (nama tamago) are specifically produced for raw consumption — these are the safest choice for vulnerable groups who still want the yolk experience.
This is the closest home version of the original Menya Hanabi Taiwan mazesoba. The defining features are spiced ground pork cooked with doubanjiang, a heavy garlic presence at every level — garlic in the pork, minced raw garlic as a topping, garlic oil in the bowl — and a raw egg yolk in the center. The “black” refers to the dark, intensely savory color the tare takes on after the pork is cooked down with soy sauce and doubanjiang.
Tare modification: Add 1 Tbsp doubanjiang to the base tare and reduce the rice vinegar to 2 tsp. Cook 100 g (3.5 oz) ground pork per serving in a hot wok or skillet with ½ tsp sesame oil, add the tare mixture, cook until the liquid is mostly absorbed. Pour the pork mixture over cooked thick noodles already sitting on 1 tsp of garlic oil. Top with minced raw garlic (1 clove), sliced garlic chives, nori, bonito powder, and raw egg yolk. Mix thoroughly.
💡 The Nagoya kaedama tradition: Taiwan mazesoba at Menya Hanabi is served with a free kaedama (extra noodle portion) to use up the remaining pork sauce at the bottom of the bowl after the first portion is finished. If you make this at home with good thick noodles, cook an extra 50 g of noodles, drain them, and mix directly into the remaining sauce in the bowl. The second serving often tastes even better than the first because the sauce has had time to deepen.
2. Curry Mazesoba
Curry mazesoba has become a mainstream menu item at Japanese mazesoba chains, including Menya Hanabi’s US locations. The aromatic curry heat complements the soy-sesame base remarkably well, and the bowl takes on a warming, slightly exotic character that works well in cooler months.
Tare modification: Stir 1 tsp of S&B curry powder and ½ tsp of garam masala into the base tare. Omit the rice vinegar (curry does not pair well with the acid here). Add 30 ml (2 Tbsp) of full-fat coconut milk to the tare and mix well before adding noodles. Top with cooked ground pork or cubed pan-seared chicken, corn kernels, crispy fried onions, scallions, and a soft-boiled egg. A pinch of shredded cheese (melting directly into the hot noodles) is a popular restaurant addition that adds dairy richness to the curry base.
⚠️ Coconut milk separation: Coconut milk tends to separate from soy sauce in a cold tare — the fat rises and the liquid pools at the bottom. To prevent this, warm the tare gently in a small saucepan before adding it to the pre-warmed bowl. Alternatively, stir the tare vigorously in the bowl just before adding noodles and do not let it sit for more than 30 seconds before serving.
3. Tomato Mazesoba
Tomato mazesoba seems counterintuitive — Italian ingredient, Japanese noodles — but it works because both traditions are built on concentrated umami. Tomatoes are extraordinarily high in glutamic acid (the same umami compound in soy sauce), so layering them into a soy-based tare creates an almost double-umami effect. This variation is popular at modern mazesoba bars in Tokyo targeting younger diners.
Tare modification: Replace 1 Tbsp of soy sauce with 2 Tbsp of tomato paste. Add ½ tsp of Worcestershire sauce and a pinch of black pepper to the base tare. The rest of the tare remains the same. For the protein, use Italian-seasoned ground beef or pork (brown with a clove of garlic and ¼ tsp dried oregano). Top with diced fresh tomato, shredded basil, parmesan cheese, and a raw or soft-boiled egg. The basil and parmesan may seem out of place until the first mix — after that, the hybrid logic becomes entirely clear.
💡 Tomato umami science: Ripe tomatoes contain roughly 140 mg of free glutamate per 100 g — similar to parmesan cheese and significantly higher than most vegetables. When tomato paste is combined with soy sauce (another glutamate-dense ingredient), the resulting umami is synergistic rather than simply additive. This is why the tomato variation tastes bolder than either ingredient alone would suggest.
4. Mentaiko-Mayo Mazesoba
Mentaiko (辛子明太子, spicy pollock roe) is one of Japan’s great umami ingredients — salty, faintly oceanic, with a gentle heat from chili marinade. Combined with Japanese mayonnaise (which uses rice vinegar and egg yolk for a tangier, richer profile than Western mayo), it creates a creamy, briny sauce that transforms mazesoba into something closer to a luxurious pasta dish. This variation has appeared at high-end mazesoba bars alongside uni and soft-shell crab options.
Tare modification: Reduce the base tare soy sauce to 2 Tbsp and omit the sesame oil entirely. Instead, mix 2 Tbsp Japanese mayonnaise (Kewpie brand if available) with 1 packet (about 35 g) S&B mentaiko sauce or an equivalent amount of fresh mentaiko paste squeezed from the sac. Add 1 tsp rice vinegar and 1 tsp mirin to balance. Thin with 1 Tbsp warm water if too thick to coat noodles evenly. Top with extra mentaiko, tobiko, thinly sliced cucumber, a raw or soft-boiled egg, and a drizzle of sesame oil as a finishing touch (since it was removed from the tare).
⚠️ Mentaiko and heat: Mentaiko loses its delicate flavor and texture when overheated — the roe pops and turns grainy. Do not add mentaiko to hot oil or cook it directly. Always mix it with the mayonnaise and other cold/room-temperature tare ingredients, and let the heat of the noodles warm it gently rather than direct-cooking it. If using fresh mentaiko from a Japanese grocery, taste before adding to the tare — it can be very salty, so you may need to reduce or eliminate the soy sauce entirely.
S&B Japanese Spicy Mentaiko Sauce — restaurant-quality mentaiko topping at home
S&B’s mentaiko sauce captures the briny, mildly spicy character of spicy pollock roe in a ready-to-use paste. Mix it directly with Kewpie mayo for the mentaiko-mayo variation in this article, or use it as a finishing drizzle over any bowl of mazesoba. The same sauce works brilliantly over hot rice, as a dipping sauce for vegetables, or stirred into cream sauce pasta.
S&B Japanese Spicy Cod Roe Mentaiko Sauce, Pack of 6 (ASIN: B001AY9GF0)
5. Bibimbap-Style Mazesoba
Bibimbap-style mazesoba is a cross-cultural remix that draws its inspiration from Korean stone-bowl rice dishes. The key element borrowed from bibimbap is the variety of individually prepared, seasoned vegetable toppings (namul) arranged in separate piles around the bowl, creating a composed, colorful presentation before the dramatic final mix. The tare borrows gochujang (Korean fermented chili paste) to replace some of the doubanjiang, adding a sweeter, less sharp heat with a distinct fermented complexity.
Tare modification: Replace the doubanjiang in the base tare with 1 Tbsp gochujang and add ½ tsp toasted sesame seeds. Prepare three namul (marinated vegetable sides): blanched spinach tossed with sesame oil and soy sauce; julienned cucumber with rice vinegar, salt, and sesame oil; blanched bean sprouts with garlic, sesame oil, and a pinch of salt. Arrange all three namul in separate piles around the noodles. Add a soft-boiled or fried egg, a generous mound of gochujang-seasoned ground beef or pork, and finish with extra toasted sesame seeds and a drizzle of gochujang-sesame oil. Mix everything together at the table — the act of combining the individually seasoned namul creates a unified, complex flavor that evolves through the bowl.
💡 The bibimbap mix philosophy: The reason bibimbap tastes better after mixing than any of its individual components tastes alone is called “harmony through combination” — each element is deliberately under-seasoned so that only when combined does the whole dish find balance. Apply this principle to mazesoba: when prepping namul for this variation, keep each component slightly undersalted. The tare provides the dominant salt, and the namul provide freshness and texture. Over-seasoning individual toppings destroys the harmony.
FAQ
Q: What is the difference between mazesoba and abura soba?
A: The two terms overlap in common usage, and many Japanese diners treat them as interchangeable. The technical distinction, when one is drawn, is this: abura soba is the older Tokyo style — simple soy tare, sesame oil, mild toppings — where the diner mixes the sauce themselves. Mazesoba tends to refer to more elaborate versions, particularly Taiwan mazesoba with spiced ground pork and a richer, heavier sauce. Abura soba is the lighter, more restrained style; mazesoba is the bolder, more topping-loaded style. For practical purposes at home, either term correctly describes a brothless soy-noodle dish where you mix before eating.
Q: Can I use instant ramen noodles for mazesoba?
