Authentic Ichiraku Ramen

A classic bowl of Ichiraku-style ramen featuring tender, hand-tied braised pork belly, a perfect jammy-yolked egg, and iconic narutomaki fish cakes.

Ingredients

• 500 g pork belly, skin-on
• 2 tbsp light soy sauce
• 1 tbsp white sugar
• 1 boiled egg
• 3 narutomaki fish cakes
• 1 sheet nori seaweed
• 2 portions ramen noodles
• 2 stalks scallions
• 1 piece ginger
• 1 tbsp rock sugar
• 1 tbsp dark soy sauce
• to taste salt
• to taste ramen soup base

Instructions

1. 1Prepare the marinade

   

   In a small white bowl, combine one spoonful of white sugar, two spoonfuls of light soy sauce, and a little water. Add a boiled egg to the mixture and let it soak for 5 hours to infuse the flavors.

   Tip: Make sure the egg is fully submerged in the marinade for even coloring and flavor.
2. 2Roll and tie the pork belly

   

   Lay a piece of raw skin-on pork belly flat on a wooden cutting board. Roll the meat up tightly into a cylinder and secure it by tying it evenly with white kitchen twine. This ensures the chashu holds its classic round shape during the cooking process.

   Tip: Tie the string tight enough to hold the shape firmly, but not so tight that it cuts deeply into the meat as it expands while braising.
3. 3Pan-fry the pork belly

   

   Prepare a piece of skin-on pork belly and tie it securely with string to maintain its shape. Place it in a hot grill pan over low heat and fry until the surface is golden brown on all four sides.

   Tip: Tying the pork belly helps it cook evenly and makes it easier to slice later.
4. 4Add aromatics and seasonings

   

   Return the seared pork belly to the pan and pour in enough water until it almost covers the meat. Add scallions, ginger, rock sugar, light soy sauce, and a splash of dark soy sauce for color. Season with salt to taste, cover, and simmer over low heat for 2 hours.

   Tip: The dark soy sauce is primarily used to give the pork a beautiful, appetizing caramel color, while the light soy sauce provides the foundational savory flavor.
5. 5Slice the braised pork

   

   After simmering the braised pork for 2 hours, remove it from the heat. Carefully slice the tender braised pork chashu into thin, round pieces on a wooden cutting board and set them aside for assembly.

   Tip: Let the pork rest for a few minutes before slicing to keep it from falling apart.
6. 6Boil the ramen noodles

   

   Bring a pot of water to a rolling boil. Carefully drop in a portion of fresh ramen noodles and cook them according to your preferred doneness. Once cooked to your liking, promptly remove the noodles and quickly rinse them under cold water.

   Tip: Rinsing the cooked noodles in cold water stops the cooking process immediately and washes away excess surface starch, giving the ramen a perfectly chewy texture.
7. 7Assemble the ramen bowl

   

   Place the rinsed noodles into a dark serving bowl. Add the sliced pork belly, the marinated egg, narutomaki fish cakes, and nori sheets on top. Pour hot soup base over the noodles to finish.

   Tip: Rinsing the noodles keeps them from sticking together and improves their texture.

Storage & Reheating

Burn It Off

Frequently Asked Questions