Ramen School 007: Garlic Shoyu Ramen
Ramen School
Shoyu ramen is one of the 4 basic ramen styles (along with shio, tonkotsu and miso) It’s a Tokyo style of ramen that uses soy sauce as the salty and umami base of the tare. Here’s how to make it.
Ingredients
- Shoyu Tare
- 150 ml shoyu
- 60 ml sake
- 85 ml mirin
- 30 g sugar
- 40 g salt
- 250 ml Rich Double Soup
- 5 ml rice vinegar
- Aromatic Garlic Oil
- 300 ml rendered pork fat
- 50 ml canola oil
- 15 ml sesame oil
- 10 cloves garlic, lightly crushed
- Noodles and Toppings
- ramen noodles – straight, cooked to your liking
- chashu
- ajitama (ramen eggs)
- menma (pickled bamboo shoots)
- spring onions, thinly sliced
Method
- For the Shoyu Tare, combine the ingredients except the rice vinegar in a saucepan and bring to a simmer. Simmer for 15 minutes, allow to cool. Then strain and add the vinegar.
- For the Aromatic Oil bring the oils to 200C and add the onions and garlic. Stir until the onions are browned, then strain and allow to cool.
- For each bowl of ramen use 480ml hot double Soup, 60ml of shoyu tare, 40ml of aromatic garlic oil. Add the noodles, arrange the toppings on top and serve.
Tips
- Ramen toppings can vary a lot but other common toppings for shoyu ramen include naruto (pink and white fish cake) and komatsuna (a kind of Japanese leaf mustard).
- I don’t like to overdo the shoyu in the tare, but if you prefer a more pronounced soy sauce flavour you can replace some of the salt with extra soy sauce.
- Adjust the amount of tare and oil to your own taste. If you prefer it a little saltier, add more tare. If you like it lighter, add less oil.