A: You can, but discard the flavor packets — you are making your own tare. The noodles in most instant ramen packs are designed for soup and are relatively thin. They will work in a pinch, though the texture will be softer and less springy than dedicated ramen or fresh noodles. If using instant noodles, cook them to package instructions, drain thoroughly, and rinse briefly. The bowl will taste good; it will simply lack the chewy bite that makes restaurant-quality mazesoba so satisfying. A better long-term option: stock dried kansui-based ramen noodles (Hakubaku, J-Basket) in your pantry for on-demand mazesoba nights.
Q: How do I make a vegetarian/vegan mazesoba?
A: The base tare minus oyster sauce is already plant-based. For the protein, pan-seared firm tofu (pressed dry, cubed, seared until golden) or finely chopped shiitake mushrooms cooked in soy sauce, mirin, and sesame oil make excellent substitutes for ground pork. Replace bonito powder with a pinch of nori powder or dried shiitake powder for the smoky umami. Omit the egg or use a vegan egg substitute if the raw yolk is important to the texture. Vegetarian mazesoba is genuinely satisfying — the tare carries enough flavor that the absence of meat is not felt as a compromise, especially when the mushroom umami is developed properly.
Q: Why does my mazesoba taste flat compared to the restaurant version?
A: The three most common reasons are: (1) the bowl was not pre-warmed, so the sesame oil solidified before mixing and the tare’s aromatics never activated properly; (2) not enough tare was used — mazesoba tare is concentrated and should coat every noodle noticeably; start with the full quantity and adjust downward next time if it’s too salty; (3) insufficient mixing — the tare stays at the bottom of the bowl and the toppings stay on top unless you mix for a full 20–30 seconds. The act of vigorous mixing is not just practical; it activates the gluten surface of the noodles, distributes the bonito powder and raw garlic through the sauce, and emulsifies the sesame oil into the soy base. Under-mixing produces a flat first bite followed by a too-intense last bite as the sauce concentrates at the bottom.
Hakubaku’s non-fried dried ramen noodles are made in Japan with kansui (sodium carbonate), the alkaline mineral that gives authentic ramen its springy chew and ability to hold sauce without going limp. Each pack contains individually portioned 100 g servings — ideal for mazesoba batches. No artificial preservatives, no seasoning packets to discard. Simply boil, rinse briefly, and build your bowl.
かどや 純正ごま油 (PET) 600g — the aromatic backbone of mazesoba tare
Kadoya’s pure sesame oil is Japan’s most trusted brand, pressed from fully roasted sesame seeds for a deep, nutty fragrance. In mazesoba tare, sesame oil is not a finishing touch — it is the structural fat that carries flavor to every noodle strand. The 600 g PET bottle is a practical pantry size: enough for dozens of bowls, and it doubles as the base oil for stir-fries, dressings, and soup garnishes. Use cold, directly into the bowl — no heating required.
Marutai’s Yatai Tonkotsu stick ramen noodles are thin, straight, low-moisture dried noodles from Fukuoka — historically used in both ramen shops and yatai street stalls. Their kansui content gives them the springy, slightly alkaline bite that makes garlic-black and Taiwan-style mazesoba variations taste authentic. Cook 20–30 seconds shorter than the packet instructions, rinse briefly, and the noodles hold sauce without going limp. The included tonkotsu soup packet can be used as part of a garlic-black tare base.
Back to the Complete Ramen Guide & Related Articles
Mazesoba is the most topping-expressive brothless style covered in the ramen cluster. If you want to explore the dish’s closest sibling — abura soba, the lighter Tokyo original that inspired Taiwan mazesoba — or follow the full 11-style ramen guide, the links below point to both.
📚 In This Series — Homemade Ramen Complete Guide
Mazesoba — Mixed Noodles Ultimate Guide — You are here
📝 About this recipe: This recipe was independently developed by the HowToCook.jp editorial team based on widely known cooking techniques, published culinary sources, and information from publicly available Japanese food media. It is not an official recipe from any specific chef, cookbook author, or restaurant. All sources consulted are listed below.
Sources & References
“What Is the Difference Between Mazemen, Abura Soba, and Mazesoba?” Myojo USA. https://www.myojousa.com/blog/mazemen/ — explains terminology distinctions, noodle types, and preparation methods across the brothless ramen family; sourced sauce-placement and tare differences.
“What Is Mazesoba?” IIKO Mazesoba. https://mazesoba.com.au/blogs/news/what-is-mazesoba — covers mazesoba’s Nagoya origins, its relationship to abura soba, and the kansui noodle classification that places the dish within the ramen family.
“Mazesoba (Mazemen) 台湾まぜそば.” Just One Cookbook. https://www.justonecookbook.com/mazesoba/ — detailed recipe with ingredient quantities, toppings list, and assembly guidance; tare ratios, katsuobushi powder, and tenkasu toppings referenced.
“Taiwan Mazesoba Brothless Ramen.” Woo Can Cook. https://www.woocancook.com/mazesoba — provides tare composition (soy, mirin, black vinegar, oyster sauce, doubanjiang), pork preparation, and assembly details; marinade ratios referenced for the garlic-black variation.
“Maze Soba: Amazing Soupless Noodles from Japan.” Sakuraco. https://sakura.co/blog/maze-soba-amazing-soupless-noodles-from-japan — overview of mazesoba culture, regional variations, and toppings diversity; creative variation examples including mentaiko and bibimbap-style referenced.
⚠️ Allergen notice: This recipe contains wheat (noodles, soy sauce), soy, sesame, and eggs. Some topping variations include fish roe (mentaiko), dairy (cheese), and shellfish (oyster sauce). Please review all ingredients carefully if you have food allergies.
If you’ve ever eaten at Kajiken — Nagoya’s beloved abura soba chain, now with locations across Japan and internationally — you know the drill: chewy noodles hit the bowl, a glossy soy-oil tare pools at the bottom, and a dizzying topping menu stretches before you. Mix, slurp, customize. Repeat. That “BASE × SPICE × TOPPING” endless-combination philosophy is what sets Kajiken-style abura soba apart from ordinary brothless ramen.
This recipe is inspired by the Kajiken concept and is not affiliated with or officially endorsed by Kajiken Co., Ltd. Think of it as a home cook’s tribute: you get the same rich tare, the same satisfyingly chewy noodles, and a full guide to recreating those famous topping variations — mentaiko-cheese, kimchi-sesame, bibimbap-style, and more — in your own kitchen.
💡 What you’ll learn
The base tare formula (soy sauce + oyster sauce + sesame oil + vinegar)
How to cook and dress the noodles for maximum sauce adhesion
5 topping variation combos with a mix-and-match table
Pro tips for recreating Kajiken’s signature chewy noodle texture
Abura soba (油そば, literally “oil noodles”) is a brothless ramen style that originated in Nagoya and Tokyo in the 1950s-60s. Instead of swimming in soup, the noodles sit in a concentrated tare of soy sauce, sesame oil, and cooking fats. You mix everything tableside, coating each strand in a sticky, umami-rich glaze.
Kajiken (歌志軒), founded in Nagoya, made abura soba famous by emphasizing near-infinite customization. Their formula — BASE × SPICE × TOPPING — turns a simple bowl into a personal creation. Vinegar, chili oil, and garlic powder sit on every table for on-the-fly adjustments. This home version captures that spirit: master the tare and noodles, then build your own variation.
💡 Kajiken’s secret weapon: the mix-in ritual At Kajiken, you’re told to mix 20 times before eating. This coats every noodle strand in the tare and emulsifies the oils. Apply the same rule at home — pick up the noodles from the bottom of the bowl and fold thoroughly before the first bite.
The Base Tare (Sauce)
The tare is the heart of abura soba. Unlike ramen broth that takes hours, a good abura soba tare comes together in under 10 minutes. The recipe below yields enough for 2 servings.
Ingredients — Base Tare (serves 2)
3 tbsp (45 ml) soy sauce — use Japanese-style; tamari for gluten-free
⚠️ Taste before you season the noodles: Tare is potent. Start with 2–3 tbsp per serving (about 3 tbsp / 45 ml) and adjust up from there. Over-sauced abura soba turns overwhelmingly salty.
Combine soy sauce, oyster sauce, mirin, vinegar, and sugar in a small saucepan over low heat. Stir until sugar dissolves — do not boil, just warm through (about 1 minute).
Remove from heat. Stir in sesame oil, chicken fat, and grated garlic.
Taste and add chili oil if you want heat in the base. (Additional condiments can be added tableside.)
The tare can be refrigerated for up to 5 days. Bring to room temperature before using.
