DISH RESEARCH · Main dish
Shoyu Ramen
Master Masamoto Ueda’s Bizentei shoyu ramen, scaled by Namiko Hirasawa Chen, combines pork-bone broth with its own retained chashu cooking sauce, fresh ramen noodles and selected optional toppings.
About Shoyu Ramen
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Master Masamoto Ueda of Tokyo’s Bizentei shared this shoyu ramen recipe, which Namiko Hirasawa Chen scaled for home cooking. It pairs soy-seasoned pork-bone broth with fresh noodles and tender braised pork belly.
Pork leg bones, skin-on yellow onion, garlic and ginger begin simmering in water. Tied pork-belly strips join that same stock; rendered chicken fat and the green parts of negi are added later.
A portion of the same broth combines with soy sauce, cooking sake, mirin and kosher salt. The pork belly transfers into this sauce for braising, while the remaining bone broth continues reducing.
The cooked belly is cooled and chilled for thin slicing. Its strained cooking sauce becomes the shoyu tare; spent bones and aromatics are separately strained from the broth.
Fresh noodles are boiled and drained, then added to bowls with tare, reserved white negi and piping-hot broth. Thin chashu slices, selected optional seasoned bamboo shoots, green onion and nori finish the immediately served bowls.
Ingredients in Shoyu Ramen
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Wheat flourbase
- Dashi stocksauce
- Green oniongarnish
- Porkprotein
- Soy Sauceother
- Noodlebase
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Countries & places
- Japan
- Cooking traditions
- Japanese Tokyo / Master Masamoto Ueda Bizentei recipe scaled by Namiko Hirasawa Chen
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.