Keizo Shimamoto Teaches me How to Make a Shoyu Ramen (Pro Recipe)

Ingredients

• 600 ml Koikuchi Soy Sauce (Maru Daisu brand, used for tare)
• 65 ml Mirin (1 million) (Japanese sweet rice wine with alcohol)
• 70 g Kombu (20 g for tare, 50 g for dashi; high‑quality Japanese kelp)
• 27 g Dried Shiitake Mushrooms (2 whole mushrooms for tare, 25 g for dashi)
• 10 g Natural Mineral Salt (Finely ground, preferably sea mineral salt)
• 20 ml Thai Fish Sauce (Adds umami to tare)
• 5 lb Chicken Feet (Trimmed nails, cleaned; provides gelatin)
• 2 pcs Whole Chickens (Best quality, cleaned and cut incisions for flavor extraction)
• 200 g Chicken Skin (Rinsed, added to stock for extra richness)
• 400 g Ramen Noodles (fresh) (Serves 4; can use dried if fresh unavailable)
• 200 g Napa Cabbage (Cut into 2‑inch squares)
• 1 bulb Garlic (Halved for aromatics)
• 50 g Ginger (Peeled and sliced thinly)
• 24 g Green Onions (white part) (Finely minced)
• 100 g Shallots (Finely diced for oil and topping (agenegi))
• 250 ml Vegetable Oil (Neutral oil for shallot oil)
• 65 g Katsuobushi (Bonito Flakes) (Bag for dashi)
• 10 ml Chili Oil (Adds a subtle heat to the final broth)
• 50 g Spinach (Blanched for topping)
• 30 g Menma (Bamboo Shoots) (Fermented bamboo shoots for topping)
• 40 g Kamaboko (Fish Cake) (Sliced for garnish)
• 2 pcs Nori Sheets (Cut into strips for garnish)

Instructions

1. Prepare the Tare (Soy‑based Seasoning)

   Combine 600 ml Koikuchi soy sauce with 65 ml mirin in a large bowl, stir, cover, and let sit at room temperature for 7 days.

   Time: PT10M

2. Add Kombu & Shiitake to Tare

   After 7 days, add 20 g kombu and 2 dried shiitake mushrooms to the tare, stir, cover, and refrigerate overnight.

   Time: PT5M

3. Heat Tare and Finish

   Transfer the tare to a pot, heat gently to 80 °C, remove kombu and shiitake, add 10 g mineral salt, stir until dissolved, let cool to room temperature, then stir in 20 ml Thai fish sauce.

   Time: PT15M

   Temperature: 80°C

4. Trim Chicken Feet

   Using kitchen scissors, cut off the toenails of 5 lb chicken feet, then snip an X into the palm of each foot to expose more gelatin.

   Time: PT15M

5. Prepare Whole Chickens

   Remove all internal organs, lungs, and any hidden bits from two whole chickens, rinse thoroughly, then make shallow cuts along thighs, wings, breast, and back to improve flavor extraction.

   Time: PT20M

6. Make Chicken‑Feet Stock

   Place the two chickens, trimmed feet, and a large handful of rinsed chicken skin into a 12‑quart pot. Add 8–9 L water to fully cover. Bring to a rolling boil, skim the first scum, then lower heat to maintain a gentle simmer at 95 °C for 8 hours, partially covered.

   Time: PT8H

   Temperature: 95°C

7. Prepare Dashi (Kombu‑Shiitake Stock)

   Soak 50 g kombu and 25 g dried shiitake in 4 L cold water overnight in the fridge. The next day, heat to 60 °C, remove kombu, then raise to 90 °C, add 65 g katsuobushi, turn off heat, and steep for 5 minutes before straining.

   Time: PT30M

   Temperature: 90°C

8. Make Shallot‑Garlic Oil (Agenegi Oil)

   Finely dice 100 g shallots, mince 25 g garlic, 25 g ginger, and 24 g white green‑onion parts. Heat 250 ml vegetable oil in a small saucepan over medium‑low heat, add aromatics, and fry, stirring constantly, until they turn deep golden‑brown and become crisp. Remove from heat immediately and strain; set oil aside and spread fried aromatics on paper towels to dry.

   Time: PT20M

9. Harvest Chicken Fat and Strain Stock

   After the 8‑hour simmer, skim off the floating chicken fat with a ladle or fat separator. Transfer the broth through a fine mesh strainer into a second pot, discarding solids (bones can be saved for a secondary broth).

   Time: PT10M

10. Add Fresh Aromatics to Stock

    Add 200 g napa cabbage (2‑inch squares), half a garlic bulb (halved), 50 g sliced ginger, and 24 g minced white green‑onion to the strained stock. Heat to 95 °C and steep for 15 minutes, then strain again.

    Time: PT20M

    Temperature: 95°C

11. Combine Broths and Final Seasoning

    In a small pot, mix 200 ml chicken stock with 100 ml dashi, add 20 ml tare and 10 ml chili oil. Heat gently until just simmering.

    Time: PT10M

12. Cook Ramen Noodles

    Boil a large pot of water, add fresh ramen noodles, cook according to package (usually 2–3 minutes), then drain thoroughly and rinse briefly with hot water.

    Time: PT5M

    Temperature: 100°C

13. Assemble the Bowl

    Place cooked noodles in a deep ramen bowl, ladle 300 ml hot broth over them, top with blanched spinach, menma, sliced kamaboko, nori strips, chopped green onions, and a handful of crispy fried shallots (agenegi). Drizzle 5–10 ml shallot oil on top.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

70 g

Fat

22 g

Fiber

4 g