Chicken Shoyu Ramen with Naruto
A clear, soy-seasoned bowl. Every component is explained so you can build the bowl in stages.
- Prep
- 35 min
- Cook
- 40 min
- Total
- 1 hr 15 min
- Serves
- 3
- Level
- Medium
Photo: Guilherme Simao / Pexels
A satisfying bowl of ramen is less about one secret and more about getting each small component right. Thigh meat stays tender through frying, grilling and simmering, which is why Japanese home cooks reach for it first. The pink spiral of narutomaki is more about looks than flavor, so thin slices are all you need. Leftover components keep for a day in the fridge, but the finished dish is best eaten fresh.
Method
Bring the stock to a bare simmer with the ginger, garlic and a handful of dried shiitake; let it steep for 25 minutes and strain.
Make the tare: simmer 1/2 cup soy sauce, 2 tablespoons mirin and 1 tablespoon sake for 2 minutes.
Boil the eggs for 6 1/2 minutes, chill in ice water, peel and marinate in equal parts soy sauce, mirin and water for at least 2 hours.
Poach the chicken breast or thighs in the simmering broth for 12 minutes, rest and slice thinly.
Prepare the toppings: slice the scallions and slice the narutomaki.
Cook the noodles in a large pot of unsalted boiling water according to the package, usually 90 seconds to 2 minutes, then drain very well.
Warm the bowls with hot water, add the tare, pour in the steaming broth and lower in the noodles.
Top with chicken, narutomaki, eggs and scallions and serve immediately.
Chef's note
Cook noodles in a big pot of unsalted water so they do not get gummy.
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