RAMEN SCHOOL 007: Garlic Shoyu Ramen
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.
Top Tips for Shoyu Ramen
- 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.
For the aromatic oil, you mentioned here in the instructions ‘add onions and garlic’, I know it is only garlic used, just wanted to let you know, cheers Sonja
HOLY SHIT 40G of Salt is 15,503 mg of sodium.
40G of Salt is 15,503 mg of sodium.
That’s a lot of sodium.
So? 40 g of Salt or 15g of Sodium in about of 400ml of total final volume (at 6:32, look at the marking of measuring cup of final volume). Of those 400ml of total final volume, he uses 60ml or 15% of total volume or 15%x 15g = 2.25g of Sodium of the original salt added. The 40g of salt or 15gm of sodium did not go to the one bowl. Relax.
I am well aware of the additional salt from soy sauce but it is beyond the discussion here.
If you have sodium restriction, then put less. He put three table spoon.
You say 300 ml of rendered pork fat, but how much of that as unrendered fat? I’m wondering just how much fat I need to start with before making the oil?
Same weight uncooked vs rendered. So if you measure 300g unrendered, it’ll be the danger once you cook it into a liquid.
Rendered*
I used about 700gm of pork fat from the butcher. It gave about 300ml rendered far
I used about 700gm of pork fat from the butcher. It gave about 300ml rendered far
Adam – I have made very basic spicy shoyu many times before. But this recipe start to finish really showed me what is possible with ramen. This is an amazing recipe. All of my guests raves about the taste and aroma of the broth. Thank you for sharing your skills and knowledge.
I would thoroughly like to make this but it would be soon much easier if I could print the recipe
Hi Adam! I loved this recipe, but I’m curious how long the tare will keep in the fridge. I made much more than I needed lol!
How do I store the oil and tare? Thank u