Happy National Ramen Day! And as the dish became more popular in recent years, more efforts have been put into the studying and perfection of ramen. Similar to the 5 “mother sauces” in French cuisine, there are 4 “mother broths” in Japanese ramen. I have recently written a recipe for one of them, the Tonkostu ramen, a style with a rich, thick, creamy pork bone broth. However, it is a very new style of broth, at least compared to the one we are making today, the Shio ramen.
The Shio ramen is probably the oldest style if ramen, the word “shio”, which literally means 塩/salt perfectly describes the main flavors of this broth. However, don’t be afraid of the sodium, the base of the broth is usually made with clear chicken or seafood broth, with a “salty tare” + dashi, which contains a lot of natural salty ingredients, and chicken fat.
This recipe only takes 5 hours, which is a lot less than the “24 hours Tonkotsu Broth”, and like the Tonkotsu recipe, you can make a big batch of this and save them for later.
For the Chicken Broth, You’ll Need:
- 1/2 of a whole chicken
- 3 liters or 12.5 cups of water
- 2 springs of green onions
- 1 thumb size piece of ginger
- 2 cloves of garlic
- 5 grams or 1/5 oz of sea salt
For the Salty Tare + Dashi, You’ll Need:
- 1/4 liter or 1 cup of water
- 1 palm size piece of kombu
- 5 grams or 1/5 oz of katsuobushi
- 5 grams or 1/5 oz of sugar
- 10 grams or 1/3 oz of sea salt
- 3 piece of dried shitake mushroom
- 30 ml or 2 tbsp sake
- 30 ml or 2 tbsp mirin
- 30 ml or 2 tbsp soy sauce
You’ll also need:
- 4 servings of ramen noodle (dried or fresh)
- 2 springs of green onion
- Cha Shu (Japanese braised pork belly)
- Ajitsuke Tamago (Japanese pickled eggs)
How to make this:
- Trim as much skin and fat as possible off the chicken, then blanch it in boiling water, rinse and clean the partially cooked chicken, then place it in a pot of 3 liters, clean water with the ginger, garlic, and green onion. Bring the broth to a boil over medium-high heat, then turn the heat down to low and let the broth simmer for about 5 hours.
- Heat a pan over medium heat, and fry the trimmed chicken skin and fat until most of the fat is rendered out, which should take about 10 min, strain & save the fat in a container.
- About 30 min before the chicken broth is complete, place the kombu, katsuobushi and shitake mushroom in 1/4 liters of water. Bring the water to a boil over medium heat, then add the sugar, salt, mirin, sake, and soy sauce, lower the heat and let the mixture slowly simmer for about 15 min or until it turns slightly thick.
- Bring a large pot of water to boil, then place the ramen noodle in the water, stir a couple times, wait till the noodle is cooked, then strain it.
- Place the noodle in a large bowl, then add 2 spoons full of the salty tare + dashi, with about 1 cup of the chicken broth, and a couple drops of the chicken fat. Serve with some thinly sliced green onion root, some Chashu, and an Ajitsuke Tamago, then Enjoy!