Generic Yamaokaya-style Shoyu Ramen
ID: f1dcaee6...
This is a reproduction recipe that allows you to easily recreate the popular ramen chain 'Yamaokaya's' soy sauce ramen at home. By simmering pork belly, garlic, and ginger, emulsifying the mixture with a hand blender, and adding gelatin, you can replicate the rich, deep-flavored tonkotsu-shoyu soup found at the restaurant.
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🍳 Cooking Flow
Use a microwave to make instant chashu pork with pork belly, and thaw frozen spinach while squeezing out excess water. → Place water, pork belly for the soup, garlic, ginger, bouillon seasonings, and gelatin in a pot. After boiling, simmer on low heat for 10 minutes. → Thoroughly emulsify the soup using a hand blender, then season with soy sauce, salt, pepper, and garlic powder. → Put lard in the serving bowls and melt it in the microwave. Add the cooked thick noodles, hot soup, and toppings, then finish with a sprinkle of AJI-NO-MOTO (MSG).
Cooking Steps
Brief Cooking Order
Use a microwave to make instant chashu pork with pork belly, and thaw frozen spinach while squeezing out excess water. → Place water, pork belly for the soup, garlic, ginger, bouillon seasonings, and gelatin in a pot. After boiling, simmer on low heat for 10 minutes. → Thoroughly emulsify the soup using a hand blender, then season with soy sauce, salt, pepper, and garlic powder. → Put lard in the serving bowls and melt it in the microwave. Add the cooked thick noodles, hot soup, and toppings, then finish with a sprinkle of AJI-NO-MOTO (MSG).
Introduction
This is a reproduction recipe that allows you to easily recreate the popular ramen chain 'Yamaokaya's' soy sauce ramen at home. By simmering pork belly, garlic, and ginger, emulsifying the mixture with a hand blender, and adding gelatin, you can replicate the rich, deep-flavored tonkotsu-shoyu soup found at the restaurant.
Step 1
Stack the 70g of pork belly for the chashu and cut it in half.
Step 2
Place the pork belly in a heat-resistant container while still stacked. Add AJI-NO-MOTO (1 dash), soy sauce (1/2 tbsp), and sugar (1 pinch), and mix well so it is evenly coated.
Step 3
Cover the container with a lid (or plastic wrap) and microwave at 600W for 1 minute and 40 seconds to make the instant chashu.
Step 4
Place frozen spinach in a separate heat-resistant container and heat at 600W for 1 minute and 30 seconds. Allow to cool, then squeeze out the moisture thoroughly by hand.
Step 5
Cut the nori for topping into easy-to-use sizes using scissors.
Ingredients List
Important Notes
The foam (scum) that rises while simmering the soup contains the pork's umami and richness, so do not skim it off; let it simmer as is. 💡
Adding gelatin replicates the unique thickness and rich texture that comes from simmering pork bones for a long time. ⚠️
By putting the lard in the bowl and heating it in the microwave beforehand to warm the entire vessel, the soup will stay hot longer and create a delicious layer of oil on the surface. 🍳
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