Ramen Recipe: Cook With a Professional Chef!

Ramen Recipe: Cook With a Professional Chef!

If you can’t wait to be in Japan to try a delicious authentic bowl of Ramen, don’t worry, we have everything you need to help you make one at home !


To help you: Ramen Master chef and genius, Tomoharu Shono and famous ramen blogger Brian from Ramen Adventures. This brilliant ramen creator already has seven shops in Japan and one in San Francisco that’s always buzzing with customers.

Analyzing Shono-san. Picture: Menya Shono

That’s it for the introductions, now on to business! Can you relate with one of these scenarios down below ?

  • You can’t find any decent ramen close to your place
  • You wanna taste an authentic Japanese ramen
  • You love ramen so much you want to cook one
  • You’re so addicted to ramen you need one right now but you live in a house in the middle of nowhere, with the first restaurant being 3 hours away, and all you have in your kitchen is some pork, vegetables, noodles and various sauces.

If you relate to one of these scenarios (if you picked number 4, please a comment), don’t worry you can have a taste of authentic ramen without having to leave your home (unless you have to buy the ingredients, then yes, you’ll have to leave your home).


Before we start with the recipe, let’s check out some of the different Japanese ingredients & condiments used in making ramen:

  • Mirin(味醂) : It’s a type of rice wine similar to sake, but with a lower alcohol content and higher sugar level. It can sometimes be used to accompany sushi and is used in the making of teriyaki sauce. Its flavor is very strong so never use in excess.
  • Tamari Soy Sauce : This is not your regular soy sauce. It has been made exclusively with soy beans. Cheap soy sauce often contains flour, but this one doesn’t ! It tastes a lot stronger than regular soy sauce, and is much darker.
  • Sake (酒) : Japanese rice alcohol.

The condiments in the video are listed in cc. If you are not used to measuring in cc, just remember that : 1 cc is  1ml. Simple !

Make sure to get all the ingredients ready before starting, as ramen cooking requires speed during the last stages. Here is a list of what you will need :

  • 500g of Pork Belly
  • 2 Green Onion
  • 100g of Garlic
  • Mirin : 1000ml
  • Sake : 500ml
  • Tamari Soy Sauce : 500ml
  • Water (2L)
  • 1 Green Onion
  • Garlic 50g
  • Ginger 50g

Creating a ramen requires to work in layers. First of all, you need to work on the Chashu ! The…what… ?


Source: YouTube

Char-siu in Chinese is simmered pork belly which is the main topping on most ramen. Like ramen itself, it originated from China but it evolved into a Japanese recipe. It takes a while to prepare it because you need to have it cook slowly in order to make the meat soft so it can melt in your mouth.

To prepare the Chashu, you will need :

  • 500g of Pork Belly
  • 1 Green Onion
  • 100g of Garlic
  • Mirin : 1000ml
  • Sake : 500ml
  • Tamari Soy Sauce : 500ml

Let’s get on with it, shall we ?

Cut the green onion into large pieces.

In order for it to cook faster, cut the pork belly into 3 pieces and put into a large cooking pot. Mix in the cut green onion as well as the garlic. Add the tamari soy sauce, sake, mirin and put on a low heat for 2 hours until the Chashu is cooked.

Source: YouTube

Cut it into slices (not too thick, not too thin), and leave to rest.chashu-ramen


Now onto the soup. The ramen of this recipe has a very thick broth with a strong taste. It’s inspired by a ramen shop in Chiba called Umenoya.

ramen recipe
Picture by Ramen Adventures

Run by three old ladies this shop serves a dark bowl with a very garlic-y soup, topped with raw onions and lots of very seasoned chashu. It’s a 3 hour trip away from Tokyo, but now you can try it directly at home !

Here’s what you’ll need for the soup !

  • Water (2L)
  • 1 Green Onion
  • Garlic 50g
  • Ginger 50g

Put all the ingredients in a cooking pot and let it simmer for 2 hours on low heat. While waiting why not check out some of our other food articles, watch other ramen videos from Brian’s channel, or read a good book ?

Okay, now on to the base of your ramen. Don’t give up we’re almost there !

To build the layers of your bowl, you will need :

  • Tare : From the pot you’ve used to cook the Chashu, use a colander to keep the cooked soy sauce in a bowl.
  • Chicken Oil 80ml
  • Minced garlic

Dice the onion into small pieces and put it in water in order to reduce the bite of the onion (use a colander to do so).

Unless you can get your hands on real Japanese noodles, you can still use instant ramen noodles. Don’t worry! It’ll still blow your mind.

With all the condiments next to you, time to build the layers. Noodles take 2 minutes to cook so you only have 2 minutes to make it.

First, 80ml of Tare and 30ml of Chicken oil. Make sure to be SUPER PRECISE!! That’s the key to a great ramen, precision! Then add in the thinly cut garlic.

ramen recipePour in 200ml of the hot soup.

Add in the noodles, use chopsticks to lift them once in order to separate them a little bit.


Top it up with the Chashu slices, some bits of green onion, the diced onion, and a sprinkle of ground pepper.

DONE ! Look how beautiful this bowl is :


Now don’t forget to slurp!


As we said in our introduction, Shono-san has seven shops here in Japan, and one in San Francisco. shops have the particularity of serving different style of bowls. If you didn’t know there were different types of ramen, we’ve made a short re-cap about it :

  • Ramen ラーメン
    Bowl of noodles (men 麺 in Japanese) served in a hot broth with toppings. Popular flavors are salt base soup (shio ramen 塩らーめん), soy-base (醤油らーめん), pork bone base(豚骨らーめん)…
choco ramen
Shono-san’s original recipe: Choco Lamb Ramen! Pic by Ramen Adventures
  • Tsukemen つけ麺
    Bowl of hot or cold noodles served with a soup on the side. Here you dip the noodles in the broth, hence the name tsukemen (tsuke(ru) 漬ける : to dip + men 麺 : noodles). The soup is usually much thicker than that of ramen, and you can ask for a lighter broth when you finish the noodles to pour into the soup. To ask just say :Sumimasen ! Soup onegaishimasu → すみません!スープお願いします!Shono-san’s shop Gotsubo serves an incredibly original Veggie Tsukemen that we reviewed here.
Picture by Ramen Adventures
Veggie tsukemen served at Gotsubo in Shinjuku. Our review here. Picture by Ramen Adventures
  • Abura-soba 油そば
    Here we have a bowl of noodles with no broth. You have to mix the noodles with all the toppings, to get all the flavors. You can usually add in your own toppings, like oil or bonito flakes.

ramen recipe

If you want to read more about the best ramen in Japan, check out our review of the Michelin Star Ramen, or the Fire Ramen in Kyoto!

For any questions regarding Japanese culture, food, or anything else, don’t hesitate to contact us via the Yummy Japan forum.


  1. Hello, I tried it, and it was a really tasty and beautiful dish! However, I have a question: All that Tare that remains (it’s 80 ml used from a sum of 2lt of tare), what can we do with it? It seems a horrendous waste to throw (which I did) all this to the sink. Also, I thought of keeping it in the fridge, but the fat of the pork belly comes to the surface, and gives me a thought of not being good anymore. Any ideas what to do with all that tare please?

  2. Hi!

    The tare is currently cooking nicely, but I was wondering, as I will have too much of it, how long can it be kept in the fridge? Should I freeze it straight after? Thanks. I want to keep this good stuff for as long as possible!

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