Name: Shakariki Ramen
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 4 portions Fresh Ramen Noodles; 6 cups Pork Bone Broth (Tonkotsu style); 8 slices Chashu Pork Belly Slices; 4 tbsp Soy Sauce (Shoyu) Tare; 2 pieces Ajitsuke Tamago (Marinated Eggs); 2 tbsp Mayu (Black Garlic Oil); 0.5 cup Menma (Fermented Bamboo Shoots); 0.25 cup Green Onions, finely sliced; 4 sheets Nori (Dried Seaweed)

Soups & Stews

Shakariki Ramen

Experience the high-energy flavors of Shakariki Ramen, a bowl brimming with deep umami, silky pork broth, and vibrant toppings. This recipe brings the soul-satisfying taste of a traditional Japanese ramen shop right to your kitchen with every slurp.

Prep

30m

Cook

120m

Serves

Calories

750kcal

Qty	Ingredient
4 portions 600 g	Fresh Ramen Noodles
6 cups 1.5 L	Pork Bone Broth (Tonkotsu style)
8 slices 200 g	Chashu Pork Belly Slices
4 tbsp 60 ml	Soy Sauce (Shoyu) Tare
2 pieces 2 pcs	Ajitsuke Tamago (Marinated Eggs)
2 tbsp 30 ml	Mayu (Black Garlic Oil)
0.5 cup 100 g	Menma (Fermented Bamboo Shoots)
0.25 cup 25 g	Green Onions, finely sliced
4 sheets 4 sheets	Nori (Dried Seaweed)

2 Method

Step 1. In a large pot, bring the pork bone broth to a gentle simmer. Do not let it boil vigorously to maintain its creamy texture.

Step 2. Prepare the ramen bowls by adding 1 tablespoon of Shoyu tare and 1/2 tablespoon of Mayu (black garlic oil) to the bottom of each bowl.

Step 3. Bring a separate large pot of unsalted water to a rolling boil. Cook the fresh ramen noodles for 1-2 minutes or according to package instructions until al dente.

Step 4. While noodles cook, quickly sear the chashu pork slices in a hot pan for 30 seconds per side until lightly caramelized.

Step 5. Pour 1.5 cups of the hot broth into each prepared ramen bowl and stir gently to combine with the tare.

Step 6. Drain the noodles thoroughly and divide them evenly among the bowls, lifting them with chopsticks to ensure they are neatly folded in the broth.

Step 7. Top each bowl with two slices of chashu, half a marinated egg, a spoonful of menma, and a sprinkle of green onions.

Step 8. Place a sheet of nori against the side of the bowl and serve immediately while piping hot.

·
Warm your ramen bowls with hot water before serving to keep the broth hot for longer.
·
Shake the noodles vigorously after draining; excess water will dilute the concentrated flavor of your broth.
·
For an extra 'Shakariki' kick, add a teaspoon of spicy miso paste or chili oil on top.
·
Ensure the broth is near boiling when poured into the bowl to cook the aromatics instantly.

? FAQ

What does Shakariki mean in ramen?

In Japanese, 'Shakariki' translates to working with great enthusiasm or energy. In a culinary context, it refers to a bold, high-impact flavor profile that is energizing and deeply satisfying.

Can I use store-bought broth?

Yes, you can use a high-quality store-bought Tonkotsu or pork broth. Enhance it by simmering it with ginger, garlic, and a piece of kombu for 20 minutes before serving.

How long do marinated eggs take?

For best results, soft-boil eggs for 6.5 minutes, then marinate them in a mix of soy sauce, mirin, and water for at least 4 hours or overnight.

Where can I find Mayu (Black Garlic Oil)?

Mayu is available at most Asian grocery stores, or you can make it by slowly frying minced garlic in oil until it turns completely black and then blending it.

Yashoku Ramen

Shakariki Ramen

1 Ingredients

2 Method

💡 Chef's Tips

? FAQ

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