ウェルシア限定のラ王魚介豚骨ラーメンが、予想を超える美味しさで、まるでラーメン屋さんの味と評判です。今回は、その魅力に迫るべく、リュウジさんが「ジェネリック魚介豚骨ラーメン」として徹底再現。豚バラ肉を使った簡易チャーシューや、豆乳とラードをベースにしたクリーミーなスープなど、家庭で手軽に作れる工夫が満載です。わずかな苦戦もありましたが、最終的にはカップ麺を凌駕する完成度で、新たなラーメンのジャンルを開拓したと言えるでしょう。
Making ramen at home is one of the most rewarding projects a home cook can take on — but it can also feel overwhelming when you’re staring at a blank kitchen and wondering where to begin. Do you need a special pot? Which bowl size is right? Do you really need a pasta machine to make noodles from scratch?
This guide cuts through the noise. We’ve organized every piece of ramen equipment into three budget tiers — a $30 beginner kit, a $100 intermediate setup, and a $300+ pro-level arsenal — along with a pantry essentials section and a five-tier comparison table. Whether you’re making your first bowl of shoyu ramen or chasing a Tenkaippin-style thick chicken paitan, this guide tells you exactly what to buy and why.
💡 What you’ll learn in this guide
- The 4 essential tools every beginner needs (total under $30)
- Intermediate upgrades that transform your weekend ramen game
- Pro-level equipment for tackling any ramen style at restaurant quality
- Pantry essentials and consumables you’ll use across all ramen styles
- A five-tier comparison table (beginner → pro → overseas home cook)
- FAQ: 4 common questions answered
Beginner Kit (~$30 / ~¥4,000) — The Bare Essentials
You need exactly four things to make your first bowl of homemade ramen: a deep pot for broth, a proper ramen bowl (noodle bowl), long cooking chopsticks, and a ladle. That’s it. Everything else is an upgrade.
Start simple. Learn the satisfaction of making a bowl from scratch — then let the natural urge to improve drive your next purchase. Experienced ramen makers consistently say that technique matters far more than equipment, especially early on.
Deep Stockpot (4–6 qt / 4–6 L) — The Broth Foundation
💡 Why size matters: A too-small pot causes broth to reduce too quickly, concentrating salt and flavor unpredictably. For 2–3 servings of ramen broth, you want at least 4 quarts (4 L), ideally 6 quarts (6 L). The cylindrical shape of a stockpot slows evaporation more than a wide sauté pan.
★★★ Essential | Budget: ~$15–25
Pearl Metal Ramen Noodle Pot 18 cm Deep Type (Aluminum, HC-78)
A lightweight 1.9 L (2 qt) aluminum ramen pot with a deep profile ideal for gas stoves. Heats quickly and evenly — perfect for shoyu, shio, abura soba, and Taiwan ramen. The 18 cm (7 in) diameter fits standard Japanese home burners. Pearl Metal / パール金属
Ramen Bowl (Donburi) — The Right Size Changes Everything
⚠️ Bowl size: A standard Western soup bowl (6–7 in / 15–18 cm diameter) is too small for ramen. You need a bowl at least 8.5 in (21 cm) in diameter and 3.5 in (9 cm) deep. Too shallow and your broth loses heat immediately; too narrow and toppings crowd out the noodles. Diameter 24–26 cm / ~10 in is the sweet spot for home bowls.
★★★ Essential | Budget: ~$10–20
Mino Ware Ramen Bowl — Tetsu-Aka (Iron Red, 21.5 cm / 8.5 in, Made in Japan)
A deep Mino-ware (美濃焼) noodle bowl in a classic Japanese iron-red glaze (鉄赤 / tetsu-aka). 21.5 cm (8.5 in) diameter, 9 cm (3.5 in) depth — the minimum comfortable size for a full ramen bowl with toppings. The dark glaze makes broth color and garnishes stand out visually. Microwave- and dishwasher-safe.
Long Cooking Chopsticks (Saibashi, 33 cm / 13 in)
💡 Why long chopsticks? Boiling noodles means handling water at 212°F (100°C). Short chopsticks put your hand too close to the steam and hot water surface. Bamboo saibashi (菜箸 — cooking chopsticks) 33 cm (13 in) or longer give you safe clearance and grip noodles far better than tongs, which tend to tear delicate fresh ramen noodles. Dollar store alternatives exist but tend to split at the tips within a few uses.
★★★ Essential | Budget: ~$5–10
Sakai Sangyo Bamboo Cooking Chopsticks 33 cm — 3-Pair Set, Made in Japan, Uncoated
Made in Japan from mōsō bamboo (孟宗竹), uncoated and bleach-free. The squared tip cross-section grips noodles and slippery toppings cleanly. Coming in a set of three, they’re easy to replace and safe to use over high heat.
Large Ladle (Otama) — For Plating Efficiently
⚠️ Ladle capacity: A small ladle (under 3 fl oz / 80 ml) means you’ll need four or five passes to fill a bowl, during which the noodles continue cooking in residual heat. Choose a ladle with at least 3–4 fl oz (90–120 ml) capacity so you can fill a standard ramen bowl in 2–3 scoops. The Japanese term is hishaku (柄杓) for professional ladles, or simply otama (おたま) for home use.
★★★ Essential | Budget: ~$5–15
Pearl Metal Stainless Ladle — Large, Lumière G-3281
18-8 stainless steel, deep-bowl design for scooping broth in volume. Rust-resistant and dishwasher-safe. The long handle keeps your hand away from steam when ladling at full boil.
Intermediate Setup (~$100 / ~¥15,000) — Weekend Ramen Unlocked
Once you’ve made ramen three or four times with the basic kit, these four additions unlock richer styles and better consistency: a pressure cooker for rapid tonkotsu-style broth, a pasta machine for homemade noodles, a digital probe thermometer for precision eggs and oil temperatures, and a fine-mesh stainless strainer for clean noodle draining.
Pressure Cooker (5–6 qt / 5–6 L) — Hours of Simmering in Minutes
💡 Time saved: A traditional iekei (家系 Yokohama-style) or Jiro-inspired (家二郎) pork broth simmers 4–6 hours in a normal pot. A pressure cooker cuts this to 1–1.5 hours with no sacrifice in collagen extraction. The Asahi Keikingoku brand uses ultra-high pressure that’s among the strongest on the Japanese market. For the full iekei recipe approach, see our iekei ramen recipe by Ryuji.
★★☆ Highly Recommended | Budget: ~$150–300
Asahi Keikingoku Zero-Katsuryoku Nabe L — 5.5 L / 5.8 qt (Made in Japan)
Japan’s highest-pressure home cooker. Once the pressure pin rises, cook time is often measured in single minutes rather than hours. IH and gas compatible. The 5.5 L (5.8 qt) capacity handles a 2–3 lb (900 g–1.3 kg) pork bone batch for 4–6 bowls of tonkotsu-style broth. Asahi Keikingoku / アサヒ軽金属
Pasta Machine (Manual Noodle Maker) — Homemade Ramen Noodles
⚠️ Noodle-making tip: Homemade Chinese-style noodles (中華麺) require bread flour (high-gluten / 強力粉) and baked baking soda (焼き重曹) as a substitute for kansui (かん水, the alkaline solution that gives ramen noodles their characteristic springiness and yellow tint). Baking soda alone creates a milder version. Rest the dough at least 30 minutes before rolling. Work in incremental thickness steps — never try to thin the sheet more than two settings at a time or it will tear. See our full noodle guide: “Homemade Ramen Noodles — How to Make Chinese-Style Noodles Without Kansui” (coming soon).
★★☆ Highly Recommended | Budget: ~$60–150
Imperia SP-150 Manual Pasta Machine (Made in Italy)
The industry-standard manual pasta machine, built from chromed steel with 9 thickness settings (from 3 mm / ⅛ in to 0.2 mm / ~1/100 in). The 2 mm cutter attachment produces thin ramen noodles; pair it with a wider cutter for tsukemen-style thick noodles. Clamps to any table edge. Noticeably sturdier than plastic-bodied alternatives.
Digital Probe Thermometer — Precise Eggs, Oil, and Broth
💡 Where precision matters: Ajitsuke tamago (味付け卵 — seasoned soft-boiled ramen eggs) require the egg to reach exactly the right internal temperature for a jammy, fully-set white and a molten, gel-like yolk. Without a thermometer, you’re guessing by time alone, which varies with egg size and altitude. A probe thermometer is also essential for monitoring oil temperature when deep-frying toppings and for checking broth temperature during the tantanmen noodle (担々麺) step where overheating causes soy milk to split. For the egg recipe, see our full guide: “Ajitsuke Tamago — Perfect Soft-Boiled Ramen Eggs” (coming soon).
★★☆ Highly Recommended | Budget: ~$20–40
Tanita Cooking Thermometer TT-508N White (IPX2 Waterproof)
From Japan’s leading food-science measurement brand Tanita (タニタ). Measures −58°F to 482°F (−50°C to 250°C) — covers ajitsuke tamago water temperature, chashu internal temp, frying oil, and broth simmering range in one slim probe. Memory hold function keeps the reading on screen after you remove the probe. IPX2 waterproof. Slim profile fits easily in a utensil drawer.
Fine-Mesh Stainless Strainer (9 in / 23 cm) — Clean Noodle Draining
⚠️ Strainer choice: Standard colanders with large holes let thin fresh ramen noodles slip through or tangle in the gaps. A fine-mesh or punched-plate strainer drains water in seconds and handles both thick tsukemen noodles and delicate thin shoyu noodles. Stainless steel is mandatory — plastic strainers warp under boiling water within a few months of regular use.
★★☆ Highly Recommended | Budget: ~$25–45
Yanagi Sori Stainless Punching Strainer 23 cm (Made in Japan)
A single sheet of 18-8 stainless steel punched with uniform holes — resists clogging, drains almost instantly, and holds its shape through thousands of uses. Dishwasher-safe. Designed by industrial designer Sori Yanagi and manufactured in Tsubame-Sanjō, Japan’s premier metalware region. 23 cm / 9 in diameter fits over a standard 8 in stockpot rim.
Pro-Level Setup ($300+ / ~¥45,000+) — Restaurant-Grade at Home
If ramen-making has become a serious hobby or you’re preparing for a potential food business, these five pieces of equipment close the gap between home and professional kitchens. Each one solves a specific limitation of the intermediate setup.
Commercial Stockpot (12–20 L / 12–21 qt) — Volume Cooking
💡 Why go large: The deep, narrow cylinder of a commercial stockpot minimizes evaporation during a 6-hour tonkotsu simmer. A 12 L (12.7 qt) pot yields 6–8 serving portions in one batch; a 20 L (21 qt) pot yields 10–12 portions. Batch-cook on weekends, portion into freezer bags, and pull homemade broth on demand during the week.
★☆☆ For Enthusiasts | Budget: ~$50–150
iimono117 Commercial Stainless Stockpot 12 L / 12.7 qt (with Lid)
100% stainless construction, commercial-grade thickness. Handles 6–8 portions of tonkotsu-style broth. Lid included to reduce evaporation. 12 in (30 cm) diameter × 12 in (30 cm) depth. Gas and IH compatible.
iimono117 Commercial Stainless Stockpot 20 L / 21 qt (with Lid)
The 20 L version handles 10–12 serving portions in one session. Ideal for pre-freezing weekly broth supply or hosting ramen dinner parties. Same commercial-grade stainless as the 12 L version. 12 in (30 cm) diameter × 16 in (40 cm) depth.
Immersion Blender — For Thick Paitan and Tenkaippin-Style Broth
⚠️ Safety when blending hot liquid: Never fill a countertop blender more than halfway with hot broth, and always hold the lid down with a folded towel — pressure can blow the lid off. An immersion blender eliminates this risk entirely: you blend directly in the pot. For Tenkaippin-style broth (天下一品 — the famous ultra-thick chicken paitan from Kyoto), the blender is non-negotiable. After 4–5 hours of simmering chicken backs with vegetables and potato, the entire pot contents are blended into a near-porridge consistency. See also: Chicken Paitan Shoyu Ramen by Koukentetsu.
★★☆ Highly Recommended | Budget: ~$50–150
Panasonic Hand Blender MX-S300-K — 4-in-1 (Black)
From Japanese electronics giant Panasonic. 4-in-1 (blend, crush, chop, whip) with variable speed control and a child safety lock. The 4-blade cutter handles bone-soft chicken carcasses and fibrous vegetables after a 4–5 hour paitan simmer. Attachments are dishwasher-safe. The compact head fits inside a standard 10 L (10.5 qt) stockpot without splashing. Panasonic / パナソニック
Culinary Torch — Searing Chashu Pork Finish
💡 Why torch chashu? Braised chashu pork (チャーシュー — rolled pork belly or shoulder simmered in a soy-mirin-sake tare) achieves its best flavor with a final torch sear. The Maillard reaction on the exterior fat adds a layer of smokiness and caramelization that braising alone cannot produce. Always torch in a ventilated area, away from paper or combustibles. For detailed chashu technique, see our spoke article: “Chashu Pork Recipe — Tender Braised Pork Belly for Ramen” (coming soon).
★☆☆ For Enthusiasts | Budget: ~$20–50
SOTO Slide Gas Torch ST-487 (Compact, Wind-Resistant)
A slim, slide-mechanism culinary torch from Japan’s leading outdoor equipment brand SOTO (ソト). Wind-resistant flame maintains a stable, intense sear even with kitchen ventilation running. Refillable with standard lighter butane. The slide-out design keeps the flame head recessed when not in use — safer for drawer storage than fixed-head torches.
