6 Easy Ways to Make Japanese Homemade Ramen - Revealing Secret Recipes
6 Easy Ways to Make Japanese Homemade Ramen - Revealing Secret Recipes!! is a medium Japanese recipe that serves 2. 620 calories per serving. Recipe by JAPANESE COOKING CHANNEL on YouTube.
Prep: 15 min | Cook: 30 min | Total: 55 min
Cost: $10.35 total, $5.18 per serving
Ingredients
- 400 g Pork Loin (thinly sliced, cut a shallow slit in the fat side for even cooking)
- 4 tbsp Soy Sauce (divided: 2 tbsp for marinating, 2 tbsp for broth)
- 1 tbsp Sake (Japanese cooking rice wine)
- 1 tbsp Mirin (sweet rice wine)
- 2 tsp Granulated Sugar (for marinating and broth)
- 2 tbsp Potato Starch (coats pork for extra crispness)
- 2 cup Vegetable Oil (for shallow frying; high smoke point)
- 200 g Ramen Noodles (fresh straight‑cut noodles preferred; dried works too)
- 1 tbsp Chicken Stock Powder (instant seasoning for broth (e.g., Shantan))
- 1 tbsp Oyster Sauce (adds umami to broth)
- 1 tsp Garlic Powder
- 4 cup Water (for broth)
- 2 stalks Green Onion (thinly sliced for garnish)
- 1 cup Spinach (blanched, squeezed dry, chopped)
Instructions
Slice and Score Pork
Place the pork loin on a cutting board. Using a sharp knife or kitchen scissors, cut a shallow slit along the fat side of each slice to help it flatten and cook evenly.
Time: PT3M
Prepare Marinade
In a mixing bowl combine 2 tbsp soy sauce, 1 tbsp sake, 1 tbsp mirin, and 1 tsp granulated sugar. Stir until sugar dissolves.
Time: PT2M
Marinate Pork
Add the sliced pork to the bowl, turn to coat all sides, then let it rest for 10 minutes.
Time: PT10M
Coat with Potato Starch
Place 2 tbsp potato starch on a plate. Dredge each marinated pork slice lightly, shaking off excess.
Time: PT2M
Fry Pork
Heat 2 cups vegetable oil in a large frying pan over medium‑low heat (about 150‑160°C). Fry each pork slice 4 minutes per side until golden and crisp. Transfer to a paper‑towel‑lined plate.
Time: PT8M
Temperature: 150-160°C
Make Ramen Broth
In a medium saucepan combine 4 cups water, 1 tbsp chicken stock powder, 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp garlic powder, and 1 tsp sugar. Bring to a gentle boil, then reduce to a simmer for 5 minutes.
Time: PT7M
Temperature: Boiling then simmer
Cook Noodles
While the broth simmers, bring a separate pot of water to a boil. Add the ramen noodles and cook according to package instructions (usually 2‑3 minutes). Drain and rinse briefly with hot water.
Time: PT3M
Temperature: Boiling
Prepare Toppings
Blanch the spinach for 30 seconds, squeeze out excess water, and chop. Slice green onions thinly.
Time: PT3M
Assemble Bowls
Divide cooked noodles into two bowls. Ladle hot broth over the noodles. Top each with two slices of crispy pork, a handful of spinach, and a sprinkle of green onion.
Time: PT5M
Nutrition Facts
- Calories
- 620
- Protein
- 28g
- Carbohydrates
- 70g
- Fat
- 22g
- Fiber
- 4g
Dietary info: Contains pork, Contains gluten
Allergens: Soy, Wheat, Egg
Ingredient Substitutions
- Instead of Pork Loin: Pork Shoulder, Pork Tenderloin
- Instead of Soy Sauce: Tamari
- Instead of Sake: Dry Sherry, Mirin (use less sugar)
- Instead of Mirin: Honey diluted with water
- Instead of Granulated Sugar: Brown Sugar
- Instead of Potato Starch: Cornstarch
- Instead of Vegetable Oil: Canola Oil, Peanut Oil
- Instead of Ramen Noodles: Udon noodles, Spaghetti (as last resort)
- Instead of Chicken Stock Powder: Bouillon cube, Homemade chicken broth
- Instead of Oyster Sauce: Soy sauce + a dash of fish sauce
- Instead of Garlic Powder: Fresh minced garlic (½ tsp)
- Instead of Green Onion: Chives
- Instead of Spinach: Bok choy, Napa cabbage
Equipment Needed
- Sharp Knife
- Cutting Board
- Mixing Bowl
- Large Frying Pan
- Medium Saucepan
- Tongs
- Strainer or Colander
- Measuring Spoons
- Measuring Cups
- Bowl for Boiled Eggs (optional)
Critical Steps — Do Not Skip
- Scoring the pork fat to keep the slice flat.
