Beria Ramen is a modern, fusion take on traditional Japanese ramen that incorporates Western‑style braised beef. While classic ramen uses pork or chicken, this version reflects Japan’s post‑war openness to beef and hearty stews, blending ramen’s noodle culture with slow‑cooked beef broth.

In Hokkaido, beef ramen often features a miso‑based broth, while in Kyushu the broth may be richer with pork‑bone kombu stock. Beria Ramen’s tomato‑and‑chili base is a creative departure, but the concept of beef‑based ramen exists in regions that historically raised cattle.

Traditional ramen is served in a hot broth with sliced chashu pork, soft‑boiled egg, nori, and scallions. Beria Ramen swaps the pork for chunky, pressure‑cooked chuck roast and adds a spicy tomato‑chili broth, giving it a bolder, slightly sweet flavor profile.

Beef ramen is often enjoyed during colder months or special gatherings because the rich, hearty broth provides warmth. It’s also served at izakayas as a comforting late‑night dish, making it suitable for family meals or casual parties.

The use of chuck roast, pressure‑cooking, and a tomato‑chili blend creates a deep, slightly sweet heat that isn’t typical in classic ramen. This fusion of Western braising techniques with Japanese noodle culture gives Beria Ramen its distinctive flavor and texture.

Common errors include overcrowding the pot when searing, which prevents a proper crust; under‑cooking the beef, resulting in toughness; and overcooking the ramen noodles, which makes the broth soggy. Follow the searing and timing steps carefully.

A pressure cooker reduces the braising time from several hours to just one, while still extracting maximum flavor and tenderness from the chuck roast. This makes the dish more accessible for home cooks with limited time.

Yes. Prepare the broth and braised beef a day ahead, refrigerate in airtight containers for up to 3 days, and store noodles separately. Reheat the broth, cook fresh noodles, and assemble just before serving.

The beef should be fork‑tender and falling apart, the broth a deep reddish‑brown hue from the tomatoes and chilies, and the noodles should be al dente, slightly glossy from the broth. Garnishes add a pop of green and white contrast.

After the pressure‑cooking cycle, the beef will be easily shredded with a fork, and the broth will have a rich, aromatic scent. Taste for balance—salt, sweetness, and heat should be harmonious.

The YouTube channel Mr. Make It Happen focuses on bold, flavorful home‑cooking tutorials that often feature unconventional twists on classic dishes, with an emphasis on quick, practical techniques for everyday cooks.

Mr. Make It Happen blends traditional Japanese recipes with Western cooking methods—like pressure‑cooking beef for ramen—creating fusion dishes that are faster to prepare while still honoring authentic flavor foundations.