Vacuum Sealer — Storage for Batch-Cooked Broth and Chashu
⚠️ Food safety reminder: Batch-cooked ramen broth and chashu must be cooled completely before vacuum sealing. Store vacuum-sealed broth in the refrigerator and consume within 4–5 days; for longer storage, freeze at −4°F (−20°C) or below. When sealing liquids, leave at least 3 in (8 cm) of headspace above the liquid line to prevent the sealer from drawing liquid into the heating element.
★☆☆ For Enthusiasts | Budget: ~$30–80
Iris Ohyama Food Sealer VPF-S50 (2022 Model, Slim White)
50 kPa vacuum with a slim 9 cm (3.5 in) body that fits in a utensil drawer. Compatible with standard FoodSaver-style bags and rolls. Includes 3 dedicated bags. Keeps vacuum-sealed chashu pork in the refrigerator for up to 5 days while preserving the braising tare flavor. Iris Ohyama / アイリスオーヤマ
Sous Vide Immersion Circulator — Transformative Chashu
💡 Sous vide chashu: Cooking chashu sous vide at 140–149°F (60–65°C) for 8–24 hours produces a texture no other method can replicate — the fat renders completely while the muscle fibers remain intact and juicy. When sliced cold and reheated in broth, it holds together in the bowl far better than traditionally braised pork. Food safety note: pork shoulder cooked sous vide must reach an internal temperature of at least 147°F (63°C) for 30 minutes or higher — never set the bath below this threshold (厚生労働省 食品衛生法施行規則 準拠).
★☆☆ For Serious Enthusiasts | Budget: ~$100–200
BONIQ 2.0 Sous Vide Immersion Circulator (BNQ-10B, Black, Made in Japan)
Japan’s leading sous vide brand with ±0.1°C temperature stability — precise enough for perfect ramen eggs and transformative chashu. Waterproof housing, Wi-Fi app integration, and a comprehensive Japanese recipe library. Fits any container 7 L (7.4 qt) or larger. The most used sous vide brand among Japanese home ramen enthusiasts.
Pantry Essentials & Consumables
Once your equipment is sorted, stock these pantry items. With all of them on hand, you can make shoyu, shio, miso, tantanmen, and abura soba without a last-minute store run.
Core Seasonings (Soy Sauce, Mirin, Sesame Oil, Chicken Stock Powder)
💡 Overseas ingredient notes: Soy sauce (醤油) is the backbone of shoyu tare (醤油タレ — concentrated seasoning sauce). Use Japanese-style koikuchi (濃口, “dark”) soy sauce — not tamari, not light sodium, not Chinese soy sauce if you want an authentic flavor profile. Mirin (みりん) can be substituted with a mix of dry sherry or sake plus a small amount of sugar. Chicken stock powder (鶏ガラスープの素) substitutes well with chicken bouillon (e.g., Knorr) outside Japan. Toasted sesame oil (ごま油) is non-negotiable for oil noodles (abura soba 油そば) and tantanmen.
← Scroll horizontally on mobile to see the full table.
| Item | Priority | Main Use | Overseas Substitute |
|---|---|---|---|
| Soy sauce (koikuchi, dark) | ★★★ Must-have | Shoyu tare (seasoning sauce) | Kikkoman or Yamasa widely available globally |
| Mirin (hon-mirin) | ★★★ Must-have | Tare & chashu braising liquid | Dry sherry + pinch of sugar |
| Chicken stock powder (鶏ガラスープの素) | ★★★ Must-have | Broth base booster | Chicken bouillon cube / Knorr |
| Toasted sesame oil (ごま油) | ★★★ Must-have | Abura soba, tantanmen, mayu oil | No good substitute — available at Asian grocery stores |
| Doubanjiang (豆板醤, spicy bean paste) | ★★☆ Recommended | Tantanmen, Taiwan ramen | Korean gochujang + dash of chili oil |
| Sesame paste / tahini (練りごま / タヒニ) | ★★☆ Recommended | Tantanmen broth richness | Middle Eastern tahini works perfectly |
| Oyster sauce | ★★☆ Recommended | Taiwan minced pork (そぼろ), menma | Soy sauce + pinch of sugar |
| Baked baking soda (焼き重曹) | ★☆☆ Noodle-makers only | Kansui substitute for homemade noodles | Bake regular baking soda at 250°F (120°C) for 1 hour |
Consumables: Freezer Bags for Batch Storage
⚠️ Storage safety reminder: Chashu and broth must be cooled to below 40°F (4°C) before sealing and refrigerating. Never bag hot liquids — steam pressure can blow the seal. For freezing, broth portions in quart-size (1 L) bags freeze flat and stack efficiently. Reheat frozen broth from frozen in a covered pot over low heat, stirring occasionally.
Comolife Biomass Boil-Safe Storage Bags — 100 pcs × 3 Packs
Heat-resistant to 230°F (110°C) and cold-resistant to −22°F (−30°C) — so you can freeze broth in the same bag and then reheat it directly in boiling water without transferring containers. The gusseted bottom lets the bag stand upright while you pour in hot broth. Perfect for single-serving ramen broth portions. Biomass 25% content reduces plastic use. Comolife / コモライフ
Budget Tier Comparison Table
Use this table to find your entry point based on how ambitious your ramen goals are.
← Scroll horizontally on mobile to see the full table.
| Tier | Key Tools | Budget (USD / JPY) | Ramen Styles Covered | Best For |
|---|---|---|---|---|
| Beginner | Deep pot, ramen bowl, saibashi, ladle | ~$30 / ~¥4,000 | Shoyu, shio, abura soba, Taiwan ramen | First bowl ever made at home |
| Intermediate | Above + pressure cooker, pasta machine, thermometer, strainer | ~$100–250 / ~¥15,000 | Iekei, Jiro-style, tantanmen, homemade noodles | Dedicated weekend ramen cook |
| Pro-Level | Above + commercial stockpot, immersion blender, torch, vacuum sealer | ~$300+ / ~¥45,000+ | Tenkaippin paitan, tsukemen, all tonkotsu styles | Ramen as a serious long-term hobby |
| Pro + Sous Vide | Pro-level + sous vide circulator + 20 L stockpot | ~$500+ / ~¥75,000+ | All styles + sous vide chashu & ramen eggs | Future restaurant or pop-up ambitions |
| Overseas Home Cook | Pressure cooker + pasta machine + kitchen scale (essential) + ramen bowl | ~$150–300 / ~¥22,000 | All styles with homemade noodles & substitute ingredients | Home cook outside Japan without easy access to fresh ramen noodles |
FAQ
Q: If I can only buy one thing, what should it be?
A: A proper ramen bowl. You can improvise a broth pot from what you already own, and you can handle noodles with any long tongs or chopsticks you have. But without a bowl that’s at least 21 cm (8.5 in) in diameter and 9 cm (3.5 in) deep, every bowl of ramen you make will feel cramped and lose heat too fast. A good ramen bowl costs $10–20 and is the single purchase that most obviously improves the experience of eating, not just making, homemade ramen.
Q: Can I use dollar store or dollar store equivalents for any of these items?
A: Yes — for chopsticks, strainer, and storage bags. Dollar store bamboo chopsticks work fine for a beginner; they split faster but are easily replaced. Generic colanders handle fresh ramen noodles adequately at first. Zip bags from the dollar store are fine for marinating eggs and chashu. However, do not skimp on the bowl or pot. A too-small bowl ruins presentation and heat retention; a thin pot causes scorching during long tonkotsu simmers.
Q: Can I make iekei-style (Yokohama pork bone soy) ramen without a pressure cooker?
A: Yes, absolutely. The traditional method is 4–6 hours of gentle simmering in a regular pot, skimming foam regularly. The result is actually a slightly cleaner-tasting broth than the pressure-cooked version, with less of the funky rendered-fat note. The trade-off is time. If you don’t own a pressure cooker, simply start the broth 5–6 hours before you plan to eat. See the iekei recipe for full details: iekei ramen by Ryuji at HowToCook.jp.
Q: I live outside Japan. Where do I find Japanese-style ramen noodles, or what do I substitute?
A: Three options, in order of preference: (1) Asian grocery stores (H-Mart in North America, Japan Centre in the UK, Maruyu in Australia) typically stock fresh or frozen Sun Noodle brand ramen noodles, which are the same brand used by many ramen restaurants. (2) Korean instant ramen noodles (e.g., Ottogi, Paldo) have a similar alkaline springiness — discard the seasoning packet. (3) Make your own with the pasta machine above and baked baking soda as a kansui substitute — our full guide is here: “Homemade Ramen Noodles — How to Make Chinese-Style Noodles Without Kansui” (coming soon).
Related Spoke Articles
Now that your kitchen is equipped, dive into the ramen style that interests you most.
- Pressure cooker in action → Iekei & Jiro-style:
- E.A.K.-Style Ramen Recipe — Yokohama Pork Bone Soy Broth with Chicken Oil (coming soon)
- Jiro-Style Ramen at Home — Rich Pork Broth & Heaping Toppings (coming soon)
- Related recipe: Iekei Ramen by Ryuji at HowToCook.jp
- Immersion blender in action → Tenkaippin-style:
- Tenkaippin-Style Ramen — Ultra-Thick Chicken Broth at Home (coming soon)
- Related recipe: Chicken Paitan Shoyu Ramen by Koukentetsu
- Pasta machine in action → Homemade noodles:
- Homemade Ramen Noodles — How to Make Chinese-Style Noodles Without Kansui (coming soon)
- Sous vide circulator & torch in action → Chashu:
- Chashu Pork Recipe — Tender Braised Pork Belly for Ramen (coming soon)
- Thermometer in action → Ramen eggs:
- Ajitsuke Tamago — Perfect Soft-Boiled Ramen Eggs (coming soon)
- Back to the pillar article:
References & Further Reading