- Marinating the pork long enough for flavor absorption.
- Coating with potato starch for crispiness.
- Frying at moderate temperature to prevent sugar burn.
- Cooking noodles just until al dente.
Chef Tips from the Video
- Use potato starch instead of cornstarch for a lighter, crispier crust on the pork.
- Reserve a few tablespoons of the pork frying oil to enrich the broth with pork flavor.
- For extra umami, add a small piece of kombu to the broth while it simmers, then remove before serving.
Troubleshooting
Pork becomes too dark or burnt.
Reduce the frying temperature to 140‑150°C and extend cooking time slightly. The sugar in the marinade caramelizes quickly.
Noodles are soggy.
Cook noodles for the minimum time indicated and drain immediately. Rinse briefly with hot water to stop cooking.
Broth tastes flat.
Add a splash more soy sauce or a pinch of salt, and finish with a drizzle of sesame oil for depth.
Storage
Refrigerator: Store broth and cooked pork separately in airtight containers for up to 3 days.
Freezer: Do not freeze the assembled ramen; noodles become mushy.
Room temperature: Do not leave the broth or pork at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the pork up to 4 hours refrigerated for deeper flavor.
- Prepare the broth a day ahead and refrigerate; reheat before serving.
Frequently Asked Questions
What is the cultural significance and history of Tonkatsu Ramen in Japanese cuisine?
Tonkatsu ramen originated in post‑war Japan as a hearty street‑food style that combined the rich pork‑bone broth (tonkotsu) with a breaded, fried pork cutlet (tonkatsu) for added texture. It reflects Japan’s love of contrast—soft noodles, silky broth, and crunchy meat—making it a beloved comfort dish across the country.
What are the traditional regional variations of Tonkatsu Ramen in Japan?
In Kyushu, the broth is often milky and simmered for many hours, while in Tokyo the broth is clearer and lighter. Some regions add miso or soy‑based seasoning, and the pork cutlet may be served whole or sliced thin, as shown in this recipe.
How is Tonkatsu Ramen traditionally served in Japan?
Traditionally, the ramen is served in a large bowl with the hot broth poured over the noodles, topped with sliced tonkatsu, chopped green onions, blanched spinach or bok choy, and sometimes a soft‑boiled egg. The dish is eaten immediately while steaming hot.
What occasions or celebrations is Tonkatsu Ramen associated with in Japanese culture?
Tonkatsu ramen is a popular comfort food for casual gatherings, late‑night meals, and winter festivals. It’s also a staple at ramen‑specialty shops and is often enjoyed after a night out because it’s filling and warming.
What makes Tonkatsu Ramen special or unique in Japanese ramen cuisine?
The unique element is the crispy, lightly fried pork cutlet that adds a contrasting crunch to the silky broth and tender noodles. This textural play, combined with a simple yet flavorful soy‑sake‑sugar glaze, sets it apart from standard tonkotsu ramen.
What are the most common mistakes to avoid when making Tonkatsu Ramen at home?
Common errors include over‑cooking the pork, which makes it tough; using too high a heat that burns the sugar glaze; and over‑cooking the noodles, resulting in mushy ramen. Follow the critical steps for scoring, moderate frying temperature, and precise noodle timing.
Why does this Tonkatsu Ramen recipe use potato starch instead of regular flour for coating the pork?
Potato starch creates a lighter, crispier crust that stays crunchy in the broth, whereas flour can become soggy. It also tolerates the higher frying temperature needed to quickly seal the sugary glaze.
Can I make the broth for Tonkatsu Ramen ahead of time and how should I store it?
Yes, the broth can be prepared up to 24 hours in advance. Cool it quickly, then refrigerate in an airtight container. Reheat gently on the stove before serving; add a splash of soy sauce if needed.
What does the YouTube channel Japanese Cooking Channel specialize in?
The YouTube channel Japanese Cooking Channel focuses on authentic Japanese home‑cooking techniques, offering step‑by‑step tutorials for classic dishes like ramen, sushi, and bento meals, with an emphasis on practical tips for everyday cooks.
How does the YouTube channel Japanese Cooking Channel's approach to ramen differ from other cooking channels?
Japanese Cooking Channel emphasizes traditional Japanese ingredients, such as chicken stock powder and potato starch, and demonstrates precise knife work and temperature control, whereas many other channels simplify ramen with shortcuts that can compromise texture and flavor.
Last updated: August 31, 2026
