Ichiran Ramen (copycat)

Updated at: Thu, 17 Aug 2023 00:11:20 GMT

Step 1

Wash the pork bones, then soak them in hot water for 30 to 40 minutes. Discard the water afterwards.

Step 2

Boil water in a pot, and cook the pork bones for four hours while stirring occasionally. Although the recommended cooking time is four hours, you can cook it for longer for stronger flavors. The broth will eventually look milky; this is the ideal consistency.

Step 3

Remove excess meat, or grind it into the broth.

Step 4

Heat a pan over medium and add oil. When hot, sear your pork belly or shoulder on all sides. When brown, add soy sauce, leeks, ginger, and garlic. Make sure the meat is well-soaked.

Step 5

Cook for 40 minutes or until very soft.

Step 6

Let it cool down, then place the meat and marinade in a container. Refrigerate.

Step 7

Soak the shiitake mushrooms, seaweed, and dried fish in soy sauce and water overnight. There’s no need to refrigerate this, but make sure to cover it properly.

Step 8

Reheat the broth for another hour before serving. If you want the broth to be more liquid-y, add some boiling water and stir.

Step 9

In a separate pan, prepare your secret spicy topping by mixing sesame oil, chili powder, minced garlic, minced ginger, and sake over low heat. Cook until thick, and set aside.

Step 10

Remove the chasu from the marinade and grill it over medium heat with butter.

Step 11

Reheat the tare sauce in another pan.

Step 12

Cook the pasta in boiling water. Add baking soda to prevent clumping and stir. Cook until you get your preferred noodle consistency.

Step 13

Drain the pasta and place it in a serving bowl.

Step 14

Assemble by slicing the eggs that were soaking overnight in half. Place them on top of the noodles.

Step 15

Carefully place the sliced shiitake mushrooms and spring onions on the side of your bowl.

Step 16

Pour your broth over your noodles, and add two tablespoons or more of your tare sauce, depending on how you like it.

Step 17

Depending on how spicy you like your ramen, add two tablespoons or more of the secret spicy red sauce. And done! Itadakimasu!

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