- Ramen Kaonashi — Ramen Tools I Use: Pots, Skimmers, Knives & Gear for Tonkotsu and Paitan (equipment selection rationale)
- Ramen Kaonashi — Ramen Starter Kit: Essential Tools for Beginners (starter kit deep-dive)
- Mastering Ramen — My Hand-Picked Ramen Tools (practitioner perspective on tool selection)
- APEX S.K. — 7 Professional Ramen Tools You’ve Probably Never Heard Of (professional kitchen context)
- Global Kitchen Japan — Ramen Strainer: A Wonderful Tool for Ramen Fans (strainer selection guide)
- Hypebeast — 12 Essentials to Help You Make Ramen Like a Pro (broader equipment overview)
Last reviewed: February 2026
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「おうちラーメンを始めたいけど、何を揃えれば良いかわからない」——そう感じたことはありませんか。ラーメン丼ひとつとっても、サイズや深さによってスープの冷め方が変わります。鍋は容量が足りないとスープが濃縮しすぎてしまいます。
本記事では、予算別に必要な道具を整理しました。3,000円台から始める初心者セット、週末ラーメンを本格化させる中級者セット、そして店舗レベルを目指す本格派セットの3段階で構成しています。消耗品・調味料の選び方や、100均で代用できるものの判断基準も解説します。
💡 この記事で分かること
- 初心者が最初に買うべき道具4品（3,000円台で全部揃う）
- 週末ラーメンが格段に楽しくなる中級者向け追加アイテム
- 業務用スペックを自宅に持ち込む本格派セットの選び方
- ラーメン作りに欠かせない消耗品・調味料の基本セット
- 予算別おすすめセット比較表（5段階）
- よくある質問（FAQ）4問
初心者セット（3,000円台）— 最低限これだけ
おうちラーメンを始めるにあたって、まず揃えるべきは「スープを作る鍋」と「盛り付けるどんぶり」の2つです。この2点に菜箸とおたまを加えた4品があれば、醤油ラーメン・塩ラーメン・油そばまでは問題なく作れます。
初心者のうちは高価な道具は必要ありません。まず手頃なものでラーメンを作る楽しさを体験し、「もっとこうしたい」という欲求が出てきてから次の段階に進むのが長続きするコツです。
大型鍋（4〜6L）— スープの要
💡 ポイント: 鍋は容量が大切です。2〜3人前のスープを仕込む場合、最低でも4L、できれば6L以上のものを選びましょう。小さい鍋では水が蒸発してスープが急激に煮詰まり、失敗の原因になります。
★★★ 必須 | 目安予算: 2,000〜3,000円台
パール金属 ラーメン鍋 18cm 深型 アルミ製 HC-78
本体容量約1.9L、18cmの深型アルミ製ラーメン鍋。家庭用ガスコンロに最適な軽量設計で、熱伝導が良くスープが素早く温まります。1〜2人前の醤油・塩・台湾ラーメンに最適なサイズです。
ラーメン丼（麺鉢）— 盛り付けの基本
⚠️ 注意: 普通の丼は直径16〜18cm程度ですが、ラーメン用には直径21cm以上・深さ9cm以上のものを選んでください。スープが少ないとすぐ冷めてしまい、具材を全部入れると溢れます。
★★★ 必須 | 目安予算: 1,000〜2,000円台
美濃焼 ラーメン鉢 鉄赤 約21.5×9cm 大きめ 日本製
直径21.5cm・深さ9cmの大型美濃焼ラーメン丼。伝統的な鉄赤（てつあか）の渋い風合いで、具材の色が映えます。電子レンジ・食洗機対応。しっかりした重さが安定感を生み、スープが冷めにくい仕様です。
菜箸（33cm）— 麺を扱う必需品
💡 ポイント: 麺を茹でるときは高温の湯を扱います。短い箸では火傷のリスクがあるため、33cm以上の長めの菜箸を選んでください。竹製は滑りにくく、熱伝導が低いため扱いやすいです。
★★★ 必須 | 目安予算: 500〜1,000円台
酒井産業 竹製 調理箸 3膳組 33cm 日本製 無塗装
孟宗竹使用の日本製菜箸。無塗装・漂白剤不使用で安心して使えます。先端を角型加工してあるので麺をつかみやすく、麺茹でから盛り付けまで活躍します。3膳セットでコスパも良好。
おたま（大）— スープを注ぐ基本器具
⚠️ 注意: 小さいおたまだと熱いスープを何度も注がなければならず、盛り付けに時間がかかって麺が伸びてしまいます。ラーメン用には容量100〜120mlの大型おたまが適しています。
★★★ 必須 | 目安予算: 500〜1,500円台
パール金属 おたま 大 ステンレス ルミエール G-3281
18-8ステンレス製の大型おたま。スープをたっぷりすくえる深型の設計で、熱いラーメンスープを一度の動作でどんぶりに注げます。錆びにくく長持ちします。
中級者セット（10,000円台）— 週末ラーメンが楽しくなる
基本の4品で数回ラーメンを作ったら、次のステップへ進みましょう。圧力鍋・製麺機・調理用温度計・ザルの4点を追加することで、豚骨スープの時短調理、自家製麺、味玉の品質管理が可能になります。週末に半日かけてじっくりラーメンを仕込む楽しさを体験できます。
圧力鍋（5〜6L）— 豚骨スープの時短に必須
💡 ポイント: 家系ラーメン・家二郎のスープは通常4〜6時間の煮込みが必要ですが、圧力鍋を使えば1〜1.5時間に短縮できます。週末に仕込んで平日も楽しむサイクルを実現できます。詳しくは家系ラーメン by リュウジのレシピページも参考にしてください。
★★☆ あると便利 | 目安予算: 15,000〜30,000円台
アサヒ軽金属 ゼロ活力なべ L 5.5L（日本製）
日本製の高品質圧力鍋。圧力ピンが立ち上がってから「1分」という超高圧調理で、豚骨を驚くほど短時間で柔らかくできます。IH・ガス両対応。豚骨スープを家二郎・家系に使うなら5.5Lサイズが理想です。
製麺機（パスタマシン）— 自家製中華麺の世界へ
⚠️ 注意: 自家製麺には強力粉と重曹（かん水の代用）が必要です。生地を十分に休ませず一気に薄くしようとするとちぎれます。必ず段階的に薄くしていくのがコツです。自家製麺の詳しい作り方は「中華麺の作り方｜かん水なしでも作れる自家製麺レシピ」をご参照ください。
★★☆ あると便利 | 目安予算: 6,000〜15,000円台
Imperia SP-150 パスタマシン（イタリア製）
イタリア製の本格手動パスタマシン。9段階の厚さ調節が可能で、2mm幅カッターで中華麺（細麺・中細麺）が作れます。頑丈なスチール製で長期間使用できる定番モデルです。
調理用温度計（デジタル）— 味玉と油温の管理
💡 ポイント: 半熟味玉（ajitsuke tamago）は卵の茹で温度と時間が命です。デジタル温度計があれば毎回均一に仕上げられます。また、担々麺のごまスープは沸騰させると豆乳が分離するため、温度管理が重要です。味玉の詳しい作り方は「味玉（半熟煮卵）の作り方｜ラーメン屋のとろとろ卵を再現」をご参照ください。
★★☆ あると便利 | 目安予算: 2,000〜4,000円台
タニタ クッキング温度計 TT-508N ホワイト（防水 IPX2）
国産ブランド・タニタの防水スティック温度計。測定範囲-50〜250℃で、味玉・チャーシュー内部・揚げ油まで幅広く対応。計測した温度を記憶するホールド機能付き。スリムで引き出しに収納しやすいデザインです。
ステンレスザル（23cm）— 麺の湯切りに
⚠️ 注意: ラーメンの麺は茹でた後に素早く湯切りをしないと余熱で麺が伸びてしまいます。一般的なプラスチックザルでは穴が大きく麺がはまり込んでしまうことがあります。目の細かいステンレス製を選びましょう。
★★☆ あると便利 | 目安予算: 2,000〜4,000円台
柳宗理 ステンレスパンチングストレーナー 23cm（日本製）
1枚板をパンチング加工した日本製ザル。目詰まりしにくく水切れが良い設計で、麺の湯切りに最適です。食洗機対応で衛生的に使い続けられます。
本格派セット（30,000円台〜）— 店レベルを目指す
ラーメン作りにどっぷりはまったら、業務用に近い道具を揃えることで一気に品質が上がります。業務用寸胴鍋・ハンドブレンダー・バーナー・真空パック器・低温調理器の5点が本格派の基本装備です。
業務用寸胴鍋（12〜20L）— 大量仕込みの要
💡 ポイント: 業務用の深型寸胴鍋は、水分の蒸発が少なく均一に加熱できるため、本格的な豚骨スープの長時間煮込みに向いています。12Lなら4〜6人前、20Lなら8〜10人前のスープを一度に仕込めます。
★☆☆ こだわり派向け | 目安予算: 5,000〜15,000円台
iimono117 業務用ステンレス寸胴鍋 12L
ステンレス100%の業務用鍋。4〜6人前の豚骨スープを長時間煮込むのに最適な12Lサイズ。蓋付きで煮詰まりすぎを防止できます。
iimono117 業務用ステンレス寸胴鍋 20L
8〜10人前対応の大容量20L。週末にまとめて仕込んで小分け冷凍する「スープストック」スタイルに最適です。飲食店・イベントにも使用される業務グレード。
ハンドブレンダー — 天下一品風スープの必需品
⚠️ 注意: 熱いスープをブレンダーにかける際は火傷に注意してください。鍋を傾けて液体がブレンダーのモーター部分に触れないように操作します。天下一品風の激濃スープを目指すなら、鶏ガラ・野菜を4〜5時間煮込んだ後に全材料をブレンダーで攪拌することがポイントです。詳しくは鶏白湯醤油ラーメン by コウケンテツを参照してください。
★★☆ あると便利 | 目安予算: 5,000〜15,000円台
パナソニック ハンドブレンダー MX-S300-K 1台4役（ブラック）
1台4役（つぶす・混ぜる・きざむ・泡立て）の国産ブランド・パナソニック製ハンドブレンダー。天下一品風のドロドロスープ作りに最適。スープを鍋のまま攪拌でき、誤動作防止のチャイルドロック付き。付属品は食洗機対応です。
ガスバーナー（トーチ）— チャーシューの炙り仕上げ
💡 ポイント: チャーシューを仕上げに炙ることで香ばしい香りが生まれ、ラーメンの完成度が格段に上がります。トーチは必ず換気をしながら使用し、可燃物の近くでは使わないようにしてください。炙りチャーシューの詳しい作り方は「自家製チャーシューの作り方｜豚バラ・肩ロース部位別レシピ」をご参照ください。
★☆☆ こだわり派向け | 目安予算: 2,000〜5,000円台
SOTO スライドガストーチ ST-487（コンパクト 耐風）
SOTOのスリムなスライド式ガストーチ。耐風バーナーで風があっても安定した炎を維持し、チャーシューの炙り仕上げに最適です。充てん式で何度でも使え、スライド機構でコンパクトに収納できます。
真空パック器 — スープとチャーシューの保存に
⚠️ 注意: まとめて仕込んだスープやチャーシューは真空保存することで酸化を防ぎ、冷蔵で4〜5日、冷凍で1ヶ月以上の保存が可能になります。液体を真空パックする際は、袋の口近くまで液体を入れすぎないようにしてください。真空パック後の食品は冷蔵保存（目安4〜5日以内）してください。
★☆☆ こだわり派向け | 目安予算: 3,000〜8,000円台
アイリスオーヤマ フードシーラー VPF-S50（2022年モデル）
スリムで収納しやすいコンパクト設計の真空パック器。専用袋3枚付属。50kPaの真空パワーで食品の鮮度を長期間保持します。チャーシューやスープの冷蔵・冷凍保存に最適。
低温調理器 — とろとろチャーシューの切り札
💡 ポイント: 低温調理器でチャーシューを作ると、60〜65℃の一定温度で長時間じっくり火を入れることで、切ると肉汁があふれる「とろとろチャーシュー」に仕上がります。チャーシューに使う豚肩ロースは中心温度63℃以上・30分以上の加熱を確保してください（食品衛生法準拠）。
★☆☆ こだわり派向け | 目安予算: 10,000〜20,000円台
BONIQ 2.0 低温調理器（日本製・ブラック）BNQ-10B
日本の低温調理専門メーカーBONIQのスタンダードモデル。±0.1℃の精密温度管理で、プロ級のチャーシューを自宅で再現できます。防水設計で清潔に使え、Wi-Fiアプリ連携対応。自家製チャーシューの詳しい作り方は「自家製チャーシューの作り方｜豚バラ・肩ロース部位別レシピ」を参照してください。
消耗品・調味料の基本セット
道具を揃えたら、次はラーメン作りの基本調味料・消耗品を揃えましょう。以下のアイテムがあれば、醤油・塩・味噌・担々麺・油そばまで対応できます。
必須調味料セット（醤油・みりん・ごま油・鶏ガラスープの素）
💡 ポイント: 醤油はラーメンの醤油タレ（かえし）の主役です。濃口醤油が基本ですが、ヤマサやキッコーマンの「特選」グレードを使うと風味が段違いに豊かになります。スーパーで売っている通常の醤油でも十分ですが、特製タレを作るなら品質にこだわってみましょう。
※ スマートフォンでは横にスクロールしてご覧いただけます。
| 調味料・消耗品 | 必要度 | 主な用途 | 代用・補足 |
|---|---|---|---|
| 醤油（濃口） | ★★★ 必須 | 醤油タレ（かえし） | 薄口醤油は塩分が高いため量に注意 |
| みりん（本みりん） | ★★★ 必須 | タレ・チャーシューの甘み | 料理酒＋砂糖少量で代用可 |
| 鶏ガラスープの素 | ★★★ 必須 | スープのベース補強 | チキンブイヨン・コンソメで代用可 |
| ごま油 | ★★★ 必須 | 油そば・担々麺・香味油 | 風味の要なので代用不可 |
| 豆板醤 | ★★☆ あると便利 | 担々麺・台湾ラーメン | コチュジャン＋少量の辛みで代用可 |
| 練りごま / タヒニ | ★★☆ あると便利 | 担々麺スープのコク | すりごま大さじ4で代用可 |
| オイスターソース | ★★☆ あると便利 | 台湾ミンチ・メンマの煮汁 | 醤油＋砂糖少量で代用可 |
| 重曹（ベーキングソーダ） | ★☆☆ 自作麺派向け | かん水の代用（自作中華麺） | ドラッグストアで100円台から入手可 |
消耗品（保存袋・ジッパーバッグ）
⚠️ 注意: チャーシューや味玉を漬け込む際はジッパーバッグが便利です。スープを冷凍保存する場合は必ず完全に冷ましてから袋に入れてください。熱いまま入れると袋が変形し、漏れの原因になります。
コモライフ 湯せんできるバイオマスポリ袋 100枚×3
スープの小分け冷凍・解凍に最適な湯せん対応ポリ袋。耐熱110℃・耐冷-30℃で、凍ったまま湯せんで解凍できます。マチ付きで立てて保存できるため、ラーメンスープを1人前ずつ小分けするのに便利。バイオマス25%配合で環境への配慮も。
予算別おすすめセット比較表
ラーメン作りのスタート地点や目的に合わせて、5段階の予算・スタイル別に必要な道具をまとめました。
※ スマートフォンでは横にスクロールしてご覧いただけます。
| スタイル | 必要な道具 | 目安予算 | 対応できるラーメン | こんな人に |
|---|---|---|---|---|
| 初心者 | 深型鍋・ラーメン丼・菜箸・おたま | 3,000〜5,000円台 | 醤油・塩・油そば・台湾ラーメン | 初めてラーメンを作ってみる方 |
| 中級者 | 初心者4品＋圧力鍋・製麺機・温度計・ザル | 10,000〜25,000円台 | 家系・家二郎・担々麺・自家製麺 | 週末に本格ラーメンを楽しみたい方 |
| 本格派 | 中級8品＋業務用寸胴鍋・ハンドブレンダー・バーナー・真空パック器 | 30,000〜50,000円台 | 天下一品風・つけ麺・豚骨系全種 | ラーメン道具に本気で投資したい方 |
| プロ志向 | 本格派セット＋低温調理器・20L業務用寸胴鍋 | 50,000円台〜 | 全種類＋低温調理チャーシュー | 将来的に店舗開業を視野に入れている方 |
| 海外在住 | 圧力鍋・製麺機・菜箸・ラーメン丼・デジタルスケール（必須） | 15,000〜30,000円台 | 自作麺対応の全種類 | 日本の食材が手に入りにくい地域の方 |
よくある質問（FAQ）
Q: 最初に買うべき1つだけ選ぶとしたら何ですか？
A: ラーメン丼（麺鉢）です。深型の大きめ丼がないとラーメンは盛り付けられません。鍋は手持ちのもので代用できますが、ラーメン丼は専用サイズ（直径21cm以上）のものが必要です。1,500円前後で購入できるので、まずここから揃えましょう。
Q: 100均で代用できるものはありますか？
A: 菜箸・ザル・保存容器・ジッパーバッグは100均でも代用できます。ただし、鍋は100均製だと薄くてすぐに変形するため、スープ作りには向きません。また、ラーメン丼もサイズが小さい傾向があるため、本格的に楽しむなら専用品を購入することをおすすめします。
Q: 圧力鍋がなくても家系ラーメンは作れますか？
A: 作れます。圧力鍋がない場合は普通の鍋で4〜6時間弱火で煮込む方法が基本です。時間はかかりますが、むしろ丁寧に灰汁（あく）を取りながら煮込むことで雑味のないクリアなスープに仕上げやすいというメリットもあります。詳しくは家系ラーメン by リュウジのレシピを参考にしてください。
Q: ハンドブレンダーとミキサーはどちらがおすすめですか？
A: ラーメン作りにはハンドブレンダーがおすすめです。熱いスープを鍋のまま攪拌できるため、スープをミキサーに移す手間がありません。ミキサーは熱い液体を入れると蓋が吹き飛ぶ危険があるため、スープが十分に冷めてから使うか、量を少量ずつに分けて攪拌する必要があります。天下一品風スープのような長時間煮込んだ熱々のスープを攪拌するにはハンドブレンダーが圧倒的に安全です。
関連スポーク記事へのクロスリンク
道具が揃ったら、それぞれのラーメンスタイルの詳しい作り方をスポーク記事でご確認ください。
- 圧力鍋の出番 → 家系・家二郎:
- 家系ラーメンの作り方｜豚骨醤油スープと鶏油の本格レシピ（準備中）
- 家二郎の作り方｜スーパーの食材で本格二郎系を再現（準備中）
- 関連レシピ: 家系ラーメン by リュウジ
- ハンドブレンダーの出番 → 天下一品風:
- 天下一品風ラーメンの作り方｜ドロドロ鶏白湯を自宅で再現（準備中）
- 関連レシピ: 鶏白湯醤油ラーメン by コウケンテツ
- 製麺機の出番 → 自家製麺:
- 中華麺の作り方｜かん水なしでも作れる自家製麺レシピ（準備中）
- 低温調理器・バーナーの出番 → チャーシュー:
- 自家製チャーシューの作り方｜豚バラ・肩ロース部位別レシピ（準備中）
- 温度計の出番 → 味玉:
- 味玉（半熟煮卵）の作り方｜ラーメン屋のとろとろ卵を再現（準備中）
- 全体ガイドに戻る:
出典・参考
- Ramen Kaonashi — Ramen Tools I Use: Pots, Skimmers, Knives & Gear for Tonkotsu and Paitan（麺作りの道具選び解説）
- Ramen Kaonashi — Ramen Starter Kit: The Essential Tools for Beginners（初心者向けスターターキット解説）
- ラーメンクック — 家ラーメンのための個人的キッチン道具まとめ（2021年版）（自作ラーメンに必要な道具のまとめ）
- APEX S.K. — 7 Professional Ramen Tools You’ve Probably Never Heard Of（プロが使うラーメン道具の解説）
- Global Kitchen Japan — Ramen Strainer: A Wonderful Tool for Ramen Fans（ラーメン用ザル・道具の解説）
- 麺と釣人 — お家での自作ラーメンに必要な道具たち（家庭向けラーメン道具リスト）
情報の最終確認日: 2026年02月
※本記事にはAmazonアソシエイトプログラムの広告リンクが含まれます。商品を購入された場合、当サイトに一定の報酬が発生することがあります。
⚠️ Allergen notice: This recipe contains wheat (noodles), soy (soy sauce), sesame (sesame oil, trace), and eggs (soft-boiled egg topping). Contains citrus (yuzu). FDA Big 9 allergens: wheat, soy, sesame, eggs. Yuzu is a tree citrus — those with citrus allergies should substitute or omit.
