Shoyu Ramen Class

Chef Tucker
Cook time: 120 minutes
Servings: 2
Difficulty: Intermediate

Members only

Before you start

  1. Homework: One Day Before Ramen Making
  2. To prepare the eggs, cover them with cold water in a small pot and bring to a simmer over high heat. Ready an ice bath in a medium mixing bowl.
  3. Once the water is boiling, adjust the heat to maintain a gentle simmer. Simmer for 6 minutes (or longer if you prefer hard-boiled), then use a slotted spoon to transfer to the ice bath to cool and set aside.
  4. Meanwhile, to prepare the dashi, add the kombu, along with 2½ cups of water to a large pot. Bring to a boil over high heat, then adjust the heat to gently simmer for 5 minutes.
  5. Turn off the heat and add the bonito flakes. Steep for 15 minutes, then use a fine mesh strainer to strain over a large bowl to reserve the liquid. Store the dashi, covered in your refrigerator, overnight (you should have about 2 cups).
  6. Peel the eggs and transfer to a small container. Soak in enough tare* to cover the eggs (setting aside the remaining tare for braising your pork tomorrow when cooking). Cover and set aside in your refrigerator overnight.
  7. Homework: 2½ Hours Before Ramen Making
  8. Preheat your oven to 375F. Set the pork aside at room temperature on a paper towel-lined plate to temper.
  9. Place the pork belly into a baking dish and add the remaining tare. Cover tightly with aluminum foil and braise in the oven until tender and cooked through, about 2½-3 hours. Remove from your oven and set aside.
  10. To Make Chef Tucker’s Tare
  11. Peel and smash 3 cloves of garlic. Coarsely chop 1 knob of ginger. Trim and slice 3 scallions into 2-inch pieces.
  12. In a medium pot over medium-low heat, stir together the smashed garlic, chopped ginger, and sliced scallions with 11⁄4 cup low-sodium soy sauce, 11⁄4 cup mirin, 1⁄2 cup sake, 11⁄2 cup water, 1⁄4 cup sugar, and 2 tablespoons of brown sugar.
  13. Bring to a simmer and stir until the sugar has dissolved.
  14. Strain over a large bowl to reserve the liquid. Store, covered in your refrigerator.

What you'll learn

  • Know the cooking techniques and tricks in making a marinated soft-boiled egg.
  • Discover the kitchen hacks in braising your pork belly to perfection.
  • Harmonize the salty umami of soy sauce with the savory richness of the shoyu broth to create a well-balanced meal.

Mise En Place

Paper Towels
Measuring Cups
Chopping Board
Slotted Spoon