Generic Yamaokaya Soy Sauce Ramen
ID: fc9fd06b...
An amazing recipe that perfectly replicates the flavor of the popular ramen chain 'Yamaokaya' at home in just 15 minutes by using a hand blender. You can easily enjoy the unique richness and gritty texture of a thick tonkotsu (pork bone) broth in a short amount of time.
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🍳 Cooking Flow
Make simple char siu by microwaving pork belly seasoned with seasonings. → Boil water, pork for the soup, garlic, ginger, gelatin, and seasonings in a pot for 10 minutes. → Thoroughly emulsify the simmered soup using a hand blender, then season with soy sauce and spices. → Place lard in each bowl and melt in the microwave, then add the hot soup, cooked thick noodles, and toppings to finish.
Cooking Steps
Brief Cooking Order
Make simple char siu by microwaving pork belly seasoned with seasonings. → Boil water, pork for the soup, garlic, ginger, gelatin, and seasonings in a pot for 10 minutes. → Thoroughly emulsify the simmered soup using a hand blender, then season with soy sauce and spices. → Place lard in each bowl and melt in the microwave, then add the hot soup, cooked thick noodles, and toppings to finish.
Introduction
An amazing recipe that perfectly replicates the flavor of the popular ramen chain 'Yamaokaya' at home in just 15 minutes by using a hand blender. You can easily enjoy the unique richness and gritty texture of a thick tonkotsu (pork bone) broth in a short amount of time.
Step 1
[Make simple char siu] In a heat-resistant container, layer the char siu pork belly (70g), Ajinomoto (1 shake), soy sauce (1/2 tbsp), and sugar (1 pinch), and coat evenly with the seasonings. Cover with a lid (or plastic wrap) and microwave at 600W for 1 minute and 40 seconds. Let it sit to allow the flavors to soak in.
Step 2
[Prepare toppings] Place frozen spinach (100g) in a heat-resistant container and microwave at 600W for 1 minute and 30 seconds to thaw. After heating, rinse under cold water and gently squeeze out excess moisture. Cut the nori to your preferred size.
Step 3
[Simmer the soup base] In a pot, combine water (600cc), pork belly for soup (80g) cut into small pieces with kitchen shears, peeled garlic (16g) cut into thirds, ginger (4g), Chuka Aji (1 tsp), Hondashi (2/3 tsp), and gelatin (4 tsp). Cover with a lid, bring to a boil over high heat, then reduce to low heat and simmer for 10 minutes.
Step 4
[Blend the soup] Remove the simmered soup from the heat and use a hand blender to thoroughly emulsify the pork, garlic, and ginger until completely smooth, creating a creamy, opaque, rich broth.
Step 5
[Finish the soup] Add soy sauce (2 tbsp + 2 tsp), salt (2 pinches), black pepper (8 shakes), and garlic powder (12 shakes) to the blended soup, mix well, and return to low heat to keep warm.
Ingredients List
Important Notes
When simmering the soup, make sure to keep the lid tightly closed so that too much moisture doesn't evaporate, which would make the soup overly thick. ⚠️
To replicate the signature thick, rich texture of Yamaokaya's soup, be sure to use the gelatin without omitting it. 💡
A key feature of Yamaokaya ramen is the generous use of lard rather than chicken oil (chiyu). You can perfectly replicate the flavor by placing the lard directly into the bowls. 🍳
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