In the summer of 2016, when AFURI opened its first location outside Japan in Portland, Oregon, the city had been wooed for years. New York, London, and Dubai had all expressed interest in hosting the Tokyo ramen chain’s first international outpost. AFURI chose Portland specifically for its water: the Bull Run watershed water (pH ~7.5) closely resembled the soft water from Mount Afuri in Kanagawa Prefecture, from which the shop takes its name. The mountain’s spring water was, in the founder’s view, inseparable from the ramen.
That specificity reflects the AFURI philosophy: a ramen of extreme delicacy. The Yuzu Shio — salt-seasoned yuzu ramen — is built on a chicken chintan (clear, gentle chicken broth), seasoned with a shio tare infused with yuzu juice and zest, and finished with actual yuzu peel floating in the bowl. The flavor is pristine, lightly citrus-touched, and deliberately understated. It sits at the opposite end of the ramen spectrum from tonkotsu.
AFURI now operates in Portland (two locations), Japan (23 shops), and internationally. This home-kitchen recipe is inspired by that approach — not affiliated with, endorsed by, or an official recipe of AFURI Inc. or any AFURI establishment.
Disclaimer: This is an original home-kitchen recipe inspired by the AFURI style. It is not affiliated with, endorsed by, or an official recipe of AFURI Inc. or any related establishment.
💡 What you’ll learn in this recipe
- How to make a clear, gentle chicken chintan broth — the foundation of shio ramen
- How to build a yuzu salt tare (shio tare with citrus)
- The correct toppings: chashu, mizuna, yuzu zest, and soft-boiled egg
- Yuzu substitutes for cooking outside Japan
Table of Contents
- What Is AFURI-Style Yuzu Shio Ramen?
- Ingredients
- Chicken Chintan Broth
- Yuzu Salt Tare
- Assembly: Chashu, Mizuna & Yuzu Zest
- FAQ
- Recommended Items
- Sources & References
What Is AFURI-Style Yuzu Shio Ramen?
To understand AFURI’s yuzu shio, it helps to understand the two poles of ramen broth texture: chintan (清湯, “clear soup”) and paitan (白湯, “white soup”). Paitan broths — tonkotsu, chicken paitan — are made by boiling bones vigorously until the fat and collagen emulsify, creating an opaque, creamy liquid. Chintan broths are the opposite: bones or carcasses are simmered gently, without allowing turbulence to cloud the liquid, producing a translucent broth that is delicate in body but concentrated in clean, savory flavor.
AFURI’s chicken chintan is the vessel. It is not thin or watery — a properly made chintan has genuine body from dissolved gelatin — but it is quiet in flavor, designed not to compete with the yuzu. The shio tare (salt seasoning sauce) is where the yuzu enters: yuzu juice and zest are steeped into the seasoning base, releasing aromatic oils alongside the acid of the juice. When the tare hits the hot broth in the bowl, these volatile compounds bloom upward as steam — the first thing you smell before you take a sip.
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| Element | Chintan (AFURI style) | Paitan (Tonkotsu style) |
|---|---|---|
| Appearance | Clear to golden, lightly amber | Milky white, opaque |
| Cooking method | Gentle simmer — do not boil | Vigorous rolling boil |
| Flavor profile | Clean, delicate, allows toppings to shine | Bold, rich, the dominant element |
| Typical seasonings | Shio (salt), yuzu, light soy | Soy tare, miso paste |
| Cook time | 2–3 hours (low temperature) | 3–6 hours (high temperature) |
| Difficulty (home) | ★★★ (requires temperature control) | ★★★★ (requires vigorous boil + time) |
💡 The “water quality” question: AFURI chose Portland partly for its soft, low-mineral water. At home, if your tap water is very hard (high calcium/magnesium), the broth may taste slightly different from AFURI’s. For best results, use filtered or still mineral water with low mineral content (ideally under 50 ppm TDS). Evian and Volvic are examples of very soft mineral waters available in many countries.
Ingredients
Serves 4.
Chicken Chintan Broth
- Chicken carcasses (backs and necks, not wings) — 1.2 kg / 2.6 lbs
- Chicken wings — 400 g / 14 oz (for extra gelatin)
- Water — 2.5 liters / 10.5 cups
- Kombu (dried kelp) — 10 g / ⅓ oz (approx. 10 cm piece)
- Ginger — 2 slices
- Leek (green part only) — 1 piece, roughly chopped
Yuzu Salt Tare (makes approx. 150 ml / ½ cup+)
- Yuzu juice — 3 tbsp (sub: 2 tbsp lime + 1 tbsp lemon, or bottled yuzu juice)
- Yuzu zest — from 1 whole yuzu or 1 tbsp bottled yuzu peel
- Salt (fine sea salt) — 2½ tsp
- Light soy sauce (usukuchi shoyu) — 2 tbsp (sub: regular soy sauce, 1.5 tbsp)
- Mirin — 1 tbsp
- Sake — 1 tbsp
- Kombu water — 50 ml (cold water infused with 5 g kombu for 30 minutes)
Toppings (per serving)
- Chashu pork (thin-sliced braised pork belly or loin) — 3 slices
- Mizuna greens — small handful (sub: watercress, baby arugula, or tatsoi)
- Ajitsuke tamago (marinated soft-boiled egg) — ½ per serving
- Menma (bamboo shoot strips) — 1–2 tbsp
- Nori — 1 sheet
- Fresh yuzu zest — a few strands, cut with a vegetable peeler or microplane
- Narutomaki (fish cake) — 1–2 slices, optional
Noodles
- Thin to medium straight ramen noodles — 120–140 g / 4–5 oz per serving (raw weight)
Chicken Chintan Broth
Step 1 — Blanch the Chicken
Place chicken carcasses and wings in a pot and cover with cold water. Bring to a boil and cook for 3 minutes. Drain and rinse each piece under cold running water, removing any grey residue. This step, as with tonkotsu, is about removing blood and surface impurities that would cloud the finished broth.
💡 Carcass quality matters here: For chintan, the quality of the chicken is more visible in the final bowl than for tonkotsu, which can mask lower-quality ingredients behind its bold flavor. Use free-range or organic chicken carcasses if available — the resulting broth will have a noticeably cleaner, more complex flavor.
Step 2 — Low-Temperature Simmer (the Critical Step)
Return cleaned chicken to a fresh pot. Add 2.5 liters of cold water, kombu, ginger, and leek green. Bring the pot to just below a simmer over medium heat — watch for the first wisps of steam rising from the surface, then immediately reduce to the lowest heat setting. The target temperature is 80–90°C / 175–195°F: hot enough to extract gelatin and flavor, but not so vigorous that the broth clouds.
Maintain this low temperature for 2.5–3 hours. Skim any foam or fat that rises in the first 30 minutes. After that, the broth should become increasingly still and golden, with the bones gradually softening. Do not stir — agitation encourages cloudiness.
⚠️ Temperature discipline is the key to chintan clarity: A single brief boil can turn a clear chintan permanently cloudy. If your burner runs hot, use a diffuser or place the pot half off the burner to maintain the low temperature. A cooking thermometer is useful here. If cloudiness occurs, the broth is still delicious but is now closer to a paitan — reduce and use for a richer bowl.
Step 3 — Strain and Clarify
Remove the kombu at the 30-minute mark (it becomes slimy if cooked longer). After 2.5–3 hours, remove the pot from heat. Strain through a fine-mesh strainer lined with a single layer of muslin or cheesecloth. Do not press the solids — let the broth drain by gravity. Pressing extracts cloudiness. You should have approximately 1.5–1.8 liters of golden, largely clear broth.
S&B Yuzu Kosho Pepper Tube 280 g — convenient table-finish condiment for shio ramen
After straining your chintan broth, have this S&B yuzu kosho tube ready for table use: squeeze a thin stripe of the yuzu-chili paste across the top of each finished bowl for an aromatic, lightly spicy citrus lift. The tube format allows precise, clean application without touching the fragile broth surface. 280 g capacity, two-tube pack.
Yuzu Salt Tare
Making the Shio Tare
In a small saucepan, combine mirin and sake. Bring to a brief simmer over medium heat for 1 minute to cook off the alcohol. Remove from heat and let cool to room temperature. Add salt, light soy sauce, kombu water, and yuzu juice. Stir until the salt dissolves completely.
Add the yuzu zest and let steep for at least 30 minutes at room temperature. The tare can be made up to 2 days in advance and stored in a sealed jar in the refrigerator — the longer it steeps, the more pronounced the yuzu fragrance.
💡 Yuzu alternatives (in order of preference):
- Bottled yuzu juice + yuzu zest (available at Japanese grocery stores globally) — most accurate
- Meyer lemon juice + zest — softer, less tart, but similar floral quality
- Equal parts lime + lemon juice, with lime zest — approximates the citrus tartness
- Yuzu kosho paste — stir ½ tsp per bowl into the hot broth in place of the tare. Adds heat alongside the citrus note.
How Much Tare Per Bowl?
Use approximately 2–2.5 tablespoons of yuzu shio tare per bowl of 300–350 ml broth. The finished bowl should be lightly, cleanly salty — not aggressively seasoned. Shio ramen is the most delicate of all ramen styles, and the tare quantity is the primary control over the final salt level. Taste a small spoonful of broth with tare before serving and adjust.
⚠️ Don’t over-salt: Shio ramen is meant to be clean and refined — over-salting is the most common mistake. Add tare gradually and taste as you go. The yuzu zest garnish added at serving will also contribute aromatic “perceived saltiness” that makes the bowl taste more seasoned than the actual sodium content would suggest.
Assembly: Chashu, Mizuna & Yuzu Zest
Chashu for Shio Ramen
For AFURI-style ramen, use pork loin chashu rather than fatty belly chashu — the leaner cut complements the delicacy of the shio broth rather than overwhelming it with pork fat. Thin-slice (3–4 mm / about ⅛ in), fan the slices along one side of the bowl, and optionally sear them briefly with a kitchen torch or hot pan for a lightly caramelized surface.