Choosing and Cooking the Noodles
Kajiken uses fresh, thick, high-hydration curly noodles — noticeably chewier than standard fresh ramen. At home, choose the chewiest noodles you can find.
Best noodle options (in order of preference)
💡 Chewiness is everything in abura soba Since there is no broth to carry flavour, the noodle texture is the star. Opt for thick, wavy fresh noodles (around 2 mm / #12). If using dried noodles, cook them 1 minute less than the package says, then cool immediately in cold water to firm up the surface.
Fresh thick wavy ramen noodles (labeled “chijire” or “wavy”) — best texture, sold at Asian grocery stores
Spaghetti (no. 2 / 2 mm) — overseas emergency option; add ½ tsp baking soda to cooking water to mimic the alkaline bite of ramen noodles
Cooking the noodles
Bring a large pot of unsalted water to a rolling boil. Add noodles and cook per package directions.
Drain well; shake off excess water thoroughly — excess water dilutes the tare.
Immediately add hot noodles to the bowl containing the warm tare. Do not rinse.
Bowl Assembly
Abura soba is assembled differently from regular ramen — the tare goes in the bowl first, the noodles land on top, and toppings crown the noodles.
🍜 Wide ramen bowls matter: A deep, wide bowl gives you room to mix vigorously without splashing. The Lareina Ceramic Ramen Bowl Set (60 oz, microwave-safe) is a popular choice for serving abura soba at home.
Add 3–4 tbsp tare to the bottom of a deep, wide bowl. If you like heat, add 1 tsp chili oil to the tare now.
Add drained hot noodles directly on top of the tare.
Place toppings around the noodles (not piled in the center — leave a “mixing path”).
Add a raw or soft-boiled egg yolk in the center if using.
Drizzle an extra ½ tsp sesame oil over everything.
Mix 20 times from the bottom up before eating. This is the Kajiken ritual.
⚠️ Raw egg note: If using a raw egg yolk, use pasteurized eggs. Pregnant individuals and immunocompromised individuals should use a fully cooked soft-boiled egg (6½ minutes, rinsed in cold water) instead.
Topping Variations Table
This is where the Kajiken inspiration really shines. The table below lists five popular combinations — including the mentaiko-cheese and kimchi styles — plus a DIY column so you can mix and match freely. All toppings below go on top of the base tare + plain noodles.
→ Scroll right to see all columns on mobile
Variation
Core Toppings
Spice Level
Tare Tweak
Finishing Touch
Classic
Chashu pork, green onion, nori, soft-boiled egg, menma (bamboo shoots)
Mild
Base tare as-is
Rice vinegar + rayu
Mentaiko-Cheese
Spicy pollock roe (mentaiko), shredded mozzarella or processed cheese, green onion, nori
💡 Midway vinegar trick Halfway through eating, add a small splash of rice vinegar directly to your bowl. The acidity refreshes your palate and transforms the flavour profile — a tactic locals in Nagoya swear by.
Pro Tips for the Perfect Bowl
Use high heat for your noodles
A rolling boil is non-negotiable. If the water isn’t at a full, vigorous boil when the noodles go in, they absorb too much water and turn gummy. Use a large pot — at least 3 qt / 3 L — with plenty of room for the noodles to move.
⚠️ Don’t rinse the noodles: Unlike cold noodle dishes, abura soba noodles should never be rinsed after cooking. The starch left on the surface helps the tare cling to every strand. Shake vigorously in the colander to remove only water, not starch.
Warm the tare before adding noodles
Cold tare makes the sesame oil congeal and cling unevenly to the noodles. Warm the tare in the bowl by pouring a ladle of hot pasta water into the bowl, waiting 30 seconds, then discarding the water before adding the tare. A pre-warmed bowl also keeps your noodles hotter longer.
💡 The “TKG upgrade” For a rich variation, drop a raw egg yolk (tamago kake gohan style) directly onto the hot noodles after mixing the tare in. The residual heat of the noodles gently cooks the yolk as you mix. The result is a silky, custardy coating — closer to carbonara than typical ramen.
Match toppings to noodle temperature
Abura soba is served hot. Cold toppings like cucumber and kimchi are fine, but avoid toppings that will make the noodles go cold quickly (e.g., frozen corn, ice-cold tofu). If using cheese, add it directly onto the hot noodles — the residual heat will melt it without need for a torch.
FAQ
Q: What’s the difference between abura soba and mazesoba?
A: The terms overlap, but there are subtle distinctions. Abura soba (oil noodles) traditionally has a simpler, soy-and-sesame tare with a focus on noodle texture. Mazesoba (mixed noodles, popularized in Nagoya as “Taiwan mazesoba”) typically includes minced pork, fish powder, and more complex toppings from the start. Kajiken’s abura soba sits in the traditional camp — clean tare, customizable toppings — while Taiwan mazesoba is a more built-in topping experience.
Q: Can I make this gluten-free?
A: Yes, with adjustments. Use 100% buckwheat soba noodles instead of ramen noodles. Replace soy sauce with tamari (gluten-free certified) and oyster sauce with a gluten-free oyster sauce or a mix of hoisin sauce and fish sauce. The toppings are naturally flexible — most vegetables, eggs, and meats are GF-safe. Always check your nori and menma packaging for hidden wheat starch.
Q: I don’t have chicken fat. Can I use something else?
A: Yes. Chicken fat gives a subtle richness but is entirely optional. Lard is the most authentic substitute. Unsalted butter works well (especially for the mentaiko-cheese variation). Or simply use an extra teaspoon of sesame oil and a few drops of neutral oil. The tare will still taste excellent.
Q: How do I store leftovers?
A: Abura soba does not store well once assembled — noodles absorb the tare and become soggy within 30 minutes. Store tare separately (refrigerator, up to 5 days). Cooked noodles can be refrigerated for up to 2 days in a sealed container with a light coating of sesame oil to prevent sticking. Reassemble fresh when ready to eat.
Recommended Items
Kadoya 100% Pure Sesame Oil (5.5 oz) A Japanese classic — deep, toasted aroma that is the backbone of any abura soba tare. Widely available in North America.
Lee Kum Kee Chili Oil (7 oz) A versatile, widely available chili oil made from dried chili peppers and soybean oil. Adds a clean, straight-up heat to the abura soba tare — perfect for dialling up spice without overpowering the sesame base. Great for tableside customization.
KooK Ceramic Ramen Bowl Set of 4 (34 oz, black/red) Wide, deep bowls with room to mix vigorously — essential for the 20-mix abura soba ritual. Microwave and dishwasher safe.
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本レシピはHowToCook.jp編集部が一般的な調理法を元に独自にまとめたものです。Kajiken Co., Ltd.の公式レシピではなく、同社との提携・関係はありません。 This recipe is independently developed by the HowToCook.jp editorial team based on general cooking methods. It is not an official recipe of Kajiken Co., Ltd., and has no affiliation with or endorsement by the company.
If you’ve ever seen a photo of Ramen Jiro — that absurd mountain of bean sprouts teetering over a pool of opaque, glistening pork broth — you already know why people wait an hour in the rain for a bowl. Founded in Tokyo in 1968 by Takumi Yamada, Ramen Jiro became one of Japan’s most obsessive food cults, inspiring a devoted following known as “Jirorians” and spawning 40+ affiliated shops across Japan. In 2009, The Guardian named it one of the 50 best things to eat in the world.
This recipe recreates the Jiro experience at home: a deeply savory pork bone broth enriched with back fat, a bold soy tare, thick chewy noodles, and that signature towering pile of yasai (cabbage and bean sprouts) crowned with raw garlic. It takes about 3–4 hours start to finish — mostly hands-off simmering — and the result is genuinely unlike any other bowl of ramen you’ve made at home.
⚠️ Allergen notice: This recipe contains wheat (noodles), soy (soy sauce, mirin), pork, and optionally eggs (soft-boiled ramen egg). Check all sauce labels for additional allergens.
💡 What you’ll learn in this article
What makes Jiro-style ramen unique — and what “Jiro-inspired” means at home
How to build a rich pork bone broth in a single afternoon
How to make the tare (seasoning sauce) and seasoned back fat
How to prepare the classic Jiro toppings: yasai, ninniku, and abura
How to do “the call” — the famous topping customization ritual — and why it matters
FAQ answers for first-time Jiro makers
⚠️ Trademark note: This is a Jiro-inspired recipe for home cooks. It is not an official recipe of Ramen Jiro (ラーメン二郎) and is not affiliated with or endorsed by the restaurant chain. “Jiro-style” (二郎系) refers to a genre of ramen, not a proprietary product.
