Uploaded February 2017 | Updated September 2026, 1 hour ago
※We couldn't turn off the fan so the sound is not clear.
Please make sure to turn on the English subtitle :)
Ramen creator Shono-san joins me today to teach a quick and easy ramen recipe you can make at home. With a balance of soup, tare, oil, toppings, and noodles, a ramen feast is just a few hours away.
This style is known as Takeoka, after the region in Chiba where it is from. The broth is very simple, sometimes only the hot water from boiling the noodles. Noodles are dry, as opposed to fresh. Extra chashu and fresh onion are other staples of Takeoka ramen.
The site with the full recipe went down a while ago, but I managed to find an old file:
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… ?
MAKING THE CHASHU
chashu-cut
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.
ramen-recipe-soy
Source: YouTube
Cut it into slices (not too thick, not too thin), and leave to rest.chashu-ramen
ON TO THE SOUP!
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.
noodles-recipe
Top it up with the Chashu slices, some bits of green onion, the diced onion, and a sprinkle of ground pepper.
DONE !
BLOG
ramenadventures.com
BOOK
amazon.co.jp/dp/4902800268
FACEBOOK
facebook.com/ramenadventure
INSTAGRAM
instagram.com/ramenadventures
Yummy Japan
yummyjapan-blog.net
Music Credit: soundcloud.com/birocratic
※We couldn't turn off the fan so the sound is not clear.
Please make sure to turn on the English subtitle :)
Ramen creator Shono-san joins me today to teach a quick and easy ramen recipe you can make at home. With a balance of soup, tare, oil, toppings, and noodles, a ramen feast is just a few hours away.
This style is known as Takeoka, after the region in Chiba where it is from. The broth is very simple, sometimes only the hot water from boiling the noodles. Noodles are dry, as opposed to fresh. Extra chashu and fresh onion are other staples of Takeoka ramen.
The site with the full recipe went down a while ago, but I managed to find an old file:
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… ?
MAKING THE CHASHU
chashu-cut
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.
ramen-recipe-soy
Source: YouTube
Cut it into slices (not too thick, not too thin), and leave to rest.chashu-ramen
ON TO THE SOUP!
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.
noodles-recipe
Top it up with the Chashu slices, some bits of green onion, the diced onion, and a sprinkle of ground pepper.
DONE !
BLOG
ramenadventures.com
BOOK
amazon.co.jp/dp/4902800268
facebook.com/ramenadventure
instagram.com/ramenadventures
Yummy Japan
yummyjapan-blog.net
Music Credit: soundcloud.com/birocratic