💡 Tip — Chicken chashu variation: For a fully chicken-forward bowl, replace pork chashu with chicken thigh chashu. Braise skin-on chicken thighs in soy sauce, mirin, and sake for 45 minutes at a gentle simmer, then cool, slice, and sear lightly. This variation keeps the entire bowl within the delicate, clean flavor zone of a chintan-based ramen.
Mizuna
Mizuna (水菜) is a Japanese leafy green with thin, feathery leaves and a mild, slightly peppery flavor. It is served raw as a garnish in AFURI-style ramen — the heat of the broth wilts it gently within 30 seconds of serving without cooking it. Outside Japan:
- Watercress — most similar in flavor and texture
- Baby arugula — slightly more peppery, visually similar
- Tatsoi — milder, available at Asian grocery stores
Yuzu Zest Finish
The final touch: use a vegetable peeler or microplane to zest a few thin strands of yuzu (or Meyer lemon) over the assembled bowl immediately before serving. The volatile aromatic oils in the zest are fragile — add them last, and serve immediately. Even a 2-minute delay will reduce the fragrance intensity noticeably.
⚠️ Serving temperature: Shio ramen cools faster than heavier broth styles because the light chintan has lower thermal mass. Pre-warm bowls (fill with boiling water for 1 minute, empty just before serving), have toppings ready before cooking noodles, and serve the assembled bowls within 30 seconds of assembly. Shio ramen eaten even slightly cool loses much of its delicate character.
Bowl Assembly Order
- Pour yuzu shio tare into warmed bowl.
- Ladle hot chicken chintan broth — 300–350 ml / 1¼–1½ cups per person.
- Add cooked noodles (drain well, no rinsing for shio style).
- Place chashu slices fanned along one side.
- Add soft-boiled egg (halved), menma, and nori sheet.
- Add a small handful of mizuna in the center.
- Immediately zest a few strands of yuzu over the entire surface.
- Serve at once.
This recipe is an original compilation by the HowToCook.jp editorial team, based on general culinary knowledge of shio ramen and chintan broth techniques. It is not based on any proprietary or official AFURI recipe.
FAQ
Q: What is the difference between shio ramen and other ramen styles?
A: Shio (塩, “salt”) ramen is the oldest ramen category, predating the shoyu and miso variations. The seasoning tare is based purely on salt and light seasonings rather than soy sauce or miso paste, which allows the broth’s natural character to come through more directly. Most shio ramen uses a light chicken or seafood broth — the pale golden color is a visual cue. The AFURI style adds yuzu to this foundation, which is not a traditional shio ramen ingredient but has become strongly associated with the brand internationally.
Q: Can I use frozen yuzu juice and zest?
A: Yes — frozen yuzu is often the best option outside Japan. The juice freezes well with minimal flavor loss, and frozen yuzu peel retains good aromatic quality. Thaw only what you need and keep the rest frozen. Some Japanese grocery stores also sell bottled yuzu juice at room temperature — this is a reliable second choice, though the fresh fragrance from frozen is slightly better.
Q: My chintan broth turned cloudy. Can I fix it?
A: Once cloudy, a chintan broth cannot be made fully clear again — the emulsification is irreversible. However, it can be clarified partially by a raft technique: beat 2 egg whites with a splash of cold stock, whisk into the warm (not hot) cloudy broth, then slowly bring to a simmer without stirring. The egg white proteins will coagulate and trap fine particles; skim and strain through a fine-mesh strainer lined with cheesecloth. This Japanese-French technique (similar to making a consommé) can recover approximately 70–80% of the clarity. Alternatively, use the cloudy broth as a base for a paitan-style variation rather than the delicate shio version.
Q: Why is AFURI’s ramen considered innovative for Japan?
A: When AFURI launched in Tokyo in the early 2000s, the yuzu-shio combination was relatively novel in the ramen world. Most high-profile shops were competing in the rich, thick-broth space (tonkotsu, chicken paitan). AFURI’s approach — a clean, light broth elevated by premium citrus — appealed to a broader demographic including those who found tonkotsu too heavy. It also positioned Japanese ramen as a refined, seasonal cuisine rather than a casual street food, which contributed to the brand’s successful international expansion.
Recommended Items
Kawazuya Yuzu Kosho Green 1 kg — yuzu chili paste for tare and table condiment
Yuzu kosho is the ideal companion to AFURI-style shio ramen: a paste of yuzu zest, green chili peppers, and salt that provides fragrant citrus and a gentle heat simultaneously. Use a small amount in the tare for depth, or add a thin stripe across the top of the bowl as a table-finish condiment. The Kawazuya 1 kg professional pack offers excellent value for regular home use.
Yuzu Juice 100% Additive-Free 1000 ml — fresh yuzu flavor year-round
Fresh yuzu is available only a few weeks a year even in Japan. This 1-liter bottle of 100% additive-free yuzu juice from Oita Prefecture lets you add authentic yuzu brightness to your shio tare at any time of year. Use 1–2 teaspoons per bowl for the characteristic citrus note that defines AFURI-style yuzu shio ramen.
Mizkan Shimenabe Rich White Broth Chicken Soup Base — quick chintan shortcut
When you want the chicken chintan flavor of AFURI-style ramen without a 3-hour broth session, this Mizkan chicken white broth concentrate (鶏白湯) provides a rich, clean chicken base in seconds. Dilute and season with your yuzu salt tare for a weeknight version that captures the delicate shio character. 750 g pouches, 3-pouch set.
Sources & References
- AFURI IZAKAYA — Modern Japanese Restaurant in Portland
- Why Did Cult Tokyo Ramen Shop Afuri Come to Portland? — Portland Monthly
- First Look at Tokyo’s Cult Afuri Ramen — Portland Monthly
- Afuri Ramen Tokyo — Yuzu Shio Ramen in Ebisu — Tiny Urban Kitchen
- Yuzu Shio Ramen Kit for 3 by AFURI — Goldbelly
- Ramen Direct from Tokyo — AFURI Ramen Official
- Ramen School 004: Afuri-Style Yuzu Shio Ramen — Adam Liaw — Step-by-step recipe specifically inspired by Afuri’s signature yuzu shio ramen, including clear chicken broth, yuzu-shio tare ratios, and topping preparation by MasterChef Australia winner Adam Liaw.
- Easy Yuzu Shio Ramen Recipe — The Sound of Cooking — English-language homemade yuzu shio ramen recipe with light chicken and dashi broth, yuzu tare, and assembly instructions for the Afuri-style light clear broth bowl.
- Shio Ramen From Scratch — Sudachi Recipes — Detailed from-scratch shio ramen recipe covering clear chicken-seafood broth technique and shio tare construction for the light, delicate broth style Afuri is known for.
📚 More in the Ramen Series
※ 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 shio ramen and chintan broth techniques. It is not affiliated with or endorsed by AFURI Inc. or any related establishment.
情報の最終確認日: 2026年02月
⚠️ 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)
- How to make the mapo tofu topping from scratch
- Spice adjustment guide from level 1 to level 9
Table of Contents
- What Is Mouko Tanmen Nakamoto-Style?
- Spice Level Chart
- Ingredients
- Fiery Miso Broth
- Stir-Fried Vegetables
- Mapo Tofu Topping
- Assembly
- FAQ
- Recommended Items
- Sources & References
What Is Mouko Tanmen Nakamoto-Style?
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.
Ingredients
Serves 2.
Fiery Miso Broth (per 2 servings)
- Chicken or pork stock — 700 ml / 3 cups
- White or blended miso (shiro or awase) — 3 tbsp
- Doubanjiang (spicy chili bean paste) — 1½ tsp (Level 5 default)
- Chili oil (ra-yu) — 1 tsp (Level 5 default)
- Gochugaru (coarse Korean chili flakes) — ½ tsp (Level 5 default)
- Soy sauce — 1 tbsp
- Sesame oil — 1 tsp (stirred in at the end)
- Garlic — 1 clove, minced and sautéed in 1 tsp neutral oil
- Ginger — ½ tsp freshly grated
Stir-Fried Vegetables (yasai topping)
- Bean sprouts — 1 cup (100 g / 3.5 oz)
- Cabbage — 1 cup roughly chopped (80 g / 3 oz)
- Carrot — ¼ carrot, julienned
- Kikurage (wood ear mushrooms), rehydrated — 3 tbsp, thinly sliced
- Pork belly or shoulder, thin-sliced — 80 g / 3 oz
- Neutral oil — 1 tbsp
- Soy sauce — ½ tsp
- Salt — pinch
Mapo Tofu Topping
- 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.
Stir-Fried Vegetables
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.
Chongqing Hanten Authentic Mapo Tofu Sauce Kit — time-saving mapo tofu base
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.
Sources & References
- Mouko Tanmen Nakamoto Kichijoji-ten — Ramen Guide Japan
- Lava Red Ramen at Mouko Tanmen Nakamoto — 5am Ramen
- Mouko Tanmen Nakamoto — Hot Spicy Ramen | Japanese Daily Life
- Mouko Tanmen Nakamoto Flagship Shop — GOOD LUCK TRIP
- Doubanjiang (Spicy Chili Bean Paste) — Just One Cookbook
- Tanmen and Ramen — Wikipedia (background reference)
- 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.
📚 More in the Ramen Series
※ 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.
情報の最終確認日: 2026年02月
⚠️ 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
Table of Contents
- What Is Ichiran-Style Ramen?
- Ichiran’s Five Originals — Explained
- Ingredients
- Tonkotsu Broth
- Home Version Secret Red Sauce
- Ultra-Straight Thin Noodles
- Recreating the Order System at Home
- FAQ
- Recommended Items
- Sources & References
What Is Ichiran-Style Ramen?
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.
Ichiran’s Five Originals — Explained
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| Original | What It Is | Home Recreation |
|---|---|---|
| Secret Red Sauce | Proprietary togarashi blend, 30+ spices, slowly aged | Shichimi + doubanjiang + sesame oil (approximation) |
| Aromatic Tonkotsu Broth | Mild, odorless, clean pork bone broth | Cold-soak + blanch + controlled boil |
| Solo Dining Booths | Individual stalls with bamboo curtain | Eat at the counter, no phone, phone-free zone |
| Order Form (Ajimi-Hyo) | 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)
- Shichimi togarashi (Japanese 7-spice blend) — 2 tsp
- Toban djan (spicy chili bean paste / doubanjiang) — 1 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.
Home Version Secret Red Sauce
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:
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| 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.
Sources & References
- Ichiran — Wikipedia
- Home of the Five Originals — ICHIRAN Official
- About Us — ICHIRAN USA
- Solo Dining Bliss: Discovering ICHIRAN Ramen’s Hideaway in Times Square — JapanCultureNYC
- Eat Ramen in a Solo Dining Booth at Ichiran — Untapped New York
- Ichiran — Grokipedia
- Easy Tonkotsu Ramen Recipe 豚骨ラーメン — Just One Cookbook — Detailed English-language recipe for Hakata-style tonkotsu broth (the base for Ichiran’s style) including Instant Pot method and tare instructions.
- 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.
📚 More in the Ramen Series
※ 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.
情報の最終確認日: 2026年02月
⚠️ 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
Table of Contents
- What Is Ippudo-Style Tonkotsu?
- Shiromaru vs. Akamaru — Comparison
- Ingredients
- Hakata Tonkotsu Broth
- Shiromaru Tare (White)
- Akamaru Tare (Spicy Miso)
- Ultra-Thin Noodles & Kaedama
- FAQ
- Recommended Items
- Sources & References
What Is Ippudo-Style Tonkotsu?
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
- Pork trotters (split) — 2 pieces (approx. 400 g / 14 oz)
- Water — 2.5 liters / 10.5 cups (plus extra for blanching)
- Ginger — 2 slices
- Garlic — 2 cloves
Shiromaru Tare (White Seasoning Sauce)
- Soy sauce — 3 tbsp
- Salt — 1½ tsp
- Mirin — 1 tbsp
- Chicken stock — 50 ml / 3½ tbsp (for thinning the tare)
Akamaru Umami Dama (Spicy Miso Paste)
- Red miso (aka miso) — 3 tbsp
- Toban djan (spicy chili bean paste / doubanjiang) — 1 tbsp
- Garlic — 2 cloves, minced and fried in 1 tbsp neutral oil until golden
- Sesame oil — 1 tsp
- Sugar — ½ tsp
Noodles & Toppings (per serving)
- Ultra-thin straight ramen noodles — 120–140 g / 4–5 oz (raw weight)
- Char siu (thin-sliced braised pork belly or loin) — 3 slices
- Kikurage (wood ear mushrooms), rehydrated and thinly sliced — 2 tbsp
- Bean sprouts — small handful, blanched 30 seconds
- Bamboo shoots (menma) — 2 tbsp
- 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.
Shiromaru Tare (White)
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.
Sources & References
- Ippudo — Wikipedia
- About IPPUDO — Ippudo US Official
- The Pioneer of Hakata Ramen That Captivated the World — Japan Food Guide
- The Complete Menu Guide for First-Time Visitors to Ippudo — TOKYO IROHA
- Hakata Ippudo — Ramen Adventures
- Ippudo ramen chain credits its global success to localized tastes — Honolulu Star-Advertiser
- Hakata Tonkotsu Ramen Recipe (博多ラーメンの作り方) — Ramen Kaonashi — Authentic from-scratch Hakata tonkotsu recipe—the same style Ippudo built its brand on—with detailed broth ratios, bone preparation, and thin noodle guidance.
