In this video, I will show you how to make clear, golden Tokyo shoyu ramen at home, with the soy sauce built into a separate tare and a chicken-skin aroma oil floating on top.
🖨 PRINT FULL RECIPE: https://sudachirecipes.com/shoyu-ramen/
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🧰Cooking Tools I Use: https://sudachirecipes.com/japanese-cooking-tools/
📌 RECIPE DETAILS:
⏰ Time: 1 hour 45 minutes totalminutes)
👥 Servings: 2 servings
🥕 Ingredients:
Noodles
- 2 portions ramen noodles (medium-thin to medium-thick)
Soup
- 1000 ml water (soft water preferred): https://sudachirecipes.com/water-in-japanese-cooking/
- 10 g dried sardines (niboshi), heads and gut sacs removed
- 5 g dried kelp (kombu), or Korean dashima: https://sudachirecipes.com/kombu-dashi/
- 4 chicken wings, scored along the bone on the skinless side (drumettes or wingettes also work)
- 2 garlic cloves, lightly smashed with the flat of a knife
- 20 g ginger root, sliced, not too thin
- 1 Japanese leek (naganegi), green tops only, or leek green tops: https://sudachirecipes.com/negi/
- 5 g bonito flakes (katsuobushi): https://sudachirecipes.com/kats
