This is a ridiculously complicated recipe. I’m trying to reproduce the amazing ramen from Ippudo, a mind-blowing little ramen shop
in Manhattan.

The recipe starts by deep-frying the aromatics to add to the stock: ginger, garlic, and onions.

Next you make a stock from a combination of chicken bones, pork bones, and a trotter.

The stock, simmered overnight and reduced by half, forms the basis of the broth, but there’s more. Sesame is added three ways: ground toasted sesame seeds, tahini, and “mayu”, which is shaved garlic blackened in sesame oil. Then more pork fat is whipped into the broth to make it even richer and more intense.

The noodles are cooked separately, along with an array of toppings: Japanese style braised pork (chashu), raw eggs, corn, and green onions. If you’ve got it, nori, kamaboko, togarashii, and pickled bamboo shoots can go on top as well.


The recipe I used comes from Norecipes.com Tonkotsu Ramen

3 thoughts on “Ramen”

      1. The noodles were the problem, I think! The No Recipes guy has a recipe (I know) for ramen noodles but I think it seems really convoluted to get baking soda from some lake in Japan. The noodles needed to be thinner but I think I’ve seen some fresh ones in the Japanese grocery store or Ranch 99.

        (I was just about to make a joke about Berkeley Bowl being the shop of choice for grown up hippies, then I realized Rainbow is so much worse. The shoppers at Rainbow, on average, have much hairier armpits than the shoppers of Berkeley Bowl.)

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