- Hakata Ramen Recipe: Char Siu Pork, Pickled Ginger, and Fried Garlic — Dinner By Dennis — English-language recipe for Hakata-style tonkotsu ramen including classic Ippudo-style toppings: chashu, pickled ginger, and fried garlic.
- 10-Minute Cheat’s Tonkotsu Ramen — Sudachi Recipes — Quick-cook approach to recreating the Hakata tonkotsu broth style at home, useful as a weeknight alternative to the full 12-hour method.
📚 More in the Ramen Series
※ 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.
情報の最終確認日: 2026年02月
⚠️ Allergen notice: This recipe contains wheat (noodles), soy (soy sauce, mirin), fish (katsuobushi, niboshi, dried mackerel), and eggs (soft-boiled egg). If you have food allergies, review each ingredient carefully. FDA Big 9 allergens: wheat, fish, soy, eggs.
When Tsujita opened on Sawtelle Boulevard in Los Angeles in 2011, the lines wrapped around the block within weeks. Food media called it some of the best tsukemen on the US side of the Pacific. The reason wasn’t novelty — it was the broth. Tsujita’s signature dipping soup is reportedly simmered for 60 hours, layering pork and chicken bones with bonito, dried sardines, and mackerel into a liquid so concentrated it coats a spoon like a sauce. A squeeze of sudachi (a small Japanese citrus) at the table cuts through the richness with a hit of fragrant acidity.
This home-kitchen recipe is inspired by that approach — not affiliated with, endorsed by, or claiming to be an official recipe of Tsujita LA or any Tsujita establishment. What it captures is the core technique: a double-extraction broth (pork base + fish dashi combined), proper noodle temperature, and the sudachi finish that elevates every bite.
Disclaimer: This is an original home-kitchen recipe inspired by the Tsujita style. It is not affiliated with, endorsed by, or an official recipe of Tsujita LA, Tsujita Inc., or any related establishment.
💡 What you’ll learn in this recipe
- How to build a double broth — separate pork and fish extractions, then combine
- Why 60-hour simmering matters, and how to approximate it in a home kitchen
- The role of sudachi (and what to use if you can’t find it)
- Noodle selection and proper serving temperature for tsukemen
Table of Contents
- What Is Tsujita-Style Tsukemen?
- Ingredients
- Pork & Chicken Base Broth
- Fish Dashi & Combining the Double Broth
- Sudachi Finish
- Noodles & Assembly
- FAQ
- Recommended Items
- Sources & References
What Is Tsujita-Style Tsukemen?
Tsujita was founded in Tokyo in 2003 and built its reputation on an extreme version of tsukemen: a broth rich enough to be mistaken for a demi-glace, yet balanced by a pronounced dried-fish backbone. The key distinction from the Taishoken style is the double-broth method — pork and chicken bones are simmered in one pot while a separate fish dashi (made with katsuobushi and niboshi) is prepared in another, then the two are combined and reduced to final concentration.
The LA outpost (Tsujita LA, opened 2011) became the most-reviewed ramen restaurant in the city. The menu also featured a Hakata-style tonkotsu ramen simmered for the same duration, but it was the tsukemen that put Tsujita on the American food media map. Locations have since expanded to Fort Lee (New Jersey) and Houston.
→ Scroll right to see all columns on mobile
| Feature | Taishoken-Style | Tsujita-Style |
|---|---|---|
| Broth method | Single pot (pork + fish together) | Double extraction (separate, then combine) |
| Fish intensity | Moderate | Very high (niboshi-forward) |
| Signature acid element | Rice vinegar (added to broth) | Sudachi (squeezed at table) |
| Broth simmer time | 90 min–3 hr | Up to 60 hr (commercially); 4–6 hr at home |
| Noodle type | Thick, medium hydration | Extra thick, firm |
💡 Home-kitchen time compression: The commercial 60-hour simmer is a technique for maximizing collagen extraction and developing deep Maillard flavors. At home, a 4–6 hour simmer (with a pressure cooker reducing this to 90 minutes) extracts the majority of that richness. A small amount of fish sauce or pork-based tsuyu added at the end bridges the gap.
Ingredients
Serves 2–3.
Pork & Chicken Base
- Pork neck bones or spare ribs — 500 g / 17.5 oz
- Chicken wings or carcass — 400 g / 14 oz
- Water — 1.5 liters / 6¼ cups
- Garlic — 3 cloves, smashed
- Ginger — 1-inch / 2.5 cm piece, sliced
Fish Dashi
- Katsuobushi (bonito flakes) — 30 g / 1 oz
- Niboshi (dried sardines, heads and bellies removed) — 25 g / 1 oz
- Kombu (dried kelp) — 10 g / ⅓ oz (approx. 10 cm piece)
- Water — 800 ml / 3⅓ cups
Seasoning Tare
- Soy sauce (koikuchi / regular) — 100 ml / 7 tbsp
- Mirin — 50 ml / 3½ tbsp
- Sake — 50 ml / 3½ tbsp (sub: dry sherry or omit)
- Sugar — 1 tbsp
To Serve
- Sudachi — 1 per serving (sub: yuzu, lime, or Meyer lemon)
- Thick ramen noodles — 200–250 g / 7–9 oz per person (raw weight)
- Chashu pork slices — 3–4 per serving
- Ajitsuke tamago (marinated soft-boiled egg) — 1 per serving
- Menma (bamboo shoots) — 2–3 tbsp
- Nori — 1 sheet, optional
- Sliced scallions and sesame seeds — to garnish
Pork & Chicken Base Broth
Step 1 — Blanch
Cover the pork and chicken pieces with cold water. Bring to a boil over high heat and cook for 5 minutes. Drain completely and rinse the bones under cold running water. This step removes blood, excess proteins, and any off-flavors that would otherwise cloud the finished broth.
⚠️ Food safety reminder: Ensure that all pork and chicken are cooked through during the blanching step (internal temperature above 75°C / 167°F) before adding to the main simmer. Maintain the broth at a gentle simmer (not standing at room temperature) throughout the cooking process.
Step 2 — Long Simmer
Return the cleaned bones to a fresh pot. Add 1.5 liters of cold water, smashed garlic, and sliced ginger. Bring to a boil, then reduce to the lowest heat setting that maintains a steady simmer (small bubbles breaking the surface but not rolling). Simmer uncovered for 4–6 hours, skimming foam and fat every 30 minutes. The volume will reduce by roughly one-third; top up with boiling water as needed to keep bones submerged.
At the 4-hour mark, the broth should be noticeably opaque and rich. Strain through a fine-mesh strainer, discard the solids, and set aside. You should have approximately 700–900 ml of pork-chicken base.
💡 Pressure cooker shortcut: Pressure cook the blanched bones on high for 90 minutes, then natural-release for 20 minutes. The resulting broth equals roughly 4–5 hours of open-pot simmering in terms of collagen and richness. Strain and proceed.
Fish Dashi & Combining the Double Broth
Making the Fish Dashi
In a separate saucepan, combine the niboshi (pre-soaked overnight in cold water for a cleaner flavor, if possible), kombu, and 800 ml of fresh water. Heat over medium-low until the water reaches 60°C / 140°F — just before simmering. Hold at this temperature for 10 minutes, then remove the kombu (it becomes slimy if overcooked).
Increase heat to medium. When the liquid begins to simmer, add the katsuobushi. Steep off the heat for 5 minutes, then strain. Discard the solids. You should have approximately 600–700 ml of concentrated fish dashi.
Stainless Steel Pressure Cooker — cut the 6-hour pork simmer to 90 minutes
Pressure cooking the pork-chicken base at high pressure for 90 minutes produces a broth equivalent to 4–6 hours of stovetop simmering. Ideal for the double-broth method when time is limited. Compatible with IH and gas stoves; large enough for a full batch of tsukemen base.
Combining and Reducing
Combine the strained pork-chicken base and fish dashi in one pot. Add the soy sauce, mirin, sake, and sugar. Stir to incorporate. Bring to a medium simmer and reduce for 20–30 minutes until the combined broth is noticeably concentrated — a spoon dipped in should carry a thin coating of liquid as it drips. Taste: it should be bold, salty, and deeply savory with a pronounced fish note.
⚠️ Reduction watch: Do not reduce the combined broth below 600 ml total for 2–3 servings — over-reduction creates a broth that is too salty to correct without significantly diluting it. If you over-reduce, add warm water in small increments (50 ml at a time) until the salt level is correct.
Sudachi Finish
What Is Sudachi?
Sudachi (酢橘) is a small Japanese citrus fruit from Tokushima Prefecture. About the size of a golf ball, it has a thin green skin, intensely fragrant zest, and a tart, slightly floral juice that is less acidic than lime and more complex than lemon. It is the classic garnish for grilled Pacific saury (sanma), cold soba, and — at Tsujita — tsukemen.
Outside Japan, sudachi is difficult to find fresh but is sometimes available at Japanese grocery stores or online frozen. Practical substitutes in order of preference:
- Yuzu juice (bottled is widely available) — most similar flavor
- Meyer lemon — less tart, softer citrus note
- Lime + lemon mixed equally — approximates the tartness and fragrance
How to Use It
The sudachi is placed on the side of the plate, uncut. The diner squeezes it over the dipping broth midway through the meal — not at the beginning. This timing is important: the citrus doesn’t fully harmonize with the broth the moment it’s added; it needs 30–60 seconds of stirring before the flavor integrates. Adding it too early mutes the effect; adding it too late means you never experience the transformation it creates.
💡 Tip — Zest trick: If using lime or lemon as a substitute, grate a small amount of the zest (about ¼ tsp) into the dipping broth along with the juice. The zest contains aromatic oils that more closely mimic the fragrance of sudachi than juice alone.
Noodles & Assembly
Noodle Selection
Tsujita-style tsukemen uses extra-thick noodles — substantially chunkier than standard ramen noodles. Look for dried ramen noodles labeled “tsukemen” or “太麺” (thick noodles) in Japanese grocery stores. Outside Japan, thick dried udon noodles (6–7 mm / ¼ in wide) are the most reliable substitute.
⚠️ Cook noodles last: Tsukemen noodles are served at room temperature. Cook according to package instructions, drain and rinse under cold running water until fully cooled, then drain well. Do not let rinsed noodles sit in standing water — they will absorb it and become waterlogged.
Assembly
Divide the cooled noodles between large plates or shallow wide bowls, arranging them in a compact mound. Add chashu slices, the halved soft-boiled egg, menma, and nori. Place a piece of sudachi (or lime) on the side of each plate.
Ladle the hot concentrated dipping broth into small individual cups or ceramic jugs — about 200–250 ml / ¾–1 cup per person. Keep additional broth warm on the stove for top-ups or warishita (see our Taishoken-style tsukemen article for the full warishita technique).
This recipe is an original compilation by the HowToCook.jp editorial team, based on general knowledge of tsukemen double-broth techniques and publicly available information about the Tsujita style. It is not based on any proprietary or official Tsujita recipe.
FAQ
Q: What makes Tsujita-style different from other tsukemen?
A: The defining characteristics are the double-broth method (pork-chicken base and fish dashi made separately and combined), the very high fish intensity from niboshi and katsuobushi, and the sudachi citrus finish served on the side. Most tsukemen versions add vinegar or citrus to the broth during cooking; Tsujita-style uses sudachi squeezed at the table for a fresher, more aromatic acid hit.
Q: Can I make this in a single day?
A: Yes, with a pressure cooker. Use the pressure cooker for the pork-chicken base (90 minutes on high), then make the fish dashi (30 minutes total) while the pressure releases naturally. Combine, season, and reduce for another 20–30 minutes. Total active time: about 2.5 hours. Without a pressure cooker, plan for 6–7 hours of cooking time, including the open-pot simmer and resting.
Q: Where can I find sudachi outside Japan?
A: Fresh sudachi is rarely available outside Japan, though some Japanese grocery stores in major cities stock it seasonally. Bottled yuzu juice (from Japanese or Korean grocery stores) is the closest substitute. In a pinch, squeeze half a lime and a few drops of lemon juice into the broth at the table — it won’t be identical, but it provides the brightening acid contrast that sudachi delivers.
Q: My broth looks too thin after combining the pork and fish stocks. What went wrong?
A: The combined broth needs reduction to reach the correct concentration. After merging the two stocks and adding seasoning, simmer uncovered for at least 20–30 minutes, stirring occasionally. The finished broth should noticeably coat the back of a spoon. If it is still thin after 30 minutes, continue reducing in 10-minute increments, tasting after each interval to monitor salt concentration.
Recommended Items
Stainless Steel Pressure Cooker — slash the broth simmer time
Reduce the 4–6 hour pork-chicken base to 90 minutes of pressure cooking. This model is IH and gas compatible with a safety valve, large enough for a full batch. Ideal for making the double-broth method accessible on a weeknight schedule.
Yamaki Hana-katsuo Bonito Flakes 500 g — the backbone of fish dashi
Yamaki’s Hana-katsuo is the go-to brand for a clean, aromatic katsuobushi dashi. Thin, delicate shavings release maximum flavor quickly — steep for just 5 minutes off the heat. At 500 g, this pack is large enough to batch-prep multiple dashi sessions for the double-broth method without running out.
Arnest Fine Mesh Strainer 21 cm — Made in Japan, for crystal-clear dashi
After long-simmering pork bones and straining katsuobushi, a fine-mesh strainer is essential for achieving the clean, refined broth that defines Tsujita-style tsukemen. This Arnest model is made in Japan with a stainless steel mesh and sturdy rim that rests across any pot without sliding.
