Asian

Wabisuke Ramen

This Wabisuke Ramen features a complex, umami-rich broth made from a blend of high-quality dashi and soy, paired with springy noodles and succulent pork belly. It is a refined, elegant bowl that brings the sophisticated flavors of a professional Tokyo ramen shop right to your dining table.

Prep

30m

Cook

120m

Serves

Calories

680kcal

Qty	Ingredient
1 lb 450 g	Pork Belly (for Chashu)
4 servings 600 g	Fresh Ramen Noodles
6 cups 1420 ml	Chicken Stock
1 piece 10 g	Kombu (Dried Kelp)
1 cup 20 g	Katsuobushi (Bonito Flakes)
0.5 cup 120 ml	Soy Sauce (Shoyu)
0.25 cup 60 ml	Mirin
4 pieces 4 pieces	Soft-boiled Eggs (Ajitsuke Tamago)
0.5 cup 50 g	Green Onions (Slivered)
3 slices 15 g	Ginger (Slices)

2 Method

Step 1. Prepare the Chashu: Sear the pork belly on all sides until golden, then braise in a mixture of soy sauce, mirin, water, ginger, and garlic for 90 minutes until tender. Let cool before slicing.

Step 2. Create the Dashi Base: In a separate pot, simmer the chicken stock with kombu for 10 minutes. Remove the kombu, add katsuobushi, let steep for 3 minutes, then strain through a fine-mesh sieve.

Step 3. Prepare the Tare: Mix the soy sauce, mirin, and a splash of the pork braising liquid in a small bowl. This concentrated seasoning goes into the bowl first.

Step 4. Cook the Noodles: Boil the fresh ramen noodles according to package instructions, usually about 2-3 minutes, ensuring they remain 'al dente'.

Step 5. Assemble the Bowl: Place 2-3 tablespoons of tare into each bowl. Pour in the hot dashi-chicken broth. Add the noodles and use chopsticks to lift and fold them neatly.

Step 6. Add Toppings: Garnish with slices of seared chashu, half a marinated egg, a handful of green onions, and optional nori or bamboo shoots. Serve immediately while piping hot.

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Warm your ramen bowls with hot water before assembling to ensure the soup stays hot.
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Don't boil the broth vigorously once the katsuobushi is added, as it can turn bitter.
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For the best chashu, refrigerate the braised pork overnight before slicing so it holds its shape.
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Use high-quality artisanal soy sauce for a deeper, more 'Wabisuke' style complexity.

? FAQ

Can I use dried ramen noodles?

Yes, though fresh noodles are preferred for texture, high-quality dried wheat noodles work well.

What does Wabisuke mean?

In this context, it refers to a refined, aesthetic style of ramen that focuses on clean, high-quality ingredients and a balanced shoyu-dashi profile.

How long do the eggs need to marinate?

For best results, marinate the soft-boiled eggs in soy and mirin for at least 4 hours, or ideally overnight.

Can I make this broth ahead of time?

Absolutely. The broth and tare can be made up to 3 days in advance and kept in the refrigerator.

Yashoku Ramen

Wabisuke Ramen

1 Ingredients

2 Method

💡 Chef's Tips

? FAQ

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