Jiro-style ramen (二郎系ラーメン, jiro-kei rāmen) is less a recipe and more a philosophy: maximum pork, maximum garlic, maximum volume. Where a typical bowl of shio ramen might clock in at 800ml of delicate broth and 150g of noodles, a full Jiro bowl can contain twice the broth, three times the toppings, and enough calories to fuel a day of manual labor. Food writer Donny Kimball once described it as “if your typical ramen is a New York slice, Jiro is Chicago deep-dish.”
The defining characteristics of the style are:
Broth: Milky, emulsified pork bone broth (closer to a light tonkotsu than a clear chicken stock) enriched with pork back fat and seasoned with a dark soy-based tare
Noodles: Extra-thick, low-hydration noodles with a dense, chewy bite — the opposite of the delicate thin noodles you’d find in Hakata tonkotsu
Chashu (チャーシュー): Large, rustic chunks of braised pork shoulder or belly, not the elegantly rolled slices of other ramen styles
Yasai (野菜): A towering mound of boiled bean sprouts (もやし, moyashi) and cabbage, often equal in volume to the rest of the bowl’s contents
Abura (アブラ): Softened pork back fat (背脂, seabura) laid over the toppings, melting into the hot broth below
Ninniku (ニンニク): Raw minced garlic, applied at the table — the finishing touch that defines the Jiro flavor
The subculture around Ramen Jiro is equally distinctive. Regulars call themselves “Jirorians” (ジロリアン), maintain stamp-card records of every branch they’ve visited, and post meticulous bowl photos on what they call “jirogs” (Jiro-focused blogs). The experience at a Ramen Jiro shop is semi-ritualistic: silent eating, rapid turnover (5–15 minutes per sitting), strict no-wasting rules, and a memorized vocabulary for customizing your bowl.
Ingredients (2–3 servings)
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Component
Ingredient
Amount
Notes / Substitutions
Broth
Pork neck bones (首骨, kubibone)
400g (14 oz)
Or femur bones; any cartilage-rich pork bone works
Pork backbone (背骨, sebone)
400g (14 oz)
Adds body and gelatin
Pork back fat (背脂, seabura)
250g (9 oz)
Ask your butcher; use pork belly fat as a substitute
Pork shoulder or spare ribs
300g (10.5 oz)
Will become the chashu pork
Water
2.5 L (10½ cups)
Start with cold; top up during cooking
Garlic (whole head)
1 head
Peeled cloves; simmered in the broth
Tare
Dark soy sauce (濃口醤油, koikuchi shōyu)
200ml (¾ cup + 1 Tbsp)
Use Japanese soy sauce for best results
Mirin (みりん)
100ml (scant ½ cup)
Sub: 80ml sake + 1 Tbsp sugar
Sugar
1 Tbsp (15g)
Balances the soy’s saltiness
Salt
1 tsp (5g)
Kosher or sea salt
MSG (optional)
1 tsp (4g)
Authentic to the style; omit if preferred
Toppings
Bean sprouts (もやし, moyashi)
2 bags (~400g / 14 oz)
Use all of it — Jiro is not subtle
Cabbage
¼ head (~200g / 7 oz)
Roughly chopped, 2-inch pieces
Garlic cloves, raw
6–8 cloves
Minced or crushed; added at assembly
Pork back fat (reserved)
~100g (3.5 oz)
Softened in broth, seasoned with tare
Noodles
Fresh thick ramen noodles (厚切り中華麺)
300–400g (10.5–14 oz)
Look for extra-thick or “low-hydration” ramen noodles; dried udon works in a pinch
Or homemade: bread flour (強力粉) + water + baking soda
200g flour per serving
See homemade noodle guide (Spoke B)
Making the Broth
The broth is the heart of Jiro-style ramen — a milky, rich pork stock built over several hours of simmering. Unlike delicate clear broths, Jiro broth is intentionally turbid and fatty. The key is to aggressively boil the bones during the initial phase to extract collagen and emulsify the fat into the water, then pull back to a gentler simmer once the broth turns opaque. Plan on 3–3.5 hours total, but most of that time is completely hands-off.
Step 1: Blanch and scrub the bones
Place your pork bones (neck bones, backbone) in a large stockpot and cover with cold water. Bring to a rolling boil over high heat. You’ll see grey-brown foam rise to the surface — this is blood and impurities. Boil for 5 minutes, then drain and rinse the bones thoroughly under cold running water. Scrub off any dark bits with your fingers. This step is non-negotiable: skipping it will give your broth a muddy, bitter undertone.
⚠️ Food safety: Pork bones can carry surface bacteria. The blanching step serves double duty — it removes impurities and sanitizes the bones before the long simmer. Do not skip it.
Step 2: Build the broth
Return the cleaned bones to the pot with 2.5 L (10½ cups) of fresh cold water. Add the peeled garlic cloves and the pork shoulder / spare ribs. Bring to a vigorous boil over high heat. For the first 30 minutes, stay nearby and skim any remaining foam from the surface with a ladle or fine-mesh spoon. The broth will start clear and gradually turn milky white — that’s exactly what you want.
💡 Tip — why boil hard? Tonkotsu-style broths are boiled vigorously on purpose. The rolling boil forces fat droplets to emulsify into the water, creating that characteristic milky-white color and rich mouthfeel. If you simmer gently the whole time, the fat will just float on top instead of integrating into the broth.
Step 3: Add the back fat and simmer
After 30 minutes of active skimming, reduce heat to medium (a lively simmer, not a full rolling boil). Add 200g (7 oz) of the pork back fat to the pot. Set a loose-fitting lid or a piece of foil over the pot, leaving a gap for steam to escape. Simmer for 2 hours, adding water as needed to keep the bones submerged. The broth will thicken and deepen in color.
⚠️ Pressure cooker shortcut: If you have a stovetop or electric pressure cooker, you can cut the broth time from 3 hours to roughly 1.5 hours. Pressure cook on high for 60–75 minutes after the initial blanching, then simmer uncovered for 20–30 minutes to reduce and concentrate.
Step 4: Remove the pork and strain
After about 2.5 hours of total simmering, the pork shoulder should be fully cooked. Remove it and set aside to cool — it will be used as chashu (braised pork topping). Confirm it has reached a safe internal temperature of at least 145°F (63°C) with a meat thermometer, then allow it to rest for at least 3 minutes before slicing. Strain the broth through a fine-mesh sieve into a clean pot, discarding the bones. You should have about 1.2–1.5 L (5–6 cups) of rich, opaque broth. Skim any large fat pools from the surface, but leave most of the fat — this is Jiro, not a diet ramen.
💡 What properly-made broth looks like: After straining, your Jiro broth should be a warm, milky off-white color — not clear like chicken stock, but not fully opaque like a tonkotsu either. It should coat the back of a ladle lightly and smell intensely of pork and garlic. If it looks pale and watery, return it to the heat and reduce uncovered for another 20–30 minutes. If it has separated into cloudy fat on top and thin liquid below, simply whisk it back together — the emulsion is delicate until the broth is reheated.
Making the Tare
The tare (タレ, seasoning sauce) is the concentrated flavor base that you add to each bowl just before serving. Jiro’s tare leans heavily on dark soy sauce for saltiness and umami, with mirin providing sweetness and body. This is also the liquid the chashu pork will marinate in.
Step 1: Combine and reduce
In a small saucepan, combine the dark soy sauce (200ml / ¾ cup + 1 Tbsp), mirin (100ml / scant ½ cup), sugar (1 Tbsp), and salt (1 tsp). Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce heat and simmer for 3–4 minutes until the mixture thickens very slightly. Remove from heat and, if using, stir in the MSG (1 tsp). Let cool to room temperature. This makes about 300ml (1¼ cups) of tare, more than enough for several bowls.
💡 Tip — make extra tare: Tare keeps in an airtight container in the refrigerator for up to 2 weeks. Make a double batch and use the rest for braising, stir-fries, or dipping sauce.
Step 2: Marinate the chashu
While the tare is still warm (not hot), add the cooked pork shoulder to a zip-lock bag or sealed container and pour over half of the tare (about 150ml). Seal and refrigerate for 1–2 hours. Two hours gives good flavor penetration; beyond that, the salt can make the pork too firm. Slice the marinated pork into thick chunks (about 1 inch / 2.5cm) just before serving.