Sources & References
- Tsujita Artisan Noodle — Official Site (US)
- Tsujita — Los Angeles | Ramen | Gastronomy Blog
- Tsukemen — Wikipedia
- The Story Behind Tsukemen — Tokyo Ramen Tours
- Tsujita LA Review — The Infatuation
- Tsukemen — History, Recipes and Restaurants — Food in Japan
- Tsukemen Recipe (Dipping Ramen Broth) — No Recipes — English-language recipe for thick concentrated tsukemen dipping broth with pork and seafood base, covering the flavor layering technique Tsujita is known for.
- Tsukemen Dipping Ramen Noodles — Chopstick Chronicles — Step-by-step tsukemen recipe with guidance on achieving the thick, rich dipping broth and preparing the separate cold thick noodles for dipping.
- How to Make Menya Itto Style Tsukemen — Ramen Guide Japan — Detailed recipe for rich tonkotsu-seafood tsukemen broth in the heavy concentrated style that defines top Tokyo tsukemen shops including Tsujita.
📚 More in the Ramen Series
※ 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 tsukemen double-broth techniques. It is not affiliated with or endorsed by Tsujita or any related establishment.
情報の最終確認日: 2026年02月
⚠️ Allergen notice: This recipe contains wheat (noodles), soy (soy sauce, mirin), fish (dried bonito, sardines, mackerel powder), and eggs (soft-boiled egg topping). If you have food allergies, review each ingredient carefully before cooking. FDA Big 9 allergens: wheat, fish, soy, eggs.
In 1961, a young cook at the Nakano Taishoken restaurant in Tokyo had a simple idea: on sweltering summer days, the kitchen staff would eat their leftover cold noodles by dipping them into hot broth rather than tossing everything together. When curious customers spotted this and started asking for the same thing, a dish was born. That cook was Kazuo Yamagishi, who later opened his own shop — Taishoken in Higashi-Ikebukuro — and turned that improvised staff meal into the most influential ramen style of the 20th century.
Tsukemen (つけ麺), literally “dipping noodles,” is now a category unto itself. But no version is more important than the Taishoken original: thick, chewy noodles served at room temperature, dipped into a concentrated, deeply savory broth built from pork bones and a powerful hit of dried fish. This home-kitchen recipe is inspired by that tradition — not affiliated with Taishoken or any official recipe — and it captures the essential balance of rich, tangy, and umami-forward that made the dish legendary.
Disclaimer: This is an original home-kitchen recipe inspired by the Taishoken style. It is not affiliated with, endorsed by, or an official recipe of Taishoken or any related establishment.
💡 What you’ll learn in this recipe
- How to build a rich pork-fish tsukemen dipping broth from scratch
- The correct noodle thickness, hydration, and resting technique
- How to make warishita — the hot broth served at the end to thin the remaining dip sauce
- Ingredient substitutions for cooking outside Japan
Table of Contents
- What Is Taishoken-Style Tsukemen?
- Ingredients
- Rich Fish-Pork Dipping Broth
- Noodles
- Assembly & Warishita
- FAQ
- Recommended Items
- Sources & References
What Is Taishoken-Style Tsukemen?
Taishoken-style tsukemen is defined by three interlocking elements: noodle temperature, broth concentration, and the warishita ceremony.
Noodle temperature: Unlike a standard ramen bowl where noodles arrive hot in broth, tsukemen noodles are served at room temperature (or lightly chilled in summer). This keeps them firm and prevents the continuing absorption of liquid that would otherwise make them bloated and soft.
Broth concentration: The dipping broth is far more concentrated than a regular ramen soup — roughly three to five times the intensity — because it is meant to coat the noodles rather than surround them. Dried fish (katsuobushi, niboshi, sababushi) gives it a dark, assertive backbone. Pork bones provide body. Vinegar adds brightness. The result is simultaneously funky, sweet, sour, and deeply savory.
Warishita: When the noodles are finished, the server pours hot water or light broth into the remaining dipping sauce to turn it into a drinkable soup. This final sip is considered as important as the noodles themselves.
Yamagishi was also known for his generosity: he freely allowed former employees to open their own shops using the Taishoken name, creating a network of related restaurants across Japan. This openness earned him the title “God of Ramen” (ラーメンの神様) among the industry.
💡 Tip — Noodle volume: Tsukemen portions are traditionally larger than ramen. A typical serving uses 200–250 g (7–9 oz) of raw noodles per person, compared to 120–150 g (4–5 oz) for most ramen styles. Scale your broth accordingly.
Ingredients
Serves 2. Adjust quantities proportionally for larger batches.
For the Dipping Broth (makes approx. 600 ml / 2½ cups)
→ Scroll right to see all columns on mobile
| Ingredient | Metric | Imperial | Notes / Substitutes |
|---|---|---|---|
| Pork spare ribs or neck bones | 600 g | 21 oz | Blanch first to remove impurities |
| Katsuobushi (bonito flakes) | 30 g | 1 oz | Add after broth is made |
| Niboshi (dried sardines), heads removed | 20 g | ¾ oz | Soak in 500 ml cold water overnight for cleaner flavor |
| Sababushi (dried mackerel flakes) or extra katsuobushi | 15 g | ½ oz | Optional; adds a deeper, earthier fish note |
| Soy sauce (koikuchi) | 80 ml | ⅓ cup | Kikkoman or Yamasa preferred |
| Mirin | 40 ml | 2½ tbsp | Sub: 2 tbsp sake + 1 tsp sugar |
| Rice vinegar | 2 tbsp | 2 tbsp | Signature tang of Taishoken-style; adjust to taste |
| Sugar | 1 tsp | 1 tsp | Balances the vinegar |
| Water | 1 liter | 4¼ cups |
For the Noodles (per serving)
- 200–250 g (7–9 oz) fresh or dried thick ramen noodles (No. 16 or thicker). Outside Japan: spaghetti alla chitarra or thick udon noodles work well as a substitute.
Toppings
- Chashu pork (braised pork belly or shoulder) — 3–4 slices per bowl
- Ajitsuke tamago (marinated soft-boiled egg) — 1 per serving
- Menma (bamboo shoot strips) — 2–3 tbsp
- Narutomaki (fish cake) — 2 slices, optional
- Nori (dried seaweed) — 1 sheet, torn or whole
- Sliced scallions — to garnish
Rich Fish-Pork Dipping Broth
Step 1 — Blanch the Pork Bones
Place pork bones in a pot and cover with cold water. Bring to a boil over high heat and cook for 3 minutes. Drain, then rinse the bones under cold running water to remove any grey impurities. This step is critical for a clean-flavored broth; do not skip it.
💡 Tip: If you can find pork trotters (split), add one alongside the rib bones. The collagen from the trotter gives the broth a lip-coating body that is characteristic of the Taishoken style.
Step 2 — Build the Base Broth
Return the blanched bones to a clean pot. Add 1 liter of fresh cold water and the soaked niboshi (with soaking water). Bring to a brisk simmer over medium heat, then reduce to low and cook uncovered for 90 minutes, skimming foam occasionally. The broth will turn milky and slightly opaque — that is normal and desirable.
⚠️ Food safety: Keep the broth at a gentle simmer (not a hard boil) throughout cooking. After cooking, cool the broth rapidly if not using immediately: place the pot in an ice-water bath and refrigerate within 2 hours. Consume within 3 days, or freeze for up to 1 month.
Step 3 — Add the Dried Fish and Season
Remove the pot from heat. Add the katsuobushi and sababushi (if using) and let steep for 5 minutes — the same technique as making Japanese dashi. Strain everything through a fine-mesh strainer or cheesecloth. Discard the solids.
Return the strained liquid to the pot over medium-low heat. Add soy sauce, mirin, rice vinegar, and sugar. Taste and adjust: the broth should be assertively salty, tangy, and deeply savory — it will be diluted slightly when the noodles are dipped. Bring to a gentle simmer for 5 more minutes to marry the flavors, then keep warm over the lowest heat setting.
Niboshi Powder — Instant fish umami for tsukemen broth
Whole niboshi (dried sardines) need soaking and straining, but this fine-powder version dissolves directly into hot broth for instant umami depth — great for weeknight batches. Made in Japan, additive-free and salt-free, so you control the seasoning entirely. 100 g / 3.5 oz per pack.
Noodles
Buying vs. Making
Taishoken-style tsukemen uses thick, medium-hydration noodles — roughly 4–5 mm (about ³⁄₁₆ in) in diameter after cooking. In Japan, fresh tsukemen noodles are sold at most supermarkets. Outside Japan, look for:
- Fresh Sun Noodle brand ramen noodles (available at Japanese grocery stores in the US)
- Thick dried udon noodles as a substitute — they lack the alkaline character of true ramen noodles but hold the dip sauce very well
- Homemade ramen noodles — use baked baking soda as a kansui substitute, and roll to a thickness of 3 mm (⅛ in) before cutting
⚠️ Noodle cooking note: Cook noodles according to package directions, then drain and rinse under cold running water until completely cool. Shake off excess water. Serve at room temperature — do not return to hot water. Tsukemen noodles are intentionally served cool or at room temperature to contrast with the hot dipping broth.
Timing the Noodles
Prepare the noodles last, just before serving. Once rinsed and cooled, noodles begin absorbing moisture and losing their ideal al-dente texture within about 20 minutes. Have the broth hot, toppings ready, and guests seated before you cook the noodles.
💡 Tip — Noodle rest: After rinsing, let the noodles drain in a colander for 2–3 minutes, then give them a gentle toss with a tiny amount of sesame oil (¼ tsp per serving). This prevents clumping and adds a subtle toasted aroma when you lift the noodles to dip.
Assembly & Warishita
Plating the Bowl
Serve tsukemen on a large flat plate or wide shallow bowl (a zaru — bamboo draining tray — is traditional but any plate works). Arrange the noodles in a mound in the center. Fan the chashu slices along one edge, stand the soft-boiled egg half upright, and tuck the menma, nori, and narutomaki around the noodles. Scatter sliced scallions over the top.
The dipping broth is served separately in a small, tall cup or ceramic jug — it should arrive hot and steaming. Keep extra broth warm on the stove for top-ups.
⚠️ Serving temperature safety: The dipping broth should be served immediately after heating to above 70°C / 158°F. Keep it warm on the lowest stove setting — do not leave at room temperature for more than 30 minutes.
How to Eat Tsukemen
Take a modest bundle of noodles with chopsticks and dip them one-third to halfway into the broth, then eat. Unlike ramen, the entire noodle is not submerged at once — the contrast between the undipped cool section and the hot, flavored tip is part of the experience. Take a piece of chashu, dip it briefly in the broth, and eat it between noodle bundles.
Warishita — The Final Ceremony
Once the noodles are finished, leftover concentrated broth remains in the cup. Ask any Japanese tsukemen veteran and they will tell you: the warishita is mandatory. Pour 100–150 ml (about ½ cup) of very hot water, or a light dashi, into the remaining broth cup. Stir gently. Drink it as a soup. This step transforms the concentrated remnant into a clean, flavorful broth that rounds out the meal — and signals to the cook that everything was enjoyed to the last drop.
💡 Tip — Warishita upgrade: For a more complex warishita, steep a small piece of kombu (dried kelp, about 5 cm / 2 in) in the hot water for 5 minutes before adding it to the remaining broth. The gentle glutamate from the kombu amplifies the broth’s umami without diluting its character.
This recipe is an original home-kitchen interpretation compiled by the HowToCook.jp editorial team, drawing on general culinary knowledge of tsukemen techniques and publicly available information about the Taishoken style. It is not based on a proprietary recipe from any specific restaurant.
FAQ
Q: Why does my dipping broth taste too salty?
A: Tsukemen broth is intentionally much saltier than regular ramen soup — it’s designed to coat and season noodles, not to be drunk straight. If it tastes overwhelmingly salty when you taste it from a spoon, that is normal. The test is to dip a piece of cooked noodle and taste it with the broth: it should be well-seasoned, not offensive. If it is still too intense after the noodle test, add a small amount of hot water (2–3 tablespoons) and re-taste.
Q: Can I make the broth ahead of time?
A: Yes — the broth actually improves overnight. Make it a day in advance, cool rapidly, and refrigerate. The fat will solidify on the surface; skim it off before reheating, or leave a thin layer for richness. The broth keeps refrigerated for up to 3 days and freezes well for up to 1 month.
Q: What is a good noodle substitute outside Japan?
A: Thick dried udon noodles are the most accessible substitute in most supermarkets worldwide. For a closer alkaline-noodle experience, dissolve 1 teaspoon of baked baking soda in 250 ml of water and use that as the cooking liquid for spaghetti or thick egg noodles. The baking soda raises the pH and gives noodles a characteristic yellow tint and slight chew similar to kansui-made ramen noodles.
Q: Why add vinegar to the broth? Isn’t that unusual for ramen?
A: Vinegar is a signature element of the original Taishoken-inspired style. It provides the tangy brightness that cuts through the richness of the pork-fish broth and keeps each bite of noodle lively. The amount (2 tablespoons per 600 ml of broth) is moderate — you should notice a slight tanginess, not sourness. Start with 1 tablespoon if you prefer a milder profile and adjust upward to your taste.
Recommended Items
iimono117 12L Stainless Steel Stock Pot — perfect capacity for a two-to-four person tsukemen broth batch
A 12-liter pot gives you room to simmer pork bones without the broth boiling over, and is far easier to manage on a standard home range than oversized commercial pots. IH compatible, with both-hand grip handles, suitable for restaurants or serious home cooks.
