Ramen originated in China and was introduced to Japan in the early 20th century, becoming a beloved street‑food staple after World War II. Over decades it evolved into countless regional styles, from Sapporo’s miso ramen to Hakata’s tonkotsu broth, reflecting Japan’s love for adaptable noodle soups.

Major regional variations include Sapporo’s rich miso‑based broth, Hakata’s creamy pork‑bone tonkotsu, Tokyo’s soy‑based shoyu, and Kitakata’s thick, flat noodles in a light shio broth. Each region emphasizes different broth bases, noodle thickness, and toppings.

Ramen is typically served in a large bowl with the hot broth poured over the noodles, topped with sliced chashu pork, soft‑boiled egg, nori, green onions, and sometimes bamboo shoots. It is eaten immediately with chopsticks for the noodles and a soup spoon for the broth.

Ramen is a comfort food enjoyed year‑round, but it’s especially popular during winter festivals, late‑night meals after work, and as a quick lunch for students. Some regions hold ramen‑themed festivals celebrating local broth styles.

A light side of edamame, a crisp cucumber sunomono salad, or a small plate of pickled ginger (gari) complement the rich beef ramen. For a fuller meal, serve with a Japanese‑style omelette (tamagoyaki) or steamed rice.

This recipe uses a pressure‑cooked beef roast instead of the usual chashu pork, giving the broth a deep, beefy flavor and making the meat melt‑in‑your‑mouth tender. It also streamlines preparation by using instant ramen noodles, perfect for a quick weeknight dinner.

Common mistakes include not sealing the pressure cooker properly, which can cause loss of pressure, and overcooking the noodles, which makes them mushy. Also, releasing steam too quickly can cause burns, so always vent away from your face.

A pressure cooker reduces the cooking time from several hours to just one, while still breaking down collagen for tender beef. This makes the dish feasible for a weeknight without sacrificing the rich, melt‑away texture of traditional braised meat.

Yes, you can pressure‑cook the beef a day ahead, shred it, and keep it in the refrigerator for up to 3 days. Store the noodles separately and combine just before serving to keep them from becoming overly soft.

The YouTube channel Rosie Cooks focuses on simple, family‑friendly recipes that use everyday ingredients and kitchen tools, often featuring quick weeknight meals and comfort food twists.

Rosie Cooks blends classic Japanese flavors with Western convenience, such as using a pressure cooker for beef ramen, making traditionally time‑intensive dishes accessible to home cooks without sacrificing authenticity.