⚠️ Marinating time: Do not marinate the chashu for longer than 2 hours in full-strength tare. The pork will become over-salted and dry. If you need to prep ahead, dilute the tare with a splash of water before adding the pork.
Preparing Yasai, Garlic & Back Fat
Jiro’s toppings are as important as the broth. Together, they transform a rich bowl of noodles into a full meal. Prepare all three components while the broth finishes simmering.
Yasai (blanched cabbage and bean sprouts)
Bring a large pot of unsalted water to a boil. Add the roughly chopped cabbage (¼ head) first and blanch for 90 seconds. Add the bean sprouts and blanch together for an additional 20–30 seconds — you want them just wilted but still slightly crisp, not mushy. Drain and set aside. You will pile these on top of the assembled bowl, so keep them warm or add them to the hot broth just before serving.
💡 Tip — Jiro portion logic: At real Jiro shops, the yasai pile is intentionally huge. At home, one full 200g bag of bean sprouts per person is not excessive — it’s correct. The vegetables absorb the broth’s fat and seasoning as you eat, changing flavor from the first bite to the last.
Seasoned back fat (abura)
Remove the softened back fat from the broth after straining. It should have turned translucent and almost gelatinous. Chop or dice it roughly, then mix with 2–3 tablespoons of your tare. Taste and adjust saltiness. The back fat should be pleasantly savory but not aggressively salty — it melts into the bowl and seasons it from the top down. Keep warm until service.
⚠️ Back fat sourcing: In Japan, pork back fat (背脂) is available at most butchers. In North America or Europe, ask your butcher for “pork fatback” or “lard fat cap.” If unavailable, increase the fat naturally present in the broth by cooking an extra 100g of sliced pork belly alongside the bones.
Ninniku (raw garlic)
Peel and very finely mince or crush 6–8 cloves of garlic. Do not pre-prepare this hours in advance — raw garlic oxidizes quickly and turns acrid. Mince it within 15–20 minutes of serving. Set it on the table so each diner can add their own amount (this is how the real Jiro call works — see the next section).
🍜 Recommended: Large Ramen Bowl for Jiro-Style Portions
A standard donburi bowl is too small for Jiro-style portions. You need a bowl with at least 1.5 L capacity to hold the noodles, broth, and the full yasai mountain.
Assembly is where the Jiro experience comes together — and where the famous ordering ritual, “the call,” happens. Here’s how to build the bowl and recreate it at home.
The Call: Ninniku iremasuka? (ニンニクいれますか?)
At any Ramen Jiro shop, when your bowl is nearly ready, the shop master asks: “Ninniku iremasuka?” (にんにく入れますか?) — “Would you like garlic?” This simple question is actually a gateway to customizing all four free toppings. Your answer is called the jumon (呪文, literally “magic spell”) or simply “the call.”
The four customizable toppings and their Japanese terms:
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Topping
Japanese
What it is
Default amount
Ninniku
ニンニク
Raw minced garlic
None (you must ask)
Yasai
野菜
Boiled bean sprouts + cabbage
One standard portion
Karame
カラメ
Extra tare (soy seasoning drizzle)
Standard seasoning
Abura
アブラ
Seasoned pork back fat
Standard amount
To request more of any topping, say “mashi” (マシ, one extra portion) or “mashi mashi” (マシマシ, double extra). A full call might sound like: “Yasai mashi mashi, ninniku, karame nashi” — extra extra vegetables, garlic yes, no extra seasoning. At home, just put all four components on the table and let everyone add their own.
💡 Tip — first-timer’s call: If you’ve never been to a real Jiro shop, start with “yasai, ninniku” (a modest amount of both). The mashi mashi experience is genuinely impressive, but it’s a lot of food. Build up to it.
Building the bowl
Heat the strained broth over medium heat. For each bowl, use about 350–400ml (1½ cups) of broth.
Add 30ml (2 Tbsp) of tare to the bottom of a large ramen bowl.
Boil the noodles in a separate pot of unsalted water for 5–7 minutes (fresh noodles) or according to package directions. They should be cooked through but still have some resistance — thick Jiro noodles get chewy quickly. Drain thoroughly.
Add the hot broth to the bowl over the tare. Stir briefly to combine.
Add the noodles.
Top with 2–3 thick slices of chashu pork.
Pile the warm yasai (cabbage + bean sprouts) on top — and don’t be shy about the quantity.
Spoon seasoned back fat over the yasai.
Serve immediately. The garlic comes at the table.
⚠️ Eat immediately: Jiro-style bowls are designed to be consumed quickly. The thick noodles will over-hydrate and become soft if they sit in the hot broth for more than a few minutes. This is not a ramen to photograph extensively before eating.
FAQ
Q: Can I make Jiro-style ramen without pork back fat?
A: Yes, but the bowl will lack the characteristic richness. The easiest substitution is to add 3–4 strips of sliced pork belly directly to the broth during the last hour of simmering and leave the rendered fat in the broth. Alternatively, add a tablespoon of lard (精製ラード, lard) directly to each finished bowl before adding the broth — the heat of the soup will melt it. The fat is a defining element of Jiro flavor, so if you’re reducing it for dietary reasons, understand the end result will taste different.
Q: What noodles should I use if I can’t find thick ramen noodles?
A: Your best readily-available substitution is dried udon noodles. Thick udon has a similar density and chew to Jiro’s signature noodles, and it holds up well in a heavy broth. Cook them slightly past al dente — about 12 minutes for most dried udon. Avoid thin ramen noodles (the kind that come with instant noodle packets), as they’re too fine and will dissolve in Jiro’s intense broth. If you want to make your own noodles, see the homemade ramen noodle spoke article in this cluster.
Q: Is MSG necessary? Can I leave it out?
A: MSG (monosodium glutamate) is authentic to the style and enhances the savory depth of both the broth and tare. That said, it is entirely optional. If you omit it, consider adding a small strip of kombu (dried kelp) to the broth during the last 30 minutes of simmering — it provides natural glutamates and a similar umami lift without any additives. The bowl will taste slightly less intense, but still very good.
Q: How do I store and reheat leftover broth?
A: Let the broth cool completely before refrigerating. It will solidify into a jelly-like consistency in the fridge — this is normal and actually a sign of good collagen extraction. It keeps for 3–4 days refrigerated, or up to 3 months frozen in an airtight container. Reheat gently over medium-low heat, stirring to recombine the fat and liquid. Do not leave finished broth at room temperature for more than 2 hours; pork-based broths are perishable.
Recommended Tools
You don’t need special equipment to make Jiro-style ramen, but the right tools make the process significantly easier.
1. Large Ramen Bowl (超特大ラーメン鉢) — Essential
Jiro portions require a serious bowl. The 25cm commercial-grade Mino ware bowl below holds the full yasai mountain without spillage. Standard ramen bowls (20cm) are too small.
A pressure cooker cuts broth time from 3 hours to under 2 hours with no loss in quality. The Pearl Metal Quick Eco 5.5L is IH-compatible and a popular choice for ramen and tonkotsu broths in Japan.
Straining Jiro broth through a fine-mesh sieve is a critical step — it removes bone fragments and gristle while keeping the emulsified fat in the broth where it belongs. This 50-mesh commercial-grade stainless steel strainer by Endo Shoji is made in Japan and is purpose-built for ramen broth. The fine mesh catches even small bone chips that a standard colander would miss.
This article is part of the HowToCook.jp ramen cluster. For a full comparison of all 11 ramen styles — from 15-minute abura soba to tonkotsu — as well as an overseas ingredient substitution guide and essential tools checklist, see the pillar article:
Shoyu Ramen by Ryuji — a from-scratch soy sauce ramen with fragrant green onion oil
Ramen by Ryuji — a crowd-pleasing classic ramen recipe with step-by-step 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.
⚠️ Allergen notice: This recipe contains wheat (noodles), soy (soy sauce, miso), sesame (sesame oil, kikurage garnish dressing), and eggs (soft-boiled egg topping). If you have food allergies, review each ingredient carefully. FDA Big 9 allergens: wheat, soy, sesame, eggs.
When Shigemi Kawahara opened Hakata Ippudo in Fukuoka in 1985, pork bone ramen had a reputation problem. Tonkotsu shops were often cramped and pungent. Kawahara changed that: he eliminated the characteristic odor by precisely controlling the simmer, hired polite staff, played jazz in the dining room, and — critically — developed two distinct bowls that offered customers a choice of personality. Shiromaru (white circle) was the clean, classic Hakata tonkotsu. Akamaru (red circle) layered in spicy miso paste and fried garlic oil for a bolder, more complex statement.
Today, Ippudo operates in more than 20 countries, with locations in New York (2008, its first overseas shop), Hong Kong, London, Paris, Sydney, and beyond — more than 70 restaurants globally as of 2024. This home-kitchen recipe is inspired by both bowls — not affiliated with, endorsed by, or an official recipe of Ippudo. It’s a home cook’s interpretation of the Hakata tonkotsu tradition that Ippudo helped bring to the world.
Disclaimer: This is an original home-kitchen recipe inspired by the Ippudo style. It is not affiliated with, endorsed by, or an official recipe of Ippudo or Chikaranomoto Holdings.
💡 What you’ll learn in this recipe
How to make a clean-smelling, silky Hakata-style tonkotsu broth
The difference between Shiromaru (white) and Akamaru (red/spicy) tare
How to make Ippudo-style ultra-thin straight noodles (or find the right substitute)
Kaedama — the Hakata tradition of ordering extra noodles in your broth
Hakata tonkotsu is defined by its milky white pork-bone broth — turbid from the emulsification of collagen and fat through a vigorous boil — and its ultra-thin, straight noodles with a firm, springy texture. Unlike the Jiro style’s thick noodles or the Yokohama iekei style’s medium noodles, Hakata noodles are among the thinnest in the ramen world, finished to a near-capellini diameter.
What Ippudo added to the tradition was refinement without compromise. The broth retained its characteristic richness but lost the aggressive smell. The toppings — char siu, kikurage mushrooms, bean sprouts, bamboo shoots — were presented with care. And the dual menu concept (Shiromaru and Akamaru) gave the restaurant a breadth that allowed it to appeal to first-timers and regulars alike.
Shiromaru vs. Akamaru — Comparison
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Feature
Shiromaru Classic
Akamaru Modern
Broth base
Pure tonkotsu (pork bone)
Tonkotsu + spicy miso paste
Signature topping
Classic char siu, bean sprouts, kikurage
Umami Dama (miso + fried garlic oil)
Color
Creamy white / pale ivory
Deeper brown with red-orange miso swirl
Spice level
None
Mild–medium (adjustable)
Best for
Tonkotsu purists, first-timers
Those who want depth + heat
Noodles
Ultra-thin straight
Ultra-thin straight (same)
💡 Tip — Make one broth, two bowls: The tonkotsu broth is identical for both Shiromaru and Akamaru. Make the base broth once and split the seasoning at the end: half with the plain tare for Shiromaru, half with the spicy miso paste (Umami Dama) for Akamaru. This is how Ippudo itself operates.
Ingredients
Serves 4.
Tonkotsu Broth Base
Pork leg bones (ashi or femur), split — 1 kg / 2.2 lbs
Ajitsuke tamago (marinated soft-boiled egg) — ½ per serving
Sliced scallions — 1 tbsp
Nori — 1 sheet, optional
Hakata Tonkotsu Broth
Step 1 — Cold Soak and Blanch
Soak the pork bones and trotters in cold water for 1 hour — this draws out blood, which would otherwise cloud the broth. Drain, then place the bones in a large pot and cover with fresh cold water. Bring to a rolling boil and cook for 5 minutes. Drain and rinse each bone thoroughly under cold running water, removing any dark residue.
⚠️ Key safety step: Do not skip the blanching. The blood and impurities removed here are the primary source of the strong pork odor that Hakata-style tonkotsu is stereotyped for. Thorough rinsing after blanching is the single most important step for a clean-smelling broth.
Step 2 — High Boil for Whiteness
Return the cleaned bones to a fresh pot. Add 2.5 liters of cold water, ginger, and garlic. Bring to a vigorous boil over high heat — for Hakata tonkotsu, you want a rolling boil, not a gentle simmer. The turbulence is what emulsifies the fat and collagen into the white, creamy broth. Cook at a vigorous boil for 2.5–3 hours, adding boiling water as needed to maintain the level above the bones.
💡 Pressure cooker shortcut: Cook cleaned bones on high pressure for 2 hours, then natural-release for 30 minutes. The broth won’t be quite as white as an open-boil version, but it will be rich and gelatinous. After pressure cooking, transfer to an open pot and boil vigorously for 15–20 minutes to drive out remaining volatile compounds and increase opacity.
Step 3 — Strain and Season
Strain the broth through a fine-mesh strainer. You should have approximately 1.5 liters of milky white broth. Discard the solids. The broth is now unseasoned — seasoning (tare) is added per bowl at serving time, not to the communal pot. Keep the broth hot over low heat.
Evara 豚背脂こく粒 800 g — instant richness for Hakata-style tonkotsu
These pre-rendered pork back fat beads dissolve directly into hot broth, adding the signature creaminess of Hakata tonkotsu without hours of extra simmering. Stir 1–2 tablespoons per bowl at the end of cooking. Professional-grade, suitable for home kitchens. 800 g / 28 oz per pack.
Combine soy sauce, salt, mirin, and chicken stock in a small saucepan. Bring to a gentle simmer for 2 minutes, stirring to dissolve the salt. Remove from heat. Store in a sealed jar in the refrigerator for up to 1 week.
To serve Shiromaru: Add 2 tablespoons of tare to a warmed ramen bowl. Ladle 300–350 ml / 1¼–1½ cups of hot tonkotsu broth over the tare and stir briefly to combine. Add cooked noodles, then top with char siu, kikurage, bean sprouts, menma, egg half, and scallions. Serve immediately.
⚠️ Bowl temperature matters: Ramen cools quickly. Pre-warm your bowls by filling them with boiling water for 1 minute, then emptying just before adding the tare and broth. A pre-warmed bowl extends the eating window by several minutes — especially important for thin-broth styles like Shiromaru.
Akamaru Tare (Spicy Miso)
Making the Umami Dama
In a small pan over medium heat, fry the minced garlic in neutral oil until golden brown and fragrant, about 2 minutes. Remove from heat. In a bowl, combine the fried garlic oil (including the golden garlic bits), red miso, toban djan, sesame oil, and sugar. Mix thoroughly to form a smooth paste. This is the Umami Dama — the “umami ball” that distinguishes Akamaru.
To serve Akamaru: Add 1 tablespoon of Shiromaru tare and 1.5 tablespoons of Umami Dama to a warmed bowl. Add 300–350 ml of hot tonkotsu broth and stir to incorporate the paste. Taste and add more Umami Dama if you want more heat. Add noodles and toppings as for Shiromaru.
💡 Tip — Umami Dama storage: The paste keeps in a sealed container in the refrigerator for up to 2 weeks. Make a larger batch and use it as a stir-fry seasoning, a spread for grilled meats, or stirred into instant noodles for an Akamaru-style shortcut on weeknights.
Ultra-Thin Noodles & Kaedama
Noodle Selection
Hakata-style noodles are straight and thin — roughly 1–1.5 mm diameter, closer to angel hair pasta than standard ramen noodles. Outside Japan, look for:
Sun Noodle “Hakata” ramen noodles — available at Japanese grocery stores in North America, Australia, and the UK
Thin dried ramen noodles labeled 細麺 (hosomen) — widely available in Asian grocery stores
Angel hair pasta cooked with baked baking soda water — dissolve 1 tsp baked baking soda per 250 ml water and use as cooking liquid for the closest substitute
What Is Kaedama?
Kaedama (替え玉) is the Hakata ramen custom of ordering an extra serving of noodles (just the noodles, no additional broth) to drop into your remaining bowl after finishing the first portion. Because the noodles are thin and cook quickly, a fresh kaedama takes only 30–60 seconds and arrives at the table still firm. You add it to the broth you’ve already seasoned and customized.
At home, kaedama is easy: cook a second portion of thin noodles while your guests are finishing their first, drain and add directly to the bowls. Because a typical Hakata ramen bowl uses only 120–140 g of noodles, you’ll have broth left over even after the first portion — that’s intentional, and it’s what makes kaedama work.
⚠️ Noodle overcooking: Thin Hakata noodles cook in 60–90 seconds in boiling water. Watch carefully — overcooked thin noodles become mushy almost instantly. Err on the side of slightly undercooked (firm-biting), as they will continue softening in the hot broth for the first 60 seconds after serving.
This recipe is an original compilation by the HowToCook.jp editorial team, based on general culinary knowledge of Hakata tonkotsu techniques. It is not based on any proprietary or official Ippudo recipe.
FAQ
Q: Why does my tonkotsu broth smell strong? How do Hakata shops eliminate the odor?
A: The characteristic tonkotsu smell comes from volatile compounds released by pork bones during boiling, particularly from marrow and blood. Two steps eliminate most of the odor: (1) the cold-water soak before blanching draws out blood; (2) thorough rinsing after blanching removes surface impurities. If your broth still smells strong after these steps, it usually means the cold soak was too short (under 30 minutes) or the blanching water wasn’t discarded completely. Re-blanching the rinsed bones once more with fresh water can further reduce the smell.
Q: What is the difference between tonkotsu and tonkatsu?
A: A very common mix-up. Tonkotsu (豚骨) literally means “pork bone” — it refers to the broth made by boiling pork bones for a long time. Tonkatsu (豚カツ) is a completely different dish: a breaded and deep-fried pork cutlet, similar to a Wiener schnitzel. They share the “ton” (豚, meaning pig) prefix but are otherwise unrelated.
Q: Can I make Ippudo-style tonkotsu without a large stockpot?
A: Yes. An 8-liter pot is the minimum usable size for this recipe — the bones need to be submerged and the boil needs room. Alternatively, use a pressure cooker (see the shortcut note in the broth section). The broth can also be made in smaller batches and combined: two 4-liter batches = one full recipe.
Q: How long does tonkotsu broth keep?
A: Refrigerated in a sealed container, up to 4 days. Frozen in portioned bags or containers, up to 2 months. The broth will solidify into a white gel when cold — that is normal and a sign of good collagen content. Reheat over medium heat, stirring gently, until fully liquid.
Recommended Items
Evara 豚背脂こく粒 800 g — pork back fat beads for Hakata creaminess
Dissolve pre-rendered pork back fat beads directly into hot tonkotsu broth to achieve the distinctive creamy, unctuous texture of Hakata ramen. No extra rendering required — just stir in 1–2 tablespoons at serving time. Professional-spec, 800 g / 28 oz per pack.
dretec Infrared Cooking Thermometer — monitor your broth without contact
Point and check the surface temperature of your tonkotsu broth instantly — no stirring, no contamination. Useful for confirming that the broth is at a rolling boil (98–100°C / 208–212°F) versus a gentle simmer. Helps prevent under-boiling, which results in a clear rather than white opaque broth.
Ebara 豚骨白湯スープ 1 kg — tonkotsu soup concentrate for quick kaedama nights
When you want Ippudo-style white broth without the 2-hour boil, this concentrated pork bone white broth from Ebara is a reliable shortcut. Dilute with water and season with your own tare for a convincing tonkotsu base. Great for kaedama refill nights or when time is short. 1 kg / 35 oz tub.
※ This article contains Amazon Associates Program affiliate links. A small commission may be earned if you purchase through these links, at no extra cost to you.
Recipe attribution: This recipe is an original compilation by the HowToCook.jp editorial team, based on general knowledge of Hakata tonkotsu techniques. It is not affiliated with or endorsed by Ippudo or Chikaranomoto Holdings.
⚠️ Allergen notice: This recipe contains wheat (noodles), soy (soy sauce), sesame (sesame oil), and eggs (soft-boiled egg topping). The spicy red sauce contains chili peppers. FDA Big 9 allergens: wheat, soy, sesame, eggs. Review all ingredients before preparing.
Walk into any Ichiran in Tokyo or New York and you’ll face a system unlike any other ramen restaurant: a paper order form where you specify broth richness, noodle firmness, green onion preference, garlic level, and — most crucially — the intensity of the secret red sauce. You settle into a narrow individual booth with a bamboo curtain in front. A server’s hand reaches through, places the bowl, and withdraws. You eat alone, focused entirely on the ramen.
Ichiran began as a family-owned stall in Fukuoka in 1960 and refined its solo dining booth concept from its 1993 flagship redesign onward. Today it operates in Japan, South Korea, Taiwan, Hong Kong, and the United States (with locations in Manhattan’s Midtown and Times Square, plus Brooklyn). The bowl itself — creamy tonkotsu broth, ultra-thin straight noodles, and the togarashi-based secret red sauce — is simple by design. The drama is all in the seasoning.
This home-kitchen recipe recreates the spirit of that system: a clean, mild tonkotsu base that you customize at the table with a chili-spiced sauce. It is not affiliated with, endorsed by, or an official recipe of Ichiran. The secret red sauce recipe here is a home cook’s approximation using publicly known ingredients — the real Ichiran formula is known by only three people at the company.
Disclaimer: This is an original home-kitchen recipe inspired by the Ichiran style. It is not affiliated with, endorsed by, or an official recipe of Ichiran Co., Ltd. or any related establishment.
💡 What you’ll learn in this recipe
How to make Ichiran-style clean, mild tonkotsu broth at home
A home cook’s version of the secret red sauce (togarashi-based)
Ultra-thin straight noodles — the right type and how to cook them
How to recreate the “order system” experience at home
Ichiran’s ramen is a specific subspecies of Hakata tonkotsu — but where the Ippudo style embraces richness and variety (Shiromaru vs. Akamaru), Ichiran’s approach is minimalist. The broth is designed to be mild enough to be the canvas, not the star. The star is the sauce.
The broth has a moderate tonkotsu body: creamy and pork-forward, but not the thick, aggressively opaque version found at Jiro-style shops or heavy Hakata specialists. It is meant to be consumed to the last drop — and the order form lets you specify how salty, how rich, and how much garlic you want added at the table.
The sauce — described by Ichiran as made from “over 30 types of spices and peppers,” slowly aged — arrives as a red stripe across the top of the bowl. Its flavor is warm, complex, and aromatic rather than simply hot. Stirring it into the broth changes the bowl entirely: the base becomes spicier, deeper, and slightly smoky.
Paper form: richness, firmness, sauce level, garlic, onion
See the “Order System” section below
Kaedama System
Order extra noodles into remaining broth
Same as Hakata kaedama — cook a second portion ready
💡 The Ichiran experience abroad: Ichiran’s NYC locations are consistently cited as a cultural landmark for ramen in America. The Times Square location (West 49th Street) and the Midtown West location (West 31st Street) both replicate the full solo dining booth format. Wait times often exceed one hour on weekends.
Ingredients
Serves 2–3.
Tonkotsu Broth
Pork femur bones (split) or neck bones — 800 g / 28 oz
Water — 2 liters / 8½ cups
Ginger — 3 slices
Garlic — 3 cloves (for broth; additional for table garlic)
Home Version Secret Red Sauce (makes approx. 6 tbsp)
Korean gochugaru (coarse red pepper flakes) — 1 tsp
Garlic — 1 clove, grated
Sesame oil — 2 tsp
Neutral oil (vegetable or canola) — 2 tbsp, heated until shimmering
Soy sauce — 1 tsp
Sugar — ¼ tsp
Seasoning Tare (Base Seasoning)
Salt — 1 tsp per bowl
Soy sauce — 1 tbsp per bowl
Noodles & Toppings (per serving)
Ultra-thin straight ramen noodles — 120–140 g / 4–5 oz (raw weight)
Thin-sliced char siu pork (belly or loin) — 2–3 slices
Sliced scallions (both green and white parts) — 1 tbsp
Sesame seeds — ½ tsp
Nori — 1 small piece
Ajitsuke tamago (marinated soft-boiled egg) — ½ per serving (optional)
Tonkotsu Broth
Step 1 — Cold Soak (1 hour minimum)
Place pork bones in a large bowl or pot and cover with cold water. Soak for at least 1 hour — overnight in the refrigerator gives the cleanest result. The water will turn pale pink as blood draws out. Drain and discard this water.
💡 Ichiran’s clean-broth secret: The reason Ichiran’s broth doesn’t smell “porky” is thorough blood removal. The cold soak plus blanching removes the vast majority of the compounds responsible for the characteristic tonkotsu odor. This step cannot be rushed — a short 15-minute soak will not have the same effect as a 1-hour or overnight soak.
Step 2 — Blanch and Rinse
Transfer soaked bones to a pot. Cover with cold water, bring to a rolling boil, and cook for 3–5 minutes. Drain completely and rinse each bone under cold running water, using your fingers to scrub off any grey or dark residue. Clean bones = clean broth.
⚠️ Food safety: All pork must reach an internal temperature of at least 75°C / 167°F during the blanching boil before proceeding. The subsequent long simmer will ensure full cooking, but do not handle the blanched bones in a way that could contaminate surfaces intended for cooked food.
Step 3 — Simmer
Return cleaned bones to a fresh pot. Add 2 liters of cold water, ginger, and garlic. Bring to a vigorous boil over high heat. Unlike a clear broth style (shoyu, shio), for tonkotsu you maintain a rolling boil: this is what turns the broth white and creamy as fat and collagen emulsify. Boil vigorously for 2–3 hours, adding boiling water as needed.
For a milder, less cloudy result (closer to the Ichiran house style), reduce the heat after the first 30 minutes of boiling and maintain a gentler simmer for the remaining time. The broth will be less white but more delicate in flavor. Strain through a fine-mesh strainer and keep warm.
Ichiran Tonkotsu Ramen Kit — Hakata thin straight noodles with secret powder
If you want to taste the authentic Ichiran product at home while developing your own broth technique, this official Ichiran take-home kit (available on Amazon.co.jp) includes the Hakata-style thin straight noodles and the signature red secret powder, sold direct from Ichiran. 5 meals per pack, set of 2.
Ichiran’s actual recipe is a closely guarded secret known to only three people within the company. The sauce is described as combining over 30 types of peppers and spices, slowly aged — a process that would be difficult or impossible to replicate exactly at home.
This version is a home cook’s approximation using accessible ingredients that capture the core flavor profile: warm chili heat, aromatic spice depth, umami, and a slight fermented richness. It is not the Ichiran recipe.
Making the Home Red Sauce
Heat neutral oil in a small saucepan over medium heat until shimmering (about 180°C / 355°F). Remove from heat. Carefully add the grated garlic to the hot oil — it will sizzle immediately — and stir quickly. Let the residual heat cook the garlic for 30 seconds. Add shichimi togarashi, gochugaru, toban djan, sesame oil, soy sauce, and sugar. Stir thoroughly to combine into a uniform paste.
Transfer to a small jar. The sauce is ready to use immediately but improves after resting for 30 minutes as the spices bloom. Keeps refrigerated for up to 2 weeks.
⚠️ Spice adjustment: Start with ½ teaspoon of sauce per bowl for a mild result. Ichiran’s lowest spice setting (“nashi” or none) means the sauce is omitted entirely. Their highest setting available at most locations is 5 portions. Build from mild and add more at the table until you find your preferred intensity.
💡 Tip — Deepening the sauce: For a richer, more aged flavor, combine the finished sauce with 1 teaspoon of red miso and let it rest overnight in the refrigerator. The miso’s fermented character adds a dimension that approximates the “slowly aged” quality Ichiran mentions for their sauce.
Ultra-Straight Thin Noodles
Ichiran’s noodles are purpose-formulated: ultra-thin, low starch-release, straight, and firm. They are designed not to get soft quickly in the broth — even after adding kaedama, the second portion arrives and maintains its texture long enough to eat.
Outside Japan, the closest substitutes are:
Thin dried ramen noodles (細麺, hosomen) — widely available at Asian grocery stores worldwide
Angel hair pasta — cook in water with 1 tsp baked baking soda per 250 ml for an alkaline noodle character
Fresh Sun Noodle “Hakata Style” — available at Japanese/Korean grocery stores in North America, Australia, UK
Cook thin noodles for the minimum stated time — undershoot by 15 seconds. Drain immediately and add directly to the hot broth; do not rinse ramen noodles for this style (unlike tsukemen noodles, which are served cool).
Recreating the Order System at Home
Part of the Ichiran experience is the order form (ajimi-hyo) — a paper card where you specify exactly how you want your bowl. Here’s a simplified home version to use when serving guests:
→ Scroll right to see all columns on mobile
Option
Lighter
Standard
Richer
Broth richness
Add 50 ml extra hot water to bowl
As-is
Add 1 tsp rendered lard or butter
Red sauce level
None
½ tsp
1–2 tsp
Garlic
None
¼ tsp freshly minced
½ tsp freshly minced
Noodle firmness
Standard cook time
15 sec less
30 sec less (very firm)
Scallions
None
White part only
Full scallion
💡 Home kaedama tip: When serving Ichiran-style at home, prepare extra dry noodles (120 g per additional portion). When a guest finishes their noodles, cook a fresh portion — 60–90 seconds in boiling water — and drop it directly into their remaining bowl. Add a tiny pinch of salt if the broth has cooled and diluted slightly.
This recipe is an original compilation by the HowToCook.jp editorial team, based on general knowledge of Hakata tonkotsu techniques and publicly available information about Ichiran’s style. It is not based on any proprietary or official Ichiran recipe.
FAQ
Q: What is in Ichiran’s real secret red sauce?
A: Ichiran states that the sauce is made from over 30 types of chili peppers and spices and is slowly aged. Only three people within the company know the full recipe. Based on flavor descriptions from food journalists and ramen specialists who have tasted the sauce, it contains multiple types of togarashi (Japanese chili peppers), appears to have a fermented element, and has a warm rather than sharp heat. The home version in this recipe — shichimi togarashi, doubanjiang, gochugaru, garlic oil, and sesame — captures the spirit without claiming to replicate the original.
Q: Why does Ichiran use solo dining booths?
A: The solo booth (called “ramen focus booth” or 味集中カウンター) was developed as a response to the social dynamics of typical ramen shops, where the communal environment was seen as a distraction from fully focusing on the flavor of the bowl. Ichiran’s philosophy is that ramen deserves undivided attention — no conversation, no background noise, just the bowl. The bamboo curtain between the kitchen and the guest adds a ceremonial quality: the food arrives and disappears from an anonymous hand, putting the focus entirely on the ramen.
Q: Can I buy Ichiran ramen to make at home without making the broth from scratch?
A: Yes. Ichiran sells an official take-home kit that includes their proprietary tonkotsu soup packets and the Hakata thin straight noodles, available on Amazon.co.jp and at Ichiran shops in Japan. This lets you experience the actual noodle and sauce combination while learning the technique of the broth over time.
Q: What is kaedama, and do I have to order it?
A: Kaedama (替え玉) is an extra serving of noodles dropped into your remaining broth after finishing the first portion. At Ichiran, it is ordered by pressing a button in the booth. It is entirely optional — many customers finish one portion and drink the remaining broth as a soup. Kaedama is particularly popular with people who find the noodle portion too small on its own, or who enjoy the flavor evolution of the broth as the noodles release starch into it over two servings.
Recommended Items
Ichiran Tonkotsu Ramen Kit — Official Ichiran take-home noodles with secret powder
This is the authentic Ichiran product sold direct through their official Amazon.co.jp store: Hakata thin straight noodles formulated to minimize starch release into broth, plus Ichiran’s proprietary red secret powder. 5 meals x 2 packs (10 meals total). Use your own homemade tonkotsu broth or their included soup packets.
S&B Chili Oil (Ra-Yu) with Chili Pepper — essential condiment for the red sauce
A quality chili oil is the backbone of the home red sauce. S&B’s ra-yu uses sesame oil as a base with chili pepper and aromatic spices, producing a rounded, fragrant heat rather than a sharp burn. Available in 31 g x 10 packs — individual portions keep the oil fresh and prevent oxidation. Widely used in Japanese kitchens as a ramen table condiment.
Japanese Ceramic Ramen Bowl — for the authentic solo Ichiran experience at home
Serve your Ichiran-style ramen in a proper Japanese-style ceramic ramen bowl (8.1 in / 20.5 cm diameter) — wide enough to display the red sauce stripe and char siu beautifully. Japanese-style hand painted design, high-fired porcelain, microwave and dishwasher safe.
10-Minute Cheat’s Tonkotsu Ramen — Sudachi Recipes — Accessible home recipe for the rich, creamy tonkotsu style Ichiran specializes in, with notes on ultra-thin noodles and the characteristic clear-to-milky broth texture.
Hakata Tonkotsu Ramen Recipe — Ramen Kaonashi — Authentic step-by-step recipe for Hakata tonkotsu ramen, covering bone blanching, long simmer technique, and tare construction for the style Ichiran is rooted in.
※ This article contains Amazon Associates Program affiliate links. A small commission may be earned if you purchase through these links, at no extra cost to you.
Recipe attribution: This recipe is an original compilation by the HowToCook.jp editorial team, based on general knowledge of Hakata tonkotsu techniques. It is not affiliated with or endorsed by Ichiran Co., Ltd. or any related establishment. The “secret red sauce” described here is a home cook’s approximation — not the actual Ichiran recipe.