Niboshi Powder — Fine sardine powder for instant fish umami
For weeknight tsukemen, this fine niboshi powder dissolves directly into your hot broth base without any soaking or straining. Made in Japan from sardines with belly portions removed (reducing bitterness), additive-free and salt-free. 100 g per pack.
TKG Stainless Steel Stock Pot 20L — for large batches and serious home ramen cooks
If you want to make a weekend tsukemen broth that lasts a full week (frozen in portions), the TKG Endo Shoji 20L commercial-grade pot is the benchmark. 30 cm diameter, 0.9 mm thick stainless steel, with capacity markings and large handles for safe lifting.
Sources & References
- Tsukemen — Wikipedia
- Kazuo Yamagishi — Wikipedia
- The Story Behind Tsukemen (Dipping Noodles) — Tokyo Ramen Tours
- Taishoken — A Legendary Tsukemen Shop in Ikebukuro — Tsubaki Travel
- The History of Tsukemen (Abridged) — Ramen Guide Japan
- Tsukemen — History, Recipes and Restaurants — Food in Japan
- Tsukemen Recipe (Dipping Ramen Broth) — No Recipes — Detailed English-language recipe for tsukemen dipping broth in the Taishoken tradition, with concentrated tare ratios and thick noodle guidance.
- Tsukemen (Dipping Ramen Noodles) つけ麺 — Just One Cookbook — Step-by-step homemade tsukemen recipe covering the rich dipping broth, noodle preparation (shimeru technique), and classic toppings developed from Taishoken’s original style.
- Tsukemen Ramen Recipe (Dipping Ramen) — RecipeTin Japan — Authentic tsukemen recipe with pork and seafood-based dipping broth and instructions for the cold-noodle dipping technique Kazuo Yamagishi invented at Taishoken.
📚 More in the Ramen Series
※ 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 traditional tsukemen cooking techniques. It is not affiliated with or endorsed by Taishoken or any related establishment.
情報の最終確認日: 2026年02月
⚠️ アレルギー情報: このレシピには小麦・鶏（スープ）・大豆等のアレルゲンが含まれます。柚子皮を使用します。柚子アレルギーがある方はご注意ください。アレルギーをお持ちの方は各食材をご確認のうえお試しください。
東京・恵比寿を起点に、米国PortlandやLondonにも進出したAFURIは、柚子の香りを活かした淡麗な塩ラーメンで世界中にファンを持ちます。「阿夫利」と表記されるその名は丹沢山系の名山「大山（別名: 阿夫利山）」に由来し、山の恵みの湧き水からインスパイアされた透き通ったスープが特徴です。
本記事では、AFURIインスパイアの鶏清湯（チンタン）スープと柚子塩タレの作り方、水菜・薄切りチャーシュー・柚子皮を使った美しい盛り付けまで詳しく解説します。
💡 この記事で分かること
- AFURI風の透き通った鶏清湯スープの仕込み方
- 柚子の香りを最大限に活かした塩タレの作り方
- 薄切りチャーシュー・水菜・柚子皮の本格盛り付け
- 柚子が手に入らない季節の代替方法
- FAQ 4問
AFURI風とは——Portland・London進出を果たした柚子塩ラーメン
AFURIインスパイアのラーメンを他の塩ラーメンと比較すると、とても際立つ特徴は柚子という日本特有の柑橘を塩タレに溶け込ませた芳香です。透き通った鶏清湯スープは淡泊なようでいて、鶏ガラ・昆布・野菜から引き出した深い旨みがあり、最後に柚子の香りがスーッと鼻を抜けていきます。
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| 要素 | AFURI風の特徴 | 一般的な塩ラーメンとの違い |
|---|---|---|
| スープ | 鶏清湯（透明感が高い） | 鶏ガラ白濁スープが多い |
| タレ | 柚子の皮・果汁入り塩タレ | 塩タレのみ |
| 麺 | 細め（ストレートまたは緩いウェーブ） | 細〜中細 |
| トッピング | 水菜・薄切りチャーシュー・柚子皮 | チャーシュー・メンマ・海苔 |
| 全体の印象 | 淡麗・上品・柑橘の爽やかさ | あっさり〜こってり様々 |
⚠️ 商標について: 本記事は「AFURI風（インスパイア）」レシピです。AFURI株式会社または関連店舗の公式レシピではなく、当サイトと同社は一切提携していません。
材料（2人前）
鶏清湯スープ
- 鶏ガラ … 1〜2個（または鶏手羽元4本）
- 水 … 1,200ml
- 昆布 … 5cm角 1枚
- 長ねぎの青い部分 … 1本分
- 生姜 … 薄切り3枚
- にんにく … 1片
柚子塩タレ
- 柚子の皮（すりおろし）… 1/2個分
- 柚子果汁 … 大さじ1（約1/2個分）
- 塩 … 小さじ2
- 薄口醤油 … 大さじ1
- みりん … 大さじ1.5
- 酒 … 大さじ1
- 鶏油（チーユ、または菜種油）… 小さじ2
薄切りチャーシュー
- 豚ロース薄切り肉 … 100g（または豚バラ薄切り）
- 醤油 … 大さじ1
- みりん … 大さじ1
- 砂糖 … 小さじ1/2
麺・トッピング
- 市販の生中華麺（細麺〜中細）… 2玉
- 水菜 … 1/4束（5〜6cm長さに切る）
- 柚子皮（千切り）… 少量（色味と香りに）
- 三つ葉またはねぎ … 適量
- ゆずこしょう … 少量（仕上げに）
※ 本レシピの分量は、Adam Liaw氏の「Ramen School: Afuri-style Yuzu Shio Ramen」およびaco-mom「自家製、塩ラーメンのレシピ」を参考に、家庭で作りやすい2人前にアレンジしています。
AFURI風のポイント！本格ゆず使いに
九州産 冷凍ゆず果汁・皮セット（200g）
旬以外でも使える冷凍柚子の果汁と皮のセット。AFURI風塩タレに使う柚子果汁と皮が一度に揃います。絞るだけ・すりおろすだけで本格柚子の香りが出せます。
鶏清湯スープの仕込み
透明感を出すための温度管理
- 鶏ガラ（または手羽元）を流水で洗い、血合いを取り除く。大きな鍋に入れて水をかぶるくらい加え、中火で沸騰させたら湯を捨てて流水で再度洗う（下茹で）。
- 鍋に水1,200ml、下茹でした鶏ガラ、昆布、長ねぎ、生姜、にんにくを加えて弱中火にかける。
- 絶対に沸騰させないことが澄んだスープを作る最重要ポイント。80〜90℃を維持して1〜1.5時間じっくり煮込む。
- 火を止めてこし器（またはペーパー）で丁寧にこす。透明度の高い黄金色のスープが完成（目安: 約700ml）。
💡 清湯（澄んだスープ）の秘訣: スープが濁る主な原因は「沸騰」です。ボコボコ煮立てるとコラーゲンと脂が乳化して白濁します。AFURIのような淡麗スープを目指すなら、小さな気泡がふつふつ出る「湯がすまる」状態を保つことが鉄則です。
⚠️ 鶏肉の食品安全: 鶏ガラ・鶏手羽元を使うスープは長時間の加熱で安全性が確保されます（鶏肉の食品安全基準: 中心温度63℃以上・30分間以上、または中心温度75℃以上）。完成後のスープは常温放置を避け、冷蔵3日以内または冷凍で保存してください。
柚子塩タレの作り方
香りを飛ばさないための加熱しすぎ禁止
- 小鍋に酒・みりんを入れて弱火にかけ、アルコールを飛ばす（1〜2分）。
- 薄口醤油・塩を加えてひと煮立ちさせたら火を止める。
- 粗熱が取れてから柚子の皮のすりおろしと果汁を加える（加熱すると柚子の香りが飛ぶため、必ず冷まして加える）。
- 仕上げに鶏油（または菜種油）を加えて混ぜる。
- どんぶりに柚子塩タレを大さじ2入れ、スープを200〜250ml注いで完成。
💡 柚子の皮のすりおろし方: 柚子の皮はすりおろす際に白い部分（ワタ）まですると苦みが出ます。黄色い表面だけをやさしくすりおろすのがポイントです。タレ完成後は密閉容器に入れて冷蔵で3日間保存できます。
薄切りチャーシューの作り方
AFURI風の繊細な薄切りタイプ
- 豚ロース薄切り肉を醤油・みりん・砂糖を合わせたタレに10〜15分漬け込む。
- フライパンを中火で熱し、油をひかずに（または薄く引いて）薄切り肉を焼く。両面を軽く焦がす程度に仕上げる（豚肉は中心温度75℃以上での加熱が必須）。
- 肉厚な場合は薄くスライスしてから丼に並べる。AFURI風の繊細な見た目を再現するため、できるだけ薄くスライスすることがポイント。
⚠️ 豚肉の加熱について: 豚肉は中心温度75℃以上・1分間以上の加熱が食品安全上の基準です。薄切り肉はフライパンで全面をしっかり焼けばこの基準を満たしますが、厚みがある場合は温度計で確認してください。
盛り付けの手順
AFURI風の美しい盛り付け
- あらかじめ熱湯を注いで温めておいた丼に柚子塩タレを入れ、澄んだスープを注ぐ。
- 茹でた細麺を入れ、中央に薄切りチャーシューを扇状に並べる。
- 水菜を麺の横に盛り、柚子皮の千切りをチャーシューの上に数本飾る。
- 三つ葉またはねぎをあしらい、仕上げに極少量のゆずこしょうをスープの端に置く。
💡 盛り付けのコツ: 「余白を活かす」盛り付けがAFURI風の美しさの要です。具材を丼の中央〜右側に集め、左側にスープの澄んだ黄金色を見せるように盛ると料亭のような仕上がりになります。水菜の緑・柚子皮の黄・チャーシューのピンクが彩りを添えます。
よくある質問（FAQ）
Q: 柚子が手に入らない時期はどうすればよいですか？
A: 柚子の旬は秋〜冬（10月〜12月）です。旬以外の時期は以下の代替品が使えます。①柚子果汁・皮の冷凍品（Amazonや業務スーパーで年中入手可）②ゆずこしょう（冷蔵で年中入手可、スープに少量加えるだけで柚子の風味が出る）③柚子ポン酢（塩を少し減らして加えると柚子風味の塩タレになる）。ライムの皮・果汁も代替品として使えますが風味は異なります。
Q: スープが濁ってしまいました。どうすればよかったですか？
A: 鶏清湯スープが濁る原因はほぼ「沸騰させてしまったこと」です。一度白濁したスープを澄ませる方法は、①火を止めてしばらく静置してから上澄みをそっとすくう、②ペーパーフィルターで再度こす、の2つです。完全には透明に戻りませんが旨みは残るため、次回は80〜90℃の「ふつふつ」状態を維持するよう注意してください。
Q: 鶏ガラが手に入らない場合の代用品はありますか？
A: 鶏手羽元4本がとても手に入りやすい代用品です。手羽元には骨があるため、鶏ガラに近いコラーゲンが出ます。さらに入手が難しい場合は鶏むね肉（皮付き）でも代用できますが、旨みが少し落ちるため市販の鶏ガラスープの素で補強するとよいでしょう。
Q: 薄切りチャーシューでなく巻きチャーシューを使っても大丈夫ですか？
A: はい、巻きチャーシュー（ロールチャーシュー）でも美味しく作れます。ただし、AFURIの見た目の特徴は薄くスライスされたチャーシューにあるため、巻きチャーシューを薄くスライスして扇状に盛ると近い見た目に仕上がります。
おすすめアイテム
💡 関連記事・レシピ
- おうちラーメン完全ガイド｜11種類を難易度・調理時間で比較（ピラー記事）
- 究極の塩ラーメン by リュウジ — 透き通った黄金スープの参考レシピ
- 鶏白湯醤油ラーメン by コウケンテツ — 鶏ガラスープ仕込みの参考レシピ
📝 レシピについて: 本記事のレシピは、Adam Liaw氏の「Ramen School: Afuri-style Yuzu Shio Ramen」およびaco-mom「自家製、塩ラーメンのレシピ」を参考に、HowToCook.jp編集部が家庭向けにアレンジしたものです。AFURI株式会社または関連店舗の公式レシピではなく、当サイトと同社は一切提携していません。
※本記事にはAmazonアソシエイトプログラムの広告リンクが含まれます。商品を購入された場合、当サイトに一定の報酬が発生することがあります。
出典・参考
- 新横浜ラーメン博物館 ラーペディア — 東京ラーメンの多様化と淡麗系の台頭
- 白ごはん.com — ラーメンスープの作り方/清湯スープのポイント
- キッコーマン ホームクッキング — 塩タレ・薄口醤油の活用法
- 東京ガス ウチコト — 昆布を使っただしの取り方と保存
- 厚生労働省 — 食中毒予防（鶏・豚肉の加熱基準）
- Time Out Tokyo — マスターシェフが作るAFURI風ラーメンレシピ（柚子塩スープの作り方）
- 料理通信 — 鶏ガラと塩で作るシンプルラーメン（清湯スープの作り方・塩ダレのポイント）
- Adam Liaw — Ramen School 004: Afuri-style Yuzu Shio Ramen（鶏清湯・柚子塩タレ・香味油の配合）
- aco-mom — 自家製、塩ラーメンのレシピ（塩だれから無化調スープまで）
情報の最終確認日: